Kanelbullens Dag Belated 16

Kanelbullens Dag Belated 16


Welcome to another edition of the Galley podcast.  On today’s program it’s our annual Kanelbullens Dag program.  This, of course, is Cinnamon Roll Day in Sweden which is celebrated annually on October 4th, but we’re returning to it because we’re in catch up mode in our podcasting schedule and we’ve found a terrific recipe for sticky buns that we’d like to share with you.  And this recipe is too good to pass by to wait until October…so we’re sharing it with you now.

FEATURED RECIPE

King Arthur’s Sticky Bun Recipe


“OUR FAVORITE STICKY BUNS” PASSING IN REVUE

With this sticky bun recipe, I think we’ve found our ideal as far as the perfect cinnamon roll.  I don’t think you can do better than what is offered in this recipe.  We chose to make the sticky bun, but you can go ahead and bake the rolls and then top with icing if you prefer, but it’s hard to turn down a sticky bun.

We actually made this recipe twice.  The first time we made the sticky part of the bun with regular brown sugar.  We felt this turned out really good, but on the second attempt, we went with a product that King Arthur offers called sticky bun sugar which is an ingredient called for in this recipe.

We felt this took our sticky buns to an entirely new level.  I think these were what you’d expect to buy at your hometown bakery.  So, the product is somewhat pricey considering if you need to pay for shipping.  King Arthur does periodically offer free shipping so I’d keep your eye out for those specials then you could order a couple packs and have plenty on hand when you want to bake these for a special occasion or to celebrate Kanelbullens Dag 2017

STICKY BUN PROCEDURE

For your procedure, you can either hand mix the bread dough in a regular mixing bowl or you can use a bread machine.  We use a bread machine to handle most of the dough preparation.  I’ll usually pull the lump of dough out after the second mixing cycle and hand kneed it to make sure the dough has adequate elasticity or isn’t too sticky.  I find if you trust the machine and dough measurements that isn’t always an exact science and to get consistent results, so I find you need to perform this step.

The dough in this recipe should be very elastic and have an adequate moisture content.  It shouldn’t too sticky to handle, but with enough flour to where you can handle it without your hands being covered in sticky dough.  We like to make sure it hits this sweet spot before we let it go through the first rise.

When you get to the rise stage, if you are hand kneading the dough, just place the dough in a greased bowl with either a towel covering it or saran wrap and let that sit until the dough doubles in size.

Sometimes this can take a lot longer than you’d think depending on the conditions in your kitchen.  When we let it rise in the bread machine, the lid not only traps in the humidity from the rising dough, but the heating elements come on giving the dough a boost in the rising process, but the dough generally optimally rises in about an hour.

Once your dough is doubled in size, punch it down and here you are going to need to work the dough on a flour covered surface.  You’ll need a ruler and a rolling pin to roll out your dough into a 16 inch by 20 inch rectangle.  Don’t worry about the rolling out all the rise as the yeast will get your rolls to the proper size on the second rise.  A good method is to roll and let the dough rest for around 10 minutes and continue shaping until you have those precise measurements.   This can take some time so don’t worry if you need to work it for a while.  Eventually you will get your perfect rectangle.

Then, spread on your filling while leaving an inch of uncovered surface at the top.  Once you have completed that step, you are going to roll the dough into a cylinder starting at the bottom and rolling toward the side that has the inch of surface that you didn’t cover with filling.  This can be tricky to get the roll to line up perfectly and will take a little practice to keep both sides in alignment, but once you do seal the edge by crimping the seam to seal the dough roll.

Next, following the step-by-step instructions add you topping to the bottom of your pan by spreading an even layer of topping to the bottom of the pan.  Then using either a serrated knife carefully cut the roll of dough every 1 1/2 inches to get 12 rolls which you place in the pan on top of the filling.

Now, the important step.  You will let these rise a second time.  So, simply cover with saran wrap again you avoid drying out the rolls and place in a warm oven for around 30-40 minutes until the rolls have doubled in size.  Once they have, set the oven to 350 degrees and bake for 35-40 minutes.

When they are done, pull them out of the oven and carefully invert the pan so the rolls come out and then remove excess topping from the pan with a rubber spatula and spread over the buns while they cool on a wire rack.  It’s very helpful to have a sheet tray under the cooling rolls to catch any topping that drips off to save you a little clean-up time.

PAST PROGRAMS

Kanelbullens Dag 2015

Kanelbullens Dag 2014


Additional Podcast Addendum

Also, don’t forget to vote in our Podcast Poll in which you can give us anonymous feedback on various subjects related to the Galley podcast. Be sure to check that out and let us know your opinion. I’ll see how the response is and I’ll probably change the question every week or two. We do appreciate your feedback. It’s just a couple of clicks and you’re done.

We thank Sterling Berry who runs the website “Great Lakes Vessel History” for allowing us to quote factual content from his website.  You can find him on the web at www.greatlakesvesselhistory.com to learn more.   

As always, let us know your questions or comments by e-mailing us at podcast@cdlgalley.com.



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