Swedish
Kanelbullar
Swedish cardamom dough twisted around cinnamon-butter filling and finished with pearl sugar.
16 servings · 50 minutes prep · 12 minutes cook
Ingredients
Dough
- 1 cup whole milk
- 2 1/4 tsp instant yeast
- 1/3 cup granulated sugar
- 2 tsp freshly ground cardamom
- 1 tsp Diamond Crystal kosher salt
- 1 large egg
- 4 cups all-purpose flour
- 6 tbsp unsalted butter, very soft
Filling
- 7 tbsp unsalted butter, very soft
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/4 tsp Diamond Crystal kosher salt
Finish
- 1 large egg
- 1 tbsp water
- 1/3 cup Swedish pearl sugar
Directions
Mix and Proof the Dough
- Warm the milk to 95°F. Combine it with the yeast, sugar, cardamom, salt, egg, and 3 3/4 cups flour in a stand mixer fitted with the dough hook. Mix on low until shaggy, then knead on medium-low for 5 minutes. Add the the softened butter 1 tbsp at a time, kneading until fully absorbed before the next addition. Knead until smooth, elastic, and slightly tacky, 8 to 10 minutes more, adding only enough remaining flour to prevent sticking.
- Cover and let rise in a warm place until doubled, 60 to 75 minutes.
Fill and Shape the Buns
- Mix the filling butter, sugar, cinnamon, and salt into a smooth paste. Roll the dough on a lightly floured surface into a 16-by-20-inch rectangle. Spread the filling evenly to the edges.
- Fold the dough in thirds like a letter to make a 16-by-7-inch rectangle. Roll lightly to even the layers, then cut into sixteen 1-inch strips with a bench scraper. Stretch each strip gently, twist it several times, wrap it twice around two fingers, and tuck the end underneath to form a knot.
Proof the Shaped Buns
- Arrange on two parchment-lined sheet pans with ample space. Cover and proof until visibly puffy and a light press springs back slowly, 35 to 45 minutes.
Finish and Bake
- Heat the oven to 425°F. Whisk the egg and water, brush the buns lightly, and sprinkle generously with pearl sugar.
- Bake one pan at a time until deep golden and the centers register about 200°F, 9 to 12 minutes. Cool on a rack under a clean towel for 10 minutes to retain softness.
