These buns had been a while on my “to bake” list and last weekend I’ve finally found time to make them. A classic Kanelbullar is filled with lots of cinnamon and sugar. I decided to experiment with the filling a little and have chosen dried apricots, pistachios and cardamom. And it was a complete success!
Dried apricots became a nice addition: sweet and a little sour at the same time, they substituted a great amount of sugar in the filling, so I cut on that. The dough is very simple to make and handle. It is soft, elastic and easy to work with.
The baked buns were soft, flavourful and light.
The recipe makes 15-18 buns.
- 235 ml/ 1 c milk
- 60 g unsalted butter, cubed
- 75 g/ 1/3 c sugar
- 7 g/ 1 T active dry yeast
- ¼ t salt
- 350-420 g/ 3-3½ c all-purpose flour
In a bowl, mix together the milk, butter and sugar. Heat up the mixture to ~40ºC/ 104ºF. Add the yeast and stir the mixture until the yeast dissolves.
In a large bowl, combine the flour (the first 350 g/ 3 cups) and salt. Make a well in the centre and pour in the milk mixture.
Start kneading. If the dough comes out too sticky, add 1 T at a time and continue kneading until the dough cleans the sides of the bowl. Knead the dough for 10-15 min. until smooth and elastic. Lightly oil the bowl, roll the dough into a ball and place into the bowl. Cover the bowl with cling film and leave to rise at room temperature for 45-60 min.
Meanwhile prepare the filling:
- 20 g castor sugar
- 1 t (freshly) ground cardamom
- 100 g unsalted pistachio kernels
- 100 g dried apricots
- 60 g unsalted butter, melted
- 1 egg + 1 T milk, lightly beaten, for egg wash
- honey, for serving
In a small bowl, mix the sugar and cardamom.
Chop the pistachio kernels. Chop the dried apricots in a food processor or by hand with a knife.
Gently punch the dough, roll it out into a large rectangle ~50 cm/ 20″ long and ~3 mm/ 1/8″ thick. Brush the dough with melted butter. Divide the butter leftovers evenly between the pistachios and apricots and stir each to evenly distribute the butter.
Sprinkle the cardamom-sugar mixture all over the dough. Evenly sprinkle the pistachios and chopped apricots over the dough surface.
Roll the dough into a log ont he long side. Cut the dough into ~1″ slices (15-18 slices total).
Place each roll into a lightly greased muffin tin or in a cake pan leaving a little gap in between the rolls. Cover the rolls with cling film and let rise at room temperature 45-60 min.
Preheat the oven to 200ºC/ 395ºF. Bake the buns in the preheated oven for 12-15 min. or until golden brown and done.
Serve warm or cold with honey 🙂