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Kanelsnurrer

12 October 2016 By Charlotte Pike 4 Comments

Kanelsnurrer

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 buy phentermine online cod 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
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8099 calories
1186 g
1158 g
316 g
140 g
191 g
2220 g
5645 g
400 g
12 g
99 g
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.
Does this look wrong?
Ingredients
  1. 1kg plain flour, plus extra for the worksurface.
  2. 25g quick action dried yeast
  3. 10g sea salt
  4. 2g ground green cardamom seeds
  5. 150g caster sugar
  6. 150g butter
  7. 325ml whole milk, warmed
  8. 1 large egg, beaten
  9. For the cinnamon butter
  10. 200g salted butter
  11. 15g ground cinnamon
  12. 200g demerara sugar
  13. 1 egg, beaten
  14. 30g demerara sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool fully before enjoying with a good cup of coffee. They are best enjoyed very fresh.
By Charlotte Pike
Adapted from Claus Meyers
beta
calories
8099
fat
316g
protein
140g
carbs
1186g
more
Adapted from Claus Meyers
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Baking, Recipes, Uncategorized Tagged With: Claus Meyers, Copenhagen, Danish cinnamon bun recipe, Danish Food, Danish recipe, Denmark, Kanelsnurrer, Meyers Deli

Reader Interactions

Comments

  1. Jody says

    20 January 2017 at 1:17 pm

    Hello there – How many does this recipe make? Thanks -I’m making them today. Thanks again for posting!

    Reply
    • Charlotte Pike says

      20 January 2017 at 1:33 pm

      I hope you enjoy them, Jody. The recipe will make around 12-16, depending on size. Best wishes, Charlotte

      Reply
  2. Takwirira Rinomhota says

    19 April 2017 at 7:03 pm

    Thank you! I just came back from Copenhagen and I was feeling a bit depressed because I wondered when I would have this again. I will give it a go

    Reply
    • Charlotte Pike says

      30 April 2017 at 6:08 pm

      So pleased to hear it – enjoy!

      Reply

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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