Thursday, July 2, 2015

Swedish Cinnamon Rolls @ Kanelbullar

The other day while I was strolling through the internet and got lucky to bump into this blog, What's Gaby Cooking. I was instantly hooked up with these little Swedish Cinnamon Rolls. So, without thinking for long I gathered everything on the table and get going.... You see, I have to get my hands on it before my inspiration gone. haha.... Hopefully, this Swedish ones turned out as good as my Danish Cinnamon Roll cause I've high expectation on this.

(Recipe adapted from here)
Ingredients for dough :
Starter
2-1/4 tspn  instant yeast
1 tspn  sugar
2 Tb  water
(combined and let to rest for 10 minutes or till bubbling)

Main Dough
1 cup  milk
125gm  butter
2 tspn  cardamom powder (omitted)
1 egg & 1 egg yolk
3 TB  sugar
1/2 tspn  salt
4 cups  all purpose flour
* 1 egg white + 1 tspn milk (for glazing)
* extra sugar for topping

Note :  I replaced cardamom powder with cardamom seeds then boil together with milk to infuse the aroma.

Ingredients for fillings :
100gm  butter, softened
100gm  superfine sugar
2 tspn  cinnamon powder
2 TB  full cream milk
(beat all ingredients together till creamy & smooth)

Method :
(1) cook milk with cardamom seeds over low heat for 10 minutes then add in butter and off the heat immediately after that, set aside to cool. Drain the milk after butter has melted completely.
(2) now, put together flour, salt & sugar into a big bowl and mix well.
(3) while waiting for the milk, you can prepare the fillings by beating all ingredients together till creamy smooth.
(4) get the starter prepare once the milk is ready, then stir milk mixture, eggs & yeast into dry ingredients to form a soft dough. Then set aside to rest for an hour or till double in size.
(5) punch dough to release extra air bubbles and knead to smooth then place dough to working table and divide into two portions.
(6) flatten dough by rolling it into 9x13" length sheet each then spread half of the filling to each of the sheet. Its best to brush the filling by using your hand, so that its nicely spread.
(7) now, fold dough into three to form an envelope. Then slightly roll to flatten it to fit the size for 7 to 8 stripes dough. So, you'll probably get about 14-16 portions of them.
(8) from here you can refer the shaping details, click here.
(9) place shaped dough to greased tray and let to rest for 20-30 minutes, then brush with egg white glazing and top with sugar.
(10) finally, bake at preheated oven 175'C for about 25 minutes or till nicely brown.

I actually tried baking it with different temperature in two batches. I tried one with 175'C and bake for 25 minutes. Then the other one at 190'C for about 15 minutes. And I found that the one baking at 190'C for 15 minutes, the texture is much softer than the earlier batch and the moisture is just right.

I am drooling ! These rolls are really really delicious. I'm going to make another batch soon when my girl come back for long holiday. I bet she'll love it too.

4 comments:

Shobha said...

OMG .. they look so inviting .. I must try them soon.

Angie Schneider said...

mmm..cinnamon rolls..I want a couple of them. They look awesome, Kristy.

Medeja said...

I just know that they are soooo good!

Velva said...

These are perfect for morning or mid afternoon snack with a good cup of coffee.

Velva

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