Hi Beautiful !
How are you? I hope you are enjoying spring or autumn depending where you are located. It’s been a while since I wrote to you. I’m so sorry. So many things has been occupying my life that I didn’t have time to sit down and write to you. I hope you are feeling well despite the still ongoing coronavirus.
When I lived in Japan, now for more than 3 years ago, I loved to make cakes. And one of my favourite cakes I used to make was Danish style cinnamon rolls. They are very easy to make, and taste so delicious.
Cinnamon roll is a very old recipe and nobody know whether it originated from Denmark or Sweden. Mostly all bakers in Denmark sell cinnamon rolls, and depending on where you live they have different names. For example in the north part of Denmark they are also called Joedekager.
Danish enjoy cinnamon rolls either for breakfast or afternoon tea together with friends/family. Often we are spending so-called “hygge” time together with warm cinnamon roll.
Do you also have a best-loved cake you love to make?
Below you can find my favourite recipe for cinnamon rolls. The Recipe is adopted by the Danish pastry chef, Mette Blomsterberg.
YEAST DOUGH REMONCE Which kitchen tools to use:
A bowl, A pot to warm the milk, A cake roll, Eventual a hand mixer, Baking tins (a little firm ones, so the dough doesn't fall out when baking.)
Ingredients
Instructions
1. The fresh yeast is crumbled into small pieces in a bowl and mixed with eggs, vanilla, cinnamon, cardamom, ginger and cane sugar. Warm the whole milk (little finger temperature) and mix it with salt. If you are using Active Dry Yeast please make sure to hydrate it in the warm milk first.
2. Mix a little flour and add the butter. Add more flour and knead it all into a smooth and soft dough. Knead the dough into a large ball, which is placed in flour on the table.
3. When the dough has rested approximately 15 minutes, roll it out into a rectangle, approximately 25 x 20 cm. When rolling out the dough, be sure to limit the amount of flour. Also, brush excess flour away from the dough when you are done rolling it out.
1. Stir the butter well with cane sugar and ground cinnamon. You can eventual mix cane sugar and ground cinnamon with a hand mixer. Spread the remonce over the entire dough with a palette and roll the dough together like a roulade on the narrow joint.
2. Cut the roulade into 1½ cm. thick slices. Immediately place them in the baking tins.
3. The snails must now rise on a baking tray in a nice warm place covered with a tea towel until they are raised to almost double size - it takes a minimum of 35 minutes, depending on the room temperature.
4. Brush the cinnamon snails with a beaten egg yolk. Bake at 185 degrees until lightly golden, approximately 15 - 18 minutes.Notes
Phote of the roses @livingminnaly
