Simple Way to Make Favorite Kanelbullar — Swedish cinnamon buns

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kanelbullar — swedish cinnamon buns. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kanelbullar — Swedish cinnamon buns is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Kanelbullar — Swedish cinnamon buns is something that I’ve loved my entire life. They are nice and they look wonderful.

You cannot enjoy a cup of coffee in Sweden without a delicious kanelbullar, the country's version of the cinnamon bun. Unlike the supersized, super-sweet American version dripping with icing (and there's nothing wrong with that!), kanelbullar are smaller, less gooey and sweet, and are topped with pearl sugar and/or sliced almonds. By contrast to their American cinnamon roll cousins, Swedish cinnamon buns are typically twisted and tied into these cute little knots, as you can see above. And instead of spreading a thick layer of icing on top, these buns are sprinkled with crunchy pearl sugar.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kanelbullar — swedish cinnamon buns using 20 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Kanelbullar — Swedish cinnamon buns:

1. Get Dough:
2. Get 8 g instant yeast
3. Make ready 250 ml milk
4. Make ready 570 g white bread flour
5. Prepare 1/2 tsp salt
6. Make ready 5 g ground cardamom
7. Prepare 90 g white sugar
8. Get 1 egg
9. Prepare 110 g butter (at room temperature)
10. Get Cinnamon and almond filling:
11. Get 200 g marzipan (or 100 g ground almonds and 100 g white sugar)
12. Prepare 30 g cinnamon (Cassia cinnamon is recommended. This is the default type in the USA. In the UK it's sometimes called sweet cinnamon.)
13. Make ready 10 g vanilla sugar (or 10 g white sugar and 1 tsp vanilla extract or paste)
14. Prepare 150 g butter (at room temperature)
15. Take Decoration:
16. Prepare 1 egg, beaten (for glazing before baking)
17. Make ready pearl sugar to sprinkle on top
18. Get Syrup:
19. Take 150 ml water
20. Get 95 g white sugar

Cinnamon buns, kanelbullar, are the epitomy of Swedish pastry. These wheat flour buns filled with cinnamon, sugar and butter can be found in all bakeries and cafés. Unsurprisingly, the authentic swedish cinnamon buns in Stockholm were infinitely better than the Ikea version. The Difference Between Swedish And American Cinnamon Buns Before we proceed, we should clarify that kanelbullar are more cousin than sibling to American cinnamon rolls.

Instructions to make Kanelbullar — Swedish cinnamon buns:

1. Start by making the dough: add the yeast, flour, salt, cardamom and sugar to a large bowl. In a separate container beat together the milk and egg. (To speed up rising you can microwave the milk/egg mixture until lukewarm — approx 35 degrees celsius.)
2. Pour the egg/milk mixture into the flour mixture and mix until roughly combined using your hands, or a stand mixer with a dough hook. Mix in the butter gradually in 3 or 4 stages. Knead the dough for 10 minutes to develop the gluten. (Initially mixture will be quite sticky, but after a minute or so it should become a smooth dough. Sprinkle on some extra flour if it seems too sticky to Knead.)
3. Put the dough back into the bowl, cover and leave somewhere warm for 20 minutes for a first rise.
4. Meanwhile, make the cinnamon filling: add the marzipan/almond & sugar, cinnamon, vanilla sugar/sugar & vanilla and butter to a bowl. Beat together until well combined and smooth.
5. Finish the dough: Sprinkle some flour on a worktop and turn out the dough onto it. Pat the dough into a rough flat rectangle, then roll out with a floured rolling pin to a 3–4mm thick rectangle, a little taller than wide. Spread the cinnamon mixture evenly over the dough, then fold the dough in half (cinnamon inside, short edge to short edge). You should have a rectangle of dough roughly twice as wide as it is tall.
6. Slice the dough: Using a pizza cutter or sharp knife, slice your dough rectangle into strips about 1cm wide, or according to the number of buns you want. (Slice from the edge opposite the fold towards the fold. I.e. slice from the long edge of your rectangle to create more short strips rather than fewer long strips.)
7. Assemble the buns: To make the buns we coil a strip of dough around two fingers held slightly apart in a Bhi shape. Take a strip of dough, hold each end and gently shake and stretch it to about 30–40cm long. (If the strip is uneven, stretch wider parts more.) Holding one end of the strip between your thumb and one of the two fingers, begin coiling the strip around the two fingers. Wrap at least twice, ideally 3 or 4+ times. Each coil should create a twist in the strip….
8. … After the coils, wrap the strip around the coil in the opposite direction once or twice with the strip ending on the underside. (This is decorative but also holds the coil together.) Slightly pinch the end of the strip into the bun to secure it. Place the bun on a baking tray lined with baking paper. Repeat with the rest of the strips.
9. Rising the dough: (You can delay at this point by refrigerating the un-risen buns overnight before continuing with the rising in the morning.) Place the baking trays in a warm place for 1–2 hours. The buns should roughly double in size.
10. (Tip: I use my oven to rise the dough: place the buns in a COLD oven with a digital instant-ready thermometer inside the oven so that you can see it though the door glass. Turn on the oven to the lowest temperature for 5–10 seconds at a time until the thermometer reads 35 celsius. Leave the oven off, but check the temperature every 20 minutes or so and re-warm as required.)
11. Decorate before baking: Pre-heat your oven to 180 degrees celsius (fan). Paint beaten egg over each bun with a pastry brush, then sprinkle with your pearl sugar. - - Tip: You can make pearl sugar yourself, see: http://whilehewasnapping.com/2015/02/how-to-diy-pearl-sugar/
12. Bake for about 10 minutes. I recommend watching the buns through your oven door from about 8 or 9 minutes and take them out as they develop a medium brown colour. There's quite small time window between undercooked and burnt! Transfer the cooked buns to a wire rack to cool after a few minutes.
13. Prepare the syrup: While the buns are cooking add the sugar and water to a sauce pan (ideally with a heavy base) and place the pan over a medium–high heat. Once the mixture starts to boil, stir it every 30 seconds or so. After a few minutes it should thicken a little into a runny syrup. Take it off the heat. (Note that it should not caramelise — if it does you've heated it too much.)
14. Paint the warm syrup over the warm buns on the cooling rack.

Unsurprisingly, the authentic swedish cinnamon buns in Stockholm were infinitely better than the Ikea version. The Difference Between Swedish And American Cinnamon Buns Before we proceed, we should clarify that kanelbullar are more cousin than sibling to American cinnamon rolls. They're not as gooey or rich and never have icing. Traditional Swedish cinnamon buns (Kanelbullar) made with a sweet, buttery cardamom dough and a brown sugar cinnamon filling. Golden brown on the outside and soft and tender on the inside, they are cinnamon bun perfection!

So that is going to wrap this up with this special food kanelbullar — swedish cinnamon buns recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!