Photo: RFF
Kanelbullar
Not just at Christmas time a poem: cinnamon buns. The Swedish pastry is ratzfatz baked and at least as fast plastered. An irresistible recipe!
Is there a better pair than sugar and cinnamon? As soon as the streets start to smell, we disappear into the local bakery and open the cinnamon buns bakery . We love the brown spice as a litter on grandma's rice porridge and as a spice in the Christmas bakery. But most of all we like it as a trio with a hint of sugar and a pinch of love.
Anyone who catches cinnamon buns only at Christmas time, escapes 11 months of finest cinnamon enjoyment. Because cinnamon rolls always go!
A breezy yeast dough, combined with an aromatic filling - that's the taste of the finest cinnamon. Our tip: enjoy cinnamon rolls lukewarm - a poem!
Ingredients (20 pieces)
400 g of flour, 150 g of sugar, 1 pinch of salt, 125 g of soft butter, 1 egg, 200 ml of milk, 1/2 cube of fresh yeast, 1 teaspoon of cinnamon powder, flour for the work surface, baking paper
preparation
1. Put flour, 75 g sugar, salt, 75 g butter and egg in a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also pour into the mixing bowl. Knead with the dough hooks of the hand mixer for approx. 2 minutes to a smooth yeast dough. Cover in a warm place for 30-40 minutes.
2. Melt 50 g of butter. Mix 75 g of sugar and cinnamon. Knead yeast dough again, roll out on a floured work surface rectangular (about 60 x 35 cm). Cover the dough with butter and sprinkle with cinnamon sugar. Cut the dough plate in half and roll it up from the long side.
3. Cut rolls into 10 pieces each. Place the slices on 2 baking sheets lined with baking paper and let them rise for about 10 minutes. Bake one after the other in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 12 minutes. Remove and allow to cool.
