Sam is an excellent baker, and we were lucky enough to have her hone her skill on the rest day during the world champs this week. Wahoo! She made us kannebullar, which is basically just cinnamon buns, but with that awesome Swedish pearl sugar on top. Naturally, I made her get two boxes of pearl sugar, so I can bring one home. This is a very tasty recipe, and definitely worth making again. For fika, perhaps...
Dough
150g smör = 10.5tbs butter
50g jäst = 5 tsp active dry yeast
5dl mjölk = 2.1C milk
1.5dl strösocker = 0.63C sugar
1/2tsp salt = 1/2 tsp salt
1.5 tsp nystötta kardemummakärnor) = 1.5 tsp ground cardamom
11-12dl vetemjöl = 4.6-5C flour
Filling
150g butter (smör) = 10.5tbs butter
1 tbs kanel = 1 tbs cinnamon
1.5 dl strösocker = 0.63C sugar
Topping
1 egg
pearl sugar
I think the original recipe is calling for fresh yeast (I think that might be the wrong word for it, but not the dry stuff we usually see at home), but Sam used a packet of dry yeast (14g), which says it is equivalent to 50g of fresh yeast. According to some online calculator, that is ~5tsp of active dry yeast. Go with it!
Heat the milk (to 37 degrees C, but I assume that's warm but not hot, same as you would for bread), and dissolve the yeast into it.
Add the sugar, salt, butter, cardamom, and part of the flour. Mix and keep adding flour until you have a smooth dough, that is not too dry. Let this rise for 45 minutes.
Turn out the dough onto a floured surface. Divide in half. Roll out each half into a rectangle.
Melt the filling butter, and mix with the rest of the filling ingredients. Spread on the dough. Roll up and cut into 2-3cm thick slices. Put them onto a baking sheet to rise again. Optionally, you can place them into little muffin wrappers first, for maximal prettiness at the end. Let the rolls rise another 40 minutes.
Heat the oven to 250 degrees C. Brush the buns with beaten egg and top with pearl sugar. Bake for 8-10 minutes (that didn't quite work for us - we had them in there at least 15).
Try not to eat ALL of them at once.
