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Canel Bulard – Swedish Cinnamon Buns
Discover the Swedish recipe for Canel Bulard, tiny ultra‑soft cinnamon buns, lightly sweetened and glazed with a shiny vanilla syrup. Perfect for breakfast or a winter snack.
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Critical Success Points
- • Properly dissolve the yeast in warm milk (no more than 40 °C).
- • First rise of one hour to develop gluten and flavor.
- • Shape the knots without over‑tightening.
- • Second rise before baking.
- • Brush the buns with hot syrup immediately after removing from the oven.
Safety Warnings
- • Do not overheat the milk beyond 40 °C or the yeast will die.
- • Handle the hot oven with kitchen gloves.
- • The syrup is very hot; avoid splashes.
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