Assembly instruction

Inter IKEA Systems B.V. 2009

KANELBULLAR, freshly baked in no time

In Sweden, the fika, or coffee break, is a treasured part of the day. And the Swedish fika tradition holds that coffee should be served with sweet pastries, like KANELBULLAR (cinnamon buns). This typical Swedish pastry stems from the early 20th century. In Sweden, we even celebrate the cinnamon bun day on the 4th of October! Serve with BRYGGKAFFE MELLANROST (filter coffee medium roast organic) or with a glass of SAFT LINGON (lingonberry syrup). This is what you need: 1 package of KANELBULLAR 510 g, contains 6 buns This is how you do it: 1. Bring the buns directly from freezer 2. into oven 170-190 C 3. Bake for 14-16 minutes. If the cinnamon buns are already thawed, bake for 12-14 minutes.

BRYGGKAFFE MELLANROST Ground coffee, 250g

SAFT LINGON lingonberry syrup, 500 ml

Recipe card cinnamon buns

Inter IKEA Systems B.V. 2009

Recipe card cinnamon bun

The cinnamon bun is the most popular traditional pastry in Sweden and the classic bun has the shape of a helix with granulated sugar on top. The classic way to serve it is with a glass of cold milk. This is what you need: (makes approximately 25 buns) 25 g of yeast for sweet doughs 2 1/2 dl milk 7 dl flour 75 g butter 1/2 dl sugar 1 pinch of salt 1 teaspoon cardamom Cinnamon Filling: 50 g butter 0.5 dl sugar 1 tablespoon water 1 teaspoon cinnamon Glazing - bread shine: 1 egg, teaspoon water granulated sugar This is how you do it: Gather all ingredients and let them reach room temperature. Crumble yeast into a food processor or bowl. Heat milk to 37, pour it over the yeast and stir to dissolve it. Add most of the flour, all the butter in pieces, sugar, eggs and salt. Work the dough really smooth. When you can pull out the dough as thin as paper - it is ready. Let it rise under a cloth until doubled about 30 minutes. Filling: Mix or whisk together, butter, sugar, water and cinnamon. Put the dough on the breadboard, knead and divide into two parts. Roll out each piece into a rectangle. Spread the cinnamon filling on to the rectangle. Roll up from long side into a long roll. Brush the edges with a little water to attach it better. Cut into 2 cm pieces. Put each piece into the baking parchment and on to the plate. Set the oven to 250C. Let rise under a cloth until doubled, 20 - 30 minutes. Whisk together eggs salt and water. Brush or spray the buns with it. Sprinkle with granulated sugar. Bake in the oven for 7-8 minutes.