Kanelsnurrer
A Norwegian twisted cinnamon bun that features cardamom and is leavened with yeast
Ingredients
Ingredients for the Filling
- 200 g butter
- 200 g sugar
- 1 tsp. crushed cinnamon (with top on)
Ingredients for the Dough
- 50 g yeast
- 5 dl cold milk (500 ml)
- 1 egg
- 1 kg wheat flour
- 150 g sugar
- 3 tsp. crushed cardamom (preferably with a little top on)
- 2½ tsp. salt
- 150 g cold butter (it is important that the butter is cold, otherwise, the dough will have a soft and greasy consistency that is not workable)
Ingredients for Egg wash
- 1 egg
- 2 tbsp. water
- 1 pinch salt
Instructions
- Start by stirring all the ingredients for the remnant together to a uniform mass.
- Cover and leave at room temperature until needed.
- Dissolve the yeast completely in the cold milk.
- Add the egg and stir thoroughly.
- Add flour, sugar, cardamom, and salt, and stir with the dough hook for approx. 8 minutes at low speed. You can also knead by hand until it reaches the right consistency.
- Cut the butter into small cubes, add it, and stir again for approx. 8 minutes on low speed, until all the butter is kneaded evenly into the dough.
- Once the dough is ready, let it rest for 15-20 minutes.
- Sprinkle flour on the table and roll out the dough into a rectangle of approx. 60 x 30 cm.
- Spread the filling on the dough - all the way to the edge. It is easiest with a knife with a long blade.
- Fold one-third of the dough from the short side in over the rest of the dough.
- Fold the last third from the opposite side in over so you now have dough and remonce in three layers.
- Roll out the dough again to a square of approx. 30 x 30 cm, or so you have approx. 2 cm in thickness.
- Cut strips of approx. 2½ x 30 cm.
- Rotate each strip by holding one end with one hand and twisting the strip with the other hand so that the strip is twisted. Turn a 6-7 turns.
- Place the twisted strip a few times around your index and middle finger on one hand, and place the dough over the dough and in between your index and middle fingers, and pull it with your fingers down between your fingers so that the dough comes into the spin.
- Place the cinnamon roll on a baking sheet lined with parchment paper. There must be plenty of space between them.
- Cover the tray and let the dough pieces rise for 1-2 hours.
- Turn the oven to 200 ° C.
- Beat eggs, water, and salt together, and brush the cinnamon buns before putting them in the oven for approx. 10-15 minutes.
- Let the cinnamon buns cool and they're ready to serve.