For the dough:
°75g soft butter
°250ml milk
°25 g fresh baker’s yeast
°1/4 teaspoon of salt
°1 teaspoon cardamom
°00 g caster sugar (0.75 dl)
°460 g flour (6. 5 dl)
=> For the stuffing:
°50g butter
°50g sugar
°1 teaspoon of cinnamon
°granulated sugar
*Methods :
Put the fresh yeast in a little milk taken from the 250 ml. Then blend all ingredients for dough & knead (by hand, in a robot, or in a bread machine) until you obtain a soft & elastic dough. Then let rise at room temperature for about 2 hours (or until until the dough doubles in size).
Melt the butter. Mix it with sugar and cinnamon. Cutting dough to 2 pieces of same weight & roll every piece out form rectangle. Spread each rectangle with the preparation based on sugar, butter and cinnamon, then roll the dough as in the photos below:
Then cut every roll into tranches for 3 cm thick. Place them on a baking sheet lined with parchment paper and let rise again until the kanelbullars double in volume (about thirty minutes).
Preheat your oven to 190°C. Sprinkle your with granulated sugar & bake for 12 to 15 minutes. Then leave to cool on a wire rack.
Delicious.`
Enjoy !
