Kanelbulle kungsörnen
Traditional Kanelbullar Recipe: A Swedish Cinnamon Bun Delight
Hur får man till de bästa och saftigaste kanelbullarna? Genom denna bakfilm får du både inspiration och tips på hur du ska gå tillväga för att få bättre resu. Over the weekend I went skiing in Myrkdalen with some friends and we stayed at a cosy little cabin, so of course I wanted to bake something delicious for us. Kanelbullar are made with a sweet cardamom dough filled with cinnamon sugar and butter and twisted into large knots.
Kanelbullar are very similar to their Norwegian sisters, kanelsnurrer. The main difference is that these are sprinkled with Swedish pearl sugar , which is opaque white, while Norwegian pearl sugar is clear. But of course you can sprinkle them with whatever sugar you like and they will be delicious. And if you like cardamom, you can also try these Swedish cardamom buns.
Easy Swedish Cinnamon Buns (Kanelbullar)
Kanelbullar dough has a lot of butter in it. You can knead the dough by hand or in a mixer with a dough hook. I knead it by hand for about ten minutes. Luckily for me, The Tortured Poets Department came out the morning I was making these buns, so I was happy to knead these while listening to the album. You can use ground cardamom for this recipe, but if you have a mortar and pestal I highly recommend grinding cardamom seeds instead, as freshly ground seeds are much more flavorful.
For large kanelbullar, cut the dough into about 18 — 20 strips. If you want smaller buns you can cut the dough into thinner strips. I roll out the dough and shape it before letting it rise. This makes the kanelbullar easier to shape. Then you can let them rise for one and half to two hours, until about doubled in size they will likely rise faster in a warmer room. When you poke them gently with your finger the dough should fully bounce back.
Kanelbullar are twisted and tied into beautiful knots. Just make sure that you twist the dough a lot before making the knot. To form the knots, I twist each strip of dough and then I hold out two of my fingers and wrap the twist twice around my fingers and then I wrap the end across the top of the bun and tuck the end through the bottom of the knot. Cover the formed kanelbullar and let them rise for about one and a half to two hours, until they bounce back fully when you press them with a finger.
After brushing the buns with egg, sprinkle them with pearl sugar. You can order Swedish pearl sugar here , or you can use any other coarse sugar you have. Or you can make your own diy pearl sugar! You can make your own pearl sugar by combining g 1 cup powdered sugar with 2 teaspoons of water. Stir the sugar and water together and then press it into a solid ball. Then grate the ball into pieces on a cheese grater. Spread the sugar pieces on a baking sheet and let them harden in an oven for about 10 minutes at °C °F.
I bake mine for exactly ten minutes, but the time can vary depending on your oven. The tops and bottoms should be golden brown when finished baking, and the center dough will be soft but not gooey. Your email address will not be published. Jump to Recipe - Print Recipe. Kanelbullar Swedish Cinnamon Buns. Kanelbullar, or cinnamon buns, are a Swedish classic made with a sweet cardamom dough and filled with cinnamon, sugar, and butter, twisted and tied into a knot.
Course: Breakfast, Dessert, Snack. Cuisine: Scandinavian, Swedish. Keyword: buns, cinnamon. Prep Time: 30 minutes minutes. Cook Time: 20 minutes minutes. Rising Time: 1 hour hour 30 minutes minutes. Total Time: 2 hours hours 20 minutes minutes.
Servings: 20 buns. Author: Silvia. Equipment Rolling Pin.