Friday, August 28, 2015

Swedish Cinnamon Roll Braid

There's something really simple, homey and absolutely delicious about a cinnamon roll. It has always played an important role in Swedish fika culture, and now we're not talking about the American Cinnabon version with all that heavy frosting (even though they are delish!), but her modest Swedish cousin, the kanelbulle.

So, what makes the Swedish cinnamon roll different from the American one? Well, I'm glad you asked! Kanelbullen is a little less sweet, it uses freshly ground cardamom in the dough, and has pearl sugar as a topping instead of frosting. It is also baked at a higher heat for a shorter time, which gives it a light crust on top that is so incredibly satisfying.

The boys and I are visiting family in Sweden right now, and since I am in the land of fika, I felt inspired to bake something Swedish. I had never made a cinnamon roll braid before, but always thought they looked pretty, so I gave it a go. Even though they might look complicated, they are actually a lot quicker to make than individual rolls.

There are so many recipes for Swedish cinnamon buns, but I found one that sounded a little extra yummy. It uses sirap in the dough and filling. Sirap, also known as golden syrup, has the consistency of molasses, but tastes more like a caramel maple syrup. You can find it at your local IKEA, in the food market section. I would say you could maybe substitute maple syrup for sirap, but it's a little runnier in it's consistency and I'm not sure how that would play out. Besides, you're probably due for another IKEA round anyway!

The recipe I used makes 40-50 buns or 4 large cinnamon roll braids, so you can definitely cut it in half and still end up with plenty of fika. Or you can make the whole recipe and keep three in the freezer for unexpected guests!

Here's a little tutorial on how to make the braid.

If using the recipe as it is, making 4 braids, you will have to cut the dough in half. Once you've done that, roll it out into a rectangle. Spread half of that delicious filling on top.

Cut the rectangle in half.

Roll the first half in toward the middle, while making sure the edge ends up under the roll. Transfer it onto a lined baking sheet.

Using a pair of scissors, make 1/4 inch wide cuts, without cutting all the way through the bottom.

Push the cut pieces to the side, alternating left and right.

Repeat all of the steps for the second roll.

Brush the braids with a whisked egg, and sprinkle the pearl sugar and almond slices on top. Let rise under a towel for 45 minutes, and then bake in the oven for 25 minutes.

And this is the result!

I wish you could smell all of the wonderful warm cinnamon in this picture...

Have a wonderful weekend, friends, and happy baking!

Makes 40-50 buns or 4 braids
17 fl oz milk
50 g fresh or 12 g dry yeast
45 grams sugar 
100 ml light sirap
1 tsp grind cardamom 
800-900 g flour
150 gram butter
1 tsp salt
200 gram butter
90 g sugar
100 ml sirap
s1/3 cup shredded almond paste
vanilla sugar
4-5 tbsp. cinnamon

1 egg, beaten
Pearl sugar
sliced almonds

  1. Heat the milk to 99 degrees F. Mix some of the milk with the crumbled yeast and pour the rest of the milk into the mixture. (If using dry yeast, follow the instructions on the package.) Add salt, sugar, cardamom, sirap, and lastly flour. Mix well.
  2. Divide the butter into small cubes and add to the dough. Add more flour if needed.
  3. Let the dough rise for 1 hour. In the meantime, make the filling and set aside.
  4. Put the dough on a work surface and knead it for a few minutes, then divide it in two. Roll the dough into a rectangle and spread half of the filling on top.
  5. Roll the rectangle in toward the middle and move to a covered baking sheet.
  6. Using scissors, cut the roll into 1/2 inch slices, but make sure you leave some space at the bottom, so you don't cut all the way though. Pull the pieces to the sides, every other right and left. 
  7. Brush the braids with egg and sprinkle with pearl sugar and sliced almond. Let rise for another 30 minutes. Preheat the oven to 395 degrees F.
  8. Bake for 25 minutes. Let cool on wire rack.

från bloggen Ur Min Kokbok
Ca 40-50 
5 dl mjölk
50 g jäst
0,5 dl socker
1 dl ljus sirap
1 tsk stött kardemumma
13-15 dl vetemjöl
150 gram smör
1 tsk salt
200 gram smör
1 dl socker
1 dl sirap
riven mandelmassa ( ca 0,5 dl riven, lite efter behag)
4-5 msk kanel

1 vispat ägg
Skivade mandlar
1. Värm mjölken till 37 grader. Blanda lite av mjölken med jästen och häll sedan i resten av mjölken. Tillsätt salt, socker, sirap och till sist mjöl. Blanda väl, den kommer vara kletig! 
2. TIllsätt smöret i kuber och låt bearbetas i maskin i ca 10 min, tillsätt mer mjöl om det behövs (det kan se omöjligt ut till en början, men låt maskinen jobba och smöret kommer arbetas in tillslut. Degen blir nu otroligt lätt att arbeta med och man behöver inte tillsätta så mycket mjöl). 
3. Jäs i 1 h. Under tiden blandar du fyllningen, jag brukar köra allt i en mixer så det blandas ordentligt.
4. Ta upp degen ur bunken och knåda några minuter. Dela i 2 delar. Kavla ut en rektangel, ca ½ cm tjock. Bred på hälften av fyllningen. Dela rektangeln på mitten.
4. Rulla ihop rektanglarna och lägg dem brett isär på en plåt med bakplåtspapper.
5. Klipp rullarna i centimetertjocka skivor men spara ca 1 cm nedtill så att de sitter ihop. Dra bitarna åt sidan, varannan höger och varannan vänster. Dra ut dem en bit till så att bitarna ligger lutade bakåt.
6. Pensla längderna med uppvispat ägg och strö över sötmandel. Låt dem jäsa under bakduk i ca 30 min. Sätt ugnen på 200 grader.
7. Grädda längderna längst ner i ugnen i 25–30 min. Låt dem svalna på plåten.

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