KANELBULLAR | Swedish Cinnamon Buns скачать в хорошем качестве

KANELBULLAR | Swedish Cinnamon Buns

Everything you need to know to make the best Kanelbullar! Dough: 500g nonfat milk 1100g AP flour 200g sugar 200g butter 23g ground cardamon 70g fresh yeast (23g dry yeast) 15g salt -Add all ingredients to the bowl of your stand mixer. -Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated. -Turn the speed up to like a medium to medium fast for 15-30 minutes. -You want to work up as much gluten as you can. -When your dough is smooth and pliable, let it rest for 30 minutes covered with a towel. -Turn out of the bowl and shape into a rectangle. -Let rest another 5-10 minutes. Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick. -Spread the filling onto the dough. -Roll and the cut into buns. -Optimal weight is 100g but anywhere between 95g and 105g is fine. -Place on a baking tray, cover, and let rise until double in size, around 2 hours. -Bake at 225C (430F) for about 8 minutes or until golden brown. I like to check mine and rotate the tray at the 5 minute mark so they don’t get overbrown. -Brush with egg wash as soon as they come out of the oven. -Immediately sprinkle on pearl sugar. -Let cool (if you can wait that long!) -Enjoy! Cinnamon Filling: 300g butter 120g sugar 20g cinnamon 10g salt (optional) Pearl Sugar: https://www.amazon.com/Lars-Own-Swedi... Cardamom: The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though. https://www.amazon.com/Kitchen-Spices...