Kanel Snegle/ Kanelbullar (Swedish Cinnamon Snails/ Rolls – # We Knead to Bake 11
For the Starter:
For the Dough:
All of the Starter
3/4tspsaltif using salted butter, otherwise 1 1/2 tsp
6 to 8pods cardamompowdered
60gbuttersoft at room temperature
For the Filling:
75gbuttersoft at room temperature
1/2cuplight brown sugarloosely packed (or 1/3 cup caster sugar)
1/3cupcoarsely ground almonds
For the Topping:
Pearl sugar or large sugar crystals
Make the starter
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. Since it's cold here these days, I left it out on the counter for 7 hours.
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 stand mixer. Since my starter was already out, I moved to the next step.
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.
Now add the soft butter and egg 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.
Now turn the dough out onto a lightly floured surface, and then roll it out into a approximately rectangle about 20” by 12” in size.
Apply the softened butter all over the dough, and sprinkle the sugar and cinnamon all over.
Sprinkle the coarse almond powder over this.
For the rolls - 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.
For the buns - 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.
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.
I tried to follow this video to help me get the beautiful shapes.