Kanelbullar
Swedish cinnamon buns.
Contains common allergens
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Instructions
- 1
Dissolve the yeast in the warm milk. In a stand mixer, combine the flour, sugar, cardamom, and a pinch of salt. Pour in the milk mixture and knead on low.
- 2
Add half of the softened butter tablespoon by tablespoon, kneading until the dough is smooth, elastic, and pulls away from the bowl (about 8 minutes). Cover and let rise for 1 hour.
- 3
In a small bowl, mix the remaining softened butter with the cinnamon and a few tablespoons of sugar to create a spreadable paste.
- 4
Roll the dough out on a floured surface into a large rectangle (about 12x18 inches). Spread the cinnamon butter evenly across the dough.
- 5
Roll the dough tightly into a log from the long edge, then cut into 1.5-inch slices. Place in paper liners on a baking sheet, cover, and let rise for 30 minutes.
- 6
Preheat oven to 400°F (200°C). Brush the buns with a beaten egg, sprinkle heavily with pearl sugar, and bake for 12-15 minutes until golden brown.
Plan it in Listahan
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