The Best Cinnamon Buns (Kanelbullar) by Bronte Aurell

 INGREDIENTS

For the basic dough:

• 25g (1oz) fresh yeast OR 13g (just under ½oz) dried yeast (read the first point of the method carefully for what to do)
• 250ml (1 cup) whole milk, heated to 36-37ºC (97-99ºF)
• 80g (¾ stick) butter, melted and cooled slightly
• 40g (3 tbsp) caster sugar (granulated will be OK though)
• 400-500g (3 - 3⅔ cups) strong white bread flour
• 2 tsp ground cardamom
• 1 tsp salt
• 1 egg, beaten
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• For the filling:
• 80g (¾ stick) butter
• 1 tsp plain flour
• 1-2 tbsp ground cinnamon
• ½ tsp ground cardamom
• ½ vanilla sugar
• 80g (6½ tbsp) caster sugar (or half caster + half soft brown sugar if you prefer)
• Egg, beaten for brushin 
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• DIRECTIONS

  STEP 1 Cream all the filling ingredients together until smooth, then set aside while you make the dough.

  STEP 2 Alternatively, Yes, evaporated milk can be reconstituted to regular milk consistency. The correct ratio is 1 part evaporated milk to 1 part water (ref. one manufacturer's FAQs) (e.g., if the recipe calls for 1 cup milk, use 1/2 cup evaporated milk and 1/2 cup water).

  if you’re using dried yeast: 13g, sprinkle it into the warm milk: 250ml and whisk together. 

  Cover with cling film and leave in a warm place for about 15 minutes to become bubbly.

  STEP 3

  Pour the yeast-milk mixture into a food processor with a dough hook attachment. 

  Start the machine and add the cooled, melted butter:80g. 

  Allow everything to combine for a minute or so, then add the caster sugar:80g. 

  Leave to combine for another minute.

  STEP 4

  In a bowl, weigh out 400g (3 cups) of the flour, add the cardamom 2 tsp and salt 1 tsp and mix together. 

  Then start adding the flour and spices into the milk mixture, bit by bit. 

  Add half the beaten egg. 

  Keep kneading for 5 minutes. 

  You may need to add more flour as you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour at once as this will result in dry buns. You can always add more later.

  STEP 5

  Once mixed, leave the dough in the processor bowl and cover with a dish towel or cling film. 

  Allow to rise for around 30 minutes or until it has doubled in size.

  STEP 6

  Once risen, dust a table top with flour and turn out the dough. 

  Using your hands, knead the dough and work in more flour if needed. 

  Then, using a rolling pin, roll out the dough to a 40x50cm (16x20in) or(30x45)rectangle.

  STEP 7

  Spread the filling across the dough in an even, thin layer, using a spatula or similar tool for spreading.

  STEP 8

  Now you have to decide if you want to twist or roll your buns.

  STEP 9

  To make traditional rolled swirls, simply roll up the dough lengthways as if you were making a long Swiss roll, and then cut into 15-16 equal pieces. Place them on a lined baking tray, cover and leave to rise for about 20 minutes.

  STEP 10

  If you want to try twisting your dough, it’s very easy but I think a video I made will explain it a lot better than trying to put it into words – see below.

  STEP 11

  If twisting, leave each twist on a lined baking tray to rise for about 20 minutes.

  STEP 12

  Heat your oven to 200ºC if it’s a fan oven. 

  That is 220ºC (425ºF) for a conventional oven, or gas mark 7.

  STEP 13

  Brush the buns lightly with beaten egg, then bake for around 6-9 minutes or until they look golden.

  STEP 14

  If you want to give your buns a similar look to the ones I’ve done in the video, it’s not tricky at all.

  STEP 15

  Make a simple sugar syrup by heating 50ml water with 100g sugar until the sugar has completely dissolved and the mixture is bubbling.

  STEP 16

  When the buns are out of the oven, brush them lightly with the syrup then sprinkle pearl sugar on top of each bun and cover with a damp tea towel (which will stop them drying out too soon). If you can’t get hold of pearl sugar, chopped hazelnuts 

  
  
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