Kanel Snegle (cinnamon swirls)

Kanel Snegle

Kanel Snegle

Kanel snegle – what I always picked when I, as a child, was lucky enough to get free choice at the bakery on a Sunday morning.

It is one of many traditional Danish pastries – butter filled, crisp on the outside and soft, sweet and cinnamony on the inside.

Irresistible to be honest and still my first choice today when I am lucky enough to be in Denmark….

Recipe is from Froeken Jensen’s Bagebog – classic Danish cookbook based on recipes from the 1900’s.

Kanel Snegle

250g flour

1/4 tsp salt

1/2 tsp ground cardamom

2 tbs sugar

150g butter

75ml milk

25g fresh yeast (or 2 sachets dry yeast)

Butter/Cinnamon Spread

75g butter

50g icing sugar

2 tsp cinnamon

To make the dough

  • Mix flour, salt, cardamom and sugar together
  • Add the butter to the floury mix – and combine until the mixture resembles breadcrumbs
  • In a small saucepan heat the milk gently until it is luke warm then remove from heat source
  • Dissolve the fresh yeast in the luke warm milk with a wooden spoon
  • Add the milk to the flour and combine the two; knead until the dough forms a soft ball – slightly sticky and shiny
  • Place the kneaded dough ball in a clean bowl and cover with a tea towel
  • Leave the bowl in a warm place to rise for 20-30 minutes
  • Pre-heat oven to 225C

To make the spread

  • Ensure butter is room temperature
  • In a bowl, combine butter, cinnamon and icing sugar and keep stirring until a sweet, cinnamon butter is created

Creating the swirls

  • Once the dough has risen, roll it into a rectangular shape on a floured surface
  • With a big spoon, a spatula or other easy tool, cover the dough with the cinnamon spread
  • Loosely roll the dough into a sausage shape – roll it by length
  • With a sharp knife, cut slices of the dough (about two cm thick), and place these on a lined baking tray
  • Once the tray is full, cover with a tea towel and place in a warm place for 15 minutes
  • Once completely risen, brush with egg or cream to create a golden colour, and place in the pre-heated oven
  • Bake for about 12 minutes
  • Once brown and cooked remove from oven and let cool on a wire rack
  • When cooler, decorate with icing (icing sugar and a little water mixed together)
  • Enjoy them when still slightly warm – that is when they are at their best!

Spreading cinnamon butterReady to riseWorking hardDSC_0025

Kanel Snegle

Kanel Snegle

Family Dinners #2 – Cheese and Ham stuffed Chicken Breasts

Another family dinner favourite! As I type, our 6-year-old is on my lap eagerly asking ” OOhhh we love those! Can we have them for dinner?!”

I make these rolls with either turkey or chicken breast and as a meal it is quite economical seeing that you want the meat cut ever so thinly in order to be able to roll it. A pack of 400-500g of meat therefore feeds all five of us, and all three children are good eaters!

Serve the meat with hand cut chips, feta cheese and tomato cous cous, lots of greens (pak choi is a grown up household favourite and the children like broccoli, corn) or a big plate of fresh peppers/cucumber/carrots with hummus.

The meat cooks in the oven, no frying involved, and because of the ham and cheese it is ever so tender when ready, not to mention full of flavour. The bread crumbs add a nice crisp to each bite but is not necessary.

Cheese and Ham Stuffed Chicken Breasts

500g chicken breast (will make about 8-10 rolls)
2 pieces of sliced bread – to make bread crumbs (you can buy these if you want of course)
A few tablespoons of olive oil
A few fresh basil leaves per meat roll
2 slices of cheese per meat roll
1 slice of ham per meat roll
 
  • Pre-heat your oven to 200C
  • Place the slices of bread in the oven as it heats up – keep an eye on them as you want them very crisp but not burnt!
  • On a cutting board, and with a very sharp knife, slice the chicken breast pieces in half. Ideally you want each piece to be no thicker than 1cm.
  • On each slice of meat, lay a slice of ham and cheese as well as some basil leaves (to make some of them more “grown up” you can spice them up with some fresh chilli or spread a layer of pesto on the inside)
  • Roll the meat up – no need to fasten them but if you want you can put a tooth pick at each end to ensure they remain shut
  • Your bread pieces will now be crisp – place them in a food processor and blend them on high speed for a few seconds – add salt and pepper and spread the bread crumbs out evenly on a large, flat plate
  • Coat each chicken roll with olive oil (easiest done by putting oil in a plate and rolling the chicken in it)
  • Then transfer the chicken rolls to the breadcrumbs and coat evenly with these.
  • Lay the finished rolls on a lined baking tray and cook in the oven for 25 minutes
  • The cheese will be runny and the bread crumbs crisp – so nice!

