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Kanelsnurror

kanelsnurror

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.

Kanelsnurror

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

Glaze:

  • 1 egg, lightly beaten

Directions:

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.

Decisions, decisions…

 

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