Kenelbullar (Swedish cinnamon buns)

These Kenelbullar (Swedish cinnamon buns) are really delicious spiced with cardamom and cinnamon. These buns are similar to the classic cinnamon rolls but more bread like.

Prep + bake time : 2 hours 

Ingredients:

Dough: 

13 g/2 1/2 teaspoons dried/active dry yeast or 25 g/1 oz. fresh yeast

250 ml/1 cup whole milk, heated to 36-37 c (97-99f)

80 g/3/4 stick butter, melted and cooled slightly 

40 g/3 tablespoons caster/granulated sugar

400-500 g/3-3 2/3 cups white strong/bread flour 

2 tablespoons ground cardamom 

1 teaspoons salt

1 egg, beaten

Filling:

80g / 1/2 stick plus 1 tablespoons butter , at room temperature 

1 teaspoons plain/all-purpose flour 

1 tablespoon plain/all purpose flour 

1 tablespoons ground cinnamon 

1/2 teaspoon ground cardamom 

1/2 teaspoon vanilla sugar 

80 g/ 1/4 cups plus 2 tablespoons caster / granulated sugar 

Beaten egg, for brushing 

Topping:

3 tablespoons golden/light corn syrup (warmed) and nibbled ‘pearl’ sugar 

2 baking sheets , greased and lined with baking parchment 

Makes 16

If using fresh yeast , add the warm milk to a milk to mixing bowl and add the yeast, stir until dissolved, then pour into the bowl of the food mixer. If using dried/active dry yeast, pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm/plastic wrap and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a doughy hook.

Mix in the cooled, melted butter. Allow to combine for 1 minute or so, then add sugar. In a separate bowl, weigh out 400 g/3 cups of flour, add the cardamom and salt and mix. Start adding the flour and spices into the milk mixture to end up a bit sticky. It is better not to add too much flour as this will result in dry buns. You can always add more later.

Cover the dough with clingfilm/plastic wrap. Allow to rise for around 30 minutes or until it has doubled in size.

Turn the dough out onto a lightly floured surface. Knead through with your hands and work in more flour if needed. Roll out the dough to a 40 x 50 cm/16 x 20 inch rectangle.

In a bowl, add the butter flour , spices and sugars and mix together well to make a filling. Using a spatula, spread the mixture evenly over the rolled-out dough. Fold the dough in half lengthways.

Using a knife or a pizza cutter, cut 16 width ways strips of dough. Take one strip and carefully twist it a few times, then curl into a ‘knot’ , ensuring both ends are tucked in or under so they don’t spring open during baking. Place the knots on the prepared baking sheets spaced well apart. Leave to rise under a kitchen cloth fo r 30 minutes.

Preheat the oven to 200 c (400 F ) Gas 6

Brush each bun lightly with beaten egg and place in the preheated oven to bake for around 10-12 minutes or until golden.

Remove from the oven. Brush the warm buns lightly with golden syrup then decorate with the nibbled ‘pearl’ sugar. Immediately cover with damp, clean cloth for a few minutes to prevent the buns from going dry.

ENJOY!!!!