🥐 Kanelbullar (Swedish Cinnamon Buns)

16 buns · prep 30 min + 2 h de pousse · cook 15 min

Ingredients

• 550 g flour
• 250 ml warm milk
• 1 packet dry yeast
• 80 g sugar
• 1 tsp ground cardamom
• 80 g soft butter
• 1 egg
• 1 tsp salt
• 100 g soft butter (filling)
• 80 g brown sugar
• 2 tbsp cinnamon
• Pearl sugar

Method

1. The cardamom in the dough is not a detail: it is what separates a Swedish kanelbulle from an American cinnamon roll.
2. Dissolve the yeast in the warm milk, add flour, sugar, cardamom, salt and egg; knead 10 min then work in the soft butter piece by piece.
3. Let rise 1 h covered.
4. Roll out into a large rectangle, spread with the butter mixed with brown sugar and cinnamon, then fold into thirds.
5. Cut 2 cm strips, twist them and knot them: the knot, not the spiral, is the traditional shape.
6. Prove 45 min, brush with egg, scatter with pearl sugar and bake 12 to 15 min at 200°C.

Adapted from America's Test Kitchen (YouTube)

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