Kanelbullar with candy sugar and cardamom
Kanelbullar are Swedish cinnamon rolls characterized by the cardamom spice in the dough. Delicious as a dessert, but also as a snack with a nice cup of tea. The cookie and speculaas spices give this classic a wonderfully spicy flavor. This recipe uses easy-to-use ready-made croissant dough, but you can also make your own!
Preparation
Preheat the oven to 200°C (400°F). Roll out the croissant dough and press the cut edges together. Melt the butter in a pan. Remove the rock sugar from the jar.
Mix the sugar, Verstegen Cookie & Speculaas Mix, and Verstegen ground cardamom. Spread ¾ of the butter over the dough and sprinkle the sugar mixture over the butter. Fold 1/3 of the dough inwards (short side facing inwards) and then fold 1/3 of the dough over the other side. Cut into 3 cm thick strips. Twist the strips into a coil and roll into a circle, pressing the ends firmly together. Place on a baking sheet lined with parchment paper. Brush the top with the remaining butter and bake in the preheated oven for 12 minutes.
Remove the cinnamon buns from the oven and sprinkle the rock sugar over them.
Tip
Zorg ervoor dat je Kanelbullar niet langer dan 12 minuten in de oven staan, ze moeten net niet gaar zijn, anders drogen ze uit.
Ingredients
- 1 rol croissantdeeg XL
- 40 g roomboter, ongezouten
- 40 g kokosbloesemsuiker
- 1 el Verstegen Mix voor Koek & Speculaas
- 1/2 tl Verstegen kardemom gemalen
- 2 el kandijsuiker, heel
