Kanelbullar

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Warm the milk to lukewarm (about 37°C or 98°F). In a large bowl, crumble the fresh yeast into the milk and stir until dissolved.

   Ongeveer 2 min

2. 2

   Add the melted butter, granulated sugar, ground cardamom, and salt to the yeast mixture. Mix well.

   Ongeveer 1 min

3. 3

   Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   Ongeveer 3 min

4. 4

   Knead the dough for about 10-15 minutes until it is smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook.

   Ongeveer 15 min

   Tip van de kok: The dough should pass the 'windowpane test' when ready: stretch a small piece until it's thin enough to see light through without tearing.

5. 5

   Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 60-90 minutes, or until doubled in size.

   Ongeveer 1 uur 30 min

   Tip van de kok: A slightly warm oven (turned off) can be a good spot for rising dough.

6. 6

   While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, granulated sugar, and ground cinnamon. Mix until well combined and smooth.

   Ongeveer 2 min

7. 7

   Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.

   Ongeveer 1 min

8. 8

   Roll the dough into a large rectangle, approximately 40x50 cm (16x20 inches).

   Ongeveer 3 min

9. 9

   Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border along one long edge.

   Ongeveer 2 min

10. 10

    Starting from a long edge, tightly roll the dough into a cylinder. Pinch the seam closed to seal.

    Ongeveer 2 min

11. 11

    Cut the rolled dough into 12 equal pieces, about 3-4 cm (1.5 inches) thick. You can use a sharp knife or unflavored dental floss for clean cuts.

    Ongeveer 2 min

12. 12

    Arrange the cut buns on a baking sheet lined with parchment paper, leaving some space between each bun. Alternatively, place them in paper baking cups.

    Ongeveer 1 min

13. 13

    Cover the buns with a clean kitchen towel and let them rise again for another 30 minutes, or until visibly puffy.

    Ongeveer 30 min

14. 14

    Preheat your oven to 200°C (390°F).

    Ongeveer 10 min

15. 15

    Lightly brush the risen buns with the beaten egg and sprinkle generously with pearl sugar.

    Ongeveer 1 min

16. 16

    Bake for 10-15 minutes, or until golden brown on top and cooked through. Baking time may vary depending on your oven.

    Ongeveer 12 min

    Tip van de kok: If the tops brown too quickly, you can loosely tent them with aluminum foil.

17. 17

    Remove from the oven and let cool slightly on a wire rack before serving.