Kanel Snegle / Kanelbullar (Swedish Cinnamon Snails / Buns) ~ We Knead to Bake # 11

This is Aparna's We Knead to Bake challenge for the month of November.

Recipe copied from Aparna's blog My Diverse Kitchen.

Here is a youtube video on how to bake Kanelbullar / kanel Snegle.

• Kanel Snegle (Cinnamon Snails) or Kanelbullar (Cinnamon Buns) which is the Swedish version of the popular American Cinnamon Rolls. The Swedish version are probably the original version and not sticky like their American counterparts and are also less sweet. These rolls are delightfully aromatic, soft and moist, and perfect with a cup of tea/ coffee whether for breakfast or in the evening.

• The Swedish Kanel Snegle/ Kanelbullar is less about sugar and more about the spices in it – cardamom in the dough and cinnamon inside the Snails/ Buns. Whether you call them Snails (coiled shape)or Buns (twisted and rolled up) depends on how you shape them. Scandinavian celebratory breads tend to be all about spices and warmth so you will find a lot of their breads scented with cardamom. Cinnamon, cloves, aniseed, etc.

• These Cinnamon Snails/ Buns are found all over Europe with slight variations in recipe and the shapes as  Franzbrotchen, Korvapuusti, Skillingsbollen, etc.

• Kanel Snegle/ Kanelbullar are traditionally made on the 4th of October every year in Sweden to celebrate “the Day of the Cinnamon Bun” but can be found in bakeries all through the year. There are different ways of shaping this confectionery and I have detailed two types here – the typical “snail” shape which much like that of the regular Cinnamon Roll, and the “twist”. You are free to explore different shapes and try them out if you’re feeling adventurous.

Ingredients:

For the Starter:

Warm milk - 1 cup

Instant yeast - 2 tsp

All purpose flour - 2 cups

For the dough:

All the starter

All purpose flour - 2 cups

Salt -1 1/2 tsp (if using salted butter, 3/4 tsp)

Lemon zest - 2 tsp

Caster sugar - 1/3 cup

Butter - 3 TBSP, softened at room temperature

For the filling:

Butter - 1/3 cup, softened at room temperature

Light brown sugar - 1/2 cup, loosely packed

Cinnamon powder - 2 tsp

Coarsely ground almonds - 1/3 cup

For the topping:

Milk - 1/4 cup (or egg wash if you eat eggs)

Pearl sugar or large sugar crystals ( I used turbinado / raw sugar)

Method: 

• Mix together all the ingredients for the Starter into a sticky dough, in a large bowl. Place the Starter dough in an oiled bowl and loosely cover it and then refrigerate it.  Remember the dough will rise quite a bit so use a container that has enough room for this.

• The next day, about 30 minutes before you are ready to start on the dough, take the Starter out and leave it at room temperature. As always this can be kneaded by hand or in the processor. I’m giving instructions for using the processor.

• Tear the Starter to large pieces and drop into the processor bowl.  Now sift together the flour, cardamom and salt into a bowl. Add this, the lemon zest and sugar to the bowl and run the processor till well mixed.

• Now add the soft butter and knead well until you have a smooth and elastic dough. If your dough feels dry, add a little milk or if it feels wet then add a little flour till you have the required consistency of dough.

• Now turn the dough out onto a lightly floured surface, and then roll it out into a approximately rectangle about 20” by 12” in size. Make the filling by mixing/ creaming together the soft butter, brown sugar and cinnamon with a fork or spoon into a spreadable paste. Depending on which shape you are going to make your Cinnamon Buns, spread the filling either all over your dough rectangle, or over half of it.

• Sprinkle the coarse almond powder over this and then either tightly roll the dough jelly/ Swiss roll style and cut it into 20 equal pieces with a sharp knife. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases. 

• Otherwise fold the dough over in half and cut into 20 long strips with a sharp knife, twist and shape them as desired. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases.

• Let them rise for about 10 to 15 minutes till they look a little puffy but not swollen up. Brush the Snails/ Buns with milk (or egg wash) and sprinkle with pearl sugar, large sugar crystals or brown sugar (whatever you have on hand).

• Bake them at 200C (400F) for about 15 minutes till they’re cooked, golden brown and sound hollow when tapped. If they’re browning too quickly, turn down the temperature by about 20C (65F) and bake them till done.

• Let them cool on wire racks. You can serve them warm or at room temperature. You can freeze these Kanel Snegle for whenever you feel like having one. This recipe makes about 20 Kanel Snegle/ Kanelbullar.