Preparation of Swedish Kanelbullar

• Pour the milk into a small bowl and warm it in the microwave for 30 seconds at full power.

  In another small bowl, fully melt the butter in the microwave for 60 seconds at full power.

  In the third bowl, mix all-purpose flour, a pinch of salt, and cardamom.

  

• When the milk is warm, pour it into the stand mixer with the dried sourdough.

  Start the stand mixer to mix.

  

• When the sourdough is well blended, add the sugar.

  

• Once the sugar is incorporated, add the flour, salt, and cardamom mix.

  

• Knead until the flour is completely absorbed, then add about 3/4 of the beaten egg.

  

• Once the egg is well incorporated, form a ball with your hands and leave it in the stand mixer bowl.

  Cover with plastic wrap and let it rise at room temperature for about an hour.

  

• While the Kanelbullar dough is rising, prepare the filling by mixing the butter, which you left at room temperature for about half an hour, with cinnamon, cardamom, vanilla extract, and flour.

  Cover and set aside until needed.

  

• When the Kanelbullar dough has risen, place it on a lightly floured work surface and stretch it with your hands to make a rectangle about 8 x 10/11 in.

  

• Spread the butter filling you prepared earlier over half the dough.

  

• Then fold the dough over itself like a book.

  

• Use a pizza cutter to divide the dough into 6 equal strips.

  Then take the strips and twist them on themselves.

  

• Once twisted on themselves, roll them like pinwheels, sealing the ends tightly.

  

• Butter a baking dish and place the Kanelbullar, cover and let them rise for about half an hour.

  

• After 30 minutes, brush with the remaining egg and bake in a preheated oven at 392°F for 15 minutes.

  

• Once baked, remove from the oven and brush them with maple syrup and sprinkle with sugar sprinkles.

  Let them cool before tasting.

  

• And voilà… your Swedish Kanelbullar are ready to be savored.