foodie friday: kanelsnurrer

what a busy week! we’re in the middle of planning for a big event at work, still playing catch-up from travels and last night i hosted a thanksgiving dinner for a large group of friends. as the evening was winding down, we looked out the window to see falling snow. today i woke up to more snow and 17F – the perfect conditions for baking.

i haven’t baked in a while and after skyping with several friends from norway this week, i thought it only suitable to bake kanelsnurrer. i’ve never made this exact type of bread before, but i will definitely be baking it again! i used two different recipes and adapted as needed. (i didn’t leave myself enough time to let the dough raise as much as it needed. but it turned out great!)

-3KANELSNURRER

  • 150 gr butter
  • 5 dl milk
  • 1 pkg dry yeast
  • ½ t salt
  • 1 ts cardamom
  • 90 gr sugar
  • 1 egg
  • about 1 kilo flour
  • 50 gr melted butter
  • cinnamon sugar mixture
  • 1 egg, whisked

melt the butter and milk together on the stove until it is warm (about 100F). in a mixing bowl, add the yeast and add the melted butter/milk mixture. stir until the yeast is dissolved.

add the salt, cardamom, sugar and egg and stir. mix in the flour, a little at a time. using an electric mixer is easiest, but it is also possible to obtain the same result kneading with your hands. mix on medium speed for 5-10 minutes, adding more flour if needed. the dough should be elastic and not too sticky.

place plastic wrap over the bowl and set in a draft-free, warm area for up to an hour. (until doubled in size)

when it has doubled, divide the dough into two sections. flour the area where you will be rolling out the dough and roll it out into a thin rectangle. brush the melted butter over the entire dough and then sprinkle the cinnamon-sugar mixture. fold the dough as you would a tortilla and cut it into strips, about 2 inches wide. (should make a total about 20) halve each of those strips and twist the strips, wrapping it into a circle. repeat with the other half of the dough. line a baking sheet with parchment paper and place each bun on the paper. allow the dough to raise for 30-40 minutes. brush the tops of the buns with the whisked egg. (for a helpful pictorial, check out brown paper belle)

bake in the middle of the oven at 400F for 10-13 minutes, depending on the size of each bun. enjoy warm (the perfect accompaniment to a snowy day!) or freeze for later use.

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