11 August 2012

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.

11 comment (s):

M said...

i have been missing your blog posts!
but the kanelsnurrer were really good! :D

PA said...

These look so good! I always look forward to your posts, and am definitely looking forward to trying this one!

Vicki F said...

I just discovered your post through Yeast Spotting - lovely!

momphotographer said...

looks so delicious!

Stefani said...

Found you via Pinterest and I'm so glad that I did! Love your blog! Good luck on your move. :)

kayjax51 said...

So glad to have found your blog and recipes! I had the great fortune to live in Norway (Oslo area) for four years when my husband was stationed at AFNORTH (NATO base in Kolsas)in the 1970's. I have so many fond memories of the gorgeous, clean country; beautiful, healthy people; and delicious pastries!

Maria M Triana said...

Hi Marion. Thanks for all those wonderful recipes that you bring to us. This one is completely amazing. I really wish a Merry Christmas for you and your family.

ahouseandagarden said...

Å, nam, nam.. Det er kaldt og vått i Wales i kveld så takk og lov for denne oppskriften. Nå er det på med regnjakken og i butikken først! Du har en nydlig vakker blogg!

Needful Things said...

Just discovered your blog and am hooked.
Groan. The thing about being sick in bed is that you browse endlessly, come across gorgeous food photos and crave things you didn't previously know existed. Like these cinnamon twists.
Look like the perfect breakfast food.

Anonymous said...

Looks wonderful! What do you mean by folding the dough in three? Do you mean for the top 1/3 down and the bottom 1/3 up so they all overlap or fold it in half three times ..? Thanks!

Marion said...

Yes, you fold 1/3 of it (on both sides) towards the middle, so that you're left with two just one rectangle that looks like a book, and you then fold both sides together, like you would a book. You should be left with a thick, layered dough.

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