So many recipes, so little time to write! Sorry about that.

I come back with a recipe for Kannelbullar, one of my favourite pastry here in Sweden. Tomorrow it’s the official Kanelbulle day, which Swedes celebrate since 1944. It’s one of their big traditions and you really can find cinnamon rolls everywhere around here. You can eat them at breakfast or for fika.

Note: If you don’t know what fika is, take a look at Wiki. As they said, it’s a social institution in Sweden. Gotta love this country!

Going back to our recipe, I took this one from our local food store. The recipe is just the way I like it: easy, not many ingredients needed and the result really good. I only used half of the quantities. 48 rolls seemed a bit much at the beginning. Not so sure now after seeing the speed with which they disappear from the plate

48 pieces, time needed: 1 1/2 hour

125-150 g butter or margarine
5 dl milk
50 g yeast
1/2 – 1 tsp salt
1 dl sugar or white syroup
14 – 15 dl (ca 875 g flour)

Filling
3/4 dl sugar
1-2 tbsp cinnamon
100 g butter, at room temperature

Brushing
1 egg, beaten
almonds, chopped or flaked or granulated sugar

Melt the butter in a sauce pan, add the milk and warm up to 37 Celsius. Add the yeast and mix everything together. Add the sugar, salt and almost all the flour (save some for the baking).  Work the dough and cover it with a cloth and let it rise in a warm place for 30-40 minutes.

Cut the dough in 2 pieces. Roll out the dough to 20×50 cm. Prepare the filling and spread it on half of the rolled dough. Foll it over the part with no filling. Cut the dough across into 2 cm pieces. Put them on an oven form with baking paper on it and let it sit under a cloth for half an hour. Do the same for the other half of the dough.

Brush the rolls and sprinkle over almond or granulated sugar.

Bake in the middle of the over for 5-8 minutes at a temperature of 220 – 250 grades. Let them cool under a cloth.

Voila! Bon Appetite!