Kanelbullar (cinnamon rolls)

Ingredients for 1 servings:

• 700 g flour (wheat flour), possibly mixed with wholemeal flour
• 10 g salt
• 1 egg(s)
• 100 g butter, soft
• 100 g sugar
• 10 g cardamom, ground
• 300 ml milk, lukewarm
• 1 packet of vanilla sugar, if desired
• 30 g yeast, fresh
• 70 g butter
• lots of cinnamon
• 50 g granulated sugar
• 1 egg yolk

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

from a Swedish cookbook

First, mix the dry ingredients thoroughly in a bowl and add the egg and butter. Crumble the yeast onto the flour and pour the warmed milk over it. (Or you can make yeast dough as you normally would.) Then knead the whole thing for 15 minutes. (After 10 minutes, I got a cramp and stopped.) Cover with a (damp) cloth and let it rise in a warm place for 30 minutes. The dough will have risen to about double its size. Take it out and find a large work surface. Roll out the dough to about 3 mm thick, the width of a rolling pin (about 35 cm), and at least a meter long. The thinner it is, the more twists the snails will have, but don’t overdo it. Now, once the dough has been rolled out as rectangularly as possible, spread it with butter. I did this with a knife like I would with a sandwich and spread about 50 g. You can also use more (up to 100 g). And now the cinnamon, please don’t skimp on this. If the dough no longer shines through and you only see cinnamon, it’s definitely not too much. Now roll the dough up again with your hands and make a sausage. Once you’ve done that, cut the roll into slices about 1 cm wide and place these in cardboard cases or on a baking sheet lined with baking paper, brush them with egg yolk and sprinkle them with sugar. Now let the snails rise for another 60 minutes. They will swell to a considerable size. Shortly before the end of the rising time, preheat the oven to around 230 degrees Celsius, so make sure it’s nice and hot. Once it’s heated up, bake the snails for 6 minutes (no longer).