NO.1 KANELBULLAR - STEP BY STEP

Follow intructions below to bake Fikamix fantastic Swedish Cinnamon Buns

TIME

Preparation 45 minutes, total 4 hours

INGREDIENTS TO BE ADDED

  • 3 dl (1 ¼ cup) warm milk (49°C to 55°C/120°F to 130°F)
  • 75 g (2.5 oz.) + 100 g (3.5 oz.) room temperature butter
  • 1 egg
  • 2 tsp water

EQUIPMENT NEEDED

  • Large bowl
  • Small bowl
  • Saucepan
  • Measuring cup
  • Sharp knife
  • Wooden spoon or spatula
  • Whisk or fork
  • Brush
  • Rolling pin
  • 2 baking trays
  • 2 clean kitchen towels

STEP 1, DOUGH: 

In a large bowl mix the contents of Bag No. 1 with warm milk and 75 g (2 ½ oz.) room temperature butter. Form a rough dough. Turn dough onto lightly floured surface (use the contents of Bag No. 2 to flour the surface), knead for about 10 minutes until smooth and elastic. Return to bowl, cover and let rise in a warm place about 2 hours or until double in size.

STEP 2, FILLING: 

Mix the contents of Bag No.3 with 100 g (3 1/2 oz.) room temperature butter in a small bowl. 

STEP 3, BUNS: 

Line two baking trays with the baking sheets, included. Roll the dough out into a 30x50 cm (12x18 inch) rectangle on lightly floured surface (use Bag No. 2 to flour the surface). Spread with filling. Roll up dough from long side of the rectangle and cut into 20 pieces. Lay them flat on baking sheet with the cut edge upward. Cover with damp towel and let rise in warm place for about 1 hour or until double in size.

NO.1_KANELBULLAR_SPREAD FILLING

NO.1 KANELBULLAR_CUT

STEP 4, BAKE: 

Heat oven to 250°C (480°F). Beat egg and water, gently brush the buns and sprinkle with pearl sugar (Bag No. 4). Bake 8 to 10 minutes until golden brown.

NO.1 KANELBULLAR_SPRINKLE

NO.1 KANELBULLAR_ENJOY

 

 

 

 

Produced by: Wikinggruppen

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