Äppelbullar – Swedish Apple Cinnamon Cardamom Buns

For the yeast dough combine all ingredients in a large kneading bowl and knead on low for 5 minutes. Then increase speed to second lowest and knead for 15 minutes. Place inside plastic box or similar and let rest for an hour in the fridge.

For the apple filling peel and cut apples into small pieces. Bring to a boil in a pot with sugar, some water and lemon juice. Let simmer for about 5 minutes or until apples are soft. Let cool. Meanwhile bring butter to room temperature.

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 mixed with cinnamon onto the entire rectangle. Spread the apple pieces on two thirds. 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 14 stripes) lengthwise of about 3cm width each. 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. Bake for about 13 minutes or until golden. Immediately brush with sugar syrup afterwards while still warm and sprinkle coarse sugar on top. As anything made of yeast dough, it will taste best on the day it was made.