👨‍🍳 تعليمات

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk, 1 tsp of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. If using fresh yeast, crumble it into the milk and stir.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl of a stand mixer fitted with a dough hook, combine the flour, remaining granulated sugar, ground cardamom, and salt. Add the activated yeast mixture, the softened butter (about 50g of the total 150g), and the lightly beaten egg. Mix on low speed until a shaggy dough forms.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-15 minutes.

   ⏱️ 10-15 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1-1.5 hours
5. 5

   Prepare the filling: While the dough is rising, cream together the softened 100g butter, 100g sugar, and 2 tbsp cinnamon in a small bowl until well combined and spreadable.

   ⏱️ 5 minutes
6. 6

   Shape the buns: Once the dough has doubled, punch it down gently. Turn the dough out onto a lightly floured surface. Roll it into a large rectangle, approximately 30x40 cm (12x16 inches) and about 0.5 cm (1/4 inch) thick. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one long edge. Starting from the long edge opposite the border, tightly roll up the dough into a log.

   ⏱️ 10 minutes
7. 7

   Slice and arrange: Using a sharp knife or unflavored dental floss, cut the log into 20 equal slices, about 2 cm (3/4 inch) thick. Place the slices cut-side up in greased or lined muffin tins or on a baking sheet lined with parchment paper, leaving some space between them for rising. You can gently tuck the ends under if they look messy.

   ⏱️ 10 minutes
8. 8

   Second rise: Cover the arranged buns loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled.

   ⏱️ 30-45 minutes
9. 9

   Preheat oven: While the buns are rising for the second time, preheat your oven to 200°C (400°F).

   ⏱️ 15 minutes
10. 10

    Bake the buns: Brush the tops of the risen buns with the egg wash. Sprinkle generously with pearl sugar. Bake for 10-12 minutes, or until golden brown and cooked through. The buns should sound hollow when tapped on the bottom.

    ⏱️ 10-12 minutes
11. 11

    Cool: Let the kanelbullar cool on a wire rack for at least 15-20 minutes before serving. They are best enjoyed slightly warm or at room temperature.

    ⏱️ 20 minutes