A baking afternoon

We succeeded to continue our new activity on weekend and this weekend we baked something different, kanelsnurror or gifflar. And, it was JJ who did most of the work. We tried two different recipes; a healthy one and the one with extra butter. You can guess. That’s right. The one with extra butter tasted much better. Unhealthy = Tasty.

Recipe is from ICA Supermarket (http://www.ica.se/Recept/kanelsnurror-eller-gifflar-586961/)

Preparation time: over 20 min
Difficulty: medium
Portion: 18-24 pieces

Yeast 50 g
75 gram butter or magarin
2 1/2 dl milk
1/2 dl sugar
1 ml salt
6 dl wheat flour (6 dl = 360 g)

100 g margarin or butter
1/2 dl sugar
1 ml vanilla sugar
1 ml ground cinnamon

Instructions (by Google Translate)

  1. Crumble the yeast into a bowl. Melt the fat in a saucepan, add the milk and warmto 37 ° C. Dissolve the yeast with degspadet. Add sugar, salt, and almost allwheat flour and work into a smooth dough. Sprinkle a little flour over the doughand cover with a towel. Let rise for about 30 minutes. (We left it for 45 minutes and it got so fluffy)
  2. Mix ingredients for the filling.
  3. Turn the dough on a floured worktop and knead it, possibly with the remaining flour.
  4. a) Spins: Divide dough in half and roll out each piece into an oblong plate. Spread with filling and roll up the dough. Cut each roll into pieces. Place them on parchment paper or in paper form.
    b) the croissants: Divide the dough into three parts. Roll out each portion into a round cake about 24 inches in diameter. Cut or spur out each part into 6 or 8triangles. Add a dollop of filling on each triangle. Roll up them from the broadside. Place croissants on a baking sheet with parchment paper.
  5. Let rolls rise covered with a tea towel about 30 minutes.
  6. Preheat the oven to 250 ° C.
  7. Brush the buns with beaten egg and sprinkle with pearl sugar. (We didn’t do this step)
  8. Bake them in the middle of the oven 6-8 minutes.
  9. Let them cool on a rack over a kitchen towel.

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