Kanelbullar (Cinnamon Buns) Redux
Serves: Makes ~50 buns
Approx cost: ~€4.00
Approx calories (per piece): ~140
Approx preparation and cooking time: ~140 minutes
No trip to Sweden would be complete without eating a cinnamon bun or five, and so in that vein I thought I’d finish up my Sweden-related posts with a post filled with cinnamon and sugar! I have posted cinnamon buns before, here, but you know how it is. Time goes by and you improve on recipes. I also wanted to share these simply because they rock, and the first time I posted them, I think my site had been up and running for all of a week, so almost nobody got to see them. I like to add plenty of fresh cardamom because it’s awesome and is really a perfect accompaniment for cinnamon buns, so while I can accept that cardamom isn’t to everyone’s tastes, I would urge you to give it a try as it is!
Do you remember that “cinnamon pull-apart loaf” which was flying around the blogosphere a few months ago? You can use this dough to make that if you’re that way inclined – it’s basically the same thing you can make the traditional “swirl” shapes. The only thing I’d recommend is to use some “bullformar” or “bun paper cases” if you have them. They’re about the width of a muffin paper, but much less deep. They’re really quite useful because otherwise the bun will spread a lot while cooking and the final result can sometimes be quite mis-shapen. The paper keeps everything nice and tidy!
These don’t keep fresh for that long, but the great news is that they freeze really well, so I often just leave a few out and freeze the rest as soon as they’ve cooled. Not only do they freeze well, but if you want to eat one again once it’s defrosted you can either just chow down or simply put the bun in the microwave for five seconds (longer if heating multiple buns) and you’ll have yourself a toasty, hot bun. For the authentic look, try and find some pearl sugar (also called nib sugar). I’ve never seen pearl sugar available for sale in France so I have to bring it back when I go to Sweden Most people bring back local delicacies and crafts when they go on vacation; I bring back bags of sugar!
I do hope you’ve enjoyed my past few posts about Sweden, along with a few of my favourite recipes. In the next post I’ll be announcing the winner to the giveaway (if you didn’t enter yet, feel free to do that here!) and drawing inspiration from another country for some food fun, so I’ll be looking forward to that. Before I forget, thank you so much to Eva from KitchenInspirations for trying out my recent soup. Her post is here and she sure made it look beautiful. I think I’d be too scared to disturb that beautiful pattern on top! Surprisingly, artichokes in her local store didn’t turn out to be the frugal bargain that they were for me here, but anyway – go and check out her post! I’ll bid you all farewell for now. Have a great Friday, and weekend, and enjoy the recipe!
(Swedish Cinnamon Buns)
For the buns
- 1kg Plain Flour
- 150g Butter
- 500ml Milk
- 200g Sugar
- 1 tbsp instant Dried Yeast
- ~1 tbsp Cardamom Pods
For the filling
- 200g Sugar
- ~150g Butter, softened
- ~2-3 tbsps ground Cinnamon
You’ll also need
- 1 Egg
- ~ 4-5 tbsps Pearl Sugar
- A Pastry Brush
- A Mortar and Pestle
- First we’ll make the dough, as this needs a while to rise. Melt the butter in a pan over a medium heat, stirring all the time so you don’t burn it. Once the butter has melted pour in the milk and the sugar, heating gently and stirring to ensure the sugar dissolves. Once the mixture feels quite warm to the touch, but not hot, remove from the heat. Place the yeast into a small bowl and add in a few tablespoons of the warm milk mixture. Whisk well and set aside for around 10 minutes.
- While the yeast is activating, place the flour into a large mixing bowl. Break open the cardamom pods and place the seeds inside into the Mortar and Pestle. Grind them as smoothly as you can and then add into the bowl with the flour. Make a well in the centre of the flour and pour in the yeast, which by now should have bubbles on top. Rinse out the yeast bowl with some more of the milk mixture and then pour all liquid into the well. Mix well with a wooden spoon to form a smooth dough, before turning out onto a floured surface and kneading well for around 5 minutes. Return to the bowl, cover with a clean cloth and place into a warm location for about one hour, by which time the dough should have doubled in size.
- After the dough has risen, punch it down and turn out onto a lightly floured surface and lightly knead again. At this point, don’t add too much extra flour. The dough should ideally be slightly tacky. Set aside for a moment while we make the filling. Mix the sugar, softened butter and cinnamon together well to form a smooth paste. The amount of filling can be modified to suit your tastes. I find quite a bit of cinnamon and brown (demerara) sugar, instead of white, a very pleasing combination. Now divide the dough into two equal balls and very lightly flour a surface and rolling pin. Roll one of the balls out until about 5mm thick. Try to make it a neat rectangular shape if at all possible. I used to trim the edges but no longer do this – it certainly saves time and dough. Spoon out half of the filling and carefully spread out to cover the dough, being sure to go right up to the edges. Roll up the dough quite tightly to form a long sausage and then repeat the process for the second ball.
- Cut the dough “sausages” into slices, about 2cm thick, using a sharp knife, and arrange the slices onto a greased baking tray, or into suitable sized paper cases. Break the egg into a bowl and whisk, before brushing the top of the buns using the Pastry Brush. Finally, sprinkle a good pinch of Pearl Sugar over the tops. Cover once again with a clean cloth and allow to rise once more for about 45 minutes.
- When the 45 minutes is almost over preheat your oven to 170 degrees Celsius. Once the oven is up to temperature, place the cinnamon buns inside and bake for 10-15 minutes, until starting to turn a nice golden brown. Don’t over-bake them as they can turn hard quite fast. Allow them to cool a little before digging in (lava-temperature molten sugar and all that!) and enjoy!