Ingredients
- 500gwheat flour
- 100gpowdered sugar
- 100gsoft butter
- 30vlwhole milk
- 1egg
- 6gof sel
- 20gyeast
- 40gpowdered sugar
- 2
Ceylon cinnamon
Preparation tips
For 20 pieces:
- In a salad bowl (or the bowl of the mixer), put the fresh yeast in a little lukewarm milk.
- Then mix all the dough ingredients and knead (preferably by hand or in a robot) until you obtain a smooth and elastic dough.
- Cover the dough with cling film and leave to rest for at least 2 hours. It should double in volume.
- Make the cinnamon butter by mixing the butter, cinnamon and sugar. You will obtain a homogeneous and consistent dough.
- Once the dough has risen, roll it out into a rectangle measuring approximately 30 x 40 centimeters. Then spread with the cinnamon butter and roll without tightening too much.
- Then cut slices approximately 3cm thick. Place them on a baking tray on a sheet of baking paper, leaving space between each Kanelbullar. Leave to rise again, about 1 hour.
- To give them a golden appearance, brush them with egg yolk using a brush.
- Bake at 190° for 15 minutes.
- It's ready, all you have to do is enjoy!