Kanelbullar

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Crush the cardamom pods, discard the husks, and grind the black seeds to a fine powder.

   Mark done

2. Combine the flour, sugar, yeast, salt and ground cardamom. Add the milk and egg and knead 6 minutes.

   Mark done

3. Add the butter a third at a time, kneading until each addition disappears, then knead 8 minutes more until smooth and elastic.

   Mark done

4. Prove, covered, for 60 to 90 minutes until doubled.

   Mark done Start 60 min timer

5. Beat the filling ingredients together into a smooth, spreadable paste.

   Mark done

6. Roll the dough into a 50 x 30 cm rectangle and spread the filling evenly over the whole surface.

   Mark done

7. Fold the rectangle in three like a letter, so you have a long narrow strip with layers of filling inside.

   Mark done

8. Cut into 16 strips, each 2 cm wide. Stretch each strip slightly, then twist it several times and wind it around two fingers, tucking the end underneath.

   Mark done

9. Set the knots on lined trays, cover, and prove 45 minutes until puffy.

   Mark done

10. Brush with beaten egg, scatter generously with pearl sugar, and bake at 200°C / 390°F for 12 to 14 minutes until deep golden. Cool on a rack under a cloth.

    Mark done Start 12 min timer

Chef’s Tips

• Grind the cardamom yourself. Pre-ground cardamom has lost most of what makes these buns worth making.
• The letter fold and twist gives more layers of filling than a simple spiral roll.
• Cool them under a tea towel, which keeps the crumb soft.

Pairing Suggestions

• Strong filter coffee, as fika demands
• A glass of cold milk
• More kanelbullar

Storage & Reheating

Best on the day. Keeps 2 days in a tin and freezes 2 months; refresh from frozen at 160°C / 320°F for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.