Swedish Recipe: Kanelbullar



For the dough:

150 g Butter or margarine
500 ml Milk
50 g Yeast
150 g Sugar
1 tsp Salt
1 tsp Cardamom, crushed
1000 g Flour (wheat flour)
For the filling:
75 g Butter or margarine
100 g Sugar
1 tsp Cinnamon
1 Egg, for coating
* Melt margarine.
* Add milk (approximately 37 ° C warm)
* The yeast is dissolved with the sugar, salt, cardamom. Stir the mix with nearly all the flour.
* Knead the dough until get a smooth texture (if necessary: add more flour)
* Cover the dough with a towel during approximately 30 – 40 minutes.
* Knead it in a work surface and divide the dough in three parts.
* Give a rectangular and thin shape to each part. Use liquid margarine to cover it and roll it.
* Mix sugar and cinnamon and sprinkle.
* Roll it as a sausage and cut it in about 4 cm thick slices.
* Put the pieces with the cut side down on the baking tray.
* The dough can rise again (keep it around 30 minutes).
* Apply beaten egg to the Kanelbullar sprinkle with sugar.
* Bake at the middle level in preheated oven at 250-275 ° approximately 5-8 minutes.
* Cool off under a towel.
Preparation time: 30 min
Rest: About 1 hour
Difficulty: simple

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