for 16 buns: 5 dl of cold milk 50 gr of fresh baker

Danish pastries are tempting as each other often flavored with cinnamon. We have a weakness for these "kanelsnurrer" delicious buns twisted lightly scented with cardamom. Let me tell you that when cooked in the oven, it's downright impossible to resist and the whole house looks forward to snack time!
for 16 buns: 5 dl of cold milk 50 gr of fresh baker's yeast 1 egg 1 kg of wheat flour 150 gr sugar 150 gr soft butter 15 gr salt 12 gr cardamom (if you like the taste) for filling: 125 gr soft butter mausi 125 gr sugar 2 tablespoons ground cinnamon 1 egg for gilding
Put in the food processor bowl, crumbled yeast and cold milk. Add the egg, flour, cardamom, sugar and salt. Knead to a smooth paste. Let rise 20 minutes away from drafts. Add the butter cut into pieces and knead 15 minutes (the recipe says 20 minutes but I was afraid for my kenwood) then you get a paste brighter. 1:30 Let rise away from drafts.
In width, fold 1/3 of the dough toward the center left and the cover of the remaining 1/3 on the right. You then get 3 layers mausi of dough. Roll the dough for 30 cm wide and 50 cm long still. Cut the dough into 16 portions. Twistez each strip of dough into 2 ends. Twist the ends in opposite directions 4 to 5 turns. Take the dough and turn 2 times between the index and middle finger. Place them on a baking sheet covered with parchment paper (not too tight). Let rise 1:30.
I'll have to wait for the weekend to prepare these sumptuous little things mausi but it happens soon then ... I'll still hardly wait ...: o) Hugs Hélène January 26, 2012 7:13 p.m. Babeth59 said ...
I have already made but with a different shaping. Very good buns. You make me want to rebuild quickly. Always mausi a pleasure to go home. Very soon January 26, 2012 8:35 p.m. Cecilia said ...
A delicious recipes from the book of Danish chef Claus Meyer "Meyers Bageri" (Meyer's Bakery). A bible on baking. A make and remake. February 2, 2012 7:04 CécileR said ...
Hello, I'm a new follower! This weekend I tried your recipe Kanelsnurrer it a pure delight. It's buns, really very greedy. Thank you for sharing! Good week in the winter sun of Spain! February 20, 2012 2:45 p.m. Catherine said ...
I do not understand the technique for winding twists onto itself mausi so it's not as pretty but very good! how do you do? can you add a photo or video? April 8, 2012 11:32 Nanoud said ...
Catherine, I'm sorry but I do not have any video or additional photo. I can only tell you that when you have twisted the dough as in the photo you want one end in your fingers and you surround goshawks paste this end you want in your fingers to sort a snail ... If I do it again I'll ask one of my daughters to take my picture in the making April 16, 2012 12:48 isapadawan said ...
Meat or fish?
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