Swedish Bullar – sweet rolls with spelt flour and cranberries

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 70 g brown sugar
• ½ tsp salt
• 1 tsp, heaped cardamom powder
• 100 g butter, room temperature
• 100 g cranberries
• 200 g milk, lukewarm
• 1 egg(s), size M
• 1 cube of fresh yeast
• 1 medium egg yolk
• 1 tbsp milk
• some sugar for sprinkling
• 75 g sugar
• 1 packet of vanilla sugar
• 50 g water

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 3 hours 13 minutes

makes about 16 rolls

Sift the spelt flour. Mix with the sugar, salt, cranberries, and cardamom. Dissolve the yeast in the warm milk. Add the egg and whisk. Pour it onto the flour and knead with the butter to form a yeast dough. Cover with a cloth and let it rise for about 1-1.5 hours. Cut 16 equal-sized pieces of dough and roll them into balls. Place on a baking sheet lined with baking paper, cover, and let rise for about 45 minutes. Whisk the egg yolk with the milk and brush the dough pieces with it. Sprinkle with sugar. Preheat the oven to 220°C (top/bottom heat) and bake the rolls on the middle shelf for about 15-18 minutes until golden brown. While the rolls are baking, bring the sugar, water, and vanilla sugar to a boil and simmer for about 1 minute. Drizzle the syrup over the still-warm rolls and let them cool on a wire rack.