Waduh,Kanelbullar ini nih roti favorit saya banget! Dulu waktu masih di Swedia, saya bisa bikinnya. tapi sampe di Indon, wakakaaa, lupa maning (heheh,secara sarana dan prasarana dapur gak selengkap di tunndslangatan 13. hikikikik)
Lalu karena pengin bikin, saya googling, dan ini dapat di http://foodnobody.wordpress.com/2008/07/25/swedish-cinnamon-buns-kanelbullar/ Asiiikkkkkkkkkkk!!!!!! Cobain, deh, bikinnya gak seruwet tulisannya kog! dan rasanya uenakkk banget! Pas banget dimakan musim ujan gini, dengan secangkir kopi. Hmm... MAk NYussss!
Kanelbullar (Swedish Cinnamon Buns)
Makes about 30 buns
50g fresh yeast (or equivalent of dried active yeast, according to the pack instructions)
1-1.2kg flour (or slightly more depending on moistness of dough)
100ml white syrup (or golden syrup)
100g butter
400ml milk
2 tsp sugar
2 tbsp freshly ground cardamom seeds
Filling
120g butter, softened to room temperature
4-6 tsp cinnamon
6 tbsp granulated sugar
1 tsp freshly ground cardamom seeds
To brush & decorate
1 egg, beaten
Pearl/ loaf sugar
32 bun/ large muffin cases
Method
If you’re using a block of fresh yeast, crumble this into a large bowl, or if you’re using re-hydrated dried active yeast, pour the mixture into said bowl. Melt the butter in a saucepan, add the milk and heat gently until hot to the touch. Add this to the yeast and mix well, then add the syryp and stir until dissolved.
Add the flour and salt a little at a time and mix well until the dough comes away from the side of the bowl. You may need to add additional flour at your own discretion if the dough is still a little sticky after the addition of the amount of flour the recipe calls for. Cover with a cloth and leave to rise for about 30 mins in a draught-free spot.
After 30 minutes, punch the air out the risen dough and knead for about 15 minutes until shiny and elastic. Divide into two balls and roll out into rectangles about 5mm thick. Make the filling and spread onto the rectangles with the back of a spoon. Roll these up lengthways, then cut into 16 segments per roll and place in the bun papers which you will have lined up on baking sheets. Leave these to rise for a further 30 mins (however, this step is not essential if in a hurry).
Brush with the egg and sprinkle with the loaf sugar. Bake for about 6-8 minutes at 250 degrees Celsius until buns are golden brown on top.
2 komentar:
hueeeee....ternyata dirimu punya blog juga yah??
welcome!!!!
hehehehehehehehe...baca resep ini jd inget masa2 qta di sana yah git...ada kangen2nya juga...mgkn gak yah qta pergi ke sana lagi huehehehehehehehehe...pengen bgt toh??
bagi para pembaca lainnya, roti ini emang bener2 enak lhooooooo
Wakaka.. sebenernya ini blog yang ketiga, tapi begonya 2 blog yang lain aku lupa user name n pake imel yang mana... hikikikik
Iya, Liph, aku juga pgn banget balik kesana (atau ke bagian manapun di eropa) yang pasti ingin memperbaiki kesalahan dimasa lalu! (You what I mean,,,)
tapi emang bener, KANELBULLAR TOP ABIS! (kapan2 kita ikin yuuuk!)
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