Tuesday, March 14, 2017

Swedish Cinnamon Buns | Kanelbullar

There was a time when I was not very friendly with Yeast.I yearned to bake breads,buns and sweet rolls but the fear of yeast made me apprehensive to try anything bread based.Believe me when I tell you,good quality yeast,a simple recipe and loads of confidence is all you need for bread baking.Once I started trusting my instincts I've been quite successful in baking breads.Though I do have quite a few bread/rolls recipes here,I've not been baking anything new.
So when I saw these Kanelbullar recipe on Gayathri's place,I knew I had to try it out asap.I am a Cinnamon roll fanatic,if you can call me that.I refrain from making Cinnamon rolls because I fear I'd eat them all!It's been a while since I baked it so this recipe looked like a good enough reason for me to bake it soon.

Kanelbullar or Cinnamon buns as they are commonly known are the Swedish version of the American Cinnamon rolls.Though they are similar in many ways,the Swedish version is more about the spices(cardamom and cinnamon)than about the icings or the fillings(dry fruits,raisins).Either ways,these are delicious,rich and perfect with a cup of tea.

Swedish Cinnamon Buns | Kanelbullar

Ingredients (makes about 8 regular sized buns)

For the dough

Maida / All Purpose Flour - 1 1/2 cups
Sugar - 2 tbsp
Cardamom Powder - 1/2 tsp
Instant Yeast - 1 1/4 tsp
Salt - 1/4 tsp
Warm Milk - 1/2 cup
Butter - 2 tbsp

For The Filling

Butter - 1 1/2 tbsp
Sugar - 1/4 cup
Cinnamon - 1/2 tbsp

Method

In a bowl mix together flour, salt, sugar, cardamom powder and instant yeast.
Add the milk and butter and make a soft dough.
Transfer to counter and knead for 10 minutes until smooth, soft and elastic.
Place inside a well oiled bowl, cover with cling film and set aside until double in volume.
Take it back to the counter and roll the dough into a thin rectangle.
Mix together butter, cinnamon and sugar for the filling.
Apply it evenly on the rolled out rectangle.
Fold it twice as if folding a letter.
Roll it again into a thin rectangle.
With the help of a cutter, cut it into 8 equal stripes cutting it along the longer side.
Twist each stripe and shape it into a roll. Refer video on how to shape.
Arrange on a greased baking tray and cover. Set aside for 25 - 30 minutes.
Preheat oven to 200°C.
Apply a milk wash to the rolls and bake them for 15 - 20 minutes.
Remove from oven, allow them to cool.
Serve warm or at room temperature.

Step by Step Pictorial


In a bowl mix together flour, salt, sugar, cardamom powder and instant yeast.
Add the milk and butter and make a soft dough.
Transfer to counter and knead for 10 minutes until smooth, soft and elastic.
Place inside a well oiled bowl, cover with cling film and set aside until double in volume.
Mix together butter, cinnamon and sugar for the filling.

Take the risen dough back to the counter and roll it into a thin rectangle.Apply the filling evenly on the rolled out rectangle.

Fold it twice as if folding a letter.
Roll it again into a thin rectangle.With the help of a cutter, cut it into 8 equal stripes cutting it along the longer side.
Twist each stripe and shape it into a roll.
Arrange on a greased baking tray and cover. Set aside for 25 - 30 minutes.
Preheat oven to 200°C.
Apply a milk wash to the rolls and bake them for 15 - 20 minutes.
Remove from oven, allow them to cool.
Serve warm or at room temperature.

3 comments :

  1. Hi, can you pls tell what brand yeast you use and where can I buy..

    ReplyDelete
    Replies
    1. I use a locally available brand named Mauripan Instant yeast.Many different brand of yeasts are available on amazon.in

      Delete
  2. Really nice snacks for my tea, Really surprising, how do you know lot kind of dishes. Also understanding your love with delicious food.

    Thanks for sharing
    Dharani @ Dharani South Indian Cuisine

    ReplyDelete

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Divya.

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