21 May, 2011

Kanelsnegle (Danish cinnamon buns)

Variations of sweet buns with a sticky cinnamon filling exist all over the world. In Denmark we call them cinnamon snails, and I have never known a single person who doesn't like them! Me and my best sugar-loving buddy agree that the only right topping is white frosting. Chocolate frosting on cinnamon snails is just insane!

My before mentioned sugar-loving buddy and I shared these in a nearby park, lounging in the grass under a shining sun, doing absolutely nothing. Life is good.

Kanelsnegle (Danish cinnamon buns):

100 grams butter
250 ml milk
25 grams fresh yeast
2 eggs
2 tbsp sugar
1/2 tsp salt
600 grams flour


150 grams soft butter (yes, by now you've used an entire 250 gram tub. Mmmm)
100 ml sugar
2 tsp ground cinnamon

For the dough, melt the 100 grams of butter in a saucepan and add the milk. When the mixture is lukewarm, pour into a bowl, crumble in the yeast and stir until the yeast is dissolved.  Stir in the 2 eggs, the sugar and the salt. Add the flour and knead well. If it's too sticky, add more flour. Be careful not to add too much though - stop just as it stops sticking to your fingers. Leave in a warm place to rise for about an hour.

In the meantime, use a fork to mix the soft butter, the sugar and the cinnamon in a bowl.

When the dough has grown to approximately double size, punch it down and roll it out to form a big rectangle, maximum one centimetre thick. Using a knife or a spatula, spread the filling evenly over the dough. Roll the dough up like a Swiss roll, long ways, so the rolled up dough is the length of the long edge. Cut the roll into one centimetre pieces, fold the lose end under the bun and place on a baking tray lined with baking paper. Leave them to rise for another 15 minutes while you preheat your oven to 200 degrees C. Bake for 10 to 15 minutes, until golden. If you want, wait til they've cooled down and drizzle with frosting made from icing sugar and water.

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