Basic dough for Kanelbullar-Cinnamon rolls, Sun bun and Semla
Dough for Kanelbullar-Cinnamon rolls, Sun bun and Semla
Equipment
- 1 stand mixer with dough hook
- 1 small saucepan
Ingredients
- 50 g Yeast (1.3oz) , fresh
- 500 ml Milk (16.9 fl oz)
- 250 g Butter (17.6 oz) room-temperature
- 260 g Sugar (9.17 oz) white
- 1 tsp Salt
- 1/2 tsp Cardamom seeds freshly ground
- 900 g Flour (31.7 oz) all-purpose
Instructions
- In a small sauce-pan warm milk with sugar and cardamon to 37°C (98.6°F). You can dip your finger into the milk to check, if it's too hot let it cool down.
- Place the yeast in a large mixing bowl and pour over the milk mixture and stir until the yeast has melted. Use a stand mixer with dough hook.
- Cut the room temperature butter into small pieces.
- Add butter, salt and half of the flour into the mixture.
- Mix until combined and then add the rest of the flour.
- Knead well so that the dough becomes smooth and don't stick to your fingers. About 5 min with a stand mixer or 10-12 min by hand.
- Cover the bowl with plastic wrap and allow it to rise until double in bulk (for about an hour).
- Now you decide what you want to do with the dough. Cinnamon bun, Semla, Sun bun or just make round buns and eat them as they are.
- Cover with a towel and allow to rice again until double in size (35-40 min).
- Preheat the oven to 200° C.
- Beat the egg and brush the buns
- Bake for 10 minutes until you reach your desired level of golden brown.
Notes
- I recommend using a stand mixer with the dough hook.
- Store the buns in the freezer and let them thaw at room temperature.
Can also be thawed in the oven, 175°C (347°F) for 5 minutes or in the microwave for 15 seconds.