How To make Cinnamon Coffee Yeast Cake

Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar

Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.

Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.

The Swedish cinnamon buns or kanelbullar made with this easy recipe are

Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.

What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.

The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.

How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.

We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS

1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.

How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .

Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.

Boil and simmer until it gets a syrup consistency.

Remove from heat and let it cool down.

How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.

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Delicious crumble cake like grandmas! Fluffy yeast cake based on a family recipe

Crumble cake based on a recipe from my Polish grandma. A super delicious and fluffy yeast cake with raisins that still tastes fresh the next day. Perfect for coffee and cake, as a dessert or for breakfast, smeared with a little butter.
You will be amazed by the result!

Recipe:
Approach:
- 80g wheat flour
- 1 teaspoon of sugar
- 125ml warm milk
- 60g fresh yeast
- mix well
- Let rest at 30 ° C for 20 minutes

- In the meantime, soak 100g raisins in 250ml warm milk
- The approach should have increased significantly

Dough:
- Melt 150g butter
- 720g wheat flour
- 180g sugar, you can also use brown sugar
- Add 8 egg yolks
- Add the melted but cooled butter
- Add the milk with the raisins
- Add the approach
- Mix everything well
- Knead by hand for 5 minutes
- Cover and let rise for one hour at a maximum of 35 ° C

Streusel:
- 150g flour
- 100g sugar
- 100g butter
- Optional: lime zest
- Knead well until the dough forms a solid mass
- Tear or cut the dough

Baking pan:
- The dough should have grown a lot
- Grease the baking pan, I used a 25 / 38cm baking pan
- Pour the batter into the baking pan and spread it well
- Spread the crumbles evenly
- Cover the dough and let it rest for 20 minutes

To bake:
- Bake at 170 ° C in a preheated oven, top and bottom heat, for approx. 35 minutes
- After baking, leave the cake in the oven for 10 minutes with the door slightly open
- Let the cake cool down after baking and take it out of the pan

Bon Appetit


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Plum Cake with Yeast Dough and Crumble

This is a recipe for a delicious cake with plums, cinnamon and crumble. Aromatic and fluffy yeast dough. You will definitely eat more than one piece!

INGREDIENTS:

Yeast mixture:
• Milk 100 ml
• Fresh yeast 20 g / you can use dry yeast 10 g
• Sugar 10 g / 2 tsp

Dough:
• Wheat flour 250 g
• Sugar 45 g / 3 tbsp
• Vanilla sugar 8 g / ½ tbsp
• Egg 1 piece
• Salt pinch
• Soft butter 50 g

Filling:
• Plums 450 g
• Cinnamon

Crumble:
• Wheat flour 80 g
• Sugar 60 g
• Butter 60 g

Thank you for watching!
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MORE CAKES RECIPES
Fluffy Yoghurt Cake with Red Currant and Crumble
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#recipe #plumcake #baking #sweetideas

Martha Stewart Makes Classic Yeast Dough Desserts | Martha Bakes S6E10 Layered Yeast Dough

Many of your favorite French bakery staples are made with layered yeast dough that relies on a technique called lamination. Join Martha in the kitchen as she shares her culinary tricks of the trade in three classics: traditional kouign-amann, a specialty from Brittany, unforgettable sugar and spiced cinnamon-sugar knots, and a recipe for snails, which you can easily adapt to your own taste. These treats are the perfect start to any day!

#YeastDough #Dessert #Pastries #Baking

0:00 Introduction
0:52 Traditional Kouign Amann
11:00 Cinnamon Sugar Knots
15:13 Poppy Seed Snails
18:25 Bonus Recipe: Raisin Infused Pastry

Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!

This episode originally aired as Martha Bakes Season 6 Episode 10.

Full Recipes:
Kouign Amann -


Cinnamon Sugar Knots -


Poppy Seed Snails -


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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.



Martha Stewart Makes Classic Yeast Dough Desserts | Martha Bakes S6E10 Layered Yeast Dough

Gluten Free Yeast Free Cinnamon Rolls!

Don’t have any yeast and stuck at home? You can still make these flaky and soft gluten free yeast free cinnamon rolls and you’ll love them!!

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The Best Cinnamon Buns | Richard Bertinet | Gozney Master

Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe at –

These aren’t just cinnamon buns, these are master baker Richard Bertinets BEST EVER cinnamon buns. Sweet, sticky and so moreish, these are the perfect treat to try out in your wood fired oven this weekend...????

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