Kanelbullar (cinnamon bun)
- 300 ml milk
- 1/2 cubes ( 21 g) yeast
- 500 g flour
- 100 g sugar
- 1 Egg (size M)
- 1 pinch salt
- 1 knife tip ground cardamom
- 125 g Butter
- 1 leveled TL ground cinnamon
- Flour
- baking paper
90 minutes
light
- 1.
- Warm the milk to lukewarm. Dissolve the yeast in the milk. Put the flour, 50 g sugar, egg, salt, cardamom and 75 g softened butter in a bowl. Pour in the yeast milk and knead with the dough hook of the hand mixer to form a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes (until the dough has doubled). Knead the dough briefly with your hands on a floured work surface, then roll out into a rectangle (approx. 20 x 50 cm). Melt 50 g butter. Remove 1 tablespoon of butter. Brush the dough with the rest of the butter. Mix 50 g sugar and cinnamon. Remove 1 tablespoon, sprinkle the remaining sugar and cinnamon evenly on the dough. Roll up the dough from the long side and cut into 16 slices. Place the snails on 3 baking sheets lined with baking paper, press the ends of the dough into place and flatten again a little. Bake the trays one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 10-12 minutes until light brown. Brush the hot snails with a little butter and sprinkle with sugar and cinnamon. Serve lukewarm or cold
- 2.
- 45 minutes waiting time
1 piece approx:
- 210 kcal
- 880 kJ
- 4 g protein
- 8 g fat
- 29 g carbohydrates
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