Thursday, May 9, 2013


Then no need to look more.
Here they are. Perfect little gooey, cinnamony, soft kanelbullar from Bitter Baker.
Mmmmmmmmm melting in your mouth.


0.5l milk (17.6 oz or slightly more than 2 cups)
20 g fresh yeast or 2 tsp active dry yeast
1.5 stick butter/ 170 g 
a pinch of salt
1/2 cup sugar / 112 g
1 tsp ground cardamom
1 egg
800-850 g flour / 28.2 - 30 oz


1.5 stick butter / 170 g room temperature
1.5 tbsp ground cinnamon
3/4 cup sugar/ 168 g


1 egg
pearl sugar or sliced almonds

Heat the milk until fingerwarm. Dissolve the yeast in the milk. Melt the butter and mix with milk. Add a pinch of salt, sugar, cardamom, egg and flour. Mix to a dough.
Cover the bowl with a towel and let rise 1 hour until double size.

Mix the ingredients for filling.

Divide the dough in 3 parts (unless you have a huge table :)). Roll out 1st part to a large thin rectangle. Spread 1/3 of the filling on the dough. Then either roll the dough into a cylinder and cut it in small slices or make the twirly tops from here.

Place the cinnamon buns in muffin forms and put them on the oven tray. Let them rise another 1/2 hour. Preheat the oven 460F or 220C.

Brush the buns with egg and sprinkle some sliced almonds or pearl sugar on the top. Bake them 10-15 minutes until golden brown on the top.

Bake the other 2 dough parts the same way.

Eat with cold milk or coffee.

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