Kanelsnurrer (cinnamon buns)

I have not posted in absolute ages. Apologies. It is not as if I have not been cooking or writing, though. I have done both in spades and, hence, have not had a minute to spare. That, and I have been watching Treme…


This week has been a baking bonanza: focaccia, fastelavnsboller (buns filled with creme patissiere) and kanelsnurrer. All three were a hit, so I shall post recipes for all. However, there is no question that the most popular were the kanelsnurrer. By a mile. Mr Speranza said it is one of the nicest pastries he has ever tried, and that is saying something given how much he loves bakery goods and the fact that he is a superb baker.

Makes 14 enormous kanelsnurrer

5 dl cold milk

15g fast action dried yeast

1 egg

1 kg flour (preferably strong)

150 g sugar

15 g sea salt

2 pods of cardamon (ground)

90 g butter

For the filling:

125 g butter (soft)

125 g light demarera sugar

3 tbsp cinnamon (ground)

Dissolve the yeast in the milk, then add the other dry ingredients (i.e. all except the butter). Mix in a kitchen robot for 15 minutes at a medium speed. The dough needs to be smooth and shiny, but not sticky. Now, add the butter in little cubes, and mix for a further 5-10 minutes. Do not skimp on the kneading, it makes all the difference. Leave the dough to rest for 2 hours covered by a tea towel.

Roll the dough out into a square (40cm x 50cm), and gently spread on the butter for the filling. You need to go all the way to the edges. Then sprinkle on the sugar and the cinnamon, and massage/press it gently, but firmly, into the butter. Fold the top one third of the dough towards the middle, and then the bottom one third on top (the dough is not a third of its original size). Roll the dough into a square, this time 30cm x 60 cm, and then cut it into 28 strips.

Take two strips and squeeze them together at the top. Hold the end of the two strips between your index and middle finger, then twist the strips twice around the two fingers, put the end through the loop and pull gently. Place on a lined baking tray, and leave to rise until doubled in size (approx. 2 hours).

Turn the oven on to 200C. Brush the kanelsnurrer with egg and/or milk and sprinkle with sugar. Bake for 12-15 minutes until baked through and nicely browned. They should be lovely and moist.

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