Swedish buns , known as 'Kanelbullar' (kanelbulle, singular), have become a culinary treasure of Swedish tradition. These intricately braided, imperfect and individual buns capture the warm essence of cardamom from South India. Cinnamon and cardamom are the most popular fillings , garnished with Swedish pearl sugar in the cinnamon ones and a hint of cardamom sugar in the spice ones. I encourage you to try them because they are delicious!
The recipe for these braided cinnamon buns originated in the 1920s, and they were initially considered a luxury, as exotic spices such as cardamom and cinnamon were in short supply. With the economic boom of the 1950s, cinnamon and cardamom buns became a much-loved delicacy in Swedish hearts and homes.
I encourage you to discover the magic of this Swedish tradition and unleash your skills when it comes to preparing these braids with the classic 'Kanelbullar' recipe. Each bite is a journey into the history and taste of Sweden! (which if you are as fond of the cinnamon flavour as I am, you will love!)
Ingredients
For the dough:
- 475 g bread flour
- 50 g of sugar
- 7 g dry yeast
- 6 g of salt
- 3 g ground cardamom
- 240 ml whole milk
- 75 g unsalted butter
- 1 XL egg (50 grams), at room temperature
For the cinnamon filling*:
- 55 g unsalted butter, at room temperature
- 50 g brown sugar
- 14 g of baking flour
- 4 g ground cinnamon
- ¼ tsp salt
For the finish:
- 1 large egg (50 grams)
- 15 ml of water
- Swedish pearl sugar (optional), for sprinkling (or moroneo sugar)
*If you want to make them with cardamom instead of cinnamon, or make a few of each, see the recipe for the cardamom filling below.
Preparation
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Dough Preparation:
- Combine 190 grams of flour, granulated sugar, baking powder, salt and cardamom in the bowl of a stand mixer fitted with the paddle attachment.
- Heat the milk and butter until the butter melts and the mixture reaches 50°C to 55°C. Add this liquid mixture to the flour mixture in the mixer bowl and beat until combined.
- Add the egg and beat on medium-high speed for 2 minutes. Gradually add the remaining 10 ounces of flour, beating until combined and scraping down the bowl.
- Switch to the dough hook and mix on medium-low speed until dough is smooth and elastic, 6 to 10 minutes. Turn dough out onto a clean surface and shape into a round.
- Place the dough in a greased bowl, cover and let rest in a warm place until doubled in size, 45 minutes to 1 hour.
- After the time has elapsed, remove the dough from the bowl, deflate it by pressing it with your knuckles and flatten it into a 25x15 centimeter rectangle. Cover it with plastic and refrigerate it for at least 8 hours or overnight.
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Prepare the Cinnamon Filling (The day before, just before making the buns): Mix the butter, brown sugar, flour, cinnamon and salt in a medium bowl until smooth.
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Fill and cut the buns:
- Remove the dough from the refrigerator and let it rest at room temperature for 5 to 10 minutes.
- Roll out the dough into a 65x25 cm rectangle on a floured surface. (If you want to make some cinnamon buns and some cardamom buns, divide the dough in half and use only one half now.)
- Apply the chosen filling, spreading it over the entire surface of the dough, and then fold it into thirds like a letter (making two folds).
- Cut into 2cm strips lengthwise (making long "three-story" strips, i.e. dough-filling-dough-filling-dough), and tie knots with each strip.
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Knotting: Hold the bottom end of the strip between the index, middle and thumb fingers of one hand. Wrap the strip three times around the fingers of that same hand, slightly overlapping the dough.
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Securing the Knot: Place the thumb of the same hand on top of the overlapping dough strands to secure them. Then, wrap the remaining end of the dough perpendicularly, between your index and middle fingers, and around the overlapping dough strands to form a knot-like shape.
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Finishing the Knot: Tuck the loose end under the bottom of the finished bun as you remove your fingers. This step will ensure the knot stays in place during baking.
Repeat this process with the remaining strips, placing them on the prepared baking sheets lined with parchment paper.
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- Let rise, covered with plastic wrap or a cotton cloth, until doubled in size and retain their identity when pressed, 1 to 1½ hours.
5. Preheating and Covering:
- Preheat the oven to 180°C.
- Beat an egg with 15 grams of water and brush over the buns.
- Sprinkle with Swedish pearl sugar or the reserved cardamom mixture.
- Bake until golden brown, about 20 minutes (but check after 15 minutes). Since you'll have quite a few buns, you may need to bake them twice, or place several baking sheets at different levels in the oven (if necessary, rotate them halfway through baking so they cook evenly).
- Sprinkle with more pearl sugar or the reserved cardamom mixture when removing from the oven.
- Allow to cool on the trays for 5 minutes and then serve hot.
- Store any remaining portions in an airtight container for up to 2 days.
Do you want to make the buns with cardamom filling?
Swedish buns with cardamom, instead of cinnamon, are also very traditional. If you want, you can make some with the previous filling, or some with this cardamom filling.
Cardamom filling:
- 100 g of sugar
- 7 g ground cardamom
- 57 g unsalted butter, at room temperature
- 16 ge bread flour
- ¼ tsp salt
Preparation:
- Mix granulated sugar and cardamom seeds in a small bowl; reserve 50 grams of this mixture in another small bowl.
- Stir butter, flour and salt into remaining cardamom mixture until combined.
Grades
- When spreading the filling over the dough, it is important to evenly cover the entire surface to achieve an even flavor.
- It is very important to preheat the oven to ensure even, golden cooking. The dough should be placed in the oven once it is already hot.
- Consider incorporating dried fruit, such as raisins or cranberries, into the cinnamon or cardamom filling for a juicy, fruity twist. Alternatively, you can mix chopped nuts, such as almonds or walnuts, into the filling for a crunchy texture and even more indulgent flavor.
