Kanelbullar — cinnamon and cardamom buns

Kanelbullar — cinnamon and cardamom buns. Fresh baker's yeast, Whole milk, Sugar, white.

Lisa Lemke

45 + 15 min · 20

Ingredients

• 25 g Fresh baker's yeast
• 250 g Whole milk
• 235 g Sugar, white
• 565 g Unenriched white all-purpose wheat flour
• 200 g Butter
• 6 g Table salt
• 50 g Raw egg
• 9 g Cardamom
• 10 g Ground cinnamon

Preparation

1. Mix the yeast with 125 g milk, 50 g sugar and 175 g flour. Knead for 5 minutes, cover and leave for 30 minutes until doubled.
2. Add the remaining milk, 75 g sugar, 100 g butter, 375 g flour, 5 g salt, half the beaten egg and 8 g ground cardamom. Knead for 10–15 minutes until elastic. Mix 100 g butter, 100 g sugar, the cinnamon and the remaining salt for the filling.
3. Use the remaining flour to roll the dough into a rectangle. Spread with filling, roll up and cut into 20 buns. Place on lined trays, cover and let rise for 1–2 hours at room temperature until puffy and nearly doubled.
4. Heat the oven to 225°C. Brush with the remaining egg and sprinkle with 10 g sugar mixed with 1 g cardamom. Bake for 12–15 minutes until golden and cooked through; cool on a rack.