Kanelsnurrer or Cinnamon snurrs

And if you wonder whatever that means, snurrs or kanelsnurrer, I can tell you that a kanelsnurr means cinnamon swirl or roll, and is a delicious yeast bun of Norwegian origin. And even though I found the recipe in a Danish baking book by Claus Meyer, it turned out to be Norwegian. He had tasted these buns at some baking-event in Norway, and ever since he couldn’t eat or smell anything cinnamon without thinking of the Norwegian baker Morten Schakenda’s snurrer. After several trials and errors with help and advice from many Danish bakers and chefs, he still didn’t achieve the wanted result, and had to make a trip to the Norwegian wilderness to get the recipe. More precisely, to Morten Schakenda’s bakery in Lom. Luckily, he got it! I’m thankful for that, and so should you be. The recipe is from the book “Morten Schakenda om boller og brød og tilfeldigheter fra bakeriet i Lom” that was named the best Norwegian cookbook in 2009. And what can I say: These babies are simply delicious! And it’s not just another cinnamon roll recipe, like you may think. Well, I guess it is, in a way…..but with a twist! First of all, they have another look than the ordinary rolls, which make them slightly more interesting. And, there’s a lot of butter in the dough, making them moist and buttery, and in my case a little dense – but that probably has something to do with the lack of raising. So, no density guarantee, but that’s not for everyone anyway. I, however, like it heavy…And what better way to end my fantastic Easter holiday in Norway with a traditional Norwegian recipe like this. So, I might have had my fair share of waffles – Norwegian and Belgian, chocolate cake, marsipan, ice cream and everything that consists of fat and granulated sugar last week, but I had to make a final thing, and it had to end sweet…And no regrets! The perfect end to a perfect easter.

Kanelsnurrer
Makes about 15

5 dl cold milk
50 g yeast
1 large egg
1 kg wheat flour
150 g sugar
15 g sea salt
12 g cardamom
150 g butter

Filling
125 g soft butter
125 g sugar
2 tablespoons cinnamon

Additional
1 egg for brushing
sugar for sprinkling

Directions:
Pour the milk in a bowl. (The recipe says cold milk, but I would heat it up a little, my dough hardly rose at all….) Add the fresh yeast, and stir. Add the egg, flour, sugar, salt and cardamom. Knead the dough for about 20 minutes, or when you have a soft dough that is smooth and elastic. Cut the butter into small cubes and add them into the dough that will need another 20 minutes of kneading. (The long time kneading is important for the finished result).

On a floured surface, roll out the dough to a 40 cm x 50 cm square. Or any size of choice! If you’re like me, you don’t pay much attention to those measures. But don’t be like me. Only if you want to. The bottom line is, make a big square. Spread butter onto the dough and sprinkle with sugar and cinnamon. With your hands, smush evertying together so that it’s evenly distributed all over. (Oops – I might have overlooked this point which might have led to a caramel mess under the buns, but it might have something to do with my generous amount of filling. And that warm sticky caramel was actually divine, so who cares about a little mess?)

Fold a third of the dough towards the middle, and fold the other third over the first one, so you have 3 layers of dough. Roll out the dough to be 30×50/60 cm and cut it in 16 shreds. Twist every shred by grabbing it in both ends, and twist the ends in opposite directions, making 4 or 5 turns. Be careful not to squeeze out the filling. Take the twisted piece of dough with one hand, and turn it twice around your other hand’s index and middle finger. Put the remaining piece of dough over these twists, place it between your index and middle finger, and pull the fingers towards you, so the end is tucked into the bun. Place the buns on abaking sheet covered with baking paper, with the twists facing upwards. Cover and let them rise to reach the double size for approximately 2 hours.

Brush the buns with eggwash and sprinkle with sugar. Bake them on 200 C for about 12-14 minutes or till they turn golden. Cool on a rack, or enjoy immediately! Perfect to break apart and eat it bit by bit, making room for a zip of black coffee in between the bites!

5 thoughts on “Kanelsnurrer or Cinnamon snurrs

  1. Hi there, these certainly sound delicious and I plan to try them tomorrow! I may have a reason why yours did not rise much. Other copies of the same recipe include the instruction to cover with clingfilm, in a bowl and leave to proof for at least 1.5 hours (although seems most common to have 10 hrs overnight in the fridge) this step comes after adding the butter and before rolling out. Thanks for sharing the recipe.🙂

  2. I have made these after our trip to the Northcape. We visited Morten Schakenda in his bakery in Lom. He has signed the book that I bought. The kanelsnurrer are great!! A good smell also around Christmas time!.

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