Sunday, February 14, 2021

Cinnamon-Cardamom Swedish Kanelbullar (Kardemummabullar)

3 1/2 c Flour
1 beaten egg
2/3 c cane sugar
7 oz warm milk
5 1/2 T softened butter
1 T active dry yeast
1 pinch salt
1 t cardamom powder
1 t cinnamon powder

5 1/2 T softened butter
2 T cane sugar
1/2 t cardamom powder
1 t cinnamon powder
1 tsp liquid vanilla extract

1 beaten egg
2 T milk
Belgian sugar pearl

Prepare yeast by mixing it with warm milk and a little sugar and let it rest for about ten minutes.
In your stand mixer, mix together the beaten egg, sugar and butter, then add the cinnamon powder, ground cardamom and salt.
Stir the milk containing the yeast into the mixture and finish by adding the flour.
Mix with the hook for about 5 minutes, until the dough forms a ball that comes away from the sides of the bowl.
Cover with a cloth and leave to rise for 1.5 - 2 hours at room temperature (the dough should double in size).
In the meantime prepare the filling by mixing all the ingredients together into a spreadable paste
Punch down the dough on a floured work surface and spread it out in a large rectangle.
Spread the filling over the entire surface of the dough rectangle and smooth with an offset spatula or spoon.
Fold the dough in 3 (like a letter), then roll the dough out again with your rolling pin to make it wider.
Using a knife, cut strips across the width.
Cut these strips again, leaving a few centimeters on one side (like a pair of pants).
Twist the 2 strips then roll up to form a knot or like a snail.
Place the buns on a baking tray covered with baking paper and cover with a cloth and leave to proof for another 30 minutes an hour.
Preheat the oven to 375°F, brush each bun with egg and milk.
Sprinkle with sugar pearls and bake for 15-20 minutes.

I got this from and updated language and measurements.

Photo is copyright by Jay Mumper

Swedish Rye Bread

Hot liquids
1 pt water
2 T shortening
1/2 c sugar
1 T salt
1/2 c molasses

1 qt buttermilk
1 t baking soda
2 lb rye flour

Yeast mixture
2 T active dry yeast
1/2 c warm water
1 t sugar
1 t anise extract
2 lb white flour

Mix "Hot Liquids" ingredients in a saucepan over medium heat. Do not boil.
To a very large mixing bowl add "Bowl" ingredients, mix well. Add "Hot liquids" mixture ingredients, mix well. Check temperature to ensure it's below 105°F to keep yeast alive. Add "Yeast mixture", mix well. Add white flour, mix well.
Either knead in mixer with dough hook it turn out on a floured table. Knead well for 15 - 20 minutes. 
Spray or oil a large bowl, place the dough in and cover with a damp towel or plastic wrap. Let rise for 2 hours.
Turn out on floured table, punch down and knead some more.
Divide into 8 equal pieces. Roll each piece to remove air bubbles then roll into a loaf.
Allow loaves to rise for 1 hour. If the dough has not crowned above the edge of the loaf pans, allow to continue to rise until 1" above the rim.
Bake at 375°F for 50-60 minutes.

1/2 recipe made 4 - 8"x4" loaves.
Allow extra rise time when proofing in the pans or loaves will be low. There's not much additional rise while baking. (see photo)