Comments on: Kanelbullar

By: miss Elmlid, » As good as it gets

miss Elmlid, » As good as it gets — Wed, 01 Feb 2012 07:20:49 +0000

[...] is here. Be creative with you filling. I made about 50 buns in total. 25 blueberry and 25 seasalted [...]

By: Elmlid

Elmlid — Wed, 25 Jan 2012 23:36:48 +0000

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!

By: Linda Ullrich

Linda Ullrich — Sat, 21 Jan 2012 14:54:38 +0000

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

By: Elmlid

Elmlid — Sun, 24 Jul 2011 15:33:33 +0000

Oh, Berätta hur det gick!!!

By: Anna

Anna — Sun, 24 Jul 2011 14:59:10 +0000

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!

By: integumentary system

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By: miss Elmlid, » this is how we do it

miss Elmlid, » this is how we do it — Sun, 02 Jan 2011 11:57:49 +0000

[...] DO exactly like the Kanelbulle recipe here. [...]

By: Linda

Linda — Wed, 29 Sep 2010 09:05:01 +0000

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

By: Elmlid

Elmlid — Wed, 29 Sep 2010 07:49:27 +0000

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!

By: Linda

Linda — Wed, 29 Sep 2010 07:29:14 +0000

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