April 12, 2017

Swedish cinnamon and cardamom knots

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Summer is only 1 and half month away from us and Easter is only a few days ahead. How has time passed so quickly? It all seems like I’m part of a series or film and everything is going fast, without me being able to acknowledge what is happening. Exams and studying have been very heavy on me this semester, still I’m trying to keep up with everything that is happening. This last week though, it has been eating, trying to take care of my new plants and watching NETFLIX. For the latter, I am hooked on “13 reasons why”. Has anyone else seen it? It’s based on a book written a decade ago about a teenage girl who experiences bullying and thoughts of suicide. Really, really good.

 

On other news, I really pushed myself when I tried to recapture a recipe from a very recent cook book I purchased called “The Skandi Kitchen” , which features amazing recipes inspired by the Scandinavian cuisine. Really worth it if you like their food.

 

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Ingredients
250ml whole milk, lukewarm

80gr melted butter, slightly cooled

400-500gr white flour

13gr dried yeast or 25gr fresh yeast

40gr sugar

1 teaspoon cinnamon

1 teaspoon cardamom

1 egg beaten

1 teaspoon salt

chopped or slivered almonds
for the filling
100gr butter softened at room temperature

50gr sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon
for the syrup
1/4 cup honey

4 tablespoons water

 

Instructions

1. If you use dried yeast, pour the milk into a bowl and sprinkle yeast, whisking it at the same time slightly. Cover the bowl and leave for 1 minutes to become bubbly. If you use active yeast, then you don’t have to let it get bubbly and after you put it inside the warm milk and have done the whisking you go straight to step two.

2. In a standing mixer fitted with a dough hook, pour into the milk with yeast and add the melted butter. Start mixing, allowing everything to combine, then add the sugar and continue to mix.

3. In another bowl shift 400gr of your flour and add the cinnamon, cardamom and salt together. Start adding the flour to the bowl of the mixer in small doses. Add half of the beaten egg and keep the other half on the side. Watch carefully your dough and add some flour (you may need the whole extra 100gr). For me, it was needed for the dough. The dough has to be sticky, not dry, but if you poke it then it shouldn’t stick to your finger. The author says it’s better to be more on the sticky side than on the dry one, because then when you bake the knots you won’t get moist knots.

4. When you’re finished, cover the bowl with a clean towel and let it rise double its size for about 1 hour.

5. Dust a clean surface with some flour, take out your dough and start kneading it, but not too much. It should be soft. Add more flour if needed. Using a rolling pin, roll out the dough to a 40x50cm or 16×20 in rectangle.

6. Time to make the filling. Place the soft butter, sugar, vanilla extract and cinnamon in a bowl and mix really well. Use a spatula to spread the filling evenly on the dough surface. Then roll have of the dough on top of the other.

7. Use a knife or pizza cutter to cut 16 even strips of dough. Carefully take a strip and twist it a few times holding one end stable, then roll into a knot. You can see how the author makes the knots in this video. I found it very helpful to make the knots. Place each bun on the baking sheet of a big pan and once you’re done with all of them, cover them with a towel and let them rise again for 30 minutes.

8. Preheat oven to 200 C. Brush each bun with the remaining beaten egg and bake them for 10 to 12 minutes. Be careful not to overbake them, they should be slightly golden brown. Take the pan out of the oven immediately once they’re done and cover them with a damp clean towel to prevent dryness.

9. To make the syrup, heat in a saucepan the honey with the water. Brush each bun with the syrup and then cover with chopped almonds.

 

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If you make this recipe, let me know how it turned out in the comments. 

For more recipes like this, visit http://meliandcinnamon.blogspot.com

 

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