Swedish Cinnamon Rolls - Kanel bullar
Ingredients :
150 grams of melted butter
500 ml milk
50 grams fresh yeast (or equivalent in dried yeast)
1/2 teaspoon salt
100 grams caster sugar
1-2 teaspoons ground cardamom
870 grams plain white flour
2 eggs : 1 egg - beaten is added to the dough + 1 egg - beaten is used to glaze the rolls before baking.
Method
Start by setting the oven to 225°C/400°F, Gas mark 7.
Melt the butter in a saucepan. Add the milk and heat to 37°C. Use a little bit of the melted butter and milk to dissolve the yeast in a large bowl. Then add the beaten egg to the remaining liquid and mix in with the salt, sugar, cardamom and most of the flour, saving 100 grams for later. Stir everything together until dough forms in the bowl, and then knead the dough until its soft and pliable.
Set aside to rise in a warm place until doubled in size (30-45 minutes).
Knead dough thoroughly on a floured surface until pliable and divide into two equal parts. Use a rolling pin to roll out each section to a rectangle about 25x45 cm in size. Spread the surface with softened butter and sprinkle with sugar and plenty of cinnamon.
Roll the flat dough from the long side into a cylinder, like a Swiss roll. With a sharp knife cut the roll into 20 buns. Place the buns in paper cupcake cases (this is important, or all the filling goes on the baking sheet and the buns go dry) and then place on a baking tray.
Let buns rise another 30 minutes.
Just before putting the buns into the oven, glaze them with a little egg and sprinkle over the sugar or flaked almonds.
Put in to the oven for 8-10 minutes on 225°C/400°F, Gas mark 7.
Let cool down on a rack under a towel.