welcome friends today in the kitchen we are doing a viewer request we are making
Kanelbullar , Kanelbullar, Kanelbullar, Kanelbullar
it's a Swedish Kanelbullar Swedish cinnamon buns it's a Swedish
cinnamon bun or cinnamon roll and so it's not really part of my heritage at all I don't ever
remember having one here I'm pretty sure that there's probably lots of places in
Toronto that sell them it's just not something I've ever had so I did a lot
of research and a lot of testing all right and added bits and pieces of
different recipes together to get something that I liked so this may not
be completely traditional Kanelbullar I've made a couple of changes so that it works
here in North America and the first change
that I made are really the only change that I made is concerning the yeast all
of the Swedish Kanelbullar recipes that I saw used fresh yeast a yeast cake that they broke
up and put into the recipe for most North Americans that's not really
something that we can get our hands on we're pretty much all going to get the
same yeast from the supermarket either in a jar like this or in a little a
little tin foil sachet so I had to change it to do that and that's pretty
much the only difference and then I just sort of picked and choose all of the
variations because there is quite a lot of variation in this recipe so first
things first the yeast is in the water and I'm just getting that to dissolve
while that's dissolving into the stand mixer is flour and I've tried this with
bread flour and all-purpose flour and I'd have to say that Canadian
all-purpose flour works really well it's got a little bit higher protein content
than American all-purpose flour so you might want to use bread flour if you're
in the States to that is sugar this is a very sweet dough very sweet dough next
in is some salt and then ground cardamom now I'm using
green cardamom we have a video and I'll link to that up here all about cardamom
the different kinds of cardamom in Scandinavia they would probably use a
white cardamom which has pretty much exactly the same flavor because it is
just green cardamom that has been bleached to take up the color and you
lose a little bit of the flavor but you then don't see sort of those dark flex
throughout the dough so if seeing cardamom flex in your dough is a problem
switch to white cardamom but again in North America you're not really going to
see it you might have to search pretty hard at specialty shops or special
specialty spice places to get it I know that where I am in Toronto almost
impossible to find so I'm gonna live with the specks now we'll put that on to
the stand mixer and we'll deal with the rest of our wet ingredients now all of
the Swedish recipes only used milk I have switched out and put a little bit
of water in because I found that these yeast that we use here in North America
doesn't dissolve terribly well in milk and you end up with little bit of
crunchiness from the undissolved yeast so I dissolved it first in water and
then we'll mix that into the milk and cracking the egg will just give that a
bit of a mix to mix the egg in the milk and everything together break the yolk
and I just find mixing the egg into the milk makes it easier to mix in here at
the very start so all of the wet ingredients go in and we just turn the
mixer on and bring the dough together into a ragged mass
now I'm a big fan of the Otto Lee's or Otto lies rest in any sort of yeasted
dough making what the rest does it allows the flour to fully hydrate and
that hydration starts an enzymatic process which releases all of the things
that the yeast need to eat and also the process of making gluten you're right
it's not a true Otto lies rest but even doing this will certainly help the whole
process downline and make the buns taste better so I'll see you back here in 20
minutes okay now we start adding the butter and you want to add just a little
bit at a time and let the dough pull it in this may take longer than you expect
sometimes it takes a really long time you just have to be patient wait for it
to happen don't rush it okay so all of the butter is now incorporated into the
dough and when I say in the dough I mean you don't see any big chunks
hanging out the dough still looks really sticky kind of ragged and now we start
the timer on the kneading process and I say timer very sort of tongue-in-cheek
vaguely because the time will always vary the time will vary on the
temperature of your day the stand mixer that you're using or whether you're
doing it by hand this really is a process that you need to watch it and
touch it to find it when it's done and I really encourage you to play with it
when you touch the dough right now it feels greasy buttery and greasy and you
want the dough to lose that feeling it really is quite a visual transformation
and if you've never done it before don't worry you're kind of gonna know and even
if you don't know just go a little bit longer it'll be okay I would err on the
side of a little bit longer than not enough
that's just me other people might counsel you to do something different
this is something that as you get used to bread it's going to come to you it'll
be okay just give it a shot so kneading
okay I think I think we're good so let's get this out on the bench I
really do encourage you to play with your food the best way to sort of gain
knowledge about what state you've you've got this - is to actually touch it and
play with it and as I play with this I think I've got it in a good spot so into
the bowl and we're gonna put a cover on it and we're just gonna let that rest
for about 20 minutes it's not gonna rise too much in that 20 minutes depending on
how warm your kitchen is this really is just a rest stage and now we move on to
the filling and all of the recipes that I looked at had a fair bit of variation
in the filling some of them had cardamom in the filling and some of them didn't
I've opted to not put it in because I think there's enough cardamom in the
dough next up is almond paste or marzipan some
had it some didn't I'm gonna put it in because in my tests I really liked it I
think it brought a lot of flavor to the filling the next variable is sugar some
had a lot of sugar some had very little sugar some had brown sugar some had
white sugar I found the one that I really liked was a very little bit of
vanilla sugar and vanilla sugar isn't something that is easy to find here you
can get it in a little packet and there's about a tablespoon of vanilla
sugar in the little packet so what I do is I just chop up vanilla pods and stick
them in a jar of sugar and the flavoring goes into the sugar so I'm gonna break
up the marzipan first before I add the butter
and now the butter butter at room temperature works best and of course
cinnamon can't have cinnamon buns without cinnamon
now it's time to roll out the dough I've got a marble slab you don't need a
marble slab I've just put it down because I found that this size is the
perfect size that if I roll the dough out to sort of meet almost to the edges
I'm gonna get the right size for when I fold it in shape of the buns now no
