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Kanelbullar

August 18, 2017

Kanelbullar

Big love for everything dough-ey, but the thing is that it often just takes too much prep time kneading and letting the dough rise. But a fresh out of the oven kanelbullar is just so good on a Sunday morning or tea time, that it’s just so worth the wait. And in the end, it’s actually kinda nice to get your hands in, while preparing the dough.

I’m fond of pastries and cakes, but I rather not have it too sweet. As with many recipes for cinnamon rolls, they include caramel sauce and/or icing, but this kanelbullar recipe is really straightforward with just a delicious pecan filling. Sweet enough and without the extra stuff, more room for seconds!

Kanelbullar (makes 9 large or 12 smaller pieces):

Ingredients for dough:

  • One pack dry yeast (7 grams)
  • 60 ml luke warm Water
  • 120 grams Sugar
  • 120 ml Milk
  • 115 grams Butter
  • 1 large Egg
  • 450 grams (gluten-free) Flour

Ingredients for Kanelbullar filling:

  • 115 grams Butter
  • 125 grams brown Caster sugar
  • 1½ Tbsp Cinnamon
  • 125 grams Pecans

Kanelbullar
How to Make:

Add the packet of yeast and a pinch of sugar to 60 ml luke warm water. Leave it a couple of minutes and you’ll see tiny bubbles, which means the yeast is working its magic. Warm up the milk with butter on low heat until the butter has melted and remove from the stove.

In a large bowl mix sugar, salt, the yeast mixture and butter/milk mixture and half the amount of flour. Mix everything and add the rest of the flour. Knead for about 5 minutes and add flour if it’s still too sticky. Spread a small amount of oil in a bowl and place the dough in it, covering with a clean, damp kitchen towel. Leave it to rise in a warm place for about an hour.

In the meantime, melt butter and add caster sugar, chopped pecans, and the cinnamon. Mix and stir until it has thickened.

After an hour, roll out the dough into a square of half a centimeter thick and spread the filling evenly on the dough. Carefully roll up the dough and slice into 9 or 12 pieces depending on the size of your tray. Bake the rolls on 180 Cᵒ for about 25-30 minutes, until golden brown and soft in de middle. Happy Weekend!

 

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