Dansukker White Baking Syrup - 750 grams

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Syrup (sugar syrup) is obtained by mixing various by-products that are obtained when white sugar is produced from beet or cane sugar. Syrup is a viscous sugar solution that consists of sugar (sucrose), glucose and fructose. This combination of different sugar types prevents crystallisation, while the very high sugar content (approx. 80%) guarantees a long shelf life.

Different types of syrup are made by mixing the various by-products in various ways, resulting in variations in regard to colour and flavour. The colour and flavour are primarily derived from small amounts of mineral salts and other substances that are naturally present in the raw materials, but salt may need to be added to obtain the right flavour profile. Each syrup type is tailored to a specific area of use. Syrup is especially useful as a baking ingredient, but is also used for making confectionery, ice cream and desserts.

Light Syrup is the classic basic syrup for making sweets, cookies, desserts, sauces, meat dishes.

Dark Syrup is more distinctive and aromatic, with a full-bodied, toffee-like flavour. It is ideal in gingerbread and chocolate toffee, and as a flavour-enhancer in many savoury dishes.

White Baking Syrup is ideal for making sweet yeasted pastries. It keeps yeasted pastries soft and fresh for longer and improves their flavour. White Baking Syrup is also ideal for making sweets, ice cream and other deserts, and for cooking. It makes pizza bases extra soft and fluffy.

Light + Dark Bread baking Syrup = Bread baking Syrup We are now introducing a new Bread Syrup that will replace our Light and Dark Bread Syrups. The new Bread Syrup contains more malt than previously – 20%. This makes the bread tastier and moister because malt enhances the syrup's outstanding baking properties. The new Bread Syrup is ideal for making both light and dark bread.

Measures and weight: Syrup
100 ml = 140 g
1 tbsp = 20 g
1 tsp = 7 g


Swedish Cinnamon Buns (Kanelbullar) with Dansukker White Baking Syrup

Soft, aromatic, and irresistibly sweet — these classic Swedish cinnamon buns stay moist and flavorful thanks to the addition of Dansukker White Baking Syrup.

🧂 Ingredients:

For the dough:

  • 75g unsalted butter

  • 250ml milk

  • 25g fresh yeast (or 2ÂĽ tsp active dry yeast)

  • 50g Dansukker White Baking Syrup

  • ½ tsp salt

  • 1 tsp ground cardamom

  • 500g all-purpose flour

For the filling:

For brushing:

👩‍🍳 Instructions:

  1. Melt the butter in a saucepan, add the milk, and heat until lukewarm (about 37°C).

  2. Crumble the yeast into a large bowl, pour in the warm liquid, and stir until dissolved.

  3. Add Dansukker White Baking Syrup, salt, cardamom, and most of the flour. Mix until a dough forms.

  4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

  5. Place the dough in a bowl, cover with a clean towel, and let it rise for 45–60 minutes until doubled in size.

  6. Meanwhile, prepare the filling by mixing softened butter, Dansukker White Baking Syrup, and cinnamon until smooth.

  7. Roll out the dough into a rectangle approximately 30x40 cm.

  8. Spread the cinnamon filling evenly over the dough.

  9. Roll up the dough tightly from the long side and cut into 12 equal slices.

  10. Place the slices on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

  11. Preheat the oven to 220°C (425°F).

  12. Brush the buns with beaten egg and sprinkle with pearl sugar.

  13. Bake for 8–10 minutes until golden brown.

  14. Allow to cool slightly before serving.

đź’ˇ Tip: For extra softness, place a pan of water in the oven during baking to create steam.

keywords: Dansukker White Baking Syrup recipe, Swedish cinnamon buns, kanelbullar, Scandinavian pastries, sweet yeast bread