Swedish “Kanelbullar” Cinnamon Buns | euromaxx à la carte | DW | 11.03.2014
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Swedish “Kanelbullar” Cinnamon Buns

Swede's Favorite Sweet Treat

Swedish “Kanelbullar” Cinnamon Buns


Step 1

300 ml water at room temperature
420 g flour
50 g fresh yeast

Step 2

300 g flour
150 g soft butter
Sugar, cardamom
1/2 tsp salt

200 g soft butter
200 g sugar
2 tsps cinnamon

1 egg
Sugar crystals

Step 1:
Add the yeast to the warm water and allow to dissolve. Then add the flour. Mix for a few minutes with an electric mixer. Leave to rise for 30 mins.

Step 2:
Add the rest of the flour, the butter, the sugar and cardamom to the dough. Knead for 10-15 minutes until the dough is elastic.

Let the dough rise again for 10 minutes. While you wait, make the filling by mixing the butter with the sugar and cinnamon.

Roll out the dough until it is 4 mm thick. Take plenty of flour so that the dough doesn’t stick. Spread the filling over the whole surface and fold the dough into two. Use a pizza cutter to cut it into 1.5 cm wide strips.

Wrap the strips around your thumb to form a loose ball. Use two or three strips until the ball weighs about 90 grams.

Cover the buns with a damp cloth and let rise for 40 minutes.

Glaze them with the egg mixture and sprinkle with sugar. Bake at 200 degrees Celsius till golden brown (ca. 10 -12 mins).

This recipe comes to us courtesy of Pastry Chef Jessica Sandberg of the café "Nya Konditoriet“ in downtown Umea, Sweden.

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