Delicious kanelbullar (Swedish buns) to enjoy for breakfast, brunch or afternoon tea...
Prep time1 timeh30 minutesmin
Cook time15 minutesmin
Total1 timeh45 minutesmin
Recipe type: Dessert, Snack, Breakfast
Cuisine: French
Keyword: brioche
Yield: 18buns
Ingredients:
Brioche
250mlwarm milk
2,5cc dry baker's yeast
80gsoft butter, melted
40gbrown sugar
1cs cardamom powder
1ccconvex cinnamon powder
1this salt
500gall-purpose flour
1beaten egg
Spice garnish
100gvery soft butter
80glight brown sugar
1cc flour
1csconvex cinnamon powder
1/2cccardamom powder
1Egg yolk
3cs milk
Granulated sugar for garnish
Instructions:
Brioche
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.
Spice garnish
Meanwhile, prepare the filling: mix the very soft butter, flour, brown sugar, 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)
Notes:
Can be kept for several days in a bell (no refrigerator)
Par Lilie bakery
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