Rye #6 – Sticky Cinnamon Buns

Despite the ability to post on rye recipes probably for ever, this will be the last recipe in the series for now! To be honest, this one is the guilty pleasure of the series and really I am posting it to show that you can adapt any recipe and add rye, without killing the flavour.

I adore cinnamon rolls. They are very much part of the Danish culture and my preferred pick from the Bakers on a Sunday morning (when in Denmark!) They go hand in hand with celebrations, treats, coffee…. any excuse to indulge slightly.

The classic ones are very buttery, puff pastry like, with a lot of cinnamon and usually icing sugar on top. These are not what I would call classic Danish cinnamon rolls, in fact, when I presented them to the children they sort of wrinkled their noses a bit – even if young they know their cinnamon rolls! However, within the first bit there was silence….and with the last bite…finger licking. Always signs of a good snack! I adapted my normal recipe – here – quite substantially.

Hope you enjoy – have to admit – despite the rye flour addition, these are still what I would classify as a naughty food! 🙂 Crunchy on the outside, soft and sweet on the inside!

PS – Apologies – the pictures did not turn out well, bad day for photography, thank goodness the flavours did!

Dough

300ml lukewarm milk
100g melted butter
80g caster sugar
20g fresh yeast – (or 3/4 tsp dried yeast)
1 tsp ground cardamom – if you cannot find, crush cardamom seeds in a pestle and mortar
1 egg
300g plain flour 
250g rye flour
 

Filling

75g soft butter
120g light brown soft sugar
2 tbsp ground cinnamon
 

Glaze

100 ml water
85g caster sugar
1 tbsp lemon juice
 
  •  To make the dough, lightly warm the milk and butter in a saucepan
  • Once the butter has melted, pour the liquid into a bowl and let cool to finger warm
  • Add the sugar, yeast, cinnamon and egg and whisk to combine, ensuring the yeast dissolves
  • While stiring, slowly add the flours until you have a dough ball that may still be slightly sticky. Transfer this to a clean bowl and cover with a tea towel – let rise for about an hour in a warm place. If your house is cold – a good trick is to turn your oven on 20-30C and leave the bowl in there, with the door slightly ajar. This works really well so long as you do not let it get any warmer than that!
  • While the dough is proving, combine butter, sugar and cinnamon to create the filling – yum! This is so tasty! In the pictures the filling looks grainy; my butter was too cold. Warmer butter will create a soft spread which is easier to work with. The end result is the same though so don’t worry either way.
  • Remove the dough from the bowl and knead a few times on a lightly floured surface. Roll dough to a rectangular shape, leaving it a good 5mm thick.
  • With a spatula or big spoon, spread the filling onto the dough ensuring all is covered
  • Roll the rectangle dough up from the long end, until a sausage is formed!
  • Cut the rolls – in a triangle if you want as I did or simply thick slices are also fine. You want to cut them quite thick as this creates a more impressive finished product! 5cm probably. If you cut a triangle, stand on lined baking sheet. If slices, lie them down.
  • Leave on the lined baking sheets for about an hour to rise – covered with a tea towel
  • Pre-heat oven to 200C and bake the buns until golden – 20-25 minutes
  • While the buns bake make your glaze – add all ingredients in a saucepan and cook for about 15 minutes – it will still be watery but slightly thicker than when you started. If you want a thick glaze, let cook for longer and just check as you go – and stop cooking when it reaches the consistency you like
  • Remove the buns from the oven, place on a wire rack – lay something underneath as it gets messy – and drizzle the glaze over them. Use it all…go large!
  • Enjoy….

Dough will be slightly sticky 

Very tasty dough….

Dough will double in size once left in a warm place

Roll and fill

 Place on baking tray and leave in a warm place to rise again

The dough puffs up and the buns sink slightly

Sticky, warm and irresistible!