Is there anything more Swedish than the Fika and the Kanelbulle? Would you like to make your own delectable cinnamon buns? THIS is the best recipe EVER! You’re welcome. 🙂
This is actually a recipe that I got from my very multi-talented sister – which I have then improved upon (of course). We are both adamant that it should be fun to bake and kids (of all ages) can be drafted in to help make – and eat – these buns. They are a given on any Swedish fikabord and generally loved by all.
The Kanelbulle Recipe:
The Dough
50 g. yeast
150 g. butter
½ L milk
a dollop or two (3-4 tablespoons) of quark (kesella) – optional
2 dl golden syrup (sirap)
½ teaspoon of salt
2-3 teaspoons ground cardamom
14-15 dl all purpose flour
Crumble up the yeast in a bowl. Melt the butter in a saucepan and add the milk, then heat to 37 degrees Celsius. Add some of the warm liquid into the yeast bowl and stir until the yeast has dissolved, then add the rest. Mix in the syrup, salt, cardamom and almost all the flour and work together into a smooth dough. Cover and let rise until doubled in size (about 1 hour).
Filling
150 g butter, melted
1 dl sugar
3 tablespoons of cinnamon
almond paste (mandelmassa) – optional
Topping
1 egg and crushed nib sugar (pärlsocker)
What to do:
Divide the dough up into two parts, roll out one at a time making each a flat disc (about 30×60). Brush it liberally with the melted butter. Mix together the sugar and cinnamon and sprinkle over the dough – it should cover it completely. Add some almond paste (what you buy in Sweden is rather solid and I tend to grate it finely and then scatter it over).
Roll the dough up and cut into about 20 individual buns. Cover baking trays with baking paper. Cover and eave to rise for about 30 minutes, brush lightly with a beaten egg and sprinkle over some granulated sugar.
Bake in the middle of the oven 5-8 minutes in 225-250 degrees.
Best enjoyed hot from the stove with coffee (for adults) and milk (for the little’uns). Also perfect to bring on picnics and outings around our lovely city.
Top tip: for the ultimate bun-experience, save some of the melted butter from earlier and brush the hot buns with as they come out of the oven. Divine!
Rebecca Martin
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