Swedish Kanelbulle

Ingredients

• 300ml whole milk, warm
• 25g fresh yeast, or 2 1/4 tsp instant yeast
• 100g sugar
• 1 tbsp ground cardamom
• 1/2 tsp salt
• 550g plain flour
• 120g butter, softened
• 1 egg, beaten, for brushing
• Pearl sugar for topping
• 80g butter, softened, for the filling
• 60g sugar, for the filling
• 2 tbsp ground cinnamon, for the filling

Before you cook

• Warm the milk until just lukewarm.
• Soften the butter for both the dough and filling at room temperature.

Steps

1. Stir the yeast into the warm milk until dissolved.
2. Mix in the sugar, cardamom and salt.
3. Add the flour gradually, mixing until a rough dough forms.
4. Knead in the softened butter until the dough is smooth and elastic.
5. Cover the bowl and let the dough rise in a warm place for 1 hour, until doubled.
6. Punch down the dough and roll it out into a large rectangle about 40cm by 30cm.
7. Spread the softened filling butter evenly over the dough.
8. Sprinkle the filling sugar and cinnamon evenly over the butter.
9. Fold the dough into thirds like a letter, then roll it out gently to seal.
10. Cut the dough into strips about 2cm wide.
11. Twist each strip and loop it into a knot shape.
12. Place the shaped buns on baking trays lined with parchment.
13. Cover and let them rise for 45 minutes until puffy.
14. Preheat the oven to 220°C.
15. Brush each bun with beaten egg and sprinkle with pearl sugar.
16. Bake for 8 minutes until golden brown.
17. Cool on a wire rack for 10 minutes before serving.