Kanelbullar – Rulouri suedeze cu scortisoara sau mai bine spus niste chifle pufoase, rasucite sub forma de noduri dragute. Aluat moale si pufos, umplutura untoasa de scortisoara si zahar si iata unul dintre cele mai bune deserturi din Suedia. Le-am descoperit cu putin timp in urma, cand am vizitat Malmo si pot spune ca a fost dragoste la prima muscatura. Alaturi de o cafea calda, aceste chifle s-au cerut a fi pregatite si acasa cat mai repede.

INGREDIENTE / INGREDIENTS

(pentru 9 bucati / for 9 pieces)

Pentru aluat / For the dough

• 250 ml lapte / 250 ml milk
• 20 grame drojdie proaspata / 20 grams fresh yeast
• 80 grame unt la temperatura camerei / 80 grams butter soft
• 50 grame zahar / 50 grams sugar
• 420 grame faina / 420 grams flour
• 1 praf de sare / 1 pinch of salt

Pentru umplutura / For the filling

• 100 grame unt la temperatura camerei / 100 grams butter soft
• 60 grame zahar brun / 60 grams brown sugar
• 3 lingurite scortisoara macinata / 3 teaspoons ground cinnamon
• 1 praf de sare / 1 pinch of salt

Pentru glazura / For the glaze

• 1 ou / 1 egg
• 1 lingura lapte / 1 tablespoon milk
• 1 lingurita zahar brun (optional) / 1 teaspoon brown sugar (optional)

Incalzim laptele usor (fara a-l fierbe) si adaugam drojdia. Lasam 10 minute, apoi adaugam untul, zaharul, faina si sarea. Framantam cu ajutorul unui mixer sau cu mana. Formam o sfera de aluat pe care o asezam intr-un bol uns usor cu ulei. Lasam la dospit, intr-un timp de 2 ore pana cand isi dubleaza volumul.

Pentru umplutura punem intr-un bol untul la temperatura camerei, zaharul, scortisoara si sarea si mixam pana obtinem o crema.

Cand aluatul este dospit il rasturnam pe un blat infainat si il intindem intr-un dreptunghi (50 cm x 26 cm). Intindem umplutura uniform. Indoim o treime de aluat si apoi a doua treime. Taiem fasii de 3 cm si apoi taiem fiecare fasie pe jumate pastrand un capat netaiat. Impletim cele 2 felii apoi le rulam sub forma de nod.  Recomand consultarea detaliilor video.

Asezam rulourile intr-o tava acoperita cu hartie de copt, pastrand o distanta de 4 – 5 cm intre ele. Acoperim cu o folie alimentara si lasam la dospit timp de 45 de minute.

Intr-un bol mic amestecam oul cu laptele. Ungem rulourile cu ou si optional, presaram cu zahar brun.

Coacem in cuptorul incins la 200 grade Celsius timp de 10 minute pana cand sunt frumos rumenite. Daca vi se pare ca devin rumene inainte de expirarea timpului, puteti sa acoperiti cu o hartie de copt. Transferam rulourile coapte pe un gratar metalic.

Servim rulorile suedeze cu scortisoara calde sau reci, alaturi de o cafea fierbinte.

Detaliile video ale retetei:

Daca v-a placut reteta Kanelbullar – Rulouri suedeze cu scortisoara, va invit sa incercati si:

English version

Kanelbullar – Swedish Cinnamon Buns

Kanelbullar – Swedish Cinnamon Buns or rather some fluffy buns, twisted in the form of cute knots. Soft and fluffy dough, buttery cinnamon and sugar filling and here is one of the best desserts in Sweden. I discovered them a little while ago, when I visited Malmo, and I can say that it was love at first bite. Along with a hot coffee, these buns asked to be prepared at home as soon as possible.

Heat the milk (without boiling it) and add the yeast. Leave for 10 minutes, then add the butter, sugar, flour and salt. Knead with a mixer or by hand. Form a ball of dough and place it in a lightly oiled bowl. Let it rise for 2 hours until it doubles in volume.

For the filling, put the butter, sugar, cinnamon and salt in a bowl and mix until you get a cream.

When the dough is leavened, turn it over on a floured surface and stretch it into a rectangle (50 cm x 26 cm). Spread the filling evenly. Fold a third of the dough and then the second third. Cut strips of 3 cm and then cut each strip in half keeping one end uncut. Braid the 2 slices and then roll them in the form of a knot.

Place the rolls in a tray covered with baking paper, keeping a distance of 4 – 5 cm between them. Cover with a food foil and leave for 45 minutes.

In a small bowl, mix the egg with the milk. Brush the rolls with egg and optionally, sprinkle with brown sugar.

Bake in the oven heated to 200 degrees Celsius for 10 minutes until they are nicely browned. If it seems to you that they become brown before the time expires, you can cover with a baking paper. Transfer the baked rolls to a metal grill.

Serve the Swedish cinnamon rolls warm or cold, along a hot coffee.

If you liked the recipe Kanelbullar – Swedish rolls with cinnamon, I invite you to try Cinnamon Rolls, Lemon Pie or Puff Pastry Christmas Stars.

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