Season 2 · Showstopper · Sweet Breads

Kanelsnurrer!

As I mentioned before, I don’t put myself on the time limits that are used for the competition, so it might be days between part 1 and part 2 of a single episode.  This is one of those challenges–it’s part 2 of the European Sweet Breads.  I had a short list of things I was interested in making, but I finally decided on making Kanelsnurrer.  I know, it sounds like a Scandinavian swear word, but it’s basically Norwegian cinnamon twists, which looked really good!

Started making the dough, which seemed like a LOT of stuff.  I kilo of flour, 600 ml of milk, 150 g butter, 4 tablespoons of cardamom…I’m thinking I could cut the recipe in half and still have lots of twists.

After making it, I let rise for a couple hours, which was perfect timing–I had to go pick up kids and bring them home from school.  So, once they were home, I got to process it.

You dump the dough onto a floured surface, split it into 2 balls.  Take one of them, knead it a bit and then roll it out into a rectangle.  It’s hard to really know how big to make it because I don’t have a metric ruler nearby.  It says 50 cm…divide 50 by 2.5…15″?  I dunno.  Something close to that.

Smear with butter…it says to melt it and brush it on, but I think I’d prefer to take super soft butter and just smear it on by hand.  Or with a palette knife….but hands are more fun. 😀

A year or so ago, my middle kiddo mixed up a bunch of cinnamon and sugar for some recipe she was trying.  I don’t know how she managed to get SO MUCH mixed up…maybe it was supposed to be a 1 to 4 ratio and she used 4 cups of sugar?  I dunno.  Anyway, I have a bunch of pre-mixed cinnamon sugar, which is perfect for this recipe!  It’s still going to take me a couple more years to use it all up.

Once rolled out, sprinkle 6 to 8 tablespoons of cinnamon-sugar onto the buttery dough.

Fold the bottom third over the middle third, then the top third over the other thirds….you know what I mean?  Then roll it back out into a rectangle again.  This squashes all the layers together.

Then slice off about 1 cm of the dough–about a half-inch–and twist (like yarn) and then tie a loose knot…or like a loose pretzel.

Put the twists onto parchment paper on your pans.  Thing is, this recipe was supposed to make 30 or so…I had more than 40.  This is 3 of the 4 pans.

Brush with egg yolk and sprinkle more cinnamon-sugar on top before baking.  425 degrees (220 c) for 10-15 min.

Oh yeah….

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