Kanelbulle Dag 2017!

October 4 is a national holiday in Sweden celebrating none other than the kanelbulle (cinnamon bun)! If you have been following my time in Sweden, you may know that I have gotten a little obessed with Swedish kanelbulle and I've only been here not even 2 months. (First 48 hours in Sweden & Life Through Fika)

In order to celebrate Kanelbulle Dag, I invited some of my friends over and tackled making my own kanelbullar.

Here's the recipe I used from Food and Journeys
  • 8 grams active dry yeast
  • 250 ml milk, warm
  • 75 grams unsalted butter, room temperature and cut into small cubes
  • 67 grams sugar
  • 1/2 tsp salt
  • 1 tsp cardamom, powdered (I don't like cardamon, so I didn't put any in my dough)
  • 450 grams bread flour, or all-purpose flour
  • 100 grams unsalted butter, room temperature and cut into small cubes
  • 67 grams white sugar
  • 45 grams brown sugar
  • 1 tbsp cinnamon, powdered
  • 1 egg, beaten
  • 3 tbsp pearl sugar
Making Dough:
  1. Mix yeast with warm milk and set aside until ready (it foams up).
  2. In a mixing bowl, combine yeast mixture, sugar, flour, cardamom and salt. Mix on low speed.  
  3. Once everything has been combined (and a dough is starting to form), gradually add the cubes of butter and continue mixing to combine.
  4. Turn up the mixer speed into medium and continue mixing until the dough becomes soft and smooth. Mine normally takes 10 to 12 minutes.
  5. Form the dough into a ball and let it rest for 15 minutes.

Preparing Filling:
  1. Combine white sugar, brown sugar and mix. Add the butter and mix thoroughly to combine. There is no need to use a mixer with this, I just use a rubber spatula for mixing.

Assembling the Buns:
  1. Flatten the dough into a board by using a rolling pin. Make sure the dough is even in thinness. Spread the filling evenly on top of the flattened dough.
  2. Roll the dough tightly into a log and cut the uneven sides. Cut the log into smaller and equal portions. This recipe yields 16 buns.
  3. Place buns into a baking tray (or you can use muffin papers), cover with a clean kitchen cloth and set aside for 1 to 1 ½ hours (until the dough has become slightly puffy). Remember to give the buns enough space in between since they will expand once cooked.
  4. Preheat the oven to 225 degrees C (430 degrees F).
  5. Brush the buns with the beaten egg and sprinkle some pearl sugar on top.
  6. Cook in the oven for 20 to 25 minutes.

Pour yourself a big cup of coffee, put your snuggliest socks on and enjoy your kanelbulle in pure bliss!

your little mouse

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