The secret to authentic Swedish kanelbullar lies in the cardamom and the knots
In short: In Sweden, cardamom cinnamon buns are everywhere, yet the perfect kanelbullar requires more than just sugar and spice. From the specific temperature of the yeast water to the final brush of hot syrup, mastering this Scandinavian specialty involves a precise sequence of kneading, resting, and shaping.
To achieve the characteristic texture of Swedish kanelbullar, the process begins by dissolving 8g of active dry yeast in warm water held at exactly 40ºC (110ºF). The dry base consists of 570g of all-purpose flour, 90g of granulated sugar, and 5g of ground cardamom. Once the wet ingredients—including milk and an egg—are combined with the dry, the dough requires a two-stage rest. First, let the ragged dough rest for 20 minutes before kneading, then knead for approximately 10 minutes until the surface is glossy, fine, and elastic.
The filling provides the signature flavor profile, created by mixing almond paste, vanilla sugar, butter, and 30g of cinnamon. After rolling the dough to a thickness of 3-4 mm, you have two stylistic choices: fold the dough in half and cut into 16 strips to tie into knots, or roll it into a log and slice it into 16 buns. For the best visual finish, use an egg wash and a sprinkle of pearl sugar before baking.
Baking occurs at 200ºC (400ºF) for 10 to 15 minutes, or until the internal temperature reaches 200ºF. A crucial final step for the traditional finish is the syrup application. By mixing water and sugar into a syrup and brushing it onto the buns while they are still hot from the oven, you ensure the perfect glaze that defines this Scandinavian staple.
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Sources
- Summary by Intellect · source: 🔵 How To Make Kanelbullar Swedish Cinnamon Buns Recipe
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