Kanel Snegle- Swedish Cinnamon Buns | We Knead to Bake #11

After few days of  being netless I thought atleast now I will post my Swedish Cinnabuns which were baked for We Knead to Bake #11. I love cinnamon rolls and never leave a chance to bake them. I have tried several versions and definitely loved the Swedish version also. As I was in a hurry I didn't attempt the different shape suggested by dear Aparna and went with the normal/common shape.

Kanel Snegle or Cinnamon Snails/Swirls or Kanelbullar Cinnamon Buns are the Swedish version of the popular cinnamon rolls. In fact it is the original version and the Swedes make it with a little twist and less sugar and its perfect as an anytime snack . October 4th every year is celebrated as Kanelbullar day in Sweden.

Ingredients:

Starter: 

Warm Milk: 1 cup

Instant Yeast: 2 tsp

All Purpose Flour: 2 cups

Dough:

All of the starter

All Purpose Flour: 2 cups

Salt: 3/4 tsp

Cardamom: 6-8 pods powdered/ around 1 tsp powdered

Lemon zest: 2 tsp or chopped up lemon peel

Caster Sugar: 1/3 cup

Salted Butter: 60 gm soft 

Filling:

Soft Unsalted Butter: 75 g

Caster Sugar: 1/3 cup

Cinnamon: 2 tsp

Powdered Almonds: 1/3 cups coarely powdered

Topping:

Milk: few tbsp for brushing

Sugar crystals: for sprinkling.

Preparation:

Mix together all the starter ingredients in a big bowl to get a more or less sticky dough. Place this in a greased bowl and chill overnight in the fridge loosely wrapped in plastic. The dough might rise a bit even though it is placed in the fridge. Mine didn't may be because I tightly wrapped it!?

The next day keep the starter bowl outside for atleast 30 minutes or until it reaches room temperature. Tear the starter dough into pieces and add to the food processor bowl along with flour, cardamom, sugar,salt and lemon zest/peel. Blend to mix well and then add in soft butter and knead well to get a smooth and elastic dough. If the dough is dry add in more milk - I did add extra 2 tbsp - or if sticky/moist add more flour to get the correct dough consistency.

Turn out the dough onto a lightly dusted surface and roll it out into a 20" x 12" rectangle . 

Cream together the filling ingredients except the almond powder with a fork/whisk/spoon to make a spreadable filling. 

Spread this filling all over the dough rectangle if you plan for the normal/common shape.Sprinkle the almond powder atop the filling. Roll the dough tightly in jelly roll style and into 20 equal pieces with a sharp knife.Place the pieces cut side down on a lightly greased baking sheet leaving space between them .

Let these rise for about 10-15 minutes till they look puffy but not swollen up. Meanwhile preheat the oven at 200C/ 400F.

Brush the swirls with milk and sprinkle with sugar crystals. Bake them for about 15 minutes till they are golden brown and sound hollow when tapped. If browning too quickly , reduce the temperature by 20C/65F and bake till done.

Take out and after 5 minutes on the baking sheet turn these onto the wire rack to cool completely. You can serve these warm or at room temperature anytime especially tea/breakfast time. You can even freeze these for later use.

Now lets see how others did their cinnamon snails . Hop over to Aparna's post.Let me finish my last one. 

Pataqueta | Traditional Spanish Bread for Baking Partners # 17

Pataqueta is a crescent/moon shaped traditional bread from Valencia, Spain.  It is known since the seventeenth century and was originally consumed by inhabitants of valencia most fertile regions or the orchards or L' Horta when they went to work. These days it is not consumed daily but people prefer to consume the pataquetas -a diminutive form of 'pattaca' during the important festival of 'Fallas' which falls in the month of March every year.

Thanks to Marisa of Thermofan and Swathi of ZestySouthIndianKitchen we all baked pataquetas  for Baking Partners #17. I had tried to stick to the original shape and hope I have achieved it. The bread which is baked with steam has a firm crust, and soft crumb. Its perfect for the month of Thanksgiving and is vegan as well.

Ingredients:

Ferment:

Water: 100 ml / half cup

All Purpose Flour: 1/3 cup

Sugar: 1/2 tsp

Yeast: 1.5 tsp

Bread:

All the ferment

All Purpose Flour: 3 cup

Tepid water: 200 ml / 1 cup

Sea Salt: 1 and 3/4 tsp

Flour: for dusting the countertop/worksurface and bread

Preparation:

Prepare the ferment in a big bowl by adding water first and then sprinkling the yeast. Add the flour and sugar next and mix well. Cover this with a plastic wrap and let it sit in the fridge for overnight or uptil 48 hours.

Next day when yu are ready to make the bread, take this out, let it sit in room temperature for sometime and then add the water for the bread followed by flour. The salt is not to be added at this point.

Mix well and turn out the sticky mass that you get onto a dusted/floured worksurface and knead it for another 5 minutes. Then you sprinkle the salt on top of it and knead it again for another 5-10 minutes till you get a smooth and elastic dough.

Divide the dough into 150g pieces and let these rest on the dusted work surface for about 20 minutes or until it  doubles in size.At this point I freezed half of the pieces for later use.

Taking one piece at a time, flatten little with palm and making sure the shape is round, with a sharp knife cut  in from the centre along the radius and cut open towards outside to get a crescent moon shape. 

Transfer to a lined and dusted baking sheet and repeat the process with the rest of the pieces. Cover with a  dusted kitchen towel or plastic wrap and let it rest until doubled for another 1 hour or so. At this point also you can chill them in the fridge for baking the next day or freeze them for future use.

When you are ready for baking, preheat the oven to 200C/ 392F.

Place a tray filled with water when there is just 5-8 minutes remaining for preheat to complete. While preheating, make two cuts along the sides of the pataquetas and sprinkle/dust flour on the top of the bread.

Place the baking sheet in the preheat oven and bake for around 30 minutes. Take out and let it cool for about 5 minutes in hte baking sheet after which transfer to wire rack for cooling completely.

The bread looks very rustic and is crunchy. Its prefect for soaking up gravies and can be consumed as such also or with tea.

Lets see how others baked the pataqueta. Hope on to Baking Partners Challenge # 17