We Knead To Bake #11 : Kanel Snegle/ Kanelbullar (Swedish Cinnamon Snails/ Rolls)
    For the Starter:
    • 1cup milkwarm
    • 2tsps yeastinstant
    • 2cups all-purpose flour
    For the Dough:
    For the Filling:
    For the Topping:
    • 1/4cup milk(or egg wash if you eat eggs)
    • sugar sugarPearl or large crystals
    1. Mix together all the ingredients for the Starter into a sticky dough, in a large bowl. Place the Starter dough in an oiled bowl and loosely cover it and then refrigerate it. Remember the dough will rise quite a bit so use a container that has enough room for this.
    2. The next day, about 30 minutes before you are ready to start on the dough, take the Starter out and leave it at room temperature. As always this can be kneaded by hand or in the processor. Iu2019m giving instructions for using the processor.
    3. Tear the Starter to large pieces and drop into the processor bowl. Now sift together the flour, cardamom and salt into a bowl. Add this, the lemon zest and sugar to the bowl and run the processor till well mixed.
    4. Now add the soft butter and knead well until you have a smooth and elastic dough. If your dough feels dry, add a little milk or if it feels wet then add a little flour till you have the required consistency of dough.
    5. Now turn the dough out onto a lightly floured surface, and then roll it out into a approximately rectangle about 20u201d by 12u201d in size. Make the filling by mixing/ creaming together the soft butter, brown sugar and cinnamon with a fork or spoon into a spreadable paste. Depending on which shape you are going to make your Cinnamon Buns, spread the filling either all over your dough rectangle, or over half of it.
    6. Sprinkle the coarse almond powder over this and then either tightly roll the dough jelly/ Swiss roll style and cut it into 20 equal pieces with a sharp knife. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases. (See images 1 through 3)
    7. Otherwise fold the dough over in half and cut into 20 long strips with a sharp knife, twist and shape them as desired. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases. (See images 4 through 8)
    8. Let them rise for about 10 to 15 minutes till they look a little puffy but not swollen up. Brush the Snails/ Buns with milk (or egg wash) and sprinkle with pearl sugar, large sugar crystals or brown sugar (whatever you have on hand).
    9. Bake them at 200C (400F) for about 15 minutes till theyu2019re cooked, golden brown and sound hollow when tapped. If theyu2019re browning too quickly, turn down the temperature by about 20C (65F) and bake them till done.
    10. Let them cool on wire racks. You can serve them warm or at room temperature. You can freeze these Kanel Snegle for whenever you feel like having one. This recipe makes about 20 Kanel Snegle/ Kanelbullar.
    Recipe Notes

    These are being YeastSpotted!

    Just in case you haven’t seen my previous post, I’m giving away a copy of Ricki Heller’s “Naturally Sweet Gluten-Free” and the giveaway is open till the 30th of November, 2013. Please see the post for details.