Skyr & Cardamom Kanelbullar

📝 Ingredients

• 420 g plain flour (400 for the dough, 20 for dusting)
• 150 g plain skyr, 0 % fat
• 100 ml semi-skimmed milk
• 2 eggs (1 for the dough, 1 for glazing)
• 50 g caster sugar
• 1 sachet dried baker's yeast (5.5 g)
• 80 g soft unsalted butter (40 for the dough, 40 for the filling)
• 50 g light brown sugar
• 1 tbsp ground cinnamon
• 2 tsp ground cardamom (1 for the dough, 1 for the filling)
• 20 g flaked almonds
• 1 pinch of salt

🍴 Utensils

• Mixing bowl
• Rolling pin
• Spatula
• Very sharp knife
• Baking tray and baking paper
• Pastry brush

📖 Steps

1. The evening before, warm the milk for 20 seconds in the microwave: it should feel just lukewarm to the touch, never hot, or the yeast will die. In the mixing bowl, combine 400 g flour, the sugar, yeast, 1 tsp cardamom and the salt.
2. Add the skyr, warm milk and 1 egg, then mix with a spoon until it forms a ball. Knead for 5 minutes on a floured surface, add 40 g soft butter in pieces and knead for another 8 minutes: the dough should become smooth, supple and no longer stick to your fingers.
3. Put the dough back in the bowl, cover with a tea towel and leave to rest for 30 minutes at room temperature. Meanwhile, mash the remaining 40 g butter with a fork together with the light brown sugar, cinnamon and remaining cardamom until you have a smooth spread.
4. Roll out the dough on the floured surface into a rectangle of about 40 × 30 cm. Spread the filling over it with a spatula in a thin, even layer right to the edges, except for 1 cm along one long side so you can seal the roll.
5. Roll up the dough tightly starting from the filled long side and pinch the seam to seal. Cut the log into 16 equal slices of about 2.5 cm with a very sharp knife, without pressing down, and lay them flat on the lined baking tray, 2 cm apart.
6. Loosely cover the tray with cling film and put it in the fridge overnight, for 8 to 12 hours: in the cold, the dough rises slowly and develops more flavour. It's normal for the buns to have puffed up a little by morning.
7. In the morning, take out the tray and leave it at room temperature for 40 minutes, still covered: the buns should finish rising and feel soft to the touch. Preheat the oven to 200 °C (180 °C fan).
8. Beat the second egg with a fork and gently brush it over the buns. Sprinkle with flaked almonds and bake for 13 to 15 minutes, until golden brown and the filling is gently bubbling.
9. Leave to cool for 10 minutes on a wire rack and allow 2 buns per person. To take them with you, let them cool completely, then wrap them in pairs in baking paper: they stay soft until the next day.