Have you ever seen a Swedish Cinnamon Bun? I mean, we love the cinnamon buns/sticky buns I regularly make(with raisins and pecans!), but Kanelbullar is like a little, round, braided babka. It is just so pretty that I vowed to make it at home one day so we can have/eat/devour as much as I want.
I bought a couple of “Fika” cookbooks to figure out how to make it and learned along the way that “fika” is the essential coffee break that Swedish people take. A time to reconnect with friends, or a little “me” time, over coffee and some little snack. I do wish we take our breaks as seriously as they did. They have a lot of little delicious looking morsels to go with coffee and I do intend to bake my way through both cookbooks.
An instagram account I follow, The Invy Baker, makes these buns regularly for sale and I was always wishing he lived close by so that I could just order some every weekend morning.
I ordered the Pearl Sugar needed to top these beauty online since I couldn’t find it locally. After the sugar came it took me a the usual few more months to find time to actually make it. Time is always short, unfortunately!
As for making the sugar stick, I used maple syrup/pancake syrup instead of eggwash as I figured I will sprinkle the sugar after baking so that I’m sure it’ll retain the crunch and I just love maple syrup. I also added the ground almonds since the recipe posted by The Invy Baker had some in the filling.
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Ingredients for the dough:
1 1/4 cups water
1 tablespoon instant yeast
1/2 cup sugar
4 1/2 cups unbleached all purpose flour
1 teaspoon ground cardamom
1/2 teaspoon salt
100 grams unsalted butter, softened, cut into little cubes
Ingredients for the filling:
1/3 cup finely ground almonds
1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom
1 1/2 tablespoons water
100 grams unsalted butter, softened
1 tablespoon maple/pancake syrup with a drop of vanilla extract
For the glaze/topping:
1/2 cup maple/pancake syrup mixed with 1 teaspoon vanilla extract
1. For the dough: In a Thermomix bowl or food processor, combine all the dough ingredients and mix for 3 minutes, until the dough is smooth and well blended.
*If using a stand mixer, combine water, yeast and sugar in the bowl. Add in the flour, salt, cardamom, and butter and knead using the dough hook, until the dough is smooth, about 5-8 minutes.*
2. Cover the dough and let rise until doubled, 1-2 hours. Or you could also refrigerate it for 4-6 hours, up to overnight, if you need to.
3. For the filling: place all the ingredients in a food processor and whirl until combined.
4. Roll out the dough into a rectangle 12 inch wide, 1/4 inch thick. Spread the filling to cover the entire dough evenly.
5. Fold 1/3 the dough up and the other 1/3 down, like folding a letter. Gently roll out the dough into a 12 inch long rectangle, about 1/2 inch thick.
6. Cut the dough vertically into 1 cm strips, 12 inches long.
6. Roll the dough around your left 3 fingers 3 times and tuck the end in. Place on a large baking pan, tucked end down.
7. Let rise 1-2 hours, until puffy and about doubled in size.
8. Bake at 450F for 12-14 minutes, until lightly golden brown.
9. Brush with syrup mixed with vanilla while hot and sprinkle generously with pearl sugar.
10. Serve warm and enjoy!