The SkandiKitchen: Cinnamon Bun Recipe
Danish cook and founder of the Skandikitchen Brontë Aurell has revealed her recipe for kanelbullar, or real Scandinavian cinnamon buns. A perfect teatime treat
Cinnamon roll recipes don't get more authentic than this one from Brontë Aurell's new cookbook The SkandiKitchen. Fans of the cult Scandinavian bakery will love being able to make their own traditional baked cinnamon rolls at home.
REAL CINNAMON BUNS: SKANDIKITCHEN RECIPE
We like this recipe because it’s simple, straightforward and it just works. Along with that, it is pretty traditional and doesn’t try to be something it is not. Why complicate a simple, good thing?
INGREDIENTS:
Makes 16
1 x quantity Dough (see below)
plain flour, to dust the work surface
For the Dough:
250 ml whole milk, heated to 36–37°C (97–99°F)
80 g butter, melted and cooled slightly
40 g caster sugar
400–500 g white strong flour
2 teaspoons ground cardamom
1 teaspoon salt
1 egg, beaten
flaked almonds, to decorate
METHOD:
*If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until dissolved, then pour into the bowl of the food mixer.
For the Filling:
80 g plus 1 tablespoon butter, at room temperature
1 teaspoon plain flour
1 tablespoon ground cinnamon
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon vanilla sugar
80 g sugar
egg, for brushing
For the topping:
Syrup (see below)
nibbed ‘pearl’ sugar or chopped, toasted nuts
2 baking sheets, greased and lined with baking parchment
For the Syrup:
3 tablespoons golden syrup and 6 tablespoons water, heated in a saucepan
METHOD:
Dust the table top with flour and turn out the dough. Knead the dough with your hands and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20in. rectangle. In a bowl, add the butter, spices and sugars and mix together well. Using a spatula, spread the mixture evenly over the rolled-out dough. Carefully roll the dough lengthways into a long roll. Using a sharp knife, cut 16 slices.
We like this recipe because it’s simple, straightforward and it just works. Along with that, it is pretty traditional and doesn’t try to be something it is not. Why complicate a simple, good thing?
INGREDIENTS:
Makes 16
1 x quantity Dough (see below)
plain flour, to dust the work surface
For the Dough:
250 ml whole milk, heated to 36–37°C (97–99°F)
80 g butter, melted and cooled slightly
40 g caster sugar
400–500 g white strong flour
2 teaspoons ground cardamom
1 teaspoon salt
1 egg, beaten
flaked almonds, to decorate
METHOD:
*If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until dissolved, then pour into the bowl of the food mixer.
For the Filling:
80 g plus 1 tablespoon butter, at room temperature
1 teaspoon plain flour
1 tablespoon ground cinnamon
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon vanilla sugar
80 g sugar
egg, for brushing
For the topping:
Syrup (see below)
nibbed ‘pearl’ sugar or chopped, toasted nuts
2 baking sheets, greased and lined with baking parchment
For the Syrup:
3 tablespoons golden syrup and 6 tablespoons water, heated in a saucepan
METHOD:
Dust the table top with flour and turn out the dough. Knead the dough with your hands and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20in. rectangle. In a bowl, add the butter, spices and sugars and mix together well. Using a spatula, spread the mixture evenly over the rolled-out dough. Carefully roll the dough lengthways into a long roll. Using a sharp knife, cut 16 slices.
Recipe extracted from The SkandiKitchen Cookbook by Brontë Aurell (£15.99 from The SkandiKitchen).