Kanelbullar & Kanelknuter

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Warm milk in a small pot lukewarm (do not boil!). Take it off the stove. Crumble yeast into it and dissolve while stirring. Mix flour, sugar, vanilla sugar and 1 pinch of salt in a large mixing bowl, press a depression in the middle.

2. 2

   Put 100 g of softened butter in flakes and egg on the flour rim. Pour yeast milk into the hollow. Knead everything into a smooth dough with the dough hooks of the mixer. If the dough comes off the bowl rim, continue kneading with the mixer or hands for about 3 minutes.

3. 3

   Cover the dough and let it rise in a warm place (e.g. under the duvet or in a slightly opened warm oven; approx. 50 °C) for approx. 45 minutes.

4. 4

   Line two baking trays with baking paper. Mix cinnamon and brown sugar in a bowl. Just before you roll out your dough: Melt 100 g of butter in a saucepan over a low heat. Remove from the heat and let it cool down a little.

5. 5

   Knead the yeast dough on a floured work surface with floured hands. Roll out to a rectangle (approx. 40 x 55 cm) with a cake roll. Brush with the slightly melted butter.

6. 6

   Sprinkle evenly with cinnamon sugar.

7. 7

   Cut the surface of the dough in half with a moistened knife or dough wheel. For the snails, roll up one half of the dough from the short side firmly and then cut into approx. 6 slices (3.5-4 cm thick) with a moistened knife.

8. 8

   Place the snails on a baking tray. Cover and leave to rise in a warm place for 15-20 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).

9. 9

   For the knots, cut the second half of the dough into approx. 6 strips (each approx. 4.5 x 40 cm). Cut each strip in half lengthwise 3 cm from the edge. Turn both strands to a cord. Press the end of the cord well together and roll up the cord into a knot.

10. 10

    Spread the finished nodes on the second baking tray. Cover and leave to rise in a warm place for 15-20 minutes.

11. 11

    In the meantime whisk the egg yolk and 2 tablespoons of water. Carefully brush the snails thinly with egg mix, then bake in a hot oven for 10-12 minutes. Take out. Spread the knot as well and bake. Take out.

12. 12

    Let the snails and lumps cool down and eat them warm!