???? How To Make Kanelbullar Swedish Cinnamon Buns Recipe
Learn How To Make Kanelbullar a Swedish Cinnamon Buns Recipe! This Scandinavian cinnamon bun recipe is a speciality of Sweden where cardamom cinnamon buns are everywhere! Is this the best kanellbullar recipe in english?
Ingredients:
8g (2 tsp) active dry yeast
60 mL (¼ cup) warm water
250 mL (1 cup) milk
570g (1000 mL / 4 cups) all purpose flour
90g (125 mL / 1/2 cup) granulated sugar
3g (½ tsp) salt
5g (2 tsp) ground cardamom
1 large egg
110g (120 mL / 8 Tbsp) butter, room temperature
Filling
200g almond mass
10g (15 mL / 1 Tbsp) vanilla sugar
30g (60 mL / 4 Tbsp) cinnamon
150g (165 mL / 11 Tbsp) butter, room temperature
Egg wash
1 egg
60 mL (4 Tbsp) water
pearl sugar, to sprinkle on
Syrup
125 mL (½ cup) of water
195g (250 mL / 1 cup) granulated sugar
Method:
Dissolve the yeast in the warm water, 40ºC (110ºF).
Heat the milk to 110ºF .
In the bowl of a stand mixer combine the dry ingredients: flour, sugar, salt, cardamom.
Mix the dissolved yeast into the milk along with the egg.
Pour the wet ingredients into the dry, and run dough hook just until a ragged dough forms.
Allow this dough to rest for 20 minutes.
Run the dough hook for 2-3 minutes on low until the dough 'comes together'.
When the dough comes together, increase the speed a little and add the butter a little at a time.
Run the dough hook to knead for about 10 minutes, until it feels elastic, glossy and fine on the surface.
Once kneaded cover in the mixing bowl and leave to rest for 20 minutes.
Meanwhile mix together the almond paste, vanilla sugar, butter and cinnamon.
Roll out the dough 3-4 mm thick, or about 16x24.
Spread the cinnamon filling on the dough and fold in half.
cut into 16 strips, and tie in knots. (watch the video)
Place the knots on two baking sheets lined with parchment.
If you don't want to make knots then roll the dough into a log and slice into 16 buns.
Cover with a tea towel and allow to rise until double in size, about 1½ - 2 hours.
Preheat oven to 200ºC (400ºF).
Mix the egg and water to make an egg wash, and brush each bun with it.
Sprinkle each with pearl sugar.
Bake for 10 -15 minutes, or until the internal temp is 200ºF.
If baking both pans at the same time, rotate and switch them between racks halfway.
Meanwhile make the syrup, mix water and sugar in a pan and cook until dissolved.
As the buns come out of the oven, brush them with the syrup while both are still hot.
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How to make Easy Old Fashioned Coffee Cake with Cinnamon-Streusel Topping | Allrecipes.com
Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. With just a few ingredients you probably have in your pantry, you could whip up this easy and affordable dessert without having to make a special trip to the store.
#CoffeeCake #Cake #Breakfast #Recipe #Allrecipes
00:00 Introduction
00:08 3 Components
00:32 Cinnamon Layer
00:44 Streusel Topping
02:05 Cake Batter
03:05 Put it all together
04:02 Final Result
04:17 Taste Test
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Cinnamon Sugar Coated Doughnuts - 3 ingredients 10 Minutes
These tasty little doughnuts will tickle your pallet. Your family and friends will also love them. They are fantastic served up with a cup of coffee, tea, or milk.
The great thing is (shhhhhhh), you can make them in a blink. You can, however, add a few extra ingredients to the coating a dough itself. As always, give them a try and let us know what you think.
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Cinnamon rolls with marshmallow glaze
Thanks to Kove Audio for sponsoring this video! Get 67% off or more on the Kove Mini Commuter with my code AMINI67: | Best discount subject to change after March
***RECIPE, MAKES 6 ROLLS***
For the dough
bread flour, about two cups, 250g (AP flour is fine, but I like 00 bread flour for this)
1/3 cup (80mL) milk
1 packet (7g, 2.25 teaspoons) yeast (you could use half that)
2 tablespoons (30g) butter
1/4 cup (50g) sugar
1 egg
half a teaspoon (3-4g) salt
small glug of vanilla
For the filling
1/3 cup (65g) brown sugar (or white sugar with a glug of molasses, which is the same thing)
small pinch of salt
melted butter (you'll only need a little for the filling, but it's nice to have extra for other steps, so I'd melt a couple tablespoons)
1 tablespoon (8g) ground cinnamon (that's a lot — you could use less)
For the marshmallow glaze
1 egg white (leftover from the dough)
1/3 cup sugar (65g)
a squeeze of corn syrup, honey, or any other syrup that isn't primarily sucrose
vanilla
1 tablespoon (15g) butter
Warm the milk to body temperature, perhaps with a small pinch of sugar to further feed the yeast. Stir in the yeast and let bloom for a few minutes until frothy.
Melt the butter and stir in the sugar to cool it back down. Separate the egg, reserve the white for the glaze, and put the yolk in with the sugar and butter. (If making a full dozen rolls you could just use one whole egg.) Add the salt and vanilla to the butter mixture and stir smooth.
