Norwegian Kanelsnurrer

食材

Dough

• 250 ml milk

• 2 tsp instant yeast (or 25 g fresh yeast)

• 125 g granulated sugar

• 1 tsp freshly ground cardamom

• 1 tsp cinnamon

• 450 g flour

• 1 pinch salt

• 125 g butter

Cinnamon filling

• 5 tbsp butter (room temperature)

• 1 tbsp cinnamon

• 3 tbsp granulated sugar

Egg wash

• 1 egg (whisked)

• pearl (or demerara) sugar for sprinkling

步驟

1. If you're making these by hand, heat milk until it's lukewarm. If using a stand mixer, keep the milk cold. Stir in the yeast, sugar, cardamom, and cinnamon until dissolved.

2. Add the flour and salt and stir well. You can do this in a mixer or by hand. Stir until the dough releases from the bowl and then continue to knead (by hand or with the dough hook on the mixer) for 5 – 10 minutes.

3. Add the butter to the dough and continue to knead for another 5 – 10 minutes.

4. Roll the dough out into a large square on a floured surface.

5. Mix together the butter, cinnamon and sugar for the filling. If the butter is hard you can heat it up a bit so it's easier to spread. Spread the mixture out in an even layer covering the entire square of dough.

6. Fold the dough in half and then roll out the rectangle again so that it's wider (not longer).

7. Use a pizza or pastry wheel to cut the rectangle into about 16 strips. Twist each strip and then tie into a knot (see video).

8. Set the kanelsnurrer on baking paper on a baking sheet and cover with plastic wrap or a cloth. Let the buns rise for about 2 hours, or until the dough fully bounces back when poked with your finger.

9. Preheat oven (upper and lower heat) to 390°F (200°C). Carefully brush the kanelsnurrer with whisked egg and sprinkle with pearl (or demerara) sugar.

10. Bake the buns in the middle of the oven for about 12 – 15 minutes. Be very careful not to over bake, as the buns will become dry. The buns are done when they're golden on top and light brown under.

11. Cool on a wire rack.

筆記

Video link:

https://youtu.be/wxszTHArcqM