A tasty and comforting recipe: Kanelbullar, Swedish cinnamon buns. We love their pretty braided shape, and their delicious blend of spices that perfume the whole kitchen!
Brioches that "warm your heart", really! Perhaps this is the power of spices.
What are the Kanelbullar?
These are brioches consumed in Northern Europe, precisely in Sweden. There they are usually consumed at tea / coffee break time, the famous “fika” moment. Have you heard of it before?
The Swedes are so crazy about this pastry that they have even made it a national holiday (October 4).
These Kanelbullar are really tasty brioches thanks to the presence of spices: in particular cinnamon and cardamom. These spices are present in the brioche dough and also in the filling that is coated on the brioche dough.
How to make Kanelbullar?
First of all, we prepare the brioche dough. This is classic: we find the usual ingredients for a brioche (butter, milk, brown sugar, flour, baker's yeast, egg, salt). To make the Kanelbullar, we also add cinnamon and cardamom.
As usual for brioches, we do here two shoots. The first when the brioche dough is not yet filled. Then the second when the kanelbullar are ready, just before baking.
On the garnish side, the emphasis is once again on spices! We make a mixture butter, brown sugar and spices that we come to coat on the brioche dough spread out in rectangle.
Then we fold the wider side and cut strips of dough of about 3cm. We twist them between the fingers then we give them a snail shape. The brioches will rise again before being put in the oven!
Other recipes to try
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty kanelbullar!
Kanelbullar, Swedish Cinnamon Buns
- 250 ml warm milk
- 2,5 cc dry baker's yeast
- 80 g soft butter, melted
- 40 g brown sugar
- 1 cs cardamom powder
- 1 cc convex cinnamon powder
- 1 this salt
- 500 g flour
- 1 beaten egg
- 100 g very soft butter
- 80 g brown sugar
- 1 cc flour
- 1 cs convex cinnamon powder
- 1/2 tsp cardamom powder
- 1 Egg yolk
- 3 cs milk
- Granulated sugar for garnish
- Start by activating the yeast: pour it into a bowl with the lukewarm milk, cover and put in a warm place for 15 minutes.
- Then, pour the milk / yeast mixture into a container (or bowl of the food processor), add the melted butter and brown sugar. Mix to make homogeneous.
- Then add the mixed dry ingredients (flour, spices, salt) in 3 batches, mixing between each addition. Then add the beaten egg.
- After this step use the robot hook for about 8 minutes, the dough should become quite elastic and come off on its own from the sides of the bowl. If you don't have a hook, use your hands!
- Cover the ball of dough in a bowl covered with a damp cloth, placed in a warm place, for 1 hour or more if necessary (the dough should increase in volume). Tip: you can also let your dough rise more quickly in an oven preheated to 30 degrees then turned off (this is important) before placing your salad bowl covered with the damp cloth.
- Meanwhile, prepare the filling: mix the very soft butter, flour, spices and salt.
- Take the dough after it has grown, press a little to expel the air. On a floured work surface, roll out the dough and form a large rectangle (approximately 45 x 55 cm).
- Spread the filling with a spatula all over the dough. Then fold the rectangle of dough in half (taking the longest length to fold it down).
- Cut about 18 strips of dough (3cm max.) Using a good knife.
- To twist each, hold one end with one hand, with the other hand, roll the palm over the strip of dough so that it twists by itself. Form a circle with the twisted dough and place the end below.
- Place on a baking sheet lined with parchment paper and let rise again for 30 minutes under a tea towel in a warm place at home.
- Preheat oven to 190 ° traditional heat.
- With a brush, cover each brioche with the egg yolk / milk mixture, and sprinkle with grains of sugar.
- Bake for about 15 minutes (watch carefully for a nice color)