Recipe for kanelbullar

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Kanelbullar

One of the nice things in Sweden is fika. Although I am not a coffee drinker myself (try to explain that to a Swede), but I do love fika. Take the time for a break, socialize and enjoy something sweet: count me in! When I am in Sweden, I could eat kanelbullar (cinnamon buns) all day, every day. And when I get back home I sometimes really carve for a kanelbulle… Not to mention kardemummabullar! But since October the 4th has been declared as Kanelbullens dag or day of the cinnamon bun I stick to those today.

Yes, Sweden has a lot of celebrations concerning food. I’ll share the appropriate recipe here whenever they have a food day coming up;)

But back to those kanelbulle… Last time I left Stockholm, I bought some just before I stepped onto the bus of Flygbussarna from one of the bakeries in Stockholm C to have for breakfast the next day. My day started well and the Sweden-blues softened instantly. I sometimes stop at Ikea, just to eat a kanelbulle in their coffee shop. Guess you could call it an addiction. Although I think it is rather Swedish melancholy. If I am craving for kanelbulle too much and a trip to Sweden or stopping by at Ikea is not an option, I start to bake them myself!

Saying that baking kanelbullar is easy would be a lie but it is definetly not difficult. I’ve baked kannelbullar several times now and tried different recipes to end up with my own recipe which I am happy to share with you!

Ingredients for 20 kanelbullar

Ingredients for the dough

  • 300 cl milk
  • 50 gram of butter
  • Yeast (37 grams)
  • 800 grams of flour
  • a pinch of salt
  • 200 grams of sugar

Ingredients for the cinnamon paste

  • 2 tablespoons of cinnamon
  • 200 grams of sugar
  • 50 gram of butter

Ingredients for the finish touch

  • Sugar pearls
  • Egg

Preparation

To bake kanellbullar takes a while. However, it is not so much work, but the dough has to rise a few times which takes time. Begin by heating up the milk and let the butter melt in it. The milk should not boil! You still have to be able to put your finger in it without burning it 😉 If you’re a professional and use a thermometer you warm it up to 37 C°.

Meanwhile, mix the flour with the yeast, sugar and salt. Add the warmed milk and knead until you have a smooth batter. Let this rise (covered under a kitchen towel or under a plastic sheet) for 1 hour.

With the rolling pin, roll the dough into a long rectangle. Mix the ingredients for the cinnamon pasta and spread it out on your dough. Then roll the dough until you have a long sausage.

Cut slices of about one and a half centimeter thick. Press the rolls flat and let it rise for another half an hour. Warm the oven to 220 degrees and bake the buns for 12-15 minutes.

Still slightly warm, the kanelbullar are at their best. If you want to save some for later, you can put them in the freezer as well but I have to admit mine usually don’t last that long 😉

Happy kanelbullens day, everyone!

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