KANELBULLAR
Cinnamon buns
Kanelbullen is such a national gem that it has its own celebration
day on October 4. If you are not that into coffee, cinnamon buns
fresh out of the oven are delicious with a glass of cold milk.
Difficulty level: Patience
Makes 40 buns
2 ½ cups milk
1 ½ cups melted butter plus 1/3 cup melted butter for filling
1 cup sugar for dough plus 2/3 cup sugar for filling
1 tsp. salt
2 pkg. active dry yeast
2 tsp. ground cardamom
(about 25 cardamom pods)
8-9 cups all-purpose flour
2 tbsp. cinnamon
1 egg plus 2 tbsp. water, lightly
beaten together
pearl sugar*
Heat milk to a light boil.
Stir in melted butter, sugar, salt, and ground cardamom. Let mixture cool until “finger-warm”.
Stir in yeast and let sit for 10 minutes.
Add flour mixture one ½ at the time until dough is firm and pulls away from the side of your mixing bowl.
Let the dough rise until doubled while covered at room temperature for about an hour.
Punch down the dough, remove from bowl, and knead lightly on floured counter until smooth and shiny. Divide dough into two halves.
Roll each half of dough into a 12” by 18” rectangle. Brush each rectangle well with melted butter.
Combine 2/3 cup sugar and 2 Tbsp. cinnamon and sprinkle over.
Roll the dough the long way and cut the roll into about 20 slices. Place them with the cut edge upward in paper molds.
Place on a baking sheet and let rise under a towel for 45-60 minutes or until the buns have doubled in size.
Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar* on top.
Bake in the oven (425°F) for 5–7 minutes.
Allow to cool on a rack.
