The recipe is from a bag of flour from Willy's, a supermarket here in Sweden. Try it!
Kanelbullar (18-25 pieces)
7 g bag of dried yeast
125 g butter (of which 50 g on roomtemperature)
2,5 dl milk
salt
1 dl sugar
1 small teaspoon ground cardamom
7 dl plain flour
1 large teaspoon cinnamon
paper baking cups
1 egg
step 1
* take the butter out of the fridge, and put 75 g of it in a saucepan
* melt the butter (don't let it get brown) and add 2,5 dl milk
* warm it up to bodytemperature
* put the yeast in a big bowl and add a bit of the milkmixture
* stir and then add the rest of the mixture
* add a pinch of salt, 0,5 dl sugar and 1 teaspoon ground cardemom and stir again
* add 7 dl flour in stages; stir in between
* when you can't stir anymore, start kneading until it becomes a supple dough
* put a kitchen towel over the bowl, put the bowl somewhere warm and let it rise for 30 minutes
step 2
make the filling by stirring together 50 g butter (roomtemperature) with 0,5 dl sugar and 1 teaspoon cinnamon
step 3
* sprinkle a little flour on you worksurface and on a rolling pin
* roll out the dough to a rectangle of 20 x 50 cm
* spread the filling out on the dough and roll the dough up (start with the long side)
* cut this into slices of 1,5 cm
* place these in the baking cups and put them on a baking tray
* cover with a kitchen towel and let it rise again for 30 minutes
* preheat your oven to 225 C
step 4
* whisk 1 egg and coat the buns (use a brush if you have one, or your fingers)
* sprinkle some pearl sugar on top
* place in the oven for 10-15 min until goldenbrown and firm
* place them on a rack to cool down
These kanelbullar are best eaten fresh. If you don't eat them all in one day, put some in a bag in the freezer. When you get the munchies, put one in the microwave for 30-60 seconds and let it stand for 30 seconds. Yummie!
* the recipe requires 25 g of fresh yeast, but dried worked fine for me
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