Världens godaste kanelbullar (DIY, duh)

There are many ways to do goda kanelbullar, but to make the very best kind, some secrets have to be revealed... I'm providing a few in this post, possibly to satisfy someone's craving for the perfect kanelbulle. In any case, at least enjoy the photos.

What you need for one tray of kanelbullar (~15 bullar):

For the dough:
- 75 g butter (not margarine)
- 2,5 dl milk
- 25 g yeast
- 1 dl sugar
- a pinch of salt
- 8 - 10 dl wheat flour
Extra (recommended)
- 1/2 teaspoon ground kardamom
- tiny bit of lemon juice

For the filling:
Ground cinnamon
Sugar
Vanilla sugar or powdered sugar

Coating VERY IMPORTANT:
- 1/2 dl cream
- pearly sugar or powdered sugar

Procedure: Melt the butter and add the milk. The mixture has to be 37°C, same temperature as your finger. Add the yeast in small pieces and stir. Add the sugar and the salt, also the kardamom and lemon juice. Stir until everything is evently distributed. Add 8 dl of flour and more if needed, knead, add flour until the dough doesn't stick to your hand anymore. It should be moist but smooth and not sticky. Put a towel over it and let it ferment for 30 - 40 minutes. Set the oven to 225°C. Shape your buns. VERY IMPORTANT! Coat your buns evenly with cream, with a brush or a spoon. Add pearly sugar. Bake in the middle of the oven for 8 - 10 minutes, the buns are done when they are becoming brown. ADD ANOTHER COAT OF CREAM DIRECTLY AFTER TAKING THE BUNS OUT. Sprinkle with powdered sugar, if you did not add pearly sugar. Finito :)

How to make a visually appealing bun: Take all of the dough and tuck into a flat square. I chose the word "tuck" because Tyda.se suggested so. Sprinkle a generous layer of cinnamon on it. After that, a thin layer of sugar, and a tiny bit of vanilla sugar.

Fold your square in half and cut into stripes. I recommend using scissors, becuase I'm a fan of scissors like that...

Lastly, twist the stripes into DNA-fragment-like strands and roll into something. And there you go...

Dear Bakspecialisten Jessica, please know that I used your "kanelbullekaka" as base recipe to create my kanelbullar, many times.