miss Elmlid,

Today I learned how to make really delicious “Kanelbullar”. We started at 3.30 am this morning and here is the result in front of Ingrids cottage.

I am not really used to Kanelbullar, even though they are known as a Swedish speciality, baked in every home.

When I make buns at home I usually make them without the Kanel (cinnamon). Instead I fill them with ether muscovado sugar or Vanilla. This is my version. It is inspired from a good recipe from Manfred who is the Master of the Bakery at Saltå Kvarn. You will have enough buns to feed a soccer team. Or like I did last week, the players at the local DJ Ping Pong tournament.

Day 1

• 1120 gr Wheat flour
• 100 gr Yeast
• 3 Eggs
• 2,5 dl Cream
• 8 dl Water (40 degrees)

Mix it all together and let it rest for 1 hour. Then you add:

• 1120 gr Wheat flour
• 300 gr Raw Sugar (or do you say brown sugar?)
• 320 gr Cold and melted Butter
• 20 gr Cardemon
• 20 gr Salt

Mix everything really really well so that you can work with the dough without being too sticky on your fingers. Let the dough rest under a blanket for 30 min.

Gojs (the nice and sweet stuff inside you “kanelbulle”)

• 125 gr Butter
• 100 gr Saw Sugar (same here, brown sugar?)
• 50 gr Muscovado Sugar
• Vanilla sugar after taste

Now you can make them in a formation that you like. Swirls are the Swedish Evergreen. Here at the bakery we made a knot but the next time I will make them like a pretzel I think!

Just make the Dough flat ( I use a wine bottle most of the time) and spread the filling (gojs) on top. Cut into pieces and a make them into knots (or whatever you prefer).