Remember those orange-y, poofy, pre-bake kanelbullars I made a couple of weeks ago? Well, the recipe’s finally here! These are super soft, flavorful, and will probably melt in you mouth at the first bite. I think I saw a video back in the summer showing how to fold these bread strips into the traditional “kanelbullar” shape. And it looked damn complicated.
But trust me, it wasn’t that hard to catch on. I’ll explain how to do it later. Back to the flavors. I had a pack of orange sweet potatoes from Target- that I had and would probably never finish were it not for using them in baked goods. As you probably know, my bread fanaticism has led me to create even more bread roll recipes … perhaps too many bread rolls. But no matter, it tastes good.
I’ve been swamped with a bunch of deadlines, midterms and personal struggles, so haven’t been able to post or bake as often. I actually created these quite a while back, but enjoy!!
Tips & Tricks:
- As when making all kinds of bread, or yeasted dough, be sure to allocate enough time for the baking of the potato, and 4 hours of proofing.
- When kneading your dough, be sure that it is at the “windowpane” stage. These means that when you stretch out a piece of dough, it will not break, which means the gluten has been developed enough.
- Tips for creating the Kanellbullar shape: roll out the proofed dough into a long rectangle. Spread the filling over the rectangle. Fold the top third down and the bottom third of the dough up. Cut into 2 inch strips. Holding the strip with both hands, twist both sides and make a sideways “peace sign” with your dominant hand. Wrap the twisted strip around your index and middle finger twice. On the third turn, wrap the strip in between those to fingers and the last turn tuck the remaining bread strip under the rest of the rolled bread. Here’s a very helpful video to help explain.
- 190g sweet potato
- 510g bread flour (have extra flour on hand)
- 1 tsp cinnamon
- 28g brown sugar
- 7g instant yeast
- 98g slightly warm water, not too hot
- 1 tsp white sugar
- 52g maple syrup
- 2 eggs (60g each)
- 55g butter, softened
- 92g butter, softened
- 15g brown sugar
- 1 tb cinnamon
- 50g maple syrup
- 100g almond flour
- 40g egg white (about 1)
- 60g egg (for egg wash, about 1)
- This recipe makes about 12 large rolls. The first 9 items are for the rolls and the latter 5 are for the filling.
- To bake the sweet potato, preheat your oven to 450 F. Wash the sweet potato with soap and water. Pierce it with a fork and baked over parchment paper for about 40 minutes, or until done and tender on the inside.
- Take your water and place yeast inside. Sprinkle 1 tsp white sugar into the mixture. Let sit for 5 minutes.
- Gather your flour, cinnamon, and brown sugar. Mix thoroughly. Pour in yeast water mixture. Add two eggs, maple syrup and baked potato flesh.
- Mix thoroughly and knead for 5 minutes.
- Add the butter and knead for about 20 minutes until the dough has reached its “windowpane” stage.
- Lightly oil a large bowl and placed the well-kneaded dough inside. Let proof for 1.5-2 hours, or until doubled in size.
- When the dough is almost done proofing, make the filling. Take 92g butter and cream it with the 15g brown sugar, until light and fluffy. Add maple syrup, almond flour, and cinnamon. Add 1 egg white to combine.
- Roll your proofed dough into a long rectangle. Follow the bread shaping directions in the previous section.
- Preheat your oven to 355 F.
- Let the shaped breads proof for another two hours, or until doubled in size.
- When the oven is ready, egg wash the top of all the breads.
- Bake for 16-17 minutes or until golden brown on top.