I spent last summer in Denmark, a gorgeous country renowned for its exceptional food. One of my very favourite things I tried in Denmark were the kanelsnurrer from Claus Meyer’s Deli in Copenhagen. They are really, really special. I’ve been unable to find anything like them elsewhere – either in Denmark, or back home in the UK, so I have been working on a recipe to recreate them at home. It’s taken me quite a while to work out the perfect recipe for kanelsnurrer. It’s taken several attempts to get them just right. I do have Claus’ recipe in Danish, but I found it didn’t work for me, so I have played around with the recipe, based on the original recipe published on his website, and this is, I think pretty much perfect.
Kanelsnurrer
2016-10-12 15:19:28
Nutrition Facts
Serving Size
2220g
Amount Per Serving
Calories 8099
Calories from Fat 2781
% Daily Value *
Total Fat 316g
487%
Saturated Fat 191g
955%
Trans Fat 12g
Polyunsaturated Fat 17g
Monounsaturated Fat 82g
Cholesterol 1158mg
386%
Sodium 5645mg
235%
Total Carbohydrates 1186g
395%
Dietary Fiber 44g
175%
Sugars 400g
Protein 140g
Vitamin A
198%
Vitamin C
2%
Calcium
87%
Iron
90%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1kg plain flour, plus extra for the worksurface.
- 25g quick action dried yeast
- 10g sea salt
- 2g ground green cardamom seeds
- 150g caster sugar
- 150g butter
- 325ml whole milk, warmed
- 1 large egg, beaten
- For the cinnamon butter
- 200g salted butter
- 15g ground cinnamon
- 200g demerara sugar
- 1 egg, beaten
- 30g demerara sugar
Instructions
- Place the flour, yeast, salt, cardamom and sugar into a stand mixer or large mixing bowl. Stir together to combine the dry ingredients. Add the butter and rub in or process to form a fine breadcrumb-like mixture. Add the milk and egg and stir in to form a wet dough. Knead for 15 minutes. Once you have a light, elastic dough, set aside to prove for an hour in a warm place, covered with cling film.
- Meanwhile, make the cinnamon butter, by beating the butter, cinnamon and sugar together to form a smooth, even paste. Set aside, but don’t refrigerate, as you want it to be soft and spreadable to use soon.
- Once the dough has proved, it will be about 1.5 times the volume of the original size. Turn it out onto a well-floured worksurface, and roll to a rectangle 60x30cm in size. Spread the butter all over the rectangle and fold one third in, and the other third on top to form a smaller rectangle, with three layers. Roll out to 30x30cm. Cut into 12 evenly sized strips. Twist each strip 6 or 7 times to form a twist and pull it round itself twice to form a snail–like formation. Set the kanelsnurrer on to a large baking sheet, covered with non-stick baking parchment. Cover the 12 buns with cling film and leave to prove for another 45 minutes.
- Meanwhile, preheat the oven to 180C/ Gas Mark 4. Brush the kanelsnurrer with beaten egg and sprinkle with sugar before baking for 15-20 minutes until they are a rich, glossy brown and feel firm-ish, not doughy in the middle.
- Cool fully before enjoying with a good cup of coffee. They are best enjoyed very fresh.
Adapted from Claus Meyers
Adapted from Claus Meyers
Charlotte Pike https://www.charlottepike.co.uk/
