Kanelbullar Pastry

Kanelbullar Pastry

Exploring the Delights of Kanelbullar Pastry

• This is a pastry originating from the northern regions of Norway and Sweden, known for its unique preparation and delightful flavor profile. The dough used in this pastry is incredibly delicious, drawing comparisons to the soft, fluffy texture of traditional spiral cinnamon rolls. However, the method of preparation sets this pastry apart, creating a distinct culinary experience.

Ingredients and Preparation

• The process begins with a rich, buttery dough that is carefully mixed and kneaded to achieve the perfect consistency. Once the dough has risen and is ready, it is rolled out into a large rectangle. At this stage, a filling is generously spread across the surface. This filling can vary widely, often consisting of sweet cream, cinnamon, sugar, and sometimes even nuts or fruit, depending on regional variations and personal preferences.

• After the filling is applied, the dough is rolled up tightly into a log, much like making classic cinnamon rolls. The key difference comes next: rather than cutting the log into individual rolls, the dough is twisted into spirals. This twisting technique not only adds visual appeal but also ensures that the filling is well incorporated throughout the pastry.

• To create the final shape, the twisted dough is then coiled into a circular form, with the ends of the dough being pulled through the center of the spiral. This clever maneuver secures the filling inside, preventing it from spilling out during the baking process. The result is a beautifully shaped pastry that is both visually stunning and deliciously satisfying.

• Once shaped, the pastry is left to rise once more before being baked to golden perfection. The aroma that fills the kitchen while it bakes is nothing short of heavenly, reminiscent of cozy Scandinavian bakeries. When it emerges from the oven, the pastry is often brushed with a glaze or sprinkled with powdered sugar, adding an extra touch of sweetness.

Conclusion

• To replicate this delightful pastry at home, it is essential to follow a detailed recipe that guides you through each step, from preparing the dough to shaping and baking. With patience and care, anyone can create this delectable treat that pays homage to its Scandinavian roots, bringing a taste of the north into their own kitchen.

Ingredients: simple, total time: about 3h.

Dough:

• 600 g flour

• 250 ml of warm milk

• 1 egg

• 1 bag of dry yeast 10 g/ or fresh 30 g

• pinch of salt

• 120 g butter /room temperature

• 100 g sugar

Filling:

• 200 g butter/ room temperature

• 50 g of refined sugar

• 120 g brown sugar

• 2 Tablespoons of cinnamon

  
  

For coating:

• 1 egg

• 100 ml of milk

Syrup:

• 100 g of sugar

• 100 ml of water

For sprinkling:

• sugar sprinkles /optional

Kanelbullar Pastry

Preparation:

Dough:

1. Add yeast and sugar to lukewarm milk, and leave the yeast in a warm place to ferment.

2. Pour flour and a little salt into a large mixing bowl. Put sugar and butter in another bowl, mix with a mixer until combined, then add the egg and continue mixing until you get a compact, uniform mixture.

3. When the yeast has risen, pour it into a bowl with flour, then add the mixture with butter and sugar. Mix well with a mixer or by hand until you get a soft dough that does not stick to your hands. Cover the bowl with a nylon bag and leave it in a warm place for the dough to rise for at least 1 hour. After the resting time, knead the dough and put it in the fridge covered with foil for another 1 hour.

4. During this time, make the filling.

Fill:

1. Mix all the ingredients for the filling until you get a uniform cream, and leave it at room temperature.

Processing:

1. After the second hour, take the dough, sprinkle flour on the work surface, and roll out the dough with a rolling pin into a 4 mm thick rectangle.

2. Spread the dough with 3/4 of the filling with the help of a spoon, fold it over, and spread the rest of the filling again. Gently join the sides so that the filling does not leak.

3. Roll out the dough lightly with a rolling pin in the shape of a rectangle, about 9 mm thick. Cut it into 1 cm thick strips. Twist each strip into a spiral, then wrap it in a circle and then into a knot. Place two ends of tape under the spiral to prevent it from opening during cooking.

4. Place each one on a baking sheet lined with parchment paper, leaving space, and leave to rise for 40 minutes.

5. Before baking, brush with egg mixed with a little milk.

6. Bake in a heated oven at 250 °C for about 10 minutes.

Syrup:

1. Pour the water and sugar for the syrup into a saucepan and cook it for about 10 minutes until the sugar melts and thickens a little. When it's done, leave the syrup to cool. After the pastries are ready, brush them hot with cold syrup. Use sugar sprinkles if you want. Leave the pastry to cool, then serve.

Buon appetito!

NOTE:

• Cover the rest of the buns with nylon foil; keep at room temperature for 2- 3 days.

Kanelbullar Pastry

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