Swe-Dishes: SwedishFreak.com’s Kanelbullar RecipeDecember 5, 2016
This week’s recipe comes from SwedishFreak.com, which was started by Hilary St. Johnn in 2010.
We at Umgås love to eat. Over the first year of our online magazine, we’ve met so many terrific chefs, cooks and foodies that we thought it would be fun to share some of their favorite recipes.
Today, we check back in on Hilary St. Johnn of SwedishFreak.com for her recipe for kanelbullar, or cinnamon buns.
- 35g (2 tbsp) yeast (active dry yeast works in U.S.)
- 100 g (½ c) sugar
- 300 ml (1½ cups) room temperature milk
- 1 egg
- 120g (1 stick) butter
- 1 tsp salt
- 1 tsp ground cardamon
- 750 g (4 cups) wheat flour or all-purpose flour
- 100 g (7 tbsp) melted butter
- 50 g (3 tbsp) sugar
- 2 tbsp cinnamon
- <1 egg
- 2 tbsp water
- Pearl sugar or raw cane sugar
- 25 cup cake holders or kanelbullar holders (depending on what country you are in)
- Mix the yeast in a bowl along with ½ cup of milk. Make sure the milk is not cold or it won’t activate the yeast. Let it sit for 10-15 minutes.
- Meanwhile, melt the butter and mix it with the remainder of the milk. Add the rest of the “dough” ingredients and either knead the dough in a dough mixer for 10-15 minutes, or knead it by hand for 15-20 minutes. The dough should be smooth when done.
- Once finished, leave the dough in the bowl and cover it with a kitchen cloth. Leave it in a warm room for 30 minutes to rise.
- Once it has risen, roll out the dough in a large rectangle about 3 mm (1/3 in) thick and 30 cm or 12 in wide.
- Spread the melted butter over the dough covering every spot. Mix the cinnamon and sugar and then spread it over the butter.
- Roll the dough around the long edge so you have a long roll. Add water to the edge of the roll in order to make the end stick.
- Cut the roll into 25 pieces and place them in the cupcake holders or something similar.
- Place on the baking sheet and cover. Leave them in a warm room and let them rise another 60 minutes or until they have doubled in size.
- Beat the egg and water together. Once the kanelbullar have risen, brush with the egg/water mixture and sprinkle with the pearl sugar or raw cane sugar.
- Bake in a preheated over at 220 C or 425 F for 5-7 minutes or until brown. Let cool before serving.
Hilary St. Johnn founded SwedishFreak.com in 2010 when she moved to northern Sweden and fell in love with the country. She continues to write from sunny Phoenix, Ariz., bringing Swedish awesomeness to whatever she can. When she isn’t writing for SwedishFreak, she works on her blog HilarysHome.com and is the caretaker of four furry ferrets and one less-furry husband.