kanelbullar

Pentru o gustare sau un mic dejun delicios, reteta de melci cu scortisoara (kanelbullar/cinnamon rolls) este ideala. Explicata pas cu pas.

Melci cu scortisoara

Ingrediente pentru aluat

600 g faina alba

g zahar

110 g unt (la temperatura camerei, usor maleabil)

g praf de copt

lingurite sare (ca potentiator de aroma)

Ingrediente pentru compozitie

170 g unt (la temperatura camerei, usor maleabil)

linguri scortisoara macinata

0.5 linguri cardamom (optional)

0.5 linguri nucsoara (optional)

Ingrediente pentru glazura

g unt

60 ml lapte

120 g zahar pudra

sticluta de esenta de vanilie

120 g crema de branza (optional)

Laptele si untul trebuie sa fie la temperatura camerei. Acest lucru este foarte important pentru cresterea aluatului. Daca laptele este prea cald, drojdia nu va creste, iar daca acesta este prea rece, va creste mult prea lent.

Se topeste untul la foc foarte mic, intr-o cratita. Daca untul este incalzit prea mult ar putea sa faca aluatul sa nu creasca.

Se amesteca zaharul, laptele si untul topit intr-un bol.

Se adauga drojdia deasupra si se amesteca astfel incat sa fie imprastiata uniform. Se lasa 10 minute intr-un loc cald pentru ca drojdia sa se activeze. Eventual, puteti pune bolul in cuptorul neincins, cu lumina aprinsa. Cum usa de la cuptor va ramane inchisa, in interiorul cuptorului se va crea un mediu propice drojdiei.

In timp ce drojdia se activeaza, veti observa ca textura ei incepe sa arate ca in imagine.

Dupa ce activarea este completa, amestecati cu o lingura.

Se adauga 500g de faina si se amesteca pana cand faina a fost incorporata uniform.

Puteti folosi, eventual, mixerul.

Se acopera cu o folie de plastic si se lasa la dospit in cuptorul stins, cu lumina aprinsa timp de o ora. Veti observa ca volumul aluatului se va dubla in acest timp.

Odata ce aluatul a crescut, interiorul lui va arata ca in imagine.

Se adauga restul de faina si se amesteca, eventual cu mixerul. La acest pas adaugati si praful de copt si sarea.

Instructiuni pentru blat

Se aduce untul la temperatura camerei. Acesta trebuie sa fie foarte maleabil deoarece il vom imprastia pe suprafata aluatului.

Se amesteca ingredientele intr-o craticioara, fara a le pune pe foc.

Consistenta obtinuta trebuie sa fie similara cu cea din imagine.

Se scoate aluatul pe o bucata de hartie de copt si se intinde intr-o foaie subtire. Incercati sa adaugati cat mai putina faina suplimentara, dar utilizati suficienta incat aluatul sa nu se lipeasca de hartia de copt sau de maini.

Se imprastie umplutura in mod uniform pe toata suprafata aluatului, eventual cu o spatula.

Se ruleaza cu grija aluatul astfel incat rola obtinuta sa aiba dimensiunile cat mai uniforme pe toata lungimea ei. Folositi hartia de copt pentru a va ajuta la rulat. Dupa aceea, se ia ata si se taie melcii in fasii de 1.5cm (vezi foto), dupa care se aseaza pe o tava cu hartie de copt, unsa cu unt in prealabil.

Se lasa la dospit timp de jumatate de ora. Intre timp se preincalzeste cuptorul la 180 de grade C.

Dupa dospire, volumul melcilor trebuie sa fi crescut cam cu 50%. Se pun la cuptor timp de 30 de minute sau pana cand au devenit aurii. Se incearca cu o furculita sau cu o scobitoare pentru a ne asigura ca sunt facuti si in interior.

Instructiuni pentru umplutura

Se amesteca intr-un bol zaharul pudra, crema de branza si laptele pana cand se obtine o pasta groasa, fara cocoloase.

Dupa ce se scot din cuptor, se lasa la racit timp de 10 minute, dupa care se glazureaza cat sunt inca putin calduti.

Instructiuni pentru glazura

These, oh so delicious, light, fluffy and buttery Cinnamon Buns are cooked with a cinnamon and cardamon sweet butter swirled throughout, and finished with either a sweet sugar icing or a sprinkle of pearl sugar. Utter heaven.Makes 12 small buns

Cinnamon Buns - Kanelbullar

strong white flour

caster sugar

salt

cardamom powder

grams/1 teaspoon quick action dry yeast

milk, preferably full fat

egg (about ½ egg)

unsalted butter, very soft

vegetable oil

flour

extra vegetable oil to brush onto the paper cases

unsalted butter

cinnamon powder

light brown sugar

½ beaten egg, to brush the rolls before cooking

milk

pearl sugar (only if not finishing

icing sugar

Collect together your equipment (see Recipe Notes below) and ingredients.

First make the dough – weigh the flour, sugar, salt, cardamom and yeast directly into the bowl of a free standing mixer or mixing bowl. Stir to mix.

Warm the milk slightly, either in the microwave or in a saucepan, to body temperature. Add to the flour mix with the egg and very soft butter. Stir to mix. (NB Save the other half of the egg to brush on the buns before cooking.)

Attach the dough hook on your freestanding mixer and beat on low for around 5 minutes. Alternatively, knead by hand on a lightly floured surface for around 10 minutes.

If the dough creeps up the hook, remove the dough from the hook, place it in the bottom of the bowl and continue kneading.

