We just got back from a tantrum to Stockholm and vowed to make our famous Vegan kanelbullar – Swedish cinnamon buns cinnamon liqueur at home, I love them, I mean hard to give up if you don’t hate them. I love them both and am over the moon. I wasn’t really worried about making the flour because it is made from nutrient dense flour.
I may have to do 10-12 turns and be willing to share the recipe. Even my poor neighbors, who had welcomed me for the first time with open arms, were beginning to fear that I might get somewhere else.
In the beginning, all efforts will be focused on learning different tying techniques. And guess your favorite way, when I was trying to make crumbs, I had a problem with flour and had no idea what rice was.
I haven’t found a stand mixer yet. But then I bought a new mixer and it seems to knead the dough better. I decided to pull her to the rope. It took a few tries and a lot of googling to find out what was wrong. While a food processor is great for making simple doughs like flour, yeast, and water, I’ve found that it’s not very good at handling such dry doughs. It has a high fat content of 20% and takes a long time for the fat to penetrate into the dough. This leads to itching and a high temperature.
When the powder cures, it should be about 40°C / 104°F to about 25-26°C / 77-79°F (this video is very helpful). The higher the temperature of the dough, the faster the fermentation. This is what happens in making steamed buns. Looking back now, everything seems easy. But I found the whole thing so confusing that I blocked it and tried again. If you have a stand mixer and it’s a professional dough mixer, I’m sure you won’t have any problems with the dough overheating. However, it is still recommended to use soft products on top of this product. Prepare the chains and bolts before you begin quenching. As mixing all the dough together will take a long time.
This is entirely possible if you do it manually. Especially a small group like this. You will be given a candy bar at the end for mindfulness training. Below are detailed pictures of the process. We’ll guide you through these steps. And don’t worry if things sound weird, but first, let’s take a quick look at the ingredient list to clear up any confusion.
Detailed information on the topic
Flour
I use durum flour to make bread. The dough contains about 20% fat, which inhibits the formation of gluten and makes the dough moist. So i decided to use gluten free baking powders. (A slice of bread contains 12-16g of protein, compared to only 8-10g in bread) The increased amount of gluten causes the slices to dry out and dry out. You can also use all-purpose flour. However, you may need to cook it longer to form the gluten before adding the oil.
Sugar
Use powdered sugar. (White sugar) Adds sweetness, richness, and body. I also used light sugar (50%) to add sweetness. I sweetened the dough just once (for 2 minutes) with brown sugar, as I knew it would be uncomfortably sweet. And since it’s a hard, hard-to-dissolve sugar, it’s translucent, so it leaves a little crunchy feeling. I got mine while on vacation in Sweden. I thought I would make pancakes when I got home. For example, you can omit and add almond slices if you want a more appealing look.
Yeast
Yeast adds sweetness and flavor to this cake. It is important to use the correct strain of yeast and it works properly. I love instant yeast. This type of yeast is added directly to the dough without pre-mixing. If you are using active dry yeast or fresh yeast, you must first make it part of the liquid specified in this recipe. BEFORE adding to the dry ingredients. We nearly doubled the amount of fresh yeast per gram. So this recipe calls for 10 grams (0.35 ounces) of fresh yeast.
Margarine
Canal bra is a type of sticky dough. That is, the oil will increase slightly. (you can do more). These pancakes are traditionally made with butter. So I used merge his block instead. Naturally my favorite. But it’s not available locally, so I use Vialife, which is also good. If done by hand, use softened butter if done by machine. We recommend using cold butter that has been flattened with a rolling pin. For example, it can be difficult to maintain the correct dough temperature when working in a food processor. Using a softer mixture can help alleviate this problem. Vegetable butter is also used for the filling and the butter should be softened.
Cinnamon
Cinnamon is the main flavor in these dishes. So make sure you use good quality cinnamon and the right amount.
Ginger
Not usually something we associate with cinnamon. However, this flavor is so obsessed with the Swedes that it is used in varying amounts in cinnamon and cardamom cakes. A combination of cinnamon and ginger love. So if you haven’t already tried adding this spice to your cinnamon buns/rolls. Grinding fresh ginger seeds works great. gives these cakes their flavor and texture. Pour the filling upside down. But you can put it in the flour if you want – that’s what the Swedes usually do. I wanted a contrast between the cinnamon flavor and the ginger. (so if you use a lot of ground cardamom) and a teaspoon of cinnamon, I wanted to balance it out.
