Kanelbullar

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Crumble yeast into it and dissolve. Put 500 g flour, 50 g sugar, 1 pinch of salt, cardamom, egg and 75 g butter in a bowl. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth yeast dough.

2. 2

   Cover and leave to rise in a warm place for about 30 minutes.

3. 3

   Knead the dough once again on a floured work surface. Roll out to a rectangle (approx. 20 x 50 cm). Melt 50 g butter, of which 1 tbsp. is set aside. Spread the dough with the remaining butter. Mix 5 tbsp. sugar and cinnamon, also set aside 1 tbsp.

4. 4

   Sprinkle the remaining cinnamon sugar evenly on the dough.

5. 5

   Roll up the dough from the long side and cut into 16 slices (approx. 3 cm wide). Place 5-6 snails at a distance on a baking tray lined with baking paper and press them slightly flatter (approx. 10 cm Ø).

6. 6

   Let it go for about 20 minutes. Put the remaining snails on a little flour, press them flatter and let them go covered.

7. 7

   Bake the snails in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes. Immediately brush the hot snails with some liquid butter and sprinkle with cinnamon sugar.

8. 8

   Bake the remaining snails in the same way. Kanelbullar taste tepid or cold.

Nutrition Facts

KCAL
210 kcal

CARBS
29 g

FATS
8 g

PROTEINS
4 g