Kanellbullar - cinnamon rolls
Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe for the Christmas time:
And this is how it's done.
INGREDIENTS (12 pieces)
dough:
- 500 g spelt flour, type 630
- ¼ teaspoon salt
- ½ teaspoon cinnamon, ground,
- ½ teaspoon cardamom, ground
- ¼ teaspoon vanilla, ground
- 300 ml oat milk (or milk of your choice)
- 60 g raw cane sugar
- 20 g fresh yeast
- 1 egg yolk
- 60 g softened butter
- 1 egg white, for brushing
- A couple of whole almonds
filling
- 80 g softened butter
- 50 g raw cane sugar
- 2 teaspoons of ground cinnamon
- ¼ teaspoon vanilla, ground
- 2 teaspoons brown almond butter, to taste
METHOD
- Mix the flour with the spices in a large mixing bowl.
- Heat the milk lukewarm and mix with the sugar, yeast and egg yolk.
- Add the milk mixture and the softened butter (in pieces) to the flour.
- Knead with the dough hook of the food processor at low speed for 5 minutes to a smooth, supple dough. If the dough is too soft, add 2-3 tablespoons of flour. Then knead the dough briefly with your hands on a floured work surface.
- Cover the dough in a bowl and let it rise for an hour.
- For the filling, stir / mix all ingredients into a smooth cream.
- Roll out the dough on a floured work surface into a rectangle (approx. 60 x 40 cm). Spread the soft cinnamon butter carefully and evenly on the dough (preferably with a small palette)
- Carefully fold the upper, wide half of the dough over the lower half of the dough. Now cut the filled dough into 10 strips (6 cm thick). Cut into the individual strips of dough again, but don’t cut all the way through – so that it looks like two trouser legs. Twist the two strips of dough and then simply roll them up. Spread the rolls on two baking sheets lined with baking paper. Cover the rolls and let rise for another hour.
- Preheat the oven to 200 ° C hot air. The snails with egg white. Spread and press one or two almonds in the middle.
- Bake the rolls until golden brown for 15 minutes. Take out and let cool.