Stir as much flour as you can easily stir into the milk mixture with a spoon (it was a little less than a cup for me), and do the same with the butter mixture (mine took maybe 2/3 of a cup). Cover and let sit for about a half hour until the milk dough has puffed up a lot.
Knead the two doughs together until homogenous, dusting on additional flour as needed until you get a reasonably smooth dough that's just a little sticky. Cover and let rise until doubled, about 2 hours.
While you're waiting, you can mix up the filling ingredients. Be careful to add only enough melted butter to get a damp sand consistency — too much butter and the filling will melt out in the oven.
Transfer the risen dough to a board, dust with flour and roll out into a rectangle about a foot (30 cm) wide. Roll the bottom long end very thin — this will be the flap you use to seal the roll. Brush the surface with melted butter, avoiding that flat at the bottom. Pat on the filling as evenly as possible, again avoiding the bottom flap.
Smear some water on the bottom flap to serve as glue, then roll it up, starting from the thicker long end. Don't roll too tightly. Position the seam on the bottom of the roll, and maybe coat it with melted butter if you have some left. At this point you could cover and refrigerate the roll until later.
Trim off and discard the ends of the roll, then slice about 1.5 inches (4 cm) thick. Gently transfer the rolls to a parchment-lined baking sheet, cut-side-up. If you have time, cover them and let them proof one more time, about a half hour (definitely make time for this if you sliced the rolls straight from the refrigerator).
Bake at 400ºF/200ºC, convection if you have it, until just starting to go golden brown around the edges, 10-15 minutes.
While you're waiting, you can make the frosting. Whisk the egg white, sugar and syrup together in a saucepan over moderate heat. Whisk continuously until the eggs cook and you get a mayonnaise-like consistency. Kill the heat and whisk the butter as it slowly melts in. Whisk in a splash of vanilla and you're done.
Wait for the rolls cool and solidify for a few minutes before topping with the glaze — I just like to dunk the whole top of the roll straight into the pot.
Caramel Pecan Cinnamon Rolls!! Homemade Sticky Buns Recipe
Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded with pecans. It doesn't get any better than this!!
What you'll need:
for the dough:
1/2 cup granulated sugar (110g*)
1 cup milk (240ml*)
2 tsp active dry yeast
5 Tbsp butter, softened (150g*)
2 large eggs
1 tsp salt
4 cups all-purpose flour (600g*)
for the filling:
1 cup packed light brown sugar (175g*)
2 Tbsp ground cinnamon
for the caramel sauce:
6 Tbsp butter (85g*)
1 1/4 cups packed light brown sugar (220g*)
3 Tbsp heavy cream
1 tsp vanilla extract
1 cup pecans (110g*)
*Please note that these are guesstimated amounts based on online converters. I do not use weight measurements so I cannot guarantee the accuracy of these amounts. As always, I recommend anyone that uses weights to buy a set of American measuring tools to use for American recipes since there are so many variables in converting a recipe. They will pay for themselves in just one mis-converted and ruined recipe in wasted ingredients.
Enjoy!
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Amazing Homemade Cinnamon Rolls recipe (No Mixer)
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Amazing Homemade Cinnamon Rolls recipe (No Mixer)
In this episode of In the Kitchen with Matt, I will teach you how to make Amazing Homemade Cinnamon Rolls. Cinnamon Rolls are one of my favorite treats. You can eat them for breakfast, you can eat them for a snack or as a dessert! These home made cinnamon rolls are super tasty, super easy to make, and super cheap. Let's dive into the fantastic world of baking and bake some crazy awesome Cinnamon Rolls.
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Cinnamon Rolls Recipe:
Dough:
2¾ cups all-purpose flour or bread flour (340 to 350 g)
¼ cup sugar (56 g)
2 tbsp. unsalted butter (30 g)
1 egg
1 package instant yeast (or 2¼ tsp. of active dry yeast) (7 g):
½ cup water (118 ml)
¼ cup milk (59 ml) (whole milk, 2%, 1% Skim, or even almond milk)
1 tsp. salt (4 g)
Filling:
⅔ cup brown sugar (149 g)
¼ cup (½ stick) butter (56 g)
1 tbsp. ground cinnamon (15 g)
1 tsp. vanilla extract (5 ml)
Vanilla glaze:
1½ cups powdered (confectioner's) sugar (190 g)
¼ cup (½ stick) butter (56 g)
1 tsp. vanilla extract (5 ml)
2-3 tbsp. milk (30 to 45 ml)
Tools used:
Bowls
Whisk:
Rolling Pin:
Silicone Basting Brush:
13x9inch pan:
Floss
Plastic wrap
Bake in preheated oven 375 degrees F. for 15 to 20 minutes until golden brown on the top.
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Additional Non-English Tags:
肉桂卷
Zimtrollen
दालचीनी का रोल
daalacheenee ka rol
rollos de canela
لفات القرفة
lifat alqurfa
roti gulung kulit kayu manis
булочки с корицей
bulochki s koritsey
rolos de canela
brioches à la cannelle
ਦਾਲਚੀਨੀ ਰੋਲ
Dālacīnī rōla