VictorieeMan · October 23, 2024 17:16 · VictorieeMan · Dec 18, 2021
diff --git a/Kanelbulle.txt b/Kanelbulle.txt
 2021-12-18
 Victor's "Swedish cinnamon bun recipe" (Recept på Kanelbulle)

 Wheat dough (48 buns):
 150 g margarine or butter
 5 dl milk
 50 g baking yeast
 1/2 teaspoon salt
 1-1 1/2 dl sugar
 (Optional) 2 teaspoons of crushed or grounded cardamom seeds.
 1.4 liters of flour 

 Filling:
 50-75 g margarine or butter, room temperature
 1/2 - 1 dl sugar
 1 teaspoon crushed or ground cardamom and 1 teaspoons ground cinnamon (or 2 teaspoons of cinnamon)

 Brushing and garnishing:
 1 egg, sugar or Almond Shavings
 ^^ Traditionally we use something we call "Pearl sugar" which is optimal but normal sugar or sprinkles is okay too.
 Pearl sugar (Pärlsocker) looks like this: https://search.brave.com/images?q=p%C3%A4rlsocker

 Instructions:
 Melt the butter/margarine in a saucepan.
 Pour in the milk and allow the mixture to warm, to reach body temperature (approx. + 37° C).
 Dissolve the yeast in a dough bowl with the help of the salt.
 Add the 37° C milk/butter mixture, sugar and if you choose the optional cardamom. (I like this option!)
 and just over 2/3 of the flour.
 Work the dough shiny and smooth, about 4 minutes with a machine or 8 minutes by hand.
 Add if necessary, additional flour but save at least 1 dl for baking.
 Let the dough rise covered (by a kitchen towel), about 30 minutes.

 Work the dough into the bowl and then pick it up on a floured workbench.
 Knead the dough smoothly.  Divide the dough into 2 parts.
 Roll out each piece into a rectangular cake.

 Stir together the ingredients for the filling and spread it.
 Roll up and cut each roll into 24 pieces.
 Place them in paper molds or directly on baking paper with the cut surface facing up.
 Let them rise covered with a baking sheet, about 30 minutes.

 Brush the buns with beaten egg and sprinkle your chosen topping.
 Bake in the middle of the oven at 250° C, 5-8 minutes.
 Allow to cool on a wire rack under a baking sheet.

 Enjoy during Fika!

 PS; Can be frozen and thawed in microwave for later enjoyment as well.
	2021-12-18
	Victor's "Swedish cinnamon bun recipe" (Recept på Kanelbulle)

	Wheat dough (48 buns):
	150 g margarine or butter
	5 dl milk
	50 g baking yeast
	1/2 teaspoon salt
	1-1 1/2 dl sugar
	(Optional) 2 teaspoons of crushed or grounded cardamom seeds.
	1.4 liters of flour

	Filling:
	50-75 g margarine or butter, room temperature
	1/2 - 1 dl sugar
	1 teaspoon crushed or ground cardamom and 1 teaspoons ground cinnamon (or 2 teaspoons of cinnamon)

	Brushing and garnishing:
	1 egg, sugar or Almond Shavings
	^^ Traditionally we use something we call "Pearl sugar" which is optimal but normal sugar or sprinkles is okay too.
	Pearl sugar (Pärlsocker) looks like this: https://search.brave.com/images?q=p%C3%A4rlsocker

	Instructions:
	Melt the butter/margarine in a saucepan.
	Pour in the milk and allow the mixture to warm, to reach body temperature (approx. + 37° C).
	Dissolve the yeast in a dough bowl with the help of the salt.
	Add the 37° C milk/butter mixture, sugar and if you choose the optional cardamom. (I like this option!)
	and just over 2/3 of the flour.
	Work the dough shiny and smooth, about 4 minutes with a machine or 8 minutes by hand.
	Add if necessary, additional flour but save at least 1 dl for baking.
	Let the dough rise covered (by a kitchen towel), about 30 minutes.

	Work the dough into the bowl and then pick it up on a floured workbench.
	Knead the dough smoothly. Divide the dough into 2 parts.
	Roll out each piece into a rectangular cake.

	Stir together the ingredients for the filling and spread it.
	Roll up and cut each roll into 24 pieces.
	Place them in paper molds or directly on baking paper with the cut surface facing up.
	Let them rise covered with a baking sheet, about 30 minutes.

	Brush the buns with beaten egg and sprinkle your chosen topping.
	Bake in the middle of the oven at 250° C, 5-8 minutes.
	Allow to cool on a wire rack under a baking sheet.

	Enjoy during Fika!

	PS; Can be frozen and thawed in microwave for later enjoyment as well.