Kanelbullar is one of the most famous and popular Swedish pastries and was introduced in the 1920s. 1 year ago I baked pumpkin rolls and was so delighted with the dough that I'm used it every time I made cinnamon, nuts or poppy rolls. So today I publish in a separate article the basic recipe for the dough. More Kanellbullar recipes will then follow and they will always have this recipe as a base.
You need:
300 ml milk
120 g butter
750 g wheat flour
100 g sugar
1 egg
1 tsp salt
1 tsp ground cardamom
Preparation time: 20 minutes
Rest time: 30 minutes
From the amounts you get 24 rolls.
This is how we proceed:
For the dough crumble the yeast in a bowl and stir in 3 tbsp of milk. In a large pan melt the butter and pour the milk on it and heat for 2 minutes over low flame. Remove from the stove. Add the rest of the ingredients (also the yeast) and knead the dough for 10 minutes until you have smooth dough. Here you need muscle power, but if I did it you can do it too.
Let the dough rise while covered for 30 minutes.
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