Cinnamon sticks (Kanelknuter)

• 份量: 1 serving
• 總時間: 1 hour 20 minutes

食材

8 cups Flour

.85 Cups Sugar

1 pk fresh yeast

0,5 ts salt

1 ts Cardamom

1 egg

2.5 cups milk

150 g butter

100 g room temperature butter

4 ss sugar

1 ss ground cinnamon

1 ss cornstarch

步驟

Cut the butter into cubes and let it soften a little while you knead the dough.

Put the flour, sugar, yeast, salt and cardamom in a baking bowl for a food processor. If you are using fresh yeast, you can crumble the yeast in the bowl, or stir it into the milk. Everything will mix well anyway, so both parts are equally good.

Add the egg, and dilute with milk (cold or room temperature). Hold back 1/2 dl, add more milk gradually if the dough seems too stiff.

Put a dough hook in the food processor and knead the dough for approx. 15 minutes.

Add the softened butter in cubes and knead the dough for approx. 10 minutes, until the dough is soft and elastic. Feel free to do the "gluten test" towards the end of the kneading. Stretch a small lump of dough between your fingers and try to get a thin, transparent layer. If the dough is elastic and supple, it is ready to rise, if it is "short" and cracks - knead a little more.

Cover the dough and let it rise for about 1 hour, or until doubled in size.

Mix room temperature butter with sugar, cinnamon and cornstarch for the filling while the dough is rising.

Place the dough on a floured baking sheet. Roll it out into a 1 cm thick rectangular loaf and spread the filling on top. Fold the dough in half lengthwise and cut out 2 cm long strips. Twist each strip and wrap them twice around two fingers. Finish by pulling the last part of the strip across the dough circle and securing the end to the underside.

Place the cinnamon rolls on a baking sheet lined with baking paper and cover, and let them rise for at least 30 minutes.

Place the cinnamon rolls in the middle of the oven at 392 •F / 200 °C and bake them for 10-15 minutes. Cool on a wire rack.