- BUN:
- 10g cinnamon
- 25g dried yeast
- 50g butter
- 400g milk
- 5g fine salt
- 100g caster sugar
- 720g T45 flour
- 20g cardamom ground
- 10g nutmeg grated
- FILLING:
- 150g soft butter
- 225g caster sugar
- 90g cinnamon ground
- GLAZE:
- 1 beaten egg
- 30g pearl sugar
Kanelbulle (Cinnamon Bun)
Ingredients
Method
Heat milk and butter to 42c then pour over yeast and whisk, leave for 15 mins to foam
Now in the bread mixer with dough hook mix all dry ingredients then add then yeast milk, mix for 5 mins on medium speed until elastic nnot sticky
Remove to bowl, shape into ball, cling film and leave to prove in warm place for 1 hour
Remove onto lightly floured surface, knead for 3 minutes
Now roll into perfect rectangle very thin (1cm)
FILLING:
Whip sugar, butter and cinnamon together in kitchen aid until smooth, loosen with milk until a wet paste
Now spread mix all over the dough evenly
Now starting at wide end, roll it up very tightly into a roll, onto a tray and set for 1 hour in fridge
Remove and cut very thin 3 cm slices, and spread out onto a parchment lined tray, (maximum 8 to a tray) cling film and prove until double in size
Remove clingfilm and brush with the egg lightly, sprinkle with sugar and bake @ 200c for 6 minutes and check
They should be light golden all over, remove and cool then either freeze in airtight container for up to 1 month or in fridge for 2 days
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