Kanelbullars, delicious Swedish rolls
Ingredients (for about 35 Kanelbullars)
For the dough
75 g of butter
250 ml of milk
25 g of fresh baker's yeast
1/4 teaspoon of salt
1 teaspoon of cardamom
0.75 dl of powdered sugar (100g)
6.5 dl flour (460g)
For the farce
50 g of butter
50 g of sugar
1 teaspoon of cinnamon
Grain sugar
Preparation (20 minutes + 2 hours of rest + 15 minutes of cooking)
Prepare the dough for the robot. Then let it rise at room temperature for about 2 hours (or until the dough doubles in volume).
Cut the dough into 2 pieces and spread out each piece to obtain a rectangle.
Spread on each rectangle of the stuffing and roll the dough.
Cut into each roll slices about 3 cm thick. Place them on a baking sheet lined with parchment paper and let rise again until the Kanelbullars double in size.
Preheat your oven to 190 ° C. Sprinkle Kanelbullars with granulated sugar and bake for 12 to 15 minutes. Then let cool on a rack.
