How to shape Kanelbullar (Swedish Cardamom Buns)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more cost-effective.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, and water can be used for a budget-friendly option.

Mix butter, sugar, salt and cardamom in a large bowl.

In another container mix milk and yeast and let it stand for about 5 minutes until foamy.

Add milk mixture to the butter mixture and mix well.

Add flour and knead until well incorporated and dough is elastic.

Cover the bowl and let it rest until dough has doubled in size.

Mix the filling ingredients and set aside.

When dough has risen, place it in a floured surface, cut in half and return one half to the bowl.

With a rolling pin, open half the dough to a rectangle of about 15inx20in (40cmx50cm) and spread half the filling over it.

Fold it like an envelope (fold the lower third to the top and the upper third over the folded lower third) creating three layers.

Now, again with the rolling pin, open the dough until it is about twice the folded size (still maintaining the rectangle shape).

From the longest side, cut 2 inch strips and then cut each strip in half up to about one inch from the edge (the top of each strip must remain together - like a pair of pants).

Wrap each 'pair of pants' around your fingers finishing with some dough on top, like a knot and place each roll in a baking sheet layered with parchment paper (or a silicon mat).

Repeat the process with the other half of the dough.

Let the rolls rest for about 30 minutes.

Preheat the oven to 350F/180C.

Brush each roll with the beaten egg and dust with caster sugar.

Bake from 15 to 20 minutes, until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens