Kanelbullar or cinnamon buns are a traditional at Swedish coffee celebrations. Its cornerstones are flour, cinnamon, sugar, and butter, which offer a sweet and durable taste. In some locations it is consumed as a breakfast food and is typically served with cream cheese or icing.
Throughout the golden era of home baking, such celebrations became orgies of sweet yeast breads, little cookies, cookies with fillings, cakes and pastries. This custom survives in Sweden. In North America, cinnamon rolls are regularly topped with icing (generally confectioners' sugar based) or a glaze.
In Northern Europe, nib sugar is normally made use of with a glaze instead of icing. Fresh from the oven the odor of butter and cinnamon fills the cooking area and there is no chance you might withstand consuming one. We believe the flavour and structure of the Kanelbullar is so excellent that you can serve them at the coffee celebration!
� 1 egg
� (25 buns)
� 35 g (1� oz) yeast
� 1 tsp salt
� 1 tbs ground cardemom
� 100 g (3� oz) sugar
� 120 g (4 oz) butter
� 750 g (26 oz) flour
� 100 g (4 oz) butter
� 50 g (2 oz) sugar
� pearl sugar
� 2 tbs water
2. Melt the butter and pour the milk on it.
3. Include the remainder of the components and knead the dough in a dough mixer for 10-15 minutes.
4. Let the dough increase while covered at space temperature level for 30 minutes.
5. Roll out the dough so it has to do with 3 mm (1/8 in) thick and 30 cm (12 in) broad.
6. Spread out the room-temperature butter on top.
7. Make a mix of sugar and cinnamon and sprinkle it over the dough.
8. Roll the dough the long way and cut the roll into about 25 pieces.
9. Position them with the cut edge up in paper molds.
10. Put on a flat pan and let increase under a towel for about 60 minutes or till the buns have actually doubled in size.
11. Beat together the egg and water, brush the mix thoroughly on the buns and sprinkle pearl sugar on top.
12. Bake in the oven (220� C/425� F) for 5-6 minutes.
13. Enable to cool on a rack.
In Northern Europe, nib sugar is normally made use of with a glaze instead of icing. Fresh from the oven the odor of butter and cinnamon fills the cooking area and there is no chance you might withstand consuming one. We believe the flavour and structure of the Kanelbullar is so excellent that you can serve them at the coffee celebration!
Ingredients
� 300 ml (1� cup) milk� 1 egg
� (25 buns)
� 35 g (1� oz) yeast
� 1 tsp salt
� 1 tbs ground cardemom
� 100 g (3� oz) sugar
� 120 g (4 oz) butter
� 750 g (26 oz) flour
Filling
� 2 tbs cinammon� 100 g (4 oz) butter
� 50 g (2 oz) sugar
Glaze
� 1 egg� pearl sugar
� 2 tbs water
Directions
1. Crumble the yeast in a bowl and stir in a couple of tablespoons of milk.2. Melt the butter and pour the milk on it.
3. Include the remainder of the components and knead the dough in a dough mixer for 10-15 minutes.
4. Let the dough increase while covered at space temperature level for 30 minutes.
5. Roll out the dough so it has to do with 3 mm (1/8 in) thick and 30 cm (12 in) broad.
6. Spread out the room-temperature butter on top.
7. Make a mix of sugar and cinnamon and sprinkle it over the dough.
8. Roll the dough the long way and cut the roll into about 25 pieces.
9. Position them with the cut edge up in paper molds.
10. Put on a flat pan and let increase under a towel for about 60 minutes or till the buns have actually doubled in size.
11. Beat together the egg and water, brush the mix thoroughly on the buns and sprinkle pearl sugar on top.
12. Bake in the oven (220� C/425� F) for 5-6 minutes.
13. Enable to cool on a rack.
