Kanelbulle - Swedish Cinnamon Bun

Kanelbulle:

Ingredients:

Tangzhong:

• 50 g Flour
• 120 g Milk

Filling:

• 160 g Brown Sugar
• 150 g Soft Butter
• 20 g Cinnamon
• 1 pinch of Salt

Dough:

• 113 g Butter (Diced)
• 160 g Milk
• 676 g Flour
• 4 g Salt
• 1 Egg
• 25 g Fresh Yeast
• 66 g Sugar
• 10 g Ground Cardamom

Preparation:

First, prepare the tangzhong and set it aside to cool. Begin assembling the dough by placing all the ingredients, except for the cubed butter, into a stand mixer bowl along with the cooled tangzhong. Knead on low speed for 4 minutes. Then, switch to medium speed and gradually add the butter in 3-4 portions. Continue kneading at a higher speed until the dough is smooth, homogeneous, and pulls away from the sides of the bowl. Cover and let it rise at room temperature until it doubles in size.

Meanwhile, mix the filling ingredients using a whisk. Once the dough has risen, roll it out on a floured surface into a 30x50 cm rectangle. Evenly spread the filling over 2/3 of the dough. Fold the empty 1/3 of the dough over the middle 1/3, and then fold the remaining 1/3 on top, like a letter. Gently roll the dough out with a rolling pin and cut into 2.5 cm wide strips. Take each strip, stretch it slightly, twist, and roll it up. Place the rolled dough pieces on a baking tray lined with parchment paper, cover, and let them rise for about an hour. Once risen, brush the tops with a beaten egg and sprinkle with baking sugar. Bake at 175°C for 20-30 minutes, depending on size, or until golden brown.