Post by Cece on Jul 3, 2008 23:47:43 GMT
AKA Kanelbullar.
Since they are so popular here... Yes, I am thinking of you Anna!
For everyone to try, here´s the recipe I use:
Ingredients:
1 package of yeast (50 grams)
300 grams of butter or margarine
5 cups (deciliter) milk
2 cups or sugar
1 teaspoon salt
1,5 cups (1,5 liter) of wheat flour
2 teaspoons of cardamom
2 teaspoons of vanilla sugar
A package of cinnamonpowder
Pearlsugar
1 egg
Number of buns:
Around 40
Time:
2 hours in total
Preparations:
Take around 150 grams of butter or margarine and put it in a bowl while you bake so that it gets more creamy. Pour one cup (1 deciliter) of sugar in the bowl with the butter.
How to do it (easy steps):
Put 150 grams of butter/margarine in a pan and mealt it.
Put 5 cups of milk in the pan with mealted butter.
Cook butter+milk blend up so it´s finger-warm.
Crumb the yeast in a big bowl.
Add the butter/milk blend in the bowl of yeast. Mix it together until the yeast has been resolved.
Add 1 cup of sugar, 1 teaspoon of salt, 2 teaspoons of cardamom and 2 teaspoons of vanilla sugar into the bowl and blend it.
Then add about 13 cups of wheat flour into the mix, little by little, and blend it in.
Blend the dough for a few minutes. Add more flour if it´s too loose. It´s supposed to get released somewhat easy from the bowl, then you know it´s enough. Be careful not to add way too much flour.
Then put a bakingtowel on the bowl and let it stand for 30 minutes to yeast.
When 30 minutes has passed, turn the bowl upside down over a bakingtable. Work the dough with your hands for a while.
Take a knife and split the dough in 4. Put flour on the table.
Take one of the doughparts and work it a little more with your hands.
Then take out a rolling pin and pin out the dough to a rectangle-shape. The dough is supposed to be as thin as you can get it.
Then take the bowl of butter+sugar you have left standing on the side from the beginning and blend it with a spoon or something. It´s supposed to be quite creamy at this point. Then smear 1/4 of it on the rectangle of dough. Tap cinnamon on top of it afterwards so the dough looks brown of cinnamon.
Then roll the rectangle together, from one longside to the other longside. Now you will have a "snake" of a rolled up dough.
Then take the knife and cut the "snake" in pieces, about one pinkyfinger long. Almost forming sqares.
Then pick them up one by one to take the beginning of the roll and put the flink on the side (creating a bottom on the bun). Do this on all rolls.
Then put them in cupcape-shapes on an ovenplate. Let them yeast a little while more, about 15 minutes should be enough.
Crack an egg and smear egg on each bun.
Add pearlsugar on each bun.
Put in the oven on 250 degrees Celcius. Around 450 degrees Farenheit I think?
Let them cook in the middle of the oven for around 4-6 minutes. Check on them very often cause after 5 minutes they can get burned pretty easily.
DONE!!!
Of course you do the other 3 of the 4 dough-pieces the exact same way as the first.
Then let the buns cool down on a rack or something, covered in a bakingtowel.
PS: If you don´t have any cupcake-shapes then it´s okay to cook the buns on an bakingsheet.
And you have delicious Swedish cinnamon buns!!!
Since they are so popular here... Yes, I am thinking of you Anna!
For everyone to try, here´s the recipe I use:
Ingredients:
1 package of yeast (50 grams)
300 grams of butter or margarine
5 cups (deciliter) milk
2 cups or sugar
1 teaspoon salt
1,5 cups (1,5 liter) of wheat flour
2 teaspoons of cardamom
2 teaspoons of vanilla sugar
A package of cinnamonpowder
Pearlsugar
1 egg
Number of buns:
Around 40
Time:
2 hours in total
Preparations:
Take around 150 grams of butter or margarine and put it in a bowl while you bake so that it gets more creamy. Pour one cup (1 deciliter) of sugar in the bowl with the butter.
How to do it (easy steps):
Put 150 grams of butter/margarine in a pan and mealt it.
Put 5 cups of milk in the pan with mealted butter.
Cook butter+milk blend up so it´s finger-warm.
Crumb the yeast in a big bowl.
Add the butter/milk blend in the bowl of yeast. Mix it together until the yeast has been resolved.
Add 1 cup of sugar, 1 teaspoon of salt, 2 teaspoons of cardamom and 2 teaspoons of vanilla sugar into the bowl and blend it.
Then add about 13 cups of wheat flour into the mix, little by little, and blend it in.
Blend the dough for a few minutes. Add more flour if it´s too loose. It´s supposed to get released somewhat easy from the bowl, then you know it´s enough. Be careful not to add way too much flour.
Then put a bakingtowel on the bowl and let it stand for 30 minutes to yeast.
When 30 minutes has passed, turn the bowl upside down over a bakingtable. Work the dough with your hands for a while.
Take a knife and split the dough in 4. Put flour on the table.
Take one of the doughparts and work it a little more with your hands.
Then take out a rolling pin and pin out the dough to a rectangle-shape. The dough is supposed to be as thin as you can get it.
Then take the bowl of butter+sugar you have left standing on the side from the beginning and blend it with a spoon or something. It´s supposed to be quite creamy at this point. Then smear 1/4 of it on the rectangle of dough. Tap cinnamon on top of it afterwards so the dough looks brown of cinnamon.
Then roll the rectangle together, from one longside to the other longside. Now you will have a "snake" of a rolled up dough.
Then take the knife and cut the "snake" in pieces, about one pinkyfinger long. Almost forming sqares.
Then pick them up one by one to take the beginning of the roll and put the flink on the side (creating a bottom on the bun). Do this on all rolls.
Then put them in cupcape-shapes on an ovenplate. Let them yeast a little while more, about 15 minutes should be enough.
Crack an egg and smear egg on each bun.
Add pearlsugar on each bun.
Put in the oven on 250 degrees Celcius. Around 450 degrees Farenheit I think?
Let them cook in the middle of the oven for around 4-6 minutes. Check on them very often cause after 5 minutes they can get burned pretty easily.
DONE!!!
Of course you do the other 3 of the 4 dough-pieces the exact same way as the first.
Then let the buns cool down on a rack or something, covered in a bakingtowel.
PS: If you don´t have any cupcake-shapes then it´s okay to cook the buns on an bakingsheet.
And you have delicious Swedish cinnamon buns!!!
;D 