Monday, 9 December 2013

Kanel Snegle/ Kanelbullar (Swedish Cinnamon Snails/ Buns)

 
Today morning I said to myself I am going to try to post more often in my blog.
So my Dear blog readers be prepared to see more post here well fingers crossed :-)

These days I am mostly late in making and posting for We keaned to Bake and for November Month it Aparna had choosed Kanel Snegle/ Kanelbullar a swedish bread.

I have been wanting to make this for a while but that just sits in my mind saying i should make them, so was delighted when I saw what bread it for November.


I made them and we ate for afternoon coffee and Hans and I loved it, they are not over sweet I guess that is the reason why Hans loved them as he is much more a savoury man.
And when I went to my FIL's place late afternoon I took 3 of them and he ate 2 1/2 saying they are really good and then the other half he reluctantly shared with couscous('dog)

I did the recipe exactly just that I let the dough to rest for half hour in a warm place other than that sticked to the recipe.

If you want to know how to shape thes Buns here is a you tube link showing how to make them.

 













Kanel Snegle/ Kanelbullar (Swedish Cinnamon Snails/ Rolls)

Ingredients:

For the Starter:
1 cup warm milk
2 tsp instant yeast
2 cups all-purpose flour

For the Dough:
All the Starter
2 cups all-purpose flour
3/4 tsp salt (if using salted butter, otherwise 1 1/2 tsp)

6 to 8 pods cardamom, powdered
2 tsp lemon zest
1/3 cup caster sugar
60g butter, soft at room temperature

For the Filling:
75g butter, soft at room temperature
1/2 cup light brown sugar, loosely packed (or 1/3 cup caster sugar)
2 tsp cinnamon
1/3 cup coarsely ground almonds

For the Topping:
1/4 cup milk (or egg wash if you eat eggs)
Pearl sugar or large sugar crystals

Method:

Mix together all the ingredients for the Starter into a sticky dough, in a large bowl. Place the Starter dough in an oiled bowl and loosely cover it and then refrigerate it.  Remember the dough will rise quite a bit so use a container that has enough room for this. 
The next day, about 30 minutes before you are ready to start on the dough, take the Starter out and leave it at room temperature. As always this can be kneaded by hand or in the processor. I’m giving instructions for using the processor.
Tear the Starter to large pieces and drop into the processor bowl.  Now sift together the flour, cardamom and salt into a bowl. Add this, the lemon zest and sugar to the bowl and run the processor till well mixed.
Now add the soft butter and knead well until you have a smooth and elastic dough. If your dough feels dry, add a little milk or if it feels wet then add a little flour till you have the required consistency of dough.

Now turn the dough out onto a lightly floured surface, and then roll it out into a approximately rectangle about 20” by 12” in size. Make the filling by mixing/ creaming together the soft butter, brown sugar and cinnamon with a fork or spoon into a spreadable paste. Depending on which shape you are going to make your Cinnamon Buns, spread the filling either all over your dough rectangle, or over half of it.
Sprinkle the coarse almond powder over this and then either tightly roll the dough jelly/ Swiss roll style and cut it into 20 equal pieces with a sharp knife. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases. 
Otherwise fold the dough over in half and cut into 20 long strips with a sharp knife, twist and shape them as desired. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases.
Let them rise for about 10 to 15 minutes till they look a little puffy but not swollen up. Brush the Snails/ Buns with milk (or egg wash) and sprinkle with pearl sugar, large sugar crystals or brown sugar (whatever you have on hand).
Bake them at 200C (400F) for about 15 minutes till they’re cooked, golden brown and sound hollow when tapped. If they’re browning too quickly, turn down the temperature by about 20C (65F) and bake them till done.
Let them cool on wire racks. You can serve them warm or at room temperature. You can freeze these Kanel Snegle for whenever you feel like having one. This recipe makes about 20 Kanel Snegle/ Kanelbullar

6 comments:

Rumana Ambrin said...

Want to have them with some hot tea..

Lawyer Loves Lunch said...

These are stunning. I love the complicated braided look. I'm sure mine would look nothing like this but something to aspire to! :)

sra said...

They're too pretty to look like snails, aren't they?

Rafeeda AR said...

such beautiful looking rolls... would love to see u post regularly... :)

Elzbieta Hester said...

Lovely rolls! Moist, tasty and rich...right for the Season or any season. :) ela

Angie Schneider said...

I too have to bake a batch for X'mas morning :-)) Yours look beautiful.