Kanelbullar has always been a Swedish delicacy. It is so well established that in Sweden October 4 has been declared “Kanelbullens day”. The ingredients are easily available in any supermarket, so there is no excuse not to spoil yourself with this Swedish delicacy.
Kanelbullar according to an old Swedish recipe
Altans, I hope so! In any case, it is the recipe that I have faithfully adhered to for years and recommend that everyone try it. Fortunately, it consists of standard kitchen ingredients and you can easily make it yourself.
What is Kanelbullar?
Loosely translated, Kanelbullar means Cinnamon Roll, and that’s exactly what it is! It can best be compared to a coffee roll, but without the raisins or walnuts. The filling consists of butter, sugar and cinnamon.
Kanelbullar can be baked in different ways. On a baking tray, with sufficient space in between, in baking tins (for example cup cakes) or in a springform, the risen Bullar form into one whole, leaving behind a loaf of bread after baking.
It is nice to know that in Sweden October 4 has been declared national “Kanelbullens day”.
Preparation time
40-60 minutes
Ingredients for 15 to 20 bullar
The dough:
- About 50g of fresh yeast
- 50 gr butter or margarine
- 3 dl milk
- 0.5 dl sugar
- 8 dl white flour
- a pinch of salt
The filling:
- 50 gr butter or margarine
- ½ to 1 teaspoon of ground cinnamon
- ½ dl sugar
Decoration:
- 1 egg
- Pearl sugar
The preparation of the dough
Crumble the yeast in a bowl. Melt the margarine or butter in a saucepan until it is completely melted, then add the milk and heat it to a temperature of 37 ° C (lukewarm). Pour a small amount of the melted butter or margarine over the crumbled yeast and mix until smooth.
Add the rest of the margarine or butter, sugar, salt and almost all the flour. Keep a little bit of the flour for rolling out the dough. Process the dough thoroughly by hand or with a mixer with bread dough hooks until a smooth, even ball remains. Cover the dough with a tea towel and let it rise in peace for about 25 minutes.
The preparation of the filling
In a bowl, combine the butter, sugar and cinnamon until smooth for the filling and set aside.
Making the Kanelbullar
Sprinkle the remaining part of the flour over your worktop or counter and roll out the part into one area of about 30×40 centimeters. Spread the filling evenly over the dough and roll it up as one whole along the length. Cut 2.5 to 3 cm pieces from the roll and divide them over the greased baking tray or baking molds.
Preheating and baking
Let the Bullar rise under a clean kitchen towel for another 20 minutes. Use this time to preheat the oven to 250 ° C.
After 20 minutes and when the oven is up to temperature, first coat the Bullar with some beaten egg and sprinkle with a little pearl sugar and then bake for about 8-10 minutes in the middle of the oven and let it cool under a tea towel.
Eating and storing
The Bullar is at its best when it is eaten lukewarm. They are best stored in a closed plastic container or freezer bag with a set closure.