Kanelsnurrer
- 400 g milk
- 150 g butter
- 35 g yeast
- 50 g sugar
- 1 tsp salt
- 1 tsp cardamom
- 1 egg
- 600 g flour
- 200 g butter
- 150 g brown sugar
- 100 g sugar
- 3 tbs cinnamon
- A bit of ground almond or walnut can be added
- Pearl sugar
Dough
Filling
Topping
Method
Combine half the milk with the butter in a pot and heat slowly till the butter has melted. Add the remaining milk with the yeast to a bowl and pour in the warm milk and butter. Stir till the yeast is dissolved.
Add sugar, salt, cardamom and egg. Mix well.
Add flour little by little whilst kneading the dough. Do not add too much. The dough should be slightly sticky.
Knead in the kitchenAid for about 10 minutes, till it is smooth and shiny.
Cover and let rise for about an hour.
Filling
Mix butter, sugars and cinnamon in a bowl. Mix it to an even consistency.
Making the Kanelsnurrer
Roll the dough into a square (50x60cm by 0,5 cm). Spread the filling evenly onto the dough.
Fold a third of the dough towards the center. Fold the other third onto the first, making it 3 layers of dough. Roll it out a bit more making the layers stick well together.
Cut the dough into 3 cm wide pieces. Cut each piece in the center from the bottom and almost to the top.
Take hold of each of the two pieces and turn them around each other, giving it at least 5-6 turns. Careful not to squeeze out the filling. Make a spiral starting with the top at the center. Place the spiral on the baking tray and move on to the next.
Cover and let rise for another 40 min.
Brush the kanelsnurrer with egg and sprinkle a bit pf pearl sugar.
Bake with fan assisted oven at 180 degrees (200 for regular oven) for 15 minutes.
Let cool on a rack before serving lukewarm.