flour I think it's very important that you don't put down any flower you want
this dough to stick to your countertop and when I say stick it's not actually
going to stick it's just kind of tacky and it keeps the dough from bouncing
back too much if it's if you've got flour here this is just going to keep
shrinking you're gonna roll it out and it's going to contract back you're gonna
roll it out it's gonna contract back so we'll just roll this out into a
rectangle roughly the size that I've written on the screen because I don't
really know how big this piece of marble actually is there once a while you can
just grab it at the corner and pull it out look at that don't be afraid to
touch the dough don't be afraid of the dough everything will be fine it may rip
a little bit but you know just sort of tug at it look at that in almost no time
we've got it right out to the edges now it's time for the filling and you want
to cover the entire piece of dough with the filling sorry I was snacking on it
just before I turn on the camera you want to cover the entire surface with it
you can use I'm using a rubber spatula you can use an offset spatula you can
use the back of a spoon whatever you've got
get it on there in a nice even layer now the next step is what separates the
amateurs from the pros I saw this done three or four different ways probably
more than that some people just rolled this up and then cutoff buns and put
them in a tray just like a cinnamon bun that you would find in any mall in North
America there's a very famous company that makes them other people folded this
over like a letter so they folded it to the one third down and then one third up
so it was kind of like a letter and you'd have a layer of dough in between
two layers of filling and then they would wrap it up like a knot I tried
that I tried that and I just I just couldn't get it right couldn't get it
right at all other people I saw I just folded it over
in half and then cut it and twisted it and folded it and I was slightly better
at that so that's what I'm gonna go with today now I'm gonna set out two baking
trays and I've got parchment paper in them and are you ready for this
so roughly halfway I'm going to cut this with the pizza cutter and then roughly
halfway I'm going to cut it again and the same over here and then halfway
halfway halfway see pattern and then one last time
okay so this is where it gets a little bit messy the way that I have been
making these into a knot is fairly simple so you just grab it and you pull
it and this dough is just so beautiful and pliable it's gonna stretch take two
fingers and you wrap it around and you wrap it around and then you come over
and then you go under and you end up with a knot now my knot isn't beautiful
not beautiful at all and with practice I'll get better but you know what in all
the test batches not once did anyone who took a look at the finished bun say
that's ugly I'm not eating that they were gone in an instant so what it looks
like and what it tastes like not always you know together so 15 more to go
and now I'm just gonna cover these with a towel and let them rest before we bake
them you don't need to use plastic wrap or anything like that just a towel works
great okay so we should be ready to go and these look great
so my not on this one has come apart not fantastic but for the most part they
held together pretty well so I've got a I've got an egg wash here
and you just want to egg wash the tops of each of the buns and an egg wash is
just an egg beating together with a little bit of water to thin it out now
the egg wash is just going to help them Brown up and be nice and glossy when
they come out of the oven the final thing before they go in the
oven is this and this is pearl sugar little sugar crystals little sugar rocks
and you're supposed to put a couple on top of each one and into the oven just
great out of the oven and the next thing you want to do is take a sugar syrup
which is just a simple syrup and brush it on top to maintain that gloss
now I baked these both trays in the oven at the same time I just halfway through
the bake switch the trays around so that they baked evenly and they were in there
for about 15 minutes but use a thermometer to make sure that they're
baked somewhere around 205 degrees Fahrenheit
internal temperature and these were baked perfectly can you boot er yes you
did that fairly well but not really not really no not really I'm so sweet
cinnamon buns um and but they're tight looking not although you can see that
this not they part I've tried yeah and it sort of looks like boba fett so it's
afraid not it is yeah it's frayed some of them worked it well I mean some of
these some of these are nice well at this point your head it looks like
you're hitting about forty percent so that's pretty good I mean I've only tied
I don't know it does another no shoes no
no I wear slip-ons I haven't tied to many of these and I imagine if you tied
them every day they would look beautiful I watched some Swedish chefs tie these
knots that just looked wonderful but then I think well that guy's been doing
it for 30 years it's skill and practice it's like
anything right skill in practice though it's hard even though it's come apart
it'll taste great it's going to smell it's great
yes so one of the things I find interesting about the name though mm-hmm
is the canelle part like that's the most common way in so many languages say
that's what they say cinnamon it sounds... cinnamon is like the only is like the
anomaly English is the only language that says cinnamon everybody else has
some version of a canelle or can you there's really soft mm-hmm the dough is
just wonderful to work with the the milk and the butter is just so glorious
mm-hmm very soft and very tasty but it's not just cinnamon no flavors in there
mm-hmm cardamom cardamom she's got it yeah yeah there's something else that I
can't quite put my finger on almond Oh almond yeah I wouldn't have expected
that so sure uh-huh almond and that's that there's a variation some recipes
called for the almond paste something didn't want the almond paste I kind of
liked it so I put it in I really like I really like the the cardamom yeah yeah I
like but yeah it's very good I think I could mmm I could just keep picking at
this all day you know you have something and you just you don't really eat one
but every time you walk by you pick off a little bit and somehow it disappears
let's go back to the tying it into a knot if you want to make this and you're
terrified of tying into a knot because I was terrified of tying it into a knot
the first time just roll it like a regular cinnamon bun
cut it off put it on tray absolutely no shame in doing that because I saw a lot
of Swedish chefs and home cooks doing it that way so go right ahead
um buttery sugary and if you bake these make sure that you've got a lot of
friends coming over you take them to work too
and get rid of them because you'll eat them all and then you'll feel sick cuz
that's what's gonna happen to me thanks for stopping by see you guys soon
enjoy
How to make Swedish cinnamon buns Kanelbullar