Swedish Cinnamon Buns: Kanelbullar Recipe by Anamika Banerjee
Cooking Instructions 2 hrs 30 mins (Prep to Dish) 1 Sift well all the aforementioned DRY ingredients & set aside 2 Activate the yeast with the warmmilk & honey & allow it to get activated 3 Then, add in the eggs, salt and rest all other dry & wet ingredients with the sifted BF & mix nicely until all well incorporated & then, add in the activated yeast solution 4 Knead (with/without the static/ standing kneading machine, for at least 12-15 mins time until ALL properly mixed in while adding the butter gradually to it while still kneading it & again continue with the same for another 10 mins time 5 Place it in a greased large bowl (in order to allow the dough to rise to double/triple it's original size) with a cling wrap cover to rest for about 1 hour’s time 6 Time to prepare it's Cardamoms Fillings: in another bowl mix all the above-mentioned ingredients for the same & mix well for about 10-12 mins time until all blended well enough & set aside 7 Now, check out the Dough covered so long, to have well risen to it's double/triple size ideally & puncture the trapped air inside it with your gently pressed fists to it 8 Now, sprinkle the work station with some flour dusts to put the dough therein & just continue kneading it a bit for about 2/3 mins time & then, cut it into sections of 4 (This is my convenient ways of preparing & stuffing it with the fillings, else I simply can’t manage with the entire one large single section of it) 9 Take each section on the work station/silicon rolling mat and then, roll it out with the rolling pin in a large but not very thin rectangular shape and fill it out with the cardamom fillings- spread the same quite generously & evenly and then, fold it back again, into a rectangular pattern 10 Keep sprinkling the flour dusting onto it as it’the tend to stick to the fingers while working on & again, roll out the same as much as possible- maintaining it's rectangular shape intact with a smooth & flattened base to it 11 Now, with the help of a pizza cutter or knife cut it out into thin slices of not more than 1.5 inch each...& repeat the same patterns and measurements with ALL the previously cut 4 sections of the entire dough base- which ideally, would yield around 24-26 pieces (For mine- it’s that much) 12 Then, with the each thin sliced portions- Again, cut each one of them into 2 pieces leaving a gap of about 1 inch both, at it's top & bottom & then, gently wrap it around in a criss-cross manner and then tuck both the uncut sides to one another and directly place them, into the already greased non-stick baking tray, keeping at least 2.5-3 inches distances from each other (their sizes again, doubles up in it's further resting & baking processes) 13 It's wrappings are quite difficult to explain in words than showing it (since, I’ve not video recorded it) but Please refer to the pics, posted herein, for the same Once all are shaped- put it to rest in for another 30 mins time to puff up a bit 14 Now, it’s time to place it in the preheated oven @180C, with the egg wash (1 Egg & a little fresh Milk) mixed together to be brushed onto it gently and then be baked for about 30 mins time or until fully cooked 15 After it’s done take it out immediately from the oven & quickly brush on with some warm honey or the mixture of both Honey & Fresh Milk together 16 Garnish it with the grated pistachios, icing sugar or shredded coconut, etc...& it’s now, just ready to be gobbled in no time 1 Sift well all the aforementioned DRY ingredients & set aside 1 Sift well all the aforementioned DRY ingredients & set aside 2 Activate the yeast with the warmmilk & honey & allow it to get activated 2 Activate the yeast with the warmmilk & honey & allow it to get activated 3 Then, add in the eggs, salt and rest all other dry & wet ingredients with the sifted BF & mix nicely until all well incorporated & then, add in the activated yeast solution 3 Then, add in the eggs, salt and rest all other dry & wet ingredients with the sifted BF & mix nicely until all well incorporated & then, add in the activated yeast solution 4 Knead (with/without the static/ standing kneading machine, for at least 12-15 mins time until ALL properly mixed in while adding the butter gradually to it while still kneading it & again continue with the same for another 10 mins time 4 Knead (with/without the static/ standing kneading machine, for at least 12-15 mins time until ALL properly mixed in while adding the butter gradually to it while still kneading it & again continue with the same for another 10 mins time 5 Place it in a greased large bowl (in order to allow the dough to rise to double/triple it's original size) with a cling wrap cover to rest for about 1 hour’s time 5 Place it in a greased large bowl (in order to allow the dough to rise to double/triple it's original size) with a cling wrap cover to rest for about 1 hour’s time 6 Time to prepare it's Cardamoms Fillings: in another bowl mix all the above-mentioned ingredients for the same & mix well for about 10-12 mins time until all blended well enough & set aside 6 Time to prepare it's Cardamoms Fillings: in another bowl mix all the