Kanelsnurrer

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For Christmas, I offer you one of the many recipes from my new book, Scandalously Decadent, published by Flammarion, the Kanelsnurrer. I redid everything step by step for the blog, and the picture you see here is not the one from the book. You have to try this recipe, just for the incredibly delicious smell of baking these kanelsnurrer, these “cinnamon swirls”. Because in addition to the cinnamon in the filling, the paste also contains cardamom. This is the original, Scandinavian version of cinnamon buns. Despite the apparent complexity of the designs, the recipe is actually very simple and quick to make. Just make the dough early enough to let it rest. The little trick to make the twists is not complicated and the result is amazing: the kanelsnurrer are soft and fragrant!

Pour une vingtaine de kanelsnurrer :

Dough:

• 540g of T55 flour
• 240g of semi-skimmed milk
• 6g dry baker’s yeast
• 85g of sugar
• 4g of salt
• 7,5g of ground cardamom
• 50g of egg (1 egg)
• 90g of soft butter in pieces

Trim:

• 100g of soft semi-salted butter
• 50g of sugar
• 50g of brown vergeoise
• 10g of cinnamon

For gilding :

• one beaten egg

For the shine:

• simple syrup (50g of sugar and 50g of water, all brought to a boil)

Instructions : 

Start by preparing the dough the day before. Put all the ingredients except the butter in a food processor.

The cardamom will give the dough an incredible taste!

Mix with the dough hook for 5-6 minutes on low speed. The dough should no longer stick to the inner edge of the bowl.

Then add all the butter in pieces and start again for 8 minutes, always on low speed. If necessary, stop the processor, scrape off any butter that doesn’t mix with a spatula, then start it again. After this quick kneading time, the dough should still be fairly smooth. Cover with a clean cloth, then let swell in a warm place for 1h30. The dough should double in volume. Degas it with the palm of one hand and wrap it in cling film. Place in the fridge overnight, or at least 4-5 hours.

 

For the filling, combine the soft semi-salted butter, sugars and cinnamon in a bowl.

Unwrap the cold dough and place it on a lightly floured work surface. Roll it out to a rectangle of about 26 cm by 42 cm.

Spread the dough with the filling, on ¾ of the surface: the whole width should be spread, but only ¾ of the length. Try to be as uniform as possible in the thickness of the filling.

Fold the dough lengthwise into thirds. You now have a dough folded in three, so 26 cm by about 14.

Cut 2cm wide by 14cm strips with a knife.

Take a strip of dough, stretch it slightly, then twist it so that it turns about 8 times on itself.

 

If you are right-handed: take the twisted strip of dough with your left hand and clamp it with your thumb and middle finger. Roll it twice between the index and middle fingers of your left hand using your right hand. Insert the remaining end into the center of the resulting vortex.

This is all actually very simple to do, so no worries.

Place each kanelsnurrer on a baking sheet lined with parchment paper. Repeat this process for all the dough strips. Let them swell for about 40 minutes: they will almost double in size.

You can spray with a little water so they don’t dry out during the growing process.

Brush with beaten egg and bake for 15 minutes in a preheated oven at 180°C.

They must be well browned. Then brush the syrup with a brush right after you take it out of the oven to get a nice shine. For the simple syrup: bring 50g of sugar and 50g of water to a boil and that’s it.

 

To be enjoyed as a snack or for breakfast.

Here is the picture of Claire Curt, which is in my book “Scandalously Decadent”, published by Flammarion!