The buns, just out of the oven - they're a bit wonky and are without pearl sugar, but taste pretty good.
Well, I've now had two attempts at making Kanelbullar (Cinnamon Buns) and although I'm certainly no expert, I'm getting a bit better at making them. Tweaking is part of the fun of cooking for me and I think by attempt #3, I might just be there. And hopefully by then I'll have found some pearl sugar, which is a vital visual element for these buns but not so easy to come by in Melbourne town.
- I used dry yeast, so I halved the amount listed above. Next time I'm going to try fresh yeast, which you can buy from bakeries.
- You don't need a bread machine/dough mixer but it makes it a bit easier.
- I made bigger buns this time so only got about half the number, but they turned out less dry than my first batch of 25. When they rise they get pretty big, but if you pat them down a bit the size is more manageable. If you make them bigger like me, you'll need to adjust the cooking time - up to double the time in the recipe.
- I also laid them out a bit differently - the swirl wasn't facing up but to the side, just for something different.