Ingredients with Measurements:
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- ¼ cup white sugar
- ½ cup butter, melted
- 2 eggs
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 2 tablespoons white sugar
- ½ cup raisins (optional)
Special Equipment Needed:
- Stand mixer
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, dissolve the yeast in the warm water.
2. Add the ¼ cup of sugar, melted butter, eggs, flour, and salt. Mix until a dough forms.
3. Knead the dough for 5 minutes.
4. Cover the bowl with a damp cloth and let the dough rise for 1 hour.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. On a lightly floured surface, roll out the dough to a ¼ inch thickness.
7. In a small bowl, mix together the cinnamon and 2 tablespoons of sugar.
8. Sprinkle the cinnamon sugar mixture over the dough.
9. Sprinkle the raisins over the dough, if desired.
10. Roll up the dough into a log shape.
11. Cut the log into 1 inch slices and place on a baking sheet.
12. Bake for 15 minutes, or until golden brown.
13. Brush the rolls with melted butter and sprinkle with additional cinnamon sugar.
Time:
Preparation Time: 1 hour and 15 minutes
Cooking Time: 15 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: Makes 24 rolls
Nutritional Information: Calories: 145; Total Fat: 4.5g; Saturated Fat: 2.8g; Cholesterol: 28mg; Sodium: 92mg; Carbohydrates: 22.3g; Fiber: 0.7g; Sugar: 8.2g; Protein: 2.9g
Substitutions for Ingredients
- For the butter, you can substitute margarine or coconut oil.
- For the raisins, you can substitute dried cranberries or chopped dates.
Variations:
- For a sweeter roll, add more cinnamon and sugar.
- For a savory roll, omit the cinnamon and sugar and add herbs and cheese.
Tips and Tricks:
- Make sure the dough is not too sticky before rolling it out.
- If the dough is too sticky, add a bit more flour.
- If the rolls are browning too quickly, reduce the oven temperature.
Storage Instructions:
Kanelsnegle can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Kanelsnegle can be reheated in the oven at 350 degrees F (175 degrees C) for 5 minutes.
Presentation Ideas:
Kanelsnegle can be served on a platter or in a basket lined with a cloth napkin.
Garnishes:
Kanelsnegle can be garnished with powdered sugar or a drizzle of icing.
Pairings:
Kanelsnegle is best paired with a cup of coffee or tea.
Suggested Side Dishes:
Kanelsnegle can be served with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the dough is too dry, add a bit more water.
- If the dough is too wet, add a bit more flour.
Food Safety Advice:
Kanelsnegle should be stored in an airtight container at room temperature and consumed within 3 days.
Food History:
Kanelsnegle is a traditional Danish pastry that dates back to the 19th century.
Flavor Profiles:
Kanelsnegle has a sweet and spicy flavor with hints of cinnamon and sugar.
Serving Suggestions:
Kanelsnegle can be served as a dessert or as a snack.
Related Categories
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Region: Danish
Taste: Sweet, Cinnamon, Rich, Flaky, Cinnamon-Y