Kanelbullar- Swedish yeast snails
DIFFICULTY
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
8
- 75 g Butter
- 250 ml Milk
- 25 g fresh yeast - or 3/4 bag of dry yeast
- 50 g Sugar
- 1/4 TEASPOON Salt
- 1/2 TEASPOON Cardamom
- 1/2 TEASPOON Cinnamon
- 400 g Wheat flour
- -- For the filling ---
- 3 TABLESPOONS Butter
- 3 TABLESPOONS Sugar
- 1 TABLESPOON Cinnamon
- 4 TABLESPOONS strong espresso
Directions
- 1
Dough: Heat the butter with the milk until lukewarm. Mix the flour, baking powder, cardamom, cinnamon, salt and sugar together and slowly knead the milk butter with it until you get a smooth dough that does not stick anymore.
- 2
Leave covered for about 30 minutes.
- 3
Knead the dough again with your hands. Roll out the dough 1cm thick rectangularly on some flour. Brush with butter and espresso. Sprinkle with sugar and cinnamon. Roll up the dough and cut it into slices about 3 cm thick.
- 4
Place on baking paper and cover with a towel. Leave to rise for another 30 minutes.
- 5
Preheat the oven to 180 degrees (top and bottom heat: that's the best way to cook!). Bake for about 15 minutes.
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