DOUGH

Bread Machine:

• Add the milk and butter to your bread machine pan. Then add 400g (3⅓ cups) of flour, and the remaining ingredients. Take care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
• On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Add the milk and butter to your stand mixer bowl, and give it a quick mix. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
• Then add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
• Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
• Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
• When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

For both methods:

• When ready, roll the dough into a rectangle with a thickness of around 1cm (just under ½") with one of the shorter sides facing you.
• Spread the butter all over the dough. Combine the sugar and cinnamon and sprinkle all over the butter.
• Gently roll up the dough. When done, place with the seam underneath.
• Cut the dough into pieces. I wanted large, soft buns so made 10. More traditional kanelbullar are a little thinner, so go with whatever thickness you fancy.
• Pre-heat the oven to 250°C (482℉).
• Place each piece in a large muffin case and place them on a large oven tray.
• Cover with a tea-towel, and leave the buns to rest for around 30 minutes.
• Give the buns a good egg wash and sprinkle with pearl sugar.
• Bake the buns for around 6-9 minutes, depending on size and thickness. Watch them carefully: They are ready when they turn a deep brown colour. Enjoy warm with a cuppa!