Everything you need to know to make the best Kanelbullar!
Dough:
500g nonfat milk
1100g AP flour
200g sugar
200g butter
23g ground cardamon
70g fresh yeast (23g dry yeast)
15g salt
-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, let it rest for 30 minutes covered with a towel.
-Turn out of the bowl and shape into a rectangle.
-Let rest another 5-10 minutes.
Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Roll and the cut into buns.
-Optimal weight is 100g but anywhere between 95g and 105g is fine.
-Place on a baking tray, cover, and let rise until double in size, around 2 hours.
-Bake at 225C (430F) for about 8 minutes or until golden brown. I like to check mine and rotate the tray at the 5 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle on pearl sugar.
-Let cool (if you can wait that long!)
-Enjoy!
Cinnamon Filling:
300g butter
120g sugar
20g cinnamon
10g salt (optional)
Pearl Sugar:
www.amazon.com/Lars-Own-Swedi...
Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though.
www.amazon.com/Kitchen-Spices...