The Kanelbulle 🇸🇪🇸🇪

From Sweden with sweetness the Kanellbulle or Cinnamon Rolls comes to us in the early 1900s, since then it is very popular in Northern Europe.

A sweet and fluffy yeast dough flavoured with cinnamon have made this dessert its reputation

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See also: Mango Risotto
See also: Gnocchi Parmesan Cream and Coffé

Ingredients for the leavened loaf: Rising time 4 hours.

• Flour 00 360g
• White sugar 90g
• Whole egg 1
• Dehydrated brewer's yeast 7g (fresh 15g)
• Milk 70ml
• Butter 90g
• Vanilla pods to taste
• A pinch of salt

For the cinnamon filling

• Walnuts 120g (optional)
• Butter 100g
• Icing sugar 120g
• Cinnamon powder about 10g

Procedure:

Dissolve the dehydrated brewer's yeast 7g in 70ml of milk at room temperature and add one egg, beat with a hand whisk, add the sugar 90g, a pinch of salt and vanilla seeds, add 90g of melted butter.

Beat vigorously until the sugar has completely dissolved, now we can add the 340/370 g flour and mix everything together, eliminating all the lumps and kneading by hand until a soft but compact dough is obtained.

Let it rest for at least 6 hours covered with a damp cloth.

On a clean and floured surface, roll out the dough into a rectangular shape with a thickness of 5/9mm.
Now melt 180g of butter and add 150g of icing sugar and cinnamon powder.

With this mixture we brush/spread the inner surface of the just rolled out dough using about half of it, the other half we will use to frost them after baking.
 
Roll up the dough from the outside to the inside on the longest side to have more rounds, using a thin wire or a knife cut the roll into equal parts of about 3cm.

Place them well apart on a sheet of greaseproof paper.

If you prefer you can bake the whole roll and then cut it afterwards.

Baking:

Bake in the oven at 180° for 15 minutes in ventilated mode, once the time has elapsed check the cooking with a skewer in the centre of the cake, it should come out dry if you have chosen to bake the whole roll.

Once cooked and cooled with the rest of the butter glaze your turnovers.

Chef Mirko Giacometti⭐️

It only remains for me to wish you bon appétit and see you next recipe.

See you soon..