Kanelbullar (Swedish Cinnamon Knots)
Inspired by techniques from America's Test Kitchen.
Cardamom dough folded around cinnamon butter, twisted into knots and topped with pearl sugar.
Always check the labels of the products you use.
Method
- 1
Dough. Warm the milk and butter until the butter melts and the mix is just warm (about 37 °C); mix the flour, yeast, sugar, cardamom and salt, add the milk mix and knead 8 min until smooth.
- 2
Rise. Cover and leave about 1 h until doubled.
- 3
Fill. Beat the soft butter, brown sugar and cinnamon. Roll the dough to a 40 x 30 cm rectangle, spread with the filling and fold it in three like a letter to 40 x 10 cm.
- 4
Knot. Cut across into 16 strips, stretch and twist each, then wind it twice around two fingers and tuck the end through to make a knot.
- 5
Prove. Set on the lined trays, cover and leave 45 min until puffy. Heat the oven to 200 °C (180 °C fan).
- 6
Bake. Brush with egg, sprinkle with pearl sugar and bake 10-12 min until golden brown.
Storage
Keep in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- large bowl
- rolling pin
- sharp knife or pizza cutter
- 2 baking trays
- baking paper
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 236 kcal |
| Protein | 4.1 g |
| Carbohydrate | 32.9 g |
| of which sugars | 10.7 g |
| of which free sugars | 9.8 g |
| Fat | 10 g |
| of which saturates | 6.1 g |
| Fibre | 1.2 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
