Kanelbullar are Swedish cinnamon buns made with a cardamom-spiced dough and twisted into knots fairly than rolls. The cardamom and cinnamon mixture is completely scrumptious and so they are typically a bit much less candy than American cinnamon buns even earlier than icing is factored in. We experimented with making these buns utilizing sourdough versus prompt yeast, in addition to 100% entire grain flours versus 25% entire grain flour and 75% all objective flour. The outcomes have been scrumptious throughout the board however certainly fairly totally different.
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- 100% purple fife entire grain
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- 25:75 purple fife: all objective flour
Sourdough leavening, even with a candy stiff starter construct, gave the kanelbullar a slight twang. This was scrumptious within the opinion of our style testers, however if you happen to’re aiming for no sourness, utilizing prompt yeast is an easy different.
Purple fife on left; White sonora on proper
In the entire grain bakes, purple fife wheat added extra baking spice aromas and a gentle wheaty taste to the kanelbullar, whereas white sonora wheat added a light-weight nuttiness to the flavour. The entire grain bakes got here out much less poofy, and a delicate contact was wanted when twisting and knotting the dough to keep away from tearing it.
There’s a kanelbullar shaping video on YouTube we discovered notably useful, however you can too strive different shaping strategies and bun sizes with this dough. Be sure to try the Picture Gallery after the recipe for course of pics.
Surprisingly we didn’t discover it needed to vary the hydration of the varied doughs. The largely all objective flour dough felt a bit wetter with the identical quantity of liquid, however it was additionally stronger having much less bran and germ subsequently extra manageable.
Over the course of check baking, we shifted the filling recipe to have extra brown sugar on the urging of the style testers, and fewer butter due to how a lot was oozing out in early batches. With a tip from a Breadtopia neighborhood member on Instagram, we additionally added cornstarch to the filling (flour can be positive too) to assist maintain it within the buns as they bake.
Swedish Cinnamon Buns or “Kanelbullar” are fairly the sensory deal with with their cardamom infused dough and candy cinnamon filling. Strive these with all entire grain flour or for a fluffier consequence, a mixture of all objective flour and fragrant purple fife entire grain flour. You possibly can discover each yeast and sourdough choices as nicely.
Complete Time
1 hour, quarter-hour
Substances
Dough (See Notes for flour variations)
- 260g milk, warmed (1 cup + 1 1/2 Tbsp)
- 54g oil or 58 grams unsalted butter (1/4 cup)
- 4g vanilla extract (1 tsp)
- 300g all objective flour (2 1/4 cups)
- 100g purple fife entire grain flour (3/4 cups + 1 Tbsp)
- 50g sugar (1/4 cup)
- 8g salt (3/4 tsp)
- 7g prompt yeast (2 1/4 tsp or 1 packet) or 84 grams ripe candy stiff sourdough starter (See Notes for feeding directions)
- 5g floor cardamom (2 tsp)
Filling
- 100g brown sugar (1/2 cup)
- 71g unsalted butter, melted (5 Tbsp)
- 16g floor cinnamon (2 Tbsp)
- 10g cornstarch (1 Tbsp)
Topping
- for the wash, 1 egg overwhelmed with 1 Tbsp water
- pearled sugar or no matter you will have obtainable
Directions
Mixing and First Rise
- Totally combine the dough components by hand or in a stand mixer. The milk ought to be warmed to at the least room temperature and as much as about 110°F. Proceed mixing or kneading for a number of minutes till the dough is supple.
- Place the dough in a flippantly oiled bowl or straight-walled container. Notice the extent of the dough and canopy.
- Let the dough rise till it has expanded by about 75%. Dough temperature will influence the timing. Yeast: about 1 hour. Sourdough: about 5 hours.
Filling Prep
- Combine the filling components in a small bowl till there are not any lumps. Cowl and chill within the fridge for about 20 minutes to re-solidify the butter if making the short, yeast variation. For the longer sourdough course of, it’s positive to let the filling cool at room temp.
Meeting and Second Rise
- Prep one full baking sheet or two half sheets with parchment paper.
- On a flippantly floured work floor, roll out the dough right into a 14×14-inch sq. utilizing a rolling pin.
- Mud the floor of the dough with flour. This and the cornstarch within the filling assist it not leak out of the buns once they bake. The flour additionally helps maintain the dough layers from merging alongside the cuts you will make.
- Unfold the filling on the floor of the dough after which fold the dough in thirds (letter fold).
- Utilizing the rolling pin, roll dough to be about 8×14 inches. Minimize into 12-16 items alongside the lengthy edge (see picture gallery). I recommend 12 items for the entire grain model, as these buns are likely to puff up much less.
- Utilizing two arms, elevate every finish of a strip of dough and twist it a number of instances. Wind the twist round two of your fingers and tuck the ends of the dough into the middle. Repeat with all of the dough strips, putting the buns in your baking sheet with 1-2 inches in between.
- Cowl the baking sheets and let the buns rise once more. Yeast: 1-1.5 hours. Sourdough: 2-3 hours.
Baking
- Preheat the oven to 375°F.
- Brush the buns with egg wash and sprinkle with sugar.
- Bake for 15-18 minutes or till very flippantly browned.
- Serve heat from the oven or briefly reheat within the microwave or toaster oven.
- The buns will be saved in a lined container for 3-4 days or wrapped and frozen for a number of months.
Notes
You possibly can do this recipe with totally different flours and wheat varieties. With a really robust entire grain flour e.g. yecora rojo, you’ll in all probability need to up the dough hydration. In distinction, a much less thirsty wheat like spelt might have much less water, and a low gluten flour like einkorn might be fairly difficult to twist with out tearing the dough.
To construct the candy stiff sourdough starter for the sourdough model, feed as follows and let ripen for 8-12 hours or till at the least double in measurement:
- 13g starter
- 40g flour
- 18g water
- 13g sugar
