Baking machine from the 60's. Thank you Mam.
So kanelbullar (Swedish cinnamon buns), a traditional Swedish pastry. They are truly fantastic, especially if you like cinnamon. I've always loved them - my first words were "bulle" (short for cinnamon bun in Swedish) and "bada" (swim/bathe in Swedish). I believe that says something about me, no? That's why kanelbullar will be my first post. I was first about to dedicate this first post to my love for the ocean but then I was craving kanelbullar and thought I might as well document and post this recipe.
So here goes, I always make a double batch and put some in the freezer and give some away. They're very much appreciated and make a great gift, put them in a clear plastic bag and tie with a beautiful ribbon. Don't bake the ones that are going in the freezer too long, you want them to be golden so that they don't turn dry when you re-heat them in the oven at a later date.
Swedish Kanelbullar, about 36 buns, one batch
1/2 tsp salt
1 tbsp freshly ground cardamom
1 pkg (50 g) of fresh yeast or 2 pkg dry active yeast (4 1/2 tsp)
6-7 cups (14 dl) all purpose or bread flour
Melt the butter and crumble the fresh yeast into your baking machine or a large bowl. When the butter is melted, add the milk and the cardamom and heat to 98ºF or 37ºC, not hotter.
Place each roll on a baking sheet. Cover with a towel and allow to double in size, about 45 minutes. Preheat oven to 425ºF or 225ºC.