Swedish Cinnamon Buns recipes - Your whole favourite eating places have their own prime secret recipes on the menu which you will typically buy and revel in. swedish cinnamon buns A few of these might even turn out to be your favorite dishes. What should you could make these dishes within the comfort of your individual home for only a small fraction of the restaurant price?
Very easy to make- sweet bread dough filled with buttery. Of the many different types of baking recipes from Sweden, the cinnamon bun is perhaps the most famous. Swedish cinnamon buns (kanelbullar). (Aurum Press).
You can have Swedish Cinnamon Buns using 14 ingredients and 20 steps. Here is how you achieve that.
Ingredients of Swedish Cinnamon Buns
- It's 500 ml milk (warm)ca 35°C.
- Prepare 12 grams dry yeast (or 50g fresh).
- You need 1/2 tbsp cardamom seeds.
- It's 660 grams Flour.
- It's 150 g Sugar.
- It's 150 g flour.
- Prepare 1 1/2 tsp salt.
- Prepare 175 grams butter.
- Prepare 1 splash milk.
- You need Filling.
- You need 100 grams marzipan.
- You need 175 grams butter.
- It's 1 1/2 tbsp ground cinnamon.
- It's 1 egg for brushing.
Swedish Cinnamon Buns (Kanelbullar), an authentic Swedish treat that you can easily make in the comfort of your home. Enjoy them for breakfast, snack or dessert! Even in Swedish supermarkets you can either get fresh or frozen cinnamon buns. Cinnamon buns are probably one of the most famous Swedish baked goods in existence.
Swedish Cinnamon Buns instructions
- Heat milk to circa 38°C (little warmer than body temp).
- Measure out flour(660g) and sugar in large bowl transferering ca 2 deciliter to a smal bowl and mix with a little 38°C milk. Leave it in a water bath that is 27° warm for 15 minutes. It will foam up.
- Mix all the other ingredients except butter in a large bowl (cardemon, salt, milk, sugar).
- Now add the yeast mix that have sat and grown..
- Mix it well and add enough flour so it can be worked on the bench add more gradualy (ca 150 gram give or take 100 depending on weather and quality of flour). Kneed it for at least 10 it should be firm and smooth.
- Work 270 gram soften butter through dough it will get quite sticky so after you worked it through add a few hand fulls of flour to bring it back to shape.
- Let proof in 30°C atmosphere for 30 minutes..
- Cover and leave over night (at least 8 hours) in fridge.
- Make filling by mixing 1 dl sugar high grade marzipan(50%) softened butter and cinamon.
- Knock back dough split it in half.
- Use rolling pin to roll 2 rectangles roughly 5mm thick.
- Spread filling evenly on rectangles then fold it in half press it all together..
- Slice them ca 2cm thick.
- Twirl around fingers and place on oven tray.
- Cook at 250°C or 225°C with fan for around 20 minutes then let cool on rack under a towel..
- Put in ca 30°C enviroment for 60ish minutes they should roughly double in size..
- Egg wash(splash of milk 1egg) proofed buns then cook them att 200°C fan oven for about 15 min.
- Use more trays next time :).
- Let cool on racks.
- This recepie cost around 65Nok to make and makes 35 "bullar" so @1.85 eat till you drop !!.
Swedish Cinnamon Buns - While I do enjoy a nice slice of Kladdkaka (sticky chocolate cake), it's always these fragrant, caramelised buns. Swedish cinnamon buns are baked individually, creating a flatter bun with crisp edges on all sides. The final, and biggest difference, is the Swedish cinnamon bun lacks an icing. Try the classic Swedish cinnamon bun today, and immerse yourself in the traditional Swedish coffee ceremony called "fika". We're all familiar with the traditional concentric cinnamon buns that are popular. Read Also Recipes