a celebration of Humans, Food, & Culture
GUSTAF'S KANELBULLAR RECIPE
CAPTURED BY THE RECIPE HUNTERS IN SWEDEN
The Kanelbullar aka cinnamon bun is a traditional Swedish dessert. The Swedish cinammon bun is found in almost every pastry and coffee shop throughout Sweden. The Kanelbullar's dough is more similar to a bread than a cake and is therefore much less sweet than the American version of the cinnamon bun....and that is why we love it! What adds the dessert-like sweetness to the pastry is the melted swirl of cinnamon & sugar and the sweet, crunchy pearl sugar. We travelled to Berglunds Bageri in Kungsgården, Sweden where we learned this gem of a recipe.
Super easy to make and impressive to all! Just follow the recipe below!
Ingredients for
the Kanelbullar
-
8 Tbsp butter
-
2 Cups milk (5 dl)
-
.6 oz fresh yeast or 2 tsp. dry yeast (1 pack)
-
~6 Cups of white pastry flour (14-15 dl)
-
1/3 Cup sugar
-
3 Tbsp. cinnamon
-
1 tsp. salt
-
1 egg for brushing
-
Pearl Sugar (handful)
Recipe for
the Kanelbullar
Serves 8-10 People
-
Melt the butter in a small pot over medium heat
-
Once the butter melts, add the milk and stir until the milk becomes lukewarm.
-
At this point, transfer the milk to a large mixing bowl. Crumble in the fresh yeast or add the activated yeast and slowly add 5 cups of the flour, sugar and salt. Mix thoroughly until the are no flour bubbles in the dough and the dough has a smooth, bread-like consistency. If the dough is too sticky, add the last cup of flour
-
Cover with a dish cloth and let the dough rise for 20-30 minutes.
-
Shape & Twist the Kanelbulle (see below)
-
Place the formed kanelbulle on a non-stick baking sheet & let them rise for 30-40 minutes.
-
Brush the egg on the dough to keep moisture in and give the pastry a shine.
-
Sprinkle with pearl sugar.
-
Bake about 10 min at 440°F (225°C) & Enjoy you Kanelbullar, Made with Love!
Shaping & Twisting the Kanelbullar
Roll out the dough into a long rectangle with a height of ~ 8 in.
Brush melted butter on the dough.
Sprinkle with sugar and cinnamon.
Fold the dough in half meeting the bottom edge with the top edge.
Lightly pat down the dough
Cut out one inch strips using a pizza roller or knife
Take one of the strips and hold it between your hands
Hold one of the tail-ends of the strip while you twist the other tail-end
Cross the two ends of the twisted strip so that there is a loop with two tails.
Tuck the two tails underneath the loop and there you have it, the kanelbullar bun!!
Written by The Recipe Hunters:
Leila Elamine, edited by Anthony Morano