Source: Camilla Hamid: Saftigaste kanelbullarna.
Swedish kanelbullar.
- Hydration
- 50 %
- Salt
- 0.6 %
- Total flour
- 1167 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 175g | Butterroom temperature | 15 % |
| 1.2dl | Brown sugar | |
| 1.2dl | Sugar | |
| 5.8tsp | Ground cinnamon | |
| 2.3tsp | Cornflour |
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 58g | Fresh yeast | 5 % |
| 583g | Milk | 50 % |
| 2.3tsp | Ground cardamom | |
| 292g | Butter | 25 % |
| 233g | Sugar | 20 % |
| 1167g | Plain flour | 100 % |
| 7g | Salt | 0.6 % |
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 1.2 | Egg | |
| 1.2pinch | Salt | |
| Watera splash | ||
| Pearl sugarto garnish |
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 2.3dl | Water | |
| 2.3dl | Sugar |
Method
- Filling: mix all the filling ingredients to a smooth, spreadable paste.
- Crumble the yeast into a bowl and add the milk. Mix until the yeast has dissolved completely.
- Add the cardamom, the butter in pieces, the sugar, and half of the flour. Work it into a sticky dough. Then add the salt, and more flour as needed.
- Knead well for at least 10 minutes in a machine, a little longer by hand. The dough is ready when you can carefully stretch it so thin that light shows through (the windowpane test, see the video in the source). Let the dough rest, covered, at room temperature for 10 minutes before you shape the buns.
- Roll the dough out to a large rectangle, 30 × 60 cm.
- Spread the filling over the whole rectangle. Fold it in half along the long side. Roll lightly to get an even rectangle without air bubbles.
- Cut 1 cm wide strips along the short side of the folded rectangle. Twist each strip into a knot (the video in the source shows how).
- Put the buns on baking trays lined with baking paper, with plenty of space between them. Cover with a tea towel and let them rise for 2 to 3 hours, depending on the temperature in your kitchen. They are ready when the dough springs back after a light press with a finger.
- Heat the oven to 200 °C (conventional, top and bottom heat).
- Lightly whisk the egg, the salt, and a little water. Brush the buns and garnish with pearl sugar. Bake in the middle of the oven for about 15 minutes, or until they have a nice colour.
- Sugar syrup: meanwhile, mix the water and the sugar in a saucepan. Bring to the boil until the sugar has dissolved. Brush the buns with the syrup as soon as they come out of the oven.