Kanelbullar -Swedish Cardamom Cinnamon Knots for World Bread Day

In this short video you can see how I make them. For the dough first grind the cardamom, take out skin and set aside one teaspoon. Then slightly heat the milk and dissolve the yeast in it. Be sure not to get too hot as otherwise the yeast will die, lukewarm is fine. Measure all ingredients into a large kneading bowl and knead for about 10 minutes until you have an elastic dough that pulls away from the bowl. Cover with a damp towel and let rise for about an hour or until double in size.

Meanwhile, if you haven't yet, take out the butter for the filling. Grind cardamom just as before again and mix with cinnamon.

Once the dough is ready, box it in to release the air, then roll out to a rectangle of about 35x60cm on a lightly floured surface. Smear butter on two thirds of the dough, sprinkle cardamom mix on top of the butter. Now you want to fold it into thirds like a business letter, fold over the "empty" part last. Gently roll out this business letter a bit bigger, then cut into small stripes (I got ten stripes) lengthwise of about 3cm width each. Cut each stripe again vertically in half, but don't cut completely through, see pictures. Twist several times and then twirl into a knot (see pictures). Repeat with all, transfer on a baking sheet lined with parchment paper and cover with damp towel again. Let rise for about 30-40 minutes or until puffed up and bigger in size. I gently pinched the ends back together shortly before baking again.

Meanwhile make the sugar syrup by measuring water and sugar into a small pot, bring to boil and let simmer until sugar has dissolved, set aside.

Preheat oven to 220 degrees Celsius, brush the knots with egg wash and sprinkle with coarse sugar. Bake for about 13 minutes or until golden. Immediately brush with sugar syrup afterwards while still warm. As anything made of yeast dough, it will taste best on the day it was made.