- https://www.instagram.com/p/BdlKAgIn2MN/
Here’s the process I use for baking sourdough infused cardamom/cinnamon buns (kardemumma/kanelbullar).
Using great ingredients will ofc enhance the experience.
For about 20 buns, 75-80g each:
1. Pour 200g water and 300g cold fat milk (3%+ fat) in a bowl.
2. Grind some whole cardamom (10g) and and to the liquid along with 125g sugar and 7g salt.
3. Add 2g fresh yeast and 20-30g ripe sourdough starter.
4. Add 800-875g flour (go for some wholemeal for added flavor, but stick to mainly roller milled or stoneground wheat).
I use all purpose white flour mostly at 11% protein.
Mix it together by hand or machine until all flour is absorbed.
5. Rest covered for 15-30 minutes.
Now it’s time to add butter.
Using a cheese slicer, add 75g at first and knead it in until incorporated.
Then add another 75g using the same method.
This can be hard workout, but totally worth it in the end, making the buns even juicier and softer.
6. Rest an hour covered.
Pour the dough on the bench and fold it over itself, into a package.
Use tension pulls to make a big tight ball, then transfer into a clean bowl.
7. Prepare the filling during the wait:
Bring 150g of butter to room temperature.
Mix with 150g sugar and 15g ground cardamom or 15g cinnamon until smooth.
Let it stay in room temp until it’s time to shape.
8. The goal is to have a very relaxed dough at shaping, so let it rest for 3-4 hours in room temperature now, untouched.
9. Pour onto a lightly floured surface.
Stretch it to a rough square, then roll it out with a rolling pin into a larger rectangle (30x40cm).
10. Time to spread the filling over the rectangle, using a large spatula or soft dough scraper.
11. Fold the sides in towards the middle, making them overlap at the center.
Three layers of dough and two layers of filling.
Roll out once more to a larger rectangle.
12. Cut stripes of 75-80g dough (about 2cm wide).
Roll them into a knot and place on an oven tray with space in between for proofing.
13. Cover with plastic or a wet linen cloth and let it proof until about double size.
14. Egg wash the buns before baking and sprinkle ground cardamom and sugar OR granulated sugar on them.
15. Bake at 240C until OK color (10-12 min)
- First part - Mixing and bulk rising:
1st & 2nd π·: Step 5 - adding butter in flakes using a cheese slicer, and how it looks when incorporated.
3rd π·: Step 6 - the dough at the beginning of bulk (after shaped into a boule and put in a clean bowl).
4th π·: Step 8 - the dough at end of the bulk, right before shaping.
- https://www.instagram.com/p/BdsQAl9nCti/
—
I’ll be back with some another part showing the folding and shaping. Oh and this dough has about 15% home milled whole wheat, hence the color.
The second part of “bullar” in pictures.
You’ll find the whole process in a post from this Sunday. This was the cinnamon version enriched with sourdough (you can also do the cardamom, or why not both?).
—
1st π·: Finished knot, right after shaping.
- https://www.instagram.com/p/BdvnLMyHSyV/ video!
2nd π·: Step 10,11 - Video showing the folding of the dough (which have been rolled out to a larger rectangle and spread with the filling), turning it and rolling out again.
- https://www.instagram.com/p/BdvnLMyHSyV/
3rd π·: Step 12 - Video showing how I roll a knot.
This wasn’t a perfect knot, due to it not being tucked in under properly, but it shows you the general idea.
This one will probably rise asymmetrical and tip over when baked. Use your thumb to really stick it under (too look like the knot in the first picture).
4th & 5th π·: Step 13 - A finished knot at the start of proof and the same one at the end, about 7 hours later. You can see it’s turned more puffy.
When lifted it should feel light and pillowy!
6th π·: Step 15 - The very same knot baked.
Note:
If you enjoy making and eating cinnamon buns/rolls/bullar, you should really try maximising the rise time.
It brings another level to the flavour and texture.
Recipes for sweet bread are often with higher amounts of yeast and a stressed rise, sadly.
These ones had a 4 hour bulk rise into a colder (15C) over night second rise, after rolled into knots.
The second shot shows a freshly rolled knot, showing such potential!
- So 4 hours in the fridge before shaping and cutting stripes....then shaping, cutting and forming knots then an overnight room temperature rest
- check out my posts from January 5th and forward for the process
- 4 hour room temp this time, could easily have gone 6-8 with the small amount of yeast (no real rise here, the goal of the bulk with this very slow dough is to ensure hydration and gluten development). Then smear the filling, folding, cutting stripes and knotting. Then into a chillier second rise.
- Mix equal parts room temped butter, Nutella and sugar for the filling, and some chopped up roasted hazelnuts (save some for topping before the bake along with pearled sugar).
- Sourdough Musings – Natural Beautiful Sustainable Bread – By @danlarn
Which flour is perfect for sourdough starter?
I would say rye in order to start one up, and any whole meal wheat/rye to feed.
