Kanelsnurrer

Dough	Filling	Glaze
Butter: 150g Cardamom or vanilla sugar: 1 tsp Eggs: 2 Milk (whole): 190 ml Salt: 10g Strong Wheat flour: 500g Sugar: 30g Yeast: 7g (25g fresh)	Soft butter: 150g Brown sugar: 200 g Ground cinnamon: 3 tbsp	1 beaten egg for brushing 2 tbsp whole milk

Method

1. In the mixer bowl, stir the yeast into 20cl lukewarm milk.

2. Add:

   • 2 eggs
   • 10g salt
   • 30g sugar
   • 1 tsp either cardamom or vanilla

3. Add 500g flour and knead.

4. Work the 150g of soft butter in the flour mix.

5. Cover and let rise until doubled in size or keep in fridge overnight.

6. Using the mixer paddle, in a new container, mix:

   • 150g soft butter
   • 200g brown sugar
   • 3 tbsp cinnamon

7. Roll out the dough into a rectangle on a floured board (30 x 42 cm). Long side closer to you.

8. Apply filling.

9. Fold the dough in 3. Fold from the far side towards the center line. Fold the near side over the rest.

10. Flatten into 30x40~ again.

11. Cut into 3 cm wide strips. Twist the strips. One end is twisted twice around the index and middle fingers of the opposite hand, and one end is stopped down the middle. Or gather the twisted dough into a ring.

    Alternative:

12. Place them on a baking sheet or in muffin tray. Let rise for 30-60 min.

13. Brush with beaten egg + whole milk.

14. Bake on middle rack for 15-18 minutes at 200c.

15. (Optional) Once cooled off, powder sugar on top.

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