Kanelbullar
Yield: 12-14 buns
Adapted by Kristen
For the dough:
1 c. warm water (to activate yeast in)
1 tsp sugar
2 ¼ teaspoons (7 g) instant-rise yeast
½ c. powdered milk
3 ¼ c. all-purpose flour (405 g)
¼ c. white granulated sugar (50 g)
2 tsp ground cardamom
¾ tsp fine sea salt
¼ c. melted butter (56 g)
Filling Ingredients:
½ c. unsalted butter (1 stick, or 113 g)
½ c. packed brown sugar (100 g)
2 TB ground cinnamon
1 tsp ground cardamom
1 tsp vanilla extract
Topping before baking:
1 egg (whisked together with 2 tsp water)
pearled sugar (like Lar’s)
INSTRUCTIONS-
Activate the yeast in the warm water and tsp sugar.
In the bowl of a stand mixer, combine the flour, sugar, yeast, ground cardamom and salt and mix briefly. Add yeast mixture and melted butter and stir until the dough begins to form. Knead in mixer for 6-8 minutes, adding a touch of flour if the dough continues to stick to the sides and won’t form.
Form the dough into a ball, place it in a greased bowl and cover with a damp towel or plastic wrap. Let the dough rise in a warm space for 1 hour, or until it has doubled in size.
Meanwhile, stir together the filling ingredients in a separate mixing bowl until evenly combined.
SHAPING--
Once the dough is ready to go, turn it out onto a large floured work surface. Use a rolling pin to roll the dough into a 22 x 15-inch rectangle. Carefully and evenly spread the filling mixture across the entire surface of the dough. Then (as pictured above) fold the left third of the dough in towards the center, and fold the right third of the dough over that towards the center, like you’re folding a business letter. Gently run the rolling pin over the dough to press out any big bubbles. Then roll the dough out a bit more so that it forms a 15 x 8-inch rectangle.
Using a pizza cutter, pastry cutter or a knife, slice the dough into even 2 x 20-cm long strips. Take one strip and twist it several times, gently stretching it as you do so until it nearly doubles in length.
Grab one end of the twisted strip and loosely wrap the dough around two fingers twice, like a bandage. Then loop the rest of the dough perpendicularly around the dough so that it forms a knot, and tuck the loose end in at the bottom. Transfer the dough to a large parchment-covered baking sheet, and repeat with the remaining dough strips. (twisting tightly will help filling stay in during baking)
(Here is a great visual for twisting the dough) https://www.jamieoliver.com/inspiration/beautiful-vegan-swedish-cinnamon-buns/
Loosely cover the dough buns with sprayed saran wrap clean kitchen towel and let them rise for 45-60 minutes.
Heat the oven to 375°F. Brush each bun with the egg wash, then sprinkle with a pinch of pearled sugar.
Bake for 15-18 minutes, or until the rolls reach your desired level of golden brown. (I like mine just very lightly golden, so that they stay super soft.)
Transfer to a wire baking sheet and let cool for 5 minutes. Then serve warm and enjoy!!
These rolls are best enjoyed the day that they are baked. If there are leftovers, cover tightly and reward in the oven to eat the next day.
*If you want to prep the knots the night before, make the dough and form the knots, then place immediately in the fridge overnight. Place out on the counter for 60-90 minutes to return to room temp and let rise. Then bake.
