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Kanelbullar, cinnamon buns

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Kanelbullar, cinnamon buns
Preparation time:
120 min
 
Cooking time:
10 min
 
For 4 people
 
Europe
Kanelbullar, cinnamon buns

Ingredients:

20 g active yeast
30 g sugar
150 mL milk
½ egg
½ 20 g butter
1 tsp salt
1 tbsp ground cardamom
300 g flour
130 g butter at room temperature
1/2 slice bread, soaked in water
10 g sugar
1 tbsp cinnamon
1 egg yolk for glazing

Instructions:

Preheat the oven to 220°C.
Crumble the yeast into a food processor bowl or ordinary bowl. Add a little salt and mix with the yeast.
Add the rest of the milk and the melted butter (20g).
Add the other ingredients. Knead for 10 minutes.
Leave the dough to rise for 30 minutes at room temperature.
Roll out the dough so that it is about 3 cm thick and 30 cm wide.
Spread the softened butter on the surface.
Mix the sugar and cinnamon and sprinkle over the dough.
Roll up the dough longways. Cut into slices.
Put the slices, well-distanced apart, on a baking sheet.
Let them rise for about an hour until volume has doubled.
Glaze with egg yolk.
Bake for 5-6 minutes.
Let cool on a rack.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
463.0 Kcal 12.3 g 14.0 g 15.0 g 8.4 g 0.1 g 4.2 g 230.2 g

The nutritionist's advice:

Bread and buns can easily be made at home. It is important to leave sufficient rising time so that the dough is airy.
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