Patisserie · Yeast

Kanelbullar

Name: Kanelbullar
Prep time: 40 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 250 ml Whole milk; 25 g Fresh yeast; 70 g Sugar (for dough); 550 g Wheat flour; 1 łyżeczka Salt; 1 łyżeczka Ground cardamom; 80 g Soft butter (for dough); 1 szt Egg (for dough); 100 g Soft butter (for filling); 100 g Brown sugar (for filling); 2 łyżka Ground cinnamon; 1 szt Egg (for brushing); 3 łyżka Pearl sugar

Time

40'

+ 1h 30' chilling

Diff.

medium

Kcal

285

/ serving

Servings

Gather 13 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 08

Yeast starter

250 ml

25 g

70 g

Warm whole milk (250 ml) to body temperature — your finger should feel warmth, not heat. Crumble in fresh yeast (25 g), add a spoon from sugar (for dough) (70 g) and stir. Set aside for 10 minutes.

Tip

Milk that is too hot will kill the yeast. If it burns your finger, cool it down.

Step 02 of 08

Dough

550 g

1 łyżeczka

70 g

1 szt

80 g

250 ml

25 g

In a bowl combine wheat flour (550 g), the rest of sugar (for dough) (70 g), salt (1 łyżeczka) and ground cardamom (1 łyżeczka). Pour in the starter with whole milk (250 ml) and fresh yeast (25 g), add egg (for dough) (1 szt). Knead for 8 minutes until smooth. Add soft butter (for dough) (80 g) in pieces and knead 5 more minutes until the butter is absorbed and the dough is elastic.

Tip

Cardamom is not decoration — it is the character of kanelbullar. Without it you have plain sweet rolls.

Step 03 of 08

First rise

Cover the bowl with a cloth and leave in a warm spot for 60 minutes. The dough should double in size.

Step 04 of 08

Filling

100 g

2 łyżka

Mash soft butter (for filling) (100 g), brown sugar (for filling) (100 g) and ground cinnamon (2 łyżka) with a fork into a smooth paste. The butter must be properly soft — if it's hard, it won't spread evenly.

Step 05 of 08

Shaping

100 g

2 łyżka

Roll the dough into a rectangle about 40x50 cm. Spread the paste of soft butter (for filling) (100 g), brown sugar (for filling) (100 g) and ground cinnamon (2 łyżka) evenly. Fold the dough in half along the long side — you now have a 40x25 cm rectangle with filling inside. Cut into 12 strips about 3 cm wide. Twist each strip into a spiral and tie it into a knot, tucking the end underneath.

Tip

Folding in half before cutting is the key to the classic twisted shape. A flat roll without this step gives plain snails.

Step 06 of 08

Second rise

Place the knots on a baking sheet lined with parchment, leaving 3-4 cm gaps. Cover with a cloth and leave for 30 minutes.

Step 07 of 08

Glaze

1 szt

3 łyżka

Beat egg (for brushing) (1 szt) with a fork and brush each bun. Sprinkle with pearl sugar (3 łyżka).

Step 08 of 08

Baking

Bake at 220°C°C for 12 minutes until deeply golden. Take out and cool on a rack.

Warning

Better to pull them a minute early than late — kanelbullar dry out fast, and overbaked ones are dry like sponge.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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