🇸🇪 Jag bakar kanelbullar denna söndag 🇸🇪 Almost 7 years have passed since that day when I stepped in at Willys supermarket as a curious Erasmus exchange student. I wondered what was that delicious, sweet aroma in the air. A huge basket of kanelbullar was standing in front of me. And that was it. Another reason how I fell in love with Sweden. And @aroma_di_cannella was born. #goodtimes #memories 💙💛💙💛
For the recipe in Italian, click hear.
Ingredients for 20/22 kanelbullar
25 g dry or fresh yeast
40 g sugar
250 ml milk
75 g butter
450 g baking flour
Filling:
50 g butter
sugar as needed
cinnamon as much as you like 😊
Glaze:
1 egg
2 tbs
pearl sugar
Procedure
In a pot, melt the butter and add the milk. Heat up to 37°C. Then, add the crumbled yeast and stir until the it is completely melted. Pour the the liquids in a mixer bowl, add the rest of the ingredients, and knead the dough in a dough mixer for 10–15 minutes. Cover the mixer bowl with a kitchen towel and let the dough rise for 30 minutes.
Divide the dough in 2 parts and roll them out so to give them a rectangular shape (about is 3 mm thick). For the filling, spread the room-temperature butter, sugar and cinnamon on top of the dough. Roll the dough and cut the roll into slices of about 1 cm. Place them in paper molds on a baking sheet and let rise under the kitchen towel for about 45-60 minutes until the buns are double-sized.
Beat together the egg with 2 tbs of water and brush it the on the buns. Last, sprinkle the pearl sugar on top.
Bake in the oven (225°C) for 10/11 minutes. Let cool down a bit on a rack.
For your best #fikamoments: Eat them warm with a cup of coffee or tea and good friends! But for now, better with #socialdistancing 💪
Aroma di cannella 