Dear users of this recipe! >PLEASE,NOTE! Too hot milk kills the yeast!< Do NOT BOIL the yeast in the milk! The milk should be lukewarm (or fingerwarm) and the yeast will double itself nicely! Dry yeast can stand up to +45 C, but is fine already at +40C. Fresh yeast needs even less warmth. Body-warmth (+37C) is perfect but you can use cold milk. The rising takes longer though! Overnight in the fridge (big bowl) is a brilliant thing for Breakfast Buns! Good luck and have another try! It IS easy! Greetings from Sweden in May 2003 Margareta
Woohoohoo! Do you know how many years I've been trying to find a recipe for kanelbulle? The first time I went to Sweden, I stayed in a host family & was given some of "grandma's" kanelbulle - I've been addicted ever since! :-)
I have tried this recipe twice and its FAILED both times - is 4 teaspoons of yeast correct and do you need to let the yeast brew with the milk and butter mixture before adding the flour - it simply does not rise for me even though I bought a fresh packet of yeast the second time just in case the first packet was out of date.