2. Mix together the water, the yeast, the salt, the cardemom, the sugar. Mix it all together.
3. Start add 1 decilitre of flour at a time. When you have added around 8 deciliters of flour, melt the butter and pour in the melted butter in the bowl. Keep mixing it all the time.
4. Continue add the rest of the flour, I used 13 deciliters this time. I think it would have worked with 10-12 deciliters instead.
5. Let it ferment underneath a blanket for 1,5 hours.
6. Pour some flour on your kitchen table and then take half the dough and place on top of the flour. Work it a bit with the flour so it is easier to roll. Roll it to a rectangle-shape.
7. Cover entire dough (do not cheat with the edges!) with cinnamon, sugar and butter. Put the butter for a few seconds in the microwave so it is easier to spread.
8. Roll the dough into a big roll. Cut into pieces 5 that are approximately 5 centimeters wide.
9. Place them on oven tray and let them ferment for another 30 minutes.
10. Brush on egg and put on some pearl sugar.
11. Put them in the oven for approximately 15 minutes in 220 degrees Celsius
Idag är det kanelbullens dag och det måste vi naturligtvis fira med de absolut godaste kanelbullar som finns (enligt mig) nämligen 'sticky cinnamonbuns'
en Cinnamon Bun Mug Cake with White Frosting and Honey Ripple. instagram 100kitchenstories. Det är fredag, solen skiner (i alla fall över Göteborg), helg är på G och mitt humör är på topp idag
So yummy smoothie that tastes like cinnamonbuns and caramel. - Cinnamon. Cinnamon. Underbart god smoothie som smakar härligt av karamell och kanelbulle
If you haven’t tried Swedish cinnamonbuns yet, you have too. The secret to a perfect cinnamon bun is to not add too much flour, and to roll out the dough super thinly
Cinnamonbuns are really great. Put the buns on a wire rack untill they cooled off. I love cinnamonbuns and in Sweden we have a special day just for cinnamonbuns
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