Swedish "Bullar" - You are welcome for this. It is very good.

I am bad with yeast. I am pretty sure that any baked good that has to rise is out to get me. I’m really not kidding about this. Because cinnamon rolls are my favorite dessert food and I try to make them at least once a year and they fail every time. I think they just do it to spite me now.

Anyways, even those these were Swedish, they still did not rise like they should have. But after everything I was just happy that I made them. And after eating them, I decided that that they were probably just as good dense as they would be fluffy. (Lukas pronounced fluffy in Swedish floooofy. It was funny. I laughed and then had to sit down.)

Another reason this was difficult was because it was in European measurements and the recipe was in Swedish. We made it work though because we are awesome and winners.

Here is the delicious recipe for Bullar or Kanelbullar, as much of the internet calls it. According to both my friend and many other blogs, these should be eaten with coffee as an afternoon snack. I approve.

This was Lukas' Swedish Recipe.

Ingredients (from the recipe that we used):

(makes 48 rolls)

All of our ingredients. Because we are organized

Dough-

• 10.5 tablespoons of butter/ 1 stick and 2.5 tablespoons of another stick (150 grams)
• around 2 cups of milk (5 deciliters or 500 milliliters)
• 10 teaspoons of yeast (50 grams)
• ½ tablespoon of salt
• slightly more than half a cup of sugar (1.5 deciliters/150 milliliters)
• 1 ½ teaspoons of cardamom
• around 8 cups of flour (until the dough is dough like and looks like dough and doesn’t stick to surfaces)

Filling-

• 2 tablespoons of cinnamon
• slightly less than ½ a cup of sugar (1 deciliter/100 milliliters) (ALSO I JUST REALIZED THAT WE FORGOT THIS AND IT EXPLAINS SO MANY THINGS. HOW COULD WE DO THIS?)
• around a cup of room temp butter (until it is very thick and it looks like you have used too much--that is when it is enough)

Topping-

• 1 egg
• pearl sugar (this is not necessary or sold in America but delicious)

Directions:

1. Melt butter for dough in a pot big enough to pour the milk into.
   
2. Then pour the milk into it when butter is melted. Stir till it is 98 degree Fahrenheit. (That is not very hot.)
   
3. In a mixing bowl pour the milk/butter mixture over the yeast. Then stir it some more.
4. Add salt, sugar, and cardamom.
   
5. Gradually add flour until it becomes dough like and does not stick to the sides of the bowl.
   
6. Let rise for about an hour or until it has doubled in size. If it doesn't rise you will have delicious but dense Bullar.
7. Preheat oven to 425.
8. After the hour, knead the dough on a floury surface until you think it has been kneaded enough/it isn’t sticky.
9. Cut in half.
10. Roll into a rectangle.
11. Spread room temp butter over the dough until it is very thick.

    

    We used our hands to spread the butter but a knife is fine too. If you use your hands it feels like your fingers are ice skating.

12. Sprinkle cinnamon and sugar over the buttered dough.
13. Begin to roll the long side so that it looks like a very long, pale snake.
14. Cut into half inch pieces. (The best and most fun way to do this is to take a piece of dental floss and use it like spies in the killer movies use the metal thread to cut off people’s heads. This means put it under the dough and then cross the ends and pull so that it cuts the dough. Do not use this for killing advice. If you are boring you can use a knife. That is not killing advice either.)
15. Put the uncooked bullar face down on a cookie sheet that is covered in parchment paper.
16. Brush each bullar with whisked egg.
17. Sprinkle with pearl sugar, or nothing.
    
18. Bake for about 12 min or until they are brown and delicious looking but do not wait until they are burnt. This is a fine line. Do not cross it.

    

    We almost crossed that line.

19. Cool and eat with coffee, or tea, or milk, or whatever.
    

I have decided to include a different recipe and a YouTube video just in case you were really intent on doing this because I recognize that my recipe, while hilarious, is hard to understand.

Here is the other recipe. This person looks legit and her blog is called Table. She seems very cool and together, I am not so sure she would like me.

This is the YouTube video in case you are still confused.