Following on from our German team’s colourful Christmas biscuit recipe and Hélène’s famous sablés de Noël, we started looking for a ‘Christmassy’ recipe that we could share with you. We just had to look across from our office window to find some inspiration.
Introducing our neighbours
Pierre-Antoine and CJ. ❤️
A little over a year ago now they opened the doors to their bakery/café/creative space La Maison, right across the street from our offices on Ile de Nantes "a hotbed of creativity at the crossroads of gastronomy and ecology" as they so aptly put it. Not long after their opening day, La Maison became our HQ not only for their warm welcome but also for their tasty coffee and our favourite morning pastry; the kanelbullar or Swedish Cinnamon Bun as some of us may know it. So when Piere-Antoine agreed to share his recipe with us, we jumped for joy (literally)!
Prepare your ingredients and utensils. You're going to enjoy yourself, we promise ;)
(photo credit: Anne-Claire Héraud)
For 12 cinnamon buns you will need:
Brioche style dough :
500g plain flour
90g caster sugar
10g fine salt
3 fresh eggs
130g whole milk
210g soft butter
18g fresh baker's yeast
90g starter (optional)
Cinnamon Butter filling:
150 g butter
125 g caster sugar
30 g cinnamon powder
Zest of 1 lemon (optional)
Pierre-Antoine's top tip, "Choose organic and locally sourced ingredients where possible. At La Maison, we source our primary raw materials from local committed farmers and producers."
Knead with a mixer for 5 minutes on the lowest speed the flour, starter, yeast, sugar, milk, and eggs. Then after 3 minutes knead at a medium speed.
When the dough is smooth and mixed well, add salt.
Then add the butter little-by-little while running the mixer on a medium speed for about 3 to 5 minutes.
At the end of the kneading process, the desired dough temperature you should have is 25˚C.
Leave the dough to rise at room temperature for 45 minutes, then leave it to rest in the fridge overnight.
For the cinnamon butter filling, whisk the butter, caster sugar, and cinnamon powder together until you have a smooth consistency. (You can add the zest of a lemon for an added kick to the filling)
The next day, roll out the dough into a rectangle about 3cm thick and spread a thin layer of the cinnamon butter over the entire surface of the dough.
Fold the rectangle in half so that the edges touch each other and roll out the folded rectangle dough again to reduce the thickness. The height of the dough should not be greater than the height of the rolling pin.
Now you can cut strips using a knife or pizza cutter lengthways.
Each strip is then braided into a 100g bun. Let the buns rise under a damp cloth in a room at 25˚C, or in an oven with the door closed.
When the kanelbullar have risen, bake in a fan oven at 150˚C for 28 to 30 minutes until golden brown. Once the buns have finished baking, glaze with sugar syrup and sprinkle with pearl sugar.