above-mentioned ingredients for the same & mix well for about 10-12 mins time until all blended well enough & set aside 7 Now, check out the Dough covered so long, to have well risen to it's double/triple size ideally & puncture the trapped air inside it with your gently pressed fists to it 7 Now, check out the Dough covered so long, to have well risen to it's double/triple size ideally & puncture the trapped air inside it with your gently pressed fists to it 8 Now, sprinkle the work station with some flour dusts to put the dough therein & just continue kneading it a bit for about 2/3 mins time & then, cut it into sections of 4 (This is my convenient ways of preparing & stuffing it with the fillings, else I simply can’t manage with the entire one large single section of it) 8 Now, sprinkle the work station with some flour dusts to put the dough therein & just continue kneading it a bit for about 2/3 mins time & then, cut it into sections of 4 (This is my convenient ways of preparing & stuffing it with the fillings, else I simply can’t manage with the entire one large single section of it) 9 Take each section on the work station/silicon rolling mat and then, roll it out with the rolling pin in a large but not very thin rectangular shape and fill it out with the cardamom fillings- spread the same quite generously & evenly and then, fold it back again, into a rectangular pattern 9 Take each section on the work station/silicon rolling mat and then, roll it out with the rolling pin in a large but not very thin rectangular shape and fill it out with the cardamom fillings- spread the same quite generously & evenly and then, fold it back again, into a rectangular pattern 10 Keep sprinkling the flour dusting onto it as it’the tend to stick to the fingers while working on & again, roll out the same as much as possible- maintaining it's rectangular shape intact with a smooth & flattened base to it 10 Keep sprinkling the flour dusting onto it as it’the tend to stick to the fingers while working on & again, roll out the same as much as possible- maintaining it's rectangular shape intact with a smooth & flattened base to it 11 Now, with the help of a pizza cutter or knife cut it out into thin slices of not more than 1.5 inch each...& repeat the same patterns and measurements with ALL the previously cut 4 sections of the entire dough base- which ideally, would yield around 24-26 pieces (For mine- it’s that much) 11 Now, with the help of a pizza cutter or knife cut it out into thin slices of not more than 1.5 inch each...& repeat the same patterns and measurements with ALL the previously cut 4 sections of the entire dough base- which ideally, would yield around 24-26 pieces (For mine- it’s that much) 12 Then, with the each thin sliced portions- Again, cut each one of them into 2 pieces leaving a gap of about 1 inch both, at it's top & bottom & then, gently wrap it around in a criss-cross manner and then tuck both the uncut sides to one another and directly place them, into the already greased non-stick baking tray, keeping at least 2.5-3 inches distances from each other (their sizes again, doubles up in it's further resting & baking processes) 12 Then, with the each thin sliced portions- Again, cut each one of them into 2 pieces leaving a gap of about 1 inch both, at it's top & bottom & then, gently wrap it around in a criss-cross manner and then tuck both the uncut sides to one another and directly place them, into the already greased non-stick baking tray, keeping at least 2.5-3 inches distances from each other (their sizes again, doubles up in it's further resting & baking processes) 13 It's wrappings are quite difficult to explain in words than showing it (since, I’ve not video recorded it) but Please refer to the pics, posted herein, for the same Once all are shaped- put it to rest in for another 30 mins time to puff up a bit 13 It's wrappings are quite difficult to explain in words than showing it (since, I’ve not video recorded it) but Please refer to the pics, posted herein, for the same Once all are shaped- put it to rest in for another 30 mins time to puff up a bit 14 Now, it’s time to place it in the preheated oven @180C, with the egg wash (1 Egg & a little fresh Milk) mixed together to be brushed onto it gently and then be baked for about 30 mins time or until fully cooked 14 Now, it’s time to place it in the preheated oven @180C, with the egg wash (1 Egg & a little fresh Milk) mixed together to be brushed onto it gently and then be baked for about 30 mins time or until fully cooked 15 After it’s done take it out immediately from the oven & quickly brush on with some warm honey or the mixture of both Honey & Fresh Milk together 15 After it’s done take it out immediately from the oven & quickly brush on with some warm honey or the mixture of both Honey & Fresh Milk together 16 Garnish it with the grated pistachios, icing sugar or shredded coconut, etc...& it’s now, just ready to be gobbled in no time 16 Garnish it with the grated pistachios, icing sugar or shredded coconut, etc...& it’s now, just ready to be gobbled in no time More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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