Today I learned how to make really delicious “Kanelbullar”. We started at 3.30 am this morning and here is the result in front of Ingrids cottage.
I am not really used to Kanelbullar, even though they are known as a Swedish speciality, baked in every home.
When I make buns at home I usually make them without the Kanel (cinnamon). Instead I fill them with ether muscovado sugar or Vanilla. This is my version. It is inspired from a good recipe from Manfred who is the Master of the Bakery at Saltå Kvarn. You will have enough buns to feed a soccer team. Or like I did last week, the players at the local DJ Ping Pong tournament.
Day 1
- 1120 gr Wheat flour
- 100 gr Yeast
- 3 Eggs
- 2,5 dl Cream
- 8 dl Water (40 degrees)
Mix it all together and let it rest for 1 hour. Then you add:
- 1120 gr Wheat flour
- 300 gr Raw Sugar (or do you say brown sugar?)
- 320 gr Cold and melted Butter
- 20 gr Cardemon
- 20 gr Salt
Mix everything really really well so that you can work with the dough without being too sticky on your fingers. Let the dough rest under a blanket for 30 min.
Gojs (the nice and sweet stuff inside you “kanelbulle”)
- 125 gr Butter
- 100 gr Saw Sugar (same here, brown sugar?)
- 50 gr Muscovado Sugar
- Vanilla sugar after taste
Now you can make them in a formation that you like. Swirls are the Swedish Evergreen. Here at the bakery we made a knot but the next time I will make them like a pretzel I think!
Just make the Dough flat ( I use a wine bottle most of the time) and spread the filling (gojs) on top. Cut into pieces and a make them into knots (or whatever you prefer).
14 Comments on “Kanelbullar”
thanke you für recipe
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Hi Malin,
thanks so much for the recipe :)!
Can I devide the recipe by 2 with the half of all the ingredients?
You would help me alot!
Thanks,
Linda
Yes, that should be no problem to split it in half. I agree, the size of the recipe is a bit heavy. But perfect when you have an event or your ladies over for coffee a rainy afternoon!
Oh, Malin, sorry, I forgot to ask:
What type of flour do you use for this? Is it the strong one (1050) or the one that you use also for cakes (405)?
Thanks a lot!!!!
Linda xx
I use the middle version, 550. But you could also use 405 I think. I just gets a bit finer that way.
Let me know how they turned out for you! I have a new recipe that I used recently that had sourdough in them too and they got really good since they grow slower (overnight on my balcony).
I envy the person who will get some of you cinnamon rolls today! Good luck and Enjoy!
Hi Malin,
thanks for the fast reply! :)
I will try them by this weekend ;)
As you mentioned sourdough: I hope I can ask you a question about it:
I tried my first sourdough ever by this week and it turned out that it was growing in the beginning and then it just fell down. It was always slightly darker on top of it then the rest :( Is this normal? Does it need more air then? I’m kinda frustrated with the results as they do not turn out good D:
Maybe you’ll have any advise for this? :)
Thanks a lot for your help!!
Wish you a nice day and I will surely tell you how the Kanelbullar turned out! ;)
Linda XX
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Nu äntligen fick jag tillfälle att testa ditt gojs till bullarna! :-) Har velat göra det ända sen detta inlägg skrevs, men de få gånger jag faktiskt bakat bullar den senaste tiden har det blivit kanel. Men nu äntligen! Just nu gräddas de i ugnen, men ser fram emot att smaka en sen ikväll med en kopp te!
Oh, Berätta hur det gick!!!
Hej Malin,
even if my last post here is very old I baked the kanelbullar yesterday for the first time with my sister and we love them a lot. I baked like 50 and deep froze them for later… But I wanted to ask you when it comes to the filling: did you ever tried more spread like doubling the amount of spread? And do you think that it would work with a butter/white sugar/cinnamon mixture as well? We will put in raisins and chopped nuts (almonds) when we will bake them again to have a bit of wet substance in it (the raisins). If you made any experiences with a larger amount of filling, I would be pleased to know! Greetings from southwest of Germany! Happy weekend!
Linda
Hi Linda! Glad you liked them! A tip I just got from a Swedish baker is that you can also freeze them unbaked. That way you can get them super fresh baked anytime you like :)
First of all, the filling I am writing about is already close to double the normal amount… But if I am honest, I have several time taken it even further and used even more. I would not use too much butter though since it easily just melts out and drips through my whole oven :( The best is to use small paperforms if you like to go hardcore on the filling.
Of course it will work excellent with the cinnamon mix you are suggesting. You could also add raisin as we do in sweden but my german friends tend not to be such great fans of raisins so I never do that here.
My mom used all different kinds of filling, marzipan mixes for example. Or hazelnut spread.
One of my fav is cardamon!
So, a lot to try. But I am so glad you liked them!
ALl the best from Berlin!
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