Kanelsnurrer

You may not have noticed but I haven't been active at all on the blog lately. I thought summer would give me ample time to bake and blog, but oh boy has it kept me busy! There have been several new changes to my life; new friends, lots of visitors, travelling, shopping, preparing for my move to France and all that madness that goes along with that process, and of course the Olympics. And you know what? I've actually liked it better this way. I mean, I love baking and blogging, but living life has also been great fun.

Don't worry, I'm not going to reinvent myself completely and turn this blog into a sewing blog or anything. Not that I mind sewing blogs or anything but it's just that I'm not particularly good at sewing and hardly know how to sew, not even a patch on a teddy bear, much to my grandmother's disappointment. So I'll stick to what I can instead. But I guess what I'm saying is that I won't be here as often as I used to. At the moment I'm planning my next vacation (in two weeks time!) to Belgium, the Netherlands, Germany and France, but I hope to share some of my tales from Mongolia, China and Taiwan before that :)

Meanwhile I'll leave you with these wonderful kanelsnurrer, or cinnamon twists. They're wonderfully Norwegian, wonderfully delicious and wonderfully cinnamon-ey. And they're also pretty cute!

Happy baking!

PS: I'll be submitting this recipe to Yeastspotting.

Kanelsnurrer Recipe by Bakeren i Lom *Ingredients* 1 kg (9 cups) white flour  ½ l. (17 oz.) cold whole milk 150 g. (3/4 cup) sugar 15 g. (3 tsp.) salt 15 g. (3 tsp.) cardamom 1 large egg 50 g. (2 oz.) fresh yeast 150 g. (2/3 cup) butter, cubed 1 egg, for glazing 100 g. (little less than 1/2 cup) butter, melted Cinnamon and sugar, as needed 1.Mix all the ingredients except the butter together and knead for about 15 minutes. The dough should be elastic. Add the 150 g. (2/3 cup) butter and knead for a further 15 minutes, until the butter is completely mixed with the rest of the dough. If the dough is too sticky or the butter begins to melt, add some flour, but try to avoid adding too much. Allow dough to heave for 1 - 1,5 hour, or until doubled. 2.Roll the dough out into a 30 x 15 cm (11.8 x 5.9 inch) rectangle. Brush with the 100 g. (1/2 cup) melted butter, sprinkle with the cinnamon and sugar. Fold the dough in three, like a book. You should have a three-layered rectangle. Use a sharp knife to slice the dough to 16 to 20 strips. Pick up a strip of dough and twist the ends in opposite directions two or three times and then coil the strip in on itself, tucking the ends underneath and sealing them in place with a dab of water. Once you have twisted all the strips, place them on a lined baking sheet, cover with lightly oiled clingfilm and leave to prove in a warm place for 30 minutes.   3.Brush with egg glaze and bake at 175°C (347°F) for 15 minutes, or until golden brown.