Kanelbulle

Background of Kanelbulle

Kanelbulle, known as a cinnamon bun in English, is a beloved Swedish pastry that has become an iconic part of Scandinavian culture. Traditionally enjoyed during a "fika," which is a social coffee break, these sweet, spiced rolls reflect the Swedish love of cinnamon and cardamom. The pastry traces its origins back to the early 20th century when spices became more accessible in Sweden. Over the years, Kanelbulle has become widely popular across the globe, celebrated annually on October 4th as Cinnamon Bun Day in Sweden.

Ingredients for Kanelbulle

• Flour
• Sugar
• Yeast
• Milk
• Butter
• Cardamom
• Cinnamon
• Egg
• Salt
• Vanilla sugar

For the Dough

• 500ml of milk
• 100g of butter
• 850g of flour
• 100g of sugar
• 1 packet of dry yeast
• 1 teaspoon of ground cardamom
• 1/2 teaspoon of salt

For the Filling

• 100g of butter, softened
• 100g of sugar
• 2 tablespoons of ground cinnamon
• 2 teaspoons of vanilla sugar

For the Finishing Touch

• 1 egg, beaten for brushing
• Pearl sugar (optional)

Preparation Steps

Preparing the Dough

1. Begin by warming the milk gently in a saucepan until it reaches a lukewarm temperature, ideal for activating the yeast.
2. Remove from heat and stir in the yeast, allowing it to proof for about 5 minutes or until frothy.
3. In a large bowl, combine the flour, sugar, cardamom, and salt.
4. Pour the milk and yeast mixture into the dry ingredients, followed by the melted butter and beaten egg.
5. Knead the dough vigorously on a floured surface for about 10 minutes until it is smooth and elastic. If preferable, use a stand mixer with a dough hook attachment.
6. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.

Making the Filling

1. While the dough is rising, prepare the filling. Mix together the softened butter, sugar, ground cinnamon, and vanilla sugar until well combined. Set aside until ready to use.

Assembling the Buns

1. Once the dough has doubled in size, punch it down gently to release any air bubbles and transfer it to a floured surface.
2. Roll the dough out into a large rectangle, about 1 cm thick.
3. Spread the prepared filling evenly over the entire surface of the dough.
4. From the longest side of the rectangle, roll the dough tightly into a log.
5. Using a sharp knife or dough cutter, slice the log into 2 cm thick rounds.
6. Place each round into a paper muffin cup or onto a baking tray lined with parchment paper, ensuring sufficient space between each bun.

Final Rise and Baking

1. Cover the baking tray with a towel and allow the buns to rise for an additional 30 minutes.
2. Preheat the oven to 220°C (428°F) or fan setting.
3. Brush each bun with the beaten egg and sprinkle with pearl sugar if desired.
4. Bake in the preheated oven for 8-10 minutes or until the buns are golden brown on top.
5. Transfer to a wire rack to cool slightly before serving.

Enjoying Kanelbulle

Kanelbulle is best enjoyed slightly warm, ideally with a cup of coffee or tea. For the authentic Swedish fika experience, pair your kanelbulle with good company and delightful conversation. The harmony of spices like cinnamon and cardamom makes this pastry a comforting treat at any time of day. Experiment by adding toppings such as buttercream frosting or a glaze made from sugar and milk for an extra layer of sweetness.