Cinnamon Buns – Kanelbullar

01Method

1. 1

   In a large bowl, combine the softened butter, sugar, salt, and cardamom.

2. 2

   Warm the milk to 37 °C, remove from the heat, and crumble in the fresh yeast. Stir until dissolved.

3. 3

   Pour the milk mixture into the butter mixture and stir to combine.

4. 4

   Gradually work in the flour until you have a slightly sticky dough. Add the flour carefully — too much will dry the dough out. The right consistency: the dough should just cling lightly to your fingers.

5. 5

   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 45 minutes.

6. 6

   Meanwhile, melt the butter in a small saucepan, stir in the sugar, cinnamon, and cardamom, then transfer to the fridge to firm back up.

7. 7

   Roll the risen dough out into a sheet roughly 40 × 50 cm and spread the chilled filling evenly over the surface.

8. 8

   Fold the dough in thirds like a letter, so you have three overlapping layers.

9. 9

   Cut the folded dough into strips about 3 cm wide. Wrap each strip around your finger and tie it into a knot, tucking the ends underneath.

10. 10

    Arrange the shaped buns on a baking sheet and leave them to rest and proof for another 30 minutes.

11. 11

    Preheat the oven to 250 °C. Brush the buns with the beaten egg and sprinkle with sugar.

12. 12

    Bake for about 10 minutes, until golden brown.