Kanelbullar

Ingredients

• 250 ml Milk (cold, straight from the fridge)
• 25 g Fresh Yeast (crumbled, no need to dissolve)
• 500 g All-Purpose Flour (10% protein, sifted)
• 100 g Granulated Sugar (divided: 50 g for dough, 50 g for filling)
• 1 tsp Salt (fine sea salt)
• 2 tsp Ground Cardamom (green cardamom, not black)
• 75 g Unsalted Butter (softened, cut into cubes for dough)
• 75 g Butter (Filling) (soft, room temperature)
• 2 tsp Vanilla Sugar (or 1 tsp vanilla extract)
• 2 tbsp Cinnamon (ground)
• 1 Egg (beaten, for glaze)
• 30 g Pearl Sugar (for topping)

Instructions

1. Combine Liquid Ingredients

   Measure the cold milk, crumble the fresh yeast into it, and set aside. No whisking needed.

   Time: PT5M

2. Add Dry Ingredients

   Into the mixing bowl add the flour, sugar, salt, and ground cardamom. Pour the milk‑yeast mixture over the flour, then add the softened butter in chunks.

   Time: PT5M

3. Knead the Dough

   Using the stand mixer on the lowest speed, knead for 5 minutes until the dough just comes together. Increase to medium‑low and knead 15‑20 minutes until smooth and elastic.

   Time: PT20M

4. Prepare the Filling

   In a separate bowl, cream together the filling butter, 50 g sugar, a pinch of salt, and vanilla sugar (or vanilla extract) until smooth. Set at room temperature.

   Time: PT5M

5. Make Cinnamon‑Sugar Mix

   Combine the remaining 50 g sugar with the ground cinnamon in a small bowl. Set aside.

   Time: PT2M

6. Chill the Dough

   Shape the dough into a flat rectangle, place it on a parchment‑lined jelly roll tray, cover tightly with plastic wrap, and refrigerate for 30‑60 minutes.

   Time: PT45M

7. Roll Out and Fill

   On a lightly floured surface, roll the chilled dough into a rectangle about 1 cm thick. Spread the butter filling evenly to the edges, then sprinkle the cinnamon‑sugar mixture on top.

   Time: PT15M

8. Shape the Buns (Tre Slag)

   Fold the top third of the rectangle down, then the bottom third up, sealing the edges. Gently roll the folded dough into a log, then cut into 12 equal pieces (~100 g each). Shape each piece into a swirl or knot as demonstrated.

   Time: PT20M

9. Proof the Buns

   Place the shaped buns on a parchment‑lined tray, cover loosely with plastic wrap, and let them rise at room temperature until doubled in size, about 1‑2 hours depending on ambient temperature.

   Time: PT90M

10. Bake

    Preheat the oven to 220°C with fan. Bake the buns for 12‑15 minutes, until golden brown.

    Time: PT15M

    Temperature: 220°C

11. Glaze and Finish

    Immediately after removing from the oven, brush each bun with beaten egg and sprinkle pearl sugar on top.

    Time: PT3M

12. Cool and Serve

    Transfer buns to a wire rack and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk: Almond milk, Oat milk
• Instead of Fresh Yeast: Active dry yeast (use 7 g)
• Instead of All-Purpose Flour: Bread flour (reduce water), Spelt flour
• Instead of Granulated Sugar: Coconut sugar
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Ground Cardamom: Cardamom pods (ground yourself)
• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Butter (Filling): Margarine
• Instead of Vanilla Sugar: Vanilla extract
• Instead of Cinnamon: Ceylon cinnamon
• Instead of Egg: Milk wash, Simple syrup
• Instead of Pearl Sugar: Coarse sanding sugar

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Rolling Pin
• Jelly Roll Tray
• Parchment Paper
• Plastic Wrap
• Kitchen Scale
• Pastry Brush
• Large Dull Knife

Critical Steps — Do Not Skip

• Perform the window‑pane test to ensure gluten development.
• Chill the dough before rolling to prevent tearing.
• Proof until doubled in size; under‑proofing yields dense buns.
• Brush with egg wash immediately after baking for shine and adhesion of pearl sugar.

Chef Tips from the Video

• Use a kitchen scale for precise dough portions; each bun should weigh about 100 g.
• If you prefer a softer crust, lower the oven temperature to 200°C and bake 2‑3 minutes longer.
• For extra caramel notes, melt a tablespoon of butter with the cinnamon‑sugar before sprinkling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a single layer, then bag; lasts 1 month. Reheat at 150°C for 5‑7 minutes.

Room temperature: Best eaten the same day; can sit out for up to 6 hours.

Make-Ahead Tips

• Dough can be prepared 2 days ahead and kept refrigerated, covered.
• Baked buns freeze well; reheat for a fresh‑out‑of‑the‑oven texture.

Frequently Asked Questions