Test to make sure that the dough is no longer sticky.

Pour the oil into a mixing bowl large enough for the dough to rise and double in size.

Transfer the dough to the oiled bowl and roll it in the oil to make sure it is covered. Cover the bowl and set aside in a warm place for the dough to double in size. This can take between 30 minutes and 2 hours depending on the temperature and altitude! (It took me 1 hour and 30 minutes in the oven in London, dough setting, 42°C.)

Make the Cinnamon and Cardamom Butter - weigh all the ingredients into a mixing bowl and mix thoroughly.

Preparing the buns for the oven – preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

When the buns have risen, mix the milk with the remaining ½ egg and gently brush over the buns.

If using pearl sugar, sprinkle over the buns now.

Place in the centre of a pre-heated oven and immediately turn the oven down to Fan Oven 180°C /200°C/400°F/Gas 6.

Bake in a preheated oven for 10 – 12 minutes until golden brown and cooked through.

Leave in the tin for 5 minutes and then transfer to a cooling rack to cool.

Make icing, if using – mix the water with the icing sugar until no lumps of sugar remain and it is a pouring consistency.

You can either drizzle the icing over the buns or spread a thin layer over each bun.

Eat and enjoy! These buns are best eaten on the day they are made. However, if you have any left, they will keep for a couple of days in an airtight container. It is best to warm them before eating. I do this for a few seconds in the microwave.

These Swedish Cinnamon Buns (Kanelbullar) are the perfect sweet treat: a soft cardamom-infused dough with buttery cinnamon cardamom filling!

Swedish Cinnamon Buns (Kanelbullar)

sugar

butter

active dry yeast

all purpose flour

cardamom

butter (softened)

brown sugar

cinnamon

baking spray

pearl sugar nuts

Into the bowl of your stand mixer, measure out the 3 1/2 cups all purpose flour, the salt and the cardamom. Mix these two together for a few seconds, just until they&#39;re combined.

Next, melt 1/3 cup butter in a saucepan on the stove over medium heat. If you&#39;re thinking to cut a corner here and melt your butter in the microwave instead, don&#39;t do it! If the liquid is too hot, it will kill the yeast. Once it&#39;s melted and starts to bubble, remove it from the heat and stir in the 1/3 cup sugar  until you can see and feel the grains beginning to dissolve in the hot butter. Add the milk slowly, stirring constantly. You&#39;re looking for the milk and butter mixture to be about 105 degrees Fahrenheit, but if it feels only slightly warm to the touch (slightly above room temperature) you&#39;re good to go.

When your wet ingredients have reached the ideal temperature, add the yeast, stir gently, and let sit for 5 minutes.

Pour the wet ingredients into the dry ingredients in the bowl of a stand mixer, along with the egg. Make sure your stand mixer is fitted with the dough hook attachment.

Turn your mixer on low and watch the ingredients combine. After about a minute you should see a sticky dough starting to come together. If you need to turn the mixer off and scrape down the sides and bottom of the bowl, now&#39;s your chance.

Turn up the mixer speed slightly and allow the mixture to knead the dough for about 2 minutes. The dough should be tacky to the touch, but not so sticky that it&#39;s very messy. It should pull away from the sides of the bowl easily and the bowl should appear fairly clean. If the dough appears too sticky, continue kneading and add flour, one tablespoon at a time, until the dough reaches that tacky texture.

If you don&#39;t have a stand mixer, you can knead the dough by hand on a lightly floured work surface for 5 minutes after the wet and dry ingredients are combined.

Cover the bowl with some plastic wrap and move it to a warm place in your kitchen to rise for about 1 hour. It should have doubled in size after about 1 hour.

Once you notice your dough has risen fully, and before you do anything with it, grease a large baking sheet with some butter (you can use two medium sheet pans or one large one). 

Turn the dough out onto a work surface that&#39;s been very lightly greased with vegetable oil. Using a rolling pin, roll out the dough evenly until you have a 40 centimetre square (40cm by 40cm).

In a separate bowl, combine the softened butter, brown sugar, cinnamon and the cardamom until it forms a paste. Spread the brown sugar and cinnamon mixture evenly over the dough all the way to the edges.

Fold the square of dough in 1/3 of the way on one side and then the other, like you&#39;d fold a piece of paper or a letter.

Using a pizza cutter or pastry cutter, slice the dough rectangle into 12 long strips.

Take each strip, fold it in half, twist well and then wrap it around your hand one and a half times, tucking the end under securely. Repeat this with all 12 strips until you&#39;ve formed 12 buns. Click here for Jamie OIiver&#39;s visual tutorial of how to create a similar twist.

Place the buns on the prepared baking sheet(s) and space them out well (they spread as they bake).

Cover the pan with a clean kitchen towel and set them aside to rise for about 15-20 minutes. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Once the rolls have risen for 20 minutes (no longer), very lightly brush the tops with some egg wash (beat one egg with 1 tablespoon of water) and sprinkle with some pearl sugar or crushed nuts. Place them in the oven to bake for about 18-20 minutes, or until they&#39;re a nice even golden brown.

Remove the pan from the oven and let the buns cool on the pan for about 15 minutes before serving.

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Melci cu scortisoara

Cinnamon Buns - Kanelbullar

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Top 3 kanelbullar recipes from across the web

The most viewed kanelbullar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Melci cu scortisoara

Cinnamon Buns - Kanelbullar

Swedish Cinnamon Buns (Kanelbullar)

The most viewed kanelbullar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine