Being the Liberal Elites that we are, we were at home watching a Rick Steve’s travel show the other night on PBS. One of the segments had a guy in Sweden making Kanelsnurror.
Kanelsnurror is a Swedish Cinnamon Roll made with a twist and a loop and just a bit of practice. I worked for Swedes when I was specialty produce buyer and shipping manager for a gourmet food distributor in San Francisco back in the mid-’80s. I was fortunate to get to eat a lot of Swedish foods – most of which I never knew names – and learn a few traditions. Santa Lucia Day – coming up on December 13th – was a great prelude to Christmas. We went to a party put on by the Swedish Consulate where there was an endless supply of traditional foods and drinks – and a traditional Santa Lucia Procession. While the job didn’t last – I was fired without cause a few months later and 2 people were hired to take my place at a combined salary of less than I was making – the memories have.
… as a side note…
They decided to fight my unemployment claim. I went to the unemployment office on appeal and the caseworker called them for an explanation. He was on the phone for about 5 minutes, hung up, turned to me and said “How on earth did you ever work for him?” – and approved my claim.
But I digress…
My love of food holds no geographic bounds and just because I’ve never made or eaten something doesn’t mean I won’t give it a try. Tablet in hand, I was googling the recipe before the show was over.
I found this recipe – in English – and decided to try it. The original instructions weren’t complete, so I watched a YouTube video and sorted things out.
adapted from That Oven Feeling
For the Dough:
- 2 tsp yeast
- 3 oz butter, room temperature
- 1 cup milk
- 1/4 cup sugar
- 2 1/2 – 3 cups flour
- 1/2 tsp salt
For the Filling:
- 1/3 cup butter, softened
- 1/2 cup sugar
- 3 tsp cinnamon
- 1 egg, lightly beaten
Warm the milk to about 100°F. Pour into a mixer bowl and add yeast and sugar. Proof about 5 minutes.
Add 2 cups flour, salt, and softened butter and mix, adding up to another cup of flour. You want a soft dough, so don’t add it all if you don’t need to.
Let rise about 30 minutes.
Meanwhile, make the filling:
Cream the butter, sugar, and cinnamon together and set aside.
Roll the dough out to a 10″ x 20″ rectangle. Spread the filling on the dough and fold lengthwise into thirds, bringing the top down and the bottom up.
Pat down and roll to about an 8″ x 20″ rectangle.
Use a pizza cutter or sharp knife to cut into 3/4″ strips.
Lightly stretch the strips and twist the ends of each slice in opposite directions a few times. Tuck the ends under and seal. Cover and let rise for another 30 minutes.
Place on parchment-lined sheet pans and let rise another 30 minutes. Brush with lightly beaten egg.
Bake at 375°F about 12-15 minutes or until golden brown.
As you can see, my rolling technique varied with each strip of dough, but the end result tasted just fine!
I saw a few other recipes out there that add cardamom to the dough, so I thing I may make these, again, for Christmas Morning. Unless I make Kolaches.