Kanelbullar (Swedish Cinnamon Knots)
By Joe
Source: America's Test Kitchen.
Cardamom dough folded around cinnamon butter, twisted into knots and topped with pearl sugar.
Always check the labels of the products you use.
Method
- 1
Dough. Warm the milk and butter until the butter melts and the mix is just warm (about 37 °C); mix the flour, yeast, sugar, cardamom and salt, add the milk mix and knead 8 min until smooth.
- 2
Rise. Cover and leave about 1 h until doubled.
- 3
Fill. Beat the soft butter, brown sugar and cinnamon. Roll the dough to a 40 x 30 cm rectangle, spread with the filling and fold it in three like a letter to 40 x 10 cm.
- 4
Knot. Cut across into 16 strips, stretch and twist each, then wind it twice around two fingers and tuck the end through to make a knot.
- 5
Prove. Set on the lined trays, cover and leave 45 min until puffy. Heat the oven to 200 °C (180 °C fan).
- 6
Bake. Brush with egg, sprinkle with pearl sugar and bake 10-12 min until golden brown.
Storage
Keep in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Free sugars
9.8 g per serving
19.6 % of the 50 g daily maximum · 39.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small saucepan
- large bowl
- rolling pin
- sharp knife or pizza cutter
- 2 baking trays
- baking paper
- pastry brush
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 236 kcal |
| Protein | 4.1 g |
| Carbohydrate | 32.9 g |
| of which sugars | 10.7 g |
| of which free sugars | 9.8 g |
| Fat | 10 g |
| of which saturates | 6.1 g |
| Fibre | 1.2 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
