Kanelbullar – Swedish Cinnamon Rolls

Kanelbullar – Swedish Cinnamon Rolls

by SweetArt Supplies

 

 

Yes I am partial to Cinnamon!  I love Cinnamon and I make a lot of things with Cinnamon in it.  From raisin bread, cinnamon rolls, scones - you name it.  Of course I always end up using our cinnamon flakes for that extra punch of cinnamon.

 

I really enjoy experimenting with different recipes - they are all a little different - using different methods and a slightly different recipe. 

 

These Swedish Cinnamon Rolls have cardamom in it - and it really gives a nice little flavour to it.  I found these not to be too sweet -- especially since there is no icing on it.

 

 

Kanelbullar – Swedish Cinnamon Rolls
Makes about 40 buns - (I placed mine in our Swedish grease proof liners)
Dough
2 1/8 cup (500 ml) milk
25g fresh yeast (or 2 envelopes dry active yeast) or  (4 1/2 teaspoons of Saf yeast)
2/3 cup (130 g) brown sugar
5 to 6 cups of  (840 g) flour - add the 6th cup a little at a time -
 1 1/2 teaspoons of cardamom
½ teaspoon salt
1/4 cup Cinnamon flakes  or 1 tsp of cinnamon
 5 ¼ oz (150 g) butter (at room temperature

Cinnamon Filling:

 4 ½ oz (about 125 g) butter (at room temperature)
1/3 cup (65 gr) regular sugar
2 ½ teaspoon cinnamon
Mix all ingredients for the filling to an even spread.  Make sure the butter is at room temperature so it’s easier to spread on the dough.

Topping:
one small egg 2 Tablespoons of water  (whisked together)
pearl sugar

Dough: 
Heat the milk until it is warm to the touch, about 100ºF to 110F
In a kitchen aid mixer
Add the milk and sugar together and then sprinkle the yeast on - let it sit for about 5 minutes then stir until yeast has dissolved.

Mix together flour, sugar, cardamom, cinnamon flakes and salt before adding it to the milk and yeast mixture. Add in the butter cut in small cubes. Blend well then use then knead it well for about 5-10 minutes.
Place in a lightly oiled large bowl and cover the dough plastic wrap and a light tea towel.  Place in a draft free place and let it rise for at least 40 minutes or until doubled.

Divide the dough into two pieces and using a rolling pin  roll each of them out separately to the shape of a rectangle.
Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side. Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up in a baking cup (and into muffin tin) or on baking sheet. Repeat above procedure with the last piece of dough.
Let them rise for about 30 minutes - again it should almost be double.
In a small bowl, whisk the egg and water together and brush all buns and sprinkle pearl sugar or some use sliced almonds on top.
Bake them in the oven at 440F for 10- 11 minutes

Enjoy!!
Gwen


Smell that Bread! No-Knead Bread

SweetArt Supplies

 

No-Knead Bread

 

 

 It is almost like you can smell it just from seeing the picture!

 

So right to the recipe -- super easy but you need to plan the day before because it needs 12 to 18 hours to be done.  My dutch oven was my Grandma's and then my Mom's and now mine - many roasts, baked spaghetti, and loaves have been baked in this.

 

In a big bowl add:

 

 6 cups of All Purpose Flour

2 1/2 teaspoons of salt

Mix these two together first then add

1/2 teaspoon of yeast

and

2 and 2/3 cups of cool (not cold and not warm) water.
**Note feel free to add seasoning at this point too - rosemary, Italian, herb***

 

Mix with a wooden spoon until it comes together - it will be very sticky.  If you find it a little dry just add a little more water a bit at a time.

 

Cover your bowl with plastic wrap and a light tea towel.  I place my bowl in a warm part of the kitchen (not near any drafts) and wrap the bowl with a couple of heavier towels.

 

Let it sit overnight for at least 12 hours - 18 is good too!

 

When your time is up - add some flour on your counter and pull out the bread - don't do too much to it - just enough to make it into a ball.

 

Place it on a cookie sheet covered with a  well floured cotton towel seam side down.

Cover again with another cotton sheet (make sure there is flour on the top of the bread ball)

Let rise for about 2 hours.

 

After an hour and half - turn your oven on to 424 degrees F.  Place your dutch oven in the oven while it is warming up.

 

When your oven is ready - take your dutch oven out and carefully pick up your loaf in the tea towel and drop it into the dutch oven - shake it a bit to centre it in the dutch oven.  REMEMBER the dutch oven is hot so don't forget your mitts! :)

 

Put a lid on the dutch oven and put back in the oven for 40 minutes

Then uncover and continue to bake for 10 to 15 minutes.

 

Place on cookie rack to cool for about 1 hour--- ok try and let it cool before you slice into it- it really is important not to slice a hot loaf of bread.

You need it place it on the rack so the bottom doesn't get soggy. And if you cut it while it is hot the steam will escape and result in drier bread. I will confess I don't always follow the rule because it's so hard to resist bread out of the oven ... it is almost torture having this wonderful aroma of freshly baked bread wafting from the kitchen and being told to wait an hour to eat it.

 

 

Enjoy!!

Gwen

PS
I had people ask if they could just bake it in a loaf pan - I guess you could but it would not be the same at all!

Why?  Well a dutch oven holds a little secret when baking bread and that is to make a loaf that is soft and moist on the inside and crusty on the outside lies in the balance of heat and humidity. The long, (no) knead-free fermentation process allows the dough to develop good flavor, and then the Dutch oven creates the humid conditions needed for a crisp crust.  For those of you that are afraid to try bread - this is a great recipe to start with -- at true artisan bread! Why pay $6.00 or more at a bread shop when for pennies you can make this and you feel so good about doing it and of course eating it too. :) 
This is great as toast too!