Kanelbullar

Ingredients

Quantities for 12 servings.

• 600 g Plain flour
• 300 ml Milk
• 10 g Dried yeast
• 80 g Sugar for the dough
• 2 tsp Cardamom, ground from the pods
• 100 g Butter for the dough
• 120 g Butter for the filling, softened
• 100 g Sugar for the filling
• 2 tbsp Cinnamon
• 1 piece Egg for glazing
• to taste Pearl sugar
• 1 tsp Salt

Method

1. Warm the milk to thirty-seven degrees and dissolve the yeast. Mix with the flour, sugar, salt and cardamom and knead for ten minutes.
2. Work in the soft butter piece by piece until the dough turns smooth and glossy. Prove for an hour.
3. Beat the butter with the sugar and cinnamon to a paste. Roll the dough into a half-centimetre rectangle and spread the filling over all of it.
4. Fold the sheet in three, cut two-centimetre strips, twist each one and tie it in a knot. Space them on a tray.
5. Prove them for forty minutes, brush with egg and scatter with pearl sugar.
6. Bake at 220 °C for twelve minutes. Short and hot is what keeps the middle moist.