Kanelbolle
aka Kanelknuter & Kanelsnurrer
COUNTRY - Norway
Translated from this Original Norwegian Recipe -> Ida Gran-Jensen’s Norwegian Recipe
Ingredients
The Dough
900 g All-Purpose Flour
125 g Granulated Sugar
4 tsp Dry Active Yeast
1 tsp Kosher Salt
1 tsp Ground Cinnamon
2 tsp Ground Cardamom
500 ml (or 536 g) Whole Milk
2 Eggs
150 g Unsalted Butter, Cubed and at Room Temperature
The Filling
150 g Unsalted Butter, at Room Temperature
50 g Granulated Sugar
2 Tbsp Ground Cinnamon
2 tsp Ground Cardamom
The Topping
1 Egg
Demerara Sugar
Recipe
Stir all of the Filling ingredients together in a bowl and set aside.
Laila’s Tip: Either make this mixture later in this process (while dough is resting in step 8) OR cover the filling with plastic wrap, store it in the fridge, and take it out to come to room temperature during step 8.
In a stand mixer bowl, add the flour, sugar, yeast, salt, cinnamon, and cardamom.
Combine the milk and eggs in a saucepan. Set on the stovetop over low-heat and let the mixture come to 35-36°C (or 95-96°F) then remove immediately from the heat.
Pour the warm milk and egg mixture into the bowl with the dry ingredients. Attach a dough hook and knead for 10 minutes on low-speed until the dough starts to leave the bowl.
Add the cubed butter.
Noted by Recipe Creator: “I usually pull down the dough from the dough hook before adding the butter so that everything is distributed nicely in the dough. It will be quite sticky to start with, but when the dough has been kneaded for a while, you will get a flexible and glossy dough that will release from the bowl.”
Laila’s Tip: Rub flour on your hands before pulling the dough off the hook as the creator mentions. This helps prevent it from completely sticking to your hand.
Knead for another 10 minutes. In the last 5 minutes, increase the speed a bit.
Noted by Recipe Creator: “This yeast dough requires a lot of kneading to make a good dough. Please don’t skip this process.”
Roll the dough out on the kitchen counter and use your hands to knead the dough a little extra so that it becomes really flexible. Shape the dough into a tight ball.
Laila’s Tip: A good way to know when to stop kneading is to stop once the dough’s surface stops cracking and you’re able to form a ball with a smooth top surface.
Grease a bowl with a little butter or oil and put the dough in. Cover with plastic wrap and leave to rise on the counter until it has doubled in size. Takes approximately 1 hour.
Roll out the dough on a lightly floured kitchen counter into a large square.
Spread the filling over the dough. Then fold the dough into 3 layers. Roll out again until approximately 23 cm (or 9 in) in width.
Laila’s Tip: This fold is also known as a single turn so to achieve 3 layers you must fold the dough in thirds like a letter. Take the left edge of the dough and fold it over about 1/3 of the right side of the dough. Then take the right edge and fold it completely on top of the fold you just made.
Using a pizza cuter or sharp knife, cut approximately 16 strips.
Pick up a strip, pull it a little, twist it from each side, and tie a regular simple knot. Do this with all strips then add to a baking tray.
Laila’s Tip (Lengthen & Twist): I found it easier to lengthen the strip by grabbing it at each end and slapping it against the counter (similar to bang bang noodles if you’ve seen that before). I again did this slapping motion when twisting as this seemed to help keep the twist tighter.
Laila’s Tip (Knot Shape): To make a simple knot, take one end of your twisted strip and make a loop like a lower-case cursive L or awareness ribbon shape. Then tuck each end to meet in the middle hole. Press the ends firmly to prevent it from unraveling while baking.
Cover the buns with a kitchen towel and leave to rise for about 40 minutes.
Preheat the oven to 200°C (about 392°F). Brush each bun with a beaten egg and sprinkle with Demerara sugar.
Bake for about 15 minutes or until golden brown. Cool slightly but they are best lukewarm.
Still have some questions about the Recipe? Checkout the baking video on Instagram or TikTok OR send me a message through the Contact page.
Happy Baking!