Here’s the process I use for baking sourdough infused cardamom/cinnamon buns (kardemumma/kanelbullar).
Using great ingredients will ofc enhance the experience.
For about 20 buns, 75-80g each:
1. Pour 200g water and 300g cold fat milk (3%+ fat) in a bowl.
2. Grind some whole cardamom (10g) and and to the liquid along with 125g sugar and 7g salt.
3. Add 2g fresh yeast and 20-30g ripe sourdough starter.
4. Add 800-875g flour (go for some wholemeal for added flavor, but stick to mainly roller milled or stoneground wheat).
I use all purpose white flour mostly at 11% protein.
Mix it together by hand or machine until all flour is absorbed.
5. Rest covered for 15-30 minutes.
Now it’s time to add butter.
Using a cheese slicer, add 75g at first and knead it in until incorporated.
Then add another 75g using the same method.
This can be hard workout, but totally worth it in the end, making the buns even juicier and softer.
6. Rest an hour covered.
Pour the dough on the bench and fold it over itself, into a package.
Use tension pulls to make a big tight ball, then transfer into a clean bowl.
7. Prepare the filling during the wait:
Bring 150g of butter to room temperature.
Mix with 150g sugar and 15g ground cardamom or 15g cinnamon until smooth.
Let it stay in room temp until it’s time to shape.
8. The goal is to have a very relaxed dough at shaping, so let it rest for 3-4 hours in room temperature now, untouched.
9. Pour onto a lightly floured surface.
Stretch it to a rough square, then roll it out with a rolling pin into a larger rectangle (30x40cm).
10. Time to spread the filling over the rectangle, using a large spatula or soft dough scraper.
11. Fold the sides in towards the middle, making them overlap at the center.
Three layers of dough and two layers of filling.
Roll out once more to a larger rectangle.
12. Cut stripes of 75-80g dough (about 2cm wide).
Roll them into a knot and place on an oven tray with space in between for proofing.
13. Cover with plastic or a wet linen cloth and let it proof until about double size.
14. Egg wash the buns before baking and sprinkle ground cardamom and sugar OR granulated sugar on them.
15. Bake at 240C until OK color (10-12 min)
- First part - Mixing and bulk rising:
1st & 2nd π·: Step 5 - adding butter in flakes using a cheese slicer, and how it looks when incorporated.
3rd π·: Step 6 - the dough at the beginning of bulk (after shaped into a boule and put in a clean bowl).
4th π·: Step 8 - the dough at end of the bulk, right before shaping.
- https://www.instagram.com/p/BdsQAl9nCti/
—
I’ll be back with some another part showing the folding and shaping. Oh and this dough has about 15% home milled whole wheat, hence the color.
The second part of “bullar” in pictures.
You’ll find the whole process in a post from this Sunday. This was the cinnamon version enriched with sourdough (you can also do the cardamom, or why not both?).
—
1st π·: Finished knot, right after shaping.
- https://www.instagram.com/p/BdvnLMyHSyV/ video!
2nd π·: Step 10,11 - Video showing the folding of the dough (which have been rolled out to a larger rectangle and spread with the filling), turning it and rolling out again.
- https://www.instagram.com/p/BdvnLMyHSyV/
3rd π·: Step 12 - Video showing how I roll a knot.
This wasn’t a perfect knot, due to it not being tucked in under properly, but it shows you the general idea.
This one will probably rise asymmetrical and tip over when baked. Use your thumb to really stick it under (too look like the knot in the first picture).
4th & 5th π·: Step 13 - A finished knot at the start of proof and the same one at the end, about 7 hours later. You can see it’s turned more puffy.
When lifted it should feel light and pillowy!
6th π·: Step 15 - The very same knot baked.
Note:
If you enjoy making and eating cinnamon buns/rolls/bullar, you should really try maximising the rise time.
It brings another level to the flavour and texture.
Recipes for sweet bread are often with higher amounts of yeast and a stressed rise, sadly.
These ones had a 4 hour bulk rise into a colder (15C) over night second rise, after rolled into knots.
The second shot shows a freshly rolled knot, showing such potential!
- So 4 hours in the fridge before shaping and cutting stripes....then shaping, cutting and forming knots then an overnight room temperature rest
- check out my posts from January 5th and forward for the process
- 4 hour room temp this time, could easily have gone 6-8 with the small amount of yeast (no real rise here, the goal of the bulk with this very slow dough is to ensure hydration and gluten development). Then smear the filling, folding, cutting stripes and knotting. Then into a chillier second rise.
- Mix equal parts room temped butter, Nutella and sugar for the filling, and some chopped up roasted hazelnuts (save some for topping before the bake along with pearled sugar).
- Sourdough Musings – Natural Beautiful Sustainable Bread – By @danlarn
Which flour is perfect for sourdough starter?
I would say rye in order to start one up, and any whole meal wheat/rye to feed.
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