Kanelbullar
Ingredients
- 2 packages active dry yeast|dry yeast (4 tsp)
- 2 cups milk
- 3/4-1 1/2 cup butter or margarine
- 1/2 cup Granulated sugar|Sugar
- 1 teaspoon salt
- 1 teaspoon cardamom (optional)
- 4-5 cups flour
Melt margarine or butter, add milk and heat 115 F (45 C).
Dissolve yeast.
Add Granulated sugar|Sugar, cardamom (optional) and salt.
Stir until mixed.
Add flour, knead into dough.
Let rise until doubled (about 30 minutes).
Divide dough.
Use rolling pin to roll out large rectangle, about 1/4 inch thick.
Spread with margarine, some cinnamon and Granulated sugar|Sugar.
Roll up to a big roll, about 2 inches in diameter.
Cut 3/4 in thick slices, put onto greased cookie sheet.
Rise about 20-30 minutes.
Baste with whipped egg, add a little bit of Granulated sugar|Sugar on top, or Swedish pearl Granulated sugar|Sugar (available at most IKEAs or Swedish specialty stores).
Bake 450 F (225 C) about 7-10 minutes, until golden brown.
Eat with coffee!
Dissolve yeast.
Add Granulated sugar|Sugar, cardamom (optional) and salt.
Stir until mixed.
Add flour, knead into dough.
Let rise until doubled (about 30 minutes).
Divide dough.
Use rolling pin to roll out large rectangle, about 1/4 inch thick.
Spread with margarine, some cinnamon and Granulated sugar|Sugar.
Roll up to a big roll, about 2 inches in diameter.
Cut 3/4 in thick slices, put onto greased cookie sheet.
Rise about 20-30 minutes.
Baste with whipped egg, add a little bit of Granulated sugar|Sugar on top, or Swedish pearl Granulated sugar|Sugar (available at most IKEAs or Swedish specialty stores).
Bake 450 F (225 C) about 7-10 minutes, until golden brown.
Eat with coffee!
This article uses material from the "Kanelbullar" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
