Kanelbullar

Name: Kanelbullar
Yield: 12
Cuisine: Sweden
Ingredients: Milk, lukewarm — 250 ml (1 cup); Fresh yeast — 25 g (or 7 g dried yeast); Sugar — 80 g (0.4 cup); Butter, melted — 75 g (5 tbsp); Large Egg — 1; Plain flour — 500 g (4 cups); Ground cardamom — 1.5 tsp; Salt — 0.5 tsp; Butter, softened, for filling — 75 g (5 tbsp); Cinnamon — 2 tbsp; Sugar, for filling — 60 g (0.3 cup); Egg, beaten, for glazing — 1; Pearl sugar, for topping — 2 tbsp

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Milk, lukewarm — 250 ml (1 cup)
Fresh yeast — 25 g (or 7 g dried yeast)
Sugar — 80 g (0.4 cup)
Butter, melted — 75 g (5 tbsp)
Large Egg — 1
Plain flour — 500 g (4 cups)
Ground cardamom — 1.5 tsp
Salt — 0.5 tsp
Butter, softened, for filling — 75 g (5 tbsp)
Cinnamon — 2 tbsp
Sugar, for filling — 60 g (0.3 cup)
Egg, beaten, for glazing — 1
Pearl sugar, for topping — 2 tbsp

Method

Warm the milk and dissolve the yeast in it with 1 tbsp of the sugar; let stand 5 minutes until foamy.
Add remaining sugar, melted butter and egg to the yeast mixture.
Mix in flour, cardamom and salt, and knead for 8–10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour until doubled.
Roll the dough into a large rectangle and spread with softened butter, then sprinkle evenly with cinnamon and sugar.
Roll tightly into a log, then cut into 12 even slices.
Place slices cut-side up on a lined baking tray, cover, and let rise for 20 minutes.
Preheat the oven to 220°C (425°F). Brush buns with beaten egg and sprinkle with pearl sugar.
Bake for 10– 12 minutes until golden brown. Cool slightly on a wire rack before serving.

Introduction: Sweden has an entire day dedicated to these cardamom-spiced cinnamon buns — Kanelbullens Dag, on October 4th.

Cultural Background: Sweden has an entire day dedicated to these cardamom-spiced cinnamon buns — Kanelbullens Dag, on October 4th. Central to the concept of fika, Kanelbullar are enjoyed with coffee at any time of day.

Tips: Make sure the milk is only lukewarm — too hot will kill the yeast. Roll the log tightly for well- defined spiral layers.

Variations: Shape into traditional knots instead of pinwheels for variety. A vegan version can use plant-based milk, butter and a flax egg.

Storage: Store in an airtight container at room temperature for up to 2 days; freezes well for up to 2 months.

Reheating: Warm in the oven at 150°C (300°F) for 5 minutes to refresh. Nutrition (per serving, approx., 1 bun): 280 kcal | Protein 6 g | Carbs 40 g | Fat 11 g

FAQs:

Q: Can I prepare the dough the night before?

A: Yes, let it rise slowly in the fridge overnight, then shape and bake the next day.

Q: What is pearl sugar?

A: Coarse, non-melting sugar used for topping — regular sugar can be substituted, though it won’t give the same crunch.