< Kanelbullar

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Yield: 40!

Time: 2 hours 30 minutes

Notes: The juicier the better, some would say.

Ingredients

• 2 1/2 cups milk
• 1 1/2 cups butter (melted)
• 1 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons freshly ground cardamom (from about 25 cardamom pods)
• 2 packages dry active yeast (4 1/2 teaspoons)
• 8 to 9 cups all-purpose flour (or bread flour)
• 1/3 cup butter (melted)
• 2/3 cup granulated sugar
• 2 tablespoons cinnamon
• 1 egg plus 2 tablespoons water (lightly beaten together into an egg wash)
• “Garnish: pearl sugar and/or toasted sliced almonds”

Method

• Heat milk to a light boil, turning off heat when it reaches the scalding point (when small bubbles appear across the top).
• Stir in melted butter, sugar, salt, and ground cardamom. Let mixture cool until “finger-warm” (still quite warm, but just cool enough to touch).
• Stir in yeast and let sit for 10 minutes.
• Add flour to mixture 1/2 cup at a time until dough is firm and pulls away from the sides of your mixing bowl. (If using a stand mixer, exchange the mixing paddle for the dough hook after you’ve added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3 to 4 cups of flour.)
• Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about 1 hour.
• Punch down the dough following this first rise, remove from the bowl, and knead lightly on a floured surface until smooth and shiny. Divide dough into two halves.
• Roll each half of dough into a 12 by 18-inch rectangle. Brush each rectangle well using the 1/3 cup melted butter.
• Combine sugar and cinnamon in a small bowl; sprinkle evenly over the 2 rectangles. Starting at one of the long sides, roll each rectangle like a jelly roll to form an 18-inch-long cylinder.
• Using a sharp or serrated knife, cut each cylinder into 20 equal slices.
• Place each slice in a paper cupcake wrapper and place wrappers on a baking sheet. Cover with a towel and allow to double in size, about 45 minutes.
• Preheat oven to 425 F.
• Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and/or almonds.
• Place in the middle of the oven and bake for 7 minutes, or until golden and firm.