Kanelbullar (Cinnamon Buns)

Kanelbullar (Cinnamon Buns)

Makes 25 buns. Recipe by Carl Jan Granqvist is from website http://www.sweden.se and is reprinted with permission. The website says cinnamon buns are traditionally served at Swedish coffee parties.

35 grams (1¼ ozs.) yeast

100 grams (3½ ozs.) sugar

300 mls. (1½ cups) milk

1 egg

120 grams (4 ozs.) butter

1 tsp. salt

1 tbl. ground cardamom

750 grams (26 ozs.) flour

Filling:

100 grams (4 ozs.) butter, at room temperature

50 grams (2 ozs.) sugar

2 tbls. cinammon

Glaze:

1 egg

2 tbls. water

Pearl sugar

1. Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the dough ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

2. Roll out the dough so it is about 1⁄8 inch thick and 12 inches wide. To make filling, spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place the buns with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

3. Make glaze by beating together the egg and water. Brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in a 425-degree oven for 5–6 minutes. Allow to cool on a rack.