Kanelbullar

Ingredients

• 1¼ lbwheat flourfor the dough, plus extra for rolling
• 1⅓ cupsmilklukewarm, for the dough; a splash extra for the egg wash
• 1 ozfresh yeastor about 10 g dried yeast
• 6⅓ ozsugarabout 80 g for the dough, about 100 g for the filling (white or brown)
• 8¾ ozbutterabout 100 g soft or melted for the dough, about 150 g at room temperature for the filling
• 1 tspsaltfor the dough
• 2eggone for the dough, one beaten for brushing
• 3 tspcardamomfreshly ground, into the dough
• 4 tspcinnamonground, for the filling
• 3 tbsppearl sugarfor sprinkling before baking

Method

1. Dissolve the fresh yeast in the lukewarm milk. In a large bowl, mix the wheat flour, sugar, salt and freshly ground cardamom, then add the yeasted milk and one egg.
2. Work in the soft or melted butter and knead the dough for 8–12 minutes until smooth and elastic.
3. Cover the dough and leave it to rise until it has grown noticeably, about 30–60 minutes.
4. For the filling, beat the room-temperature butter with the sugar and cinnamon until smooth.
5. On a lightly floured surface, roll the dough out into a rectangle and spread the filling evenly all the way to the edges.
6. Roll the dough up from the long side and cut it into slices about 2 cm thick. Alternatively, fold the dough, cut it into strips, twist them and wind them into knots.
7. Place the kanelbullar on a baking sheet lined with parchment paper, cover and leave to rise again.
8. Beat the second egg with a splash of milk, brush it over the buns and sprinkle with pearl sugar.
9. Bake in a well-preheated hot oven for about 10–15 minutes until golden brown. Let them cool briefly on a wire rack and serve lukewarm.

Tips and variations

If cardamom isn't to your taste, season with cinnamon alone; if you love it, add some to the filling too. Instead of pearl sugar, you can finish the cooled buns with an icing of powdered sugar and water. For an especially soft crumb, add a tangzhong (a cooked paste of flour and milk) to the dough, or give the dough a long, cold rise overnight. For a tray bake, set the buns close together on a sheet of dough in a pan and bake for 20–25 minutes, then pull apart at the table. Another variation: make the filling with powdered sugar and vanilla, chill the dough before rolling, and glaze the buns with sugar syrup after baking. Serve warm with strong black coffee.