Kanelbullar

Method

1. Dough:
2. Mix the flour with the yeast dissolved in the oat milk.
3. Add the salt, cardamom and sugar.
4. Add the margarine and knead well.
5. Let the dough rest for about 2 h, then roll it out, spread with the filling (all the filling ingredients mixed together) and fold it in two folds: the first third over the middle third, then the last third on top.
6. Leave to rest for 1 h and bake at 200° for about 12 min.
7. I decorated them with almond butter and chopped pistachios.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 80 g	100 g	% IR*	Share
Energy	280 kcal	350 kcal	14 %
Fat	13 g	16 g	19 %
of which saturates	2.9 g	3.6 g	14 %
Carbohydrate	36 g	45 g	14 %
of which sugars	9.4 g	12 g	10 %
Fibre	1.8 g	2.3 g	—
Protein	4.3 g	5.4 g	9 %
Salt	0.3 g	0.3 g	4 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos