I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted…]]>
Kannelbullar / Cinnamon Roll
I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted it. Here, you can either make Swedish Kanelbullar by adding a little cardamom, or cinnamon rolls without the cardamom, but adding a decadent cream cheese glaze. I've already suggested kanelsnurrer. In the end, cinnamon rolls are even easier to make. I'd like to add the thangzong method, which adds an extraordinary softness to the dough.
Ingredients
Recipe for a 37 x 22cm rectangular dish or a 30cm circular mould:
Thangzong:
- 35 g T55 flour
- 180 g semi-skimmed milk
For the brioche :
- the whole thangzong
- 465 g T55 flour
- 1 or 2 c. coffee cardamom powder for the kanelbullar version
- 75 g semi-skimmed milk
- 20 g sugar
- 1 c. coffee liquid vanilla
- 5 g dehydrated baker's yeast
- 115 g egg
- 110 g Half-salt butter
For the bottom of the dish :
- 60 g melted semi-salted butter
- 90 g brown or blond vergeoise
- 20 g honey
- 8 g powdered cinnamon
For the inside of the buns :
- 130 g melted semi-salted butter
- 210 g brown or blond vergeoise
- 10 g powdered cinnamon
- 100 g almond powder optional
For the glaze :
- 100 g Half-salt butter
- 200 g Philadelphia type cream cheese
- 35 g powdered sugar
- 1/2 c. coffee liquid vanilla
Instructions
- Start by preparing the thangzong. This will only take an extra 5 minutes, but will give your brioche a very soft texture. Pour the flour and milk into a small saucepan and whisk well to remove any lumps.
- Cook over low heat while whisking.
- The whole thing should thicken, without boiling. Turn off the heat and set aside to cool for 10 minutes.
- Place all the brioche ingredients except the butter in the bowl of your food processor. If using fresh yeast or classic dehydrated baker's yeast, dilute it with the 75g of milk before pouring into the bowl. If you have instant dried yeast, the problem doesn't arise and you can put everything together without diluting first. Don't forget to add all the warmed thangzong.
- Knead with the hook for a good ten minutes.
- Add the semi-salted butter (at room temperature it's perfect!) and knead again until perfectly incorporated, no more.
- The dough is finished.
- Cover with cling film and refrigerate overnight.
- The next day, the brioche has puffed up nicely and is quite cold. That's what we want!
- For the base of the dish, mix together the sugar, melted butter, cinnamon and honey.
- Pour into the dish and spread evenly.
- Remove the dough from the cling film and place on a floured work surface.
- Roll out into a rectangle measuring approximately 45 x 55cm. Try to keep as rectangular a shape as possible, pulling on the 4 corners if necessary.
- Mix the ingredients inside the buns, except for the almond powder, which you'll add later.
- Spread the filling evenly over the dough.
- Almond powder is not essential, but I love it! In this case, sprinkle the 100g at this point.
- Here you have two possibilities for rolling up the dough. Either in length, which will give a longer flange with a smaller diameter, or in width, which will give a shorter flange with a wider diameter. This will depend on your choice. I prefer the larger diameter. So I rolled up the width. I then divided the boudin into 8 equal parts? First, mark the dough with a knife.
- To cut it, simply use a kitchen wire. Pass the wire under the flange and place it at the mark. Pass the thread around the coil, then gently tighten the thread. This will cut the dough perfectly. If you were to cut the dough with a knife, it would crush the sausage, whereas the thread retains its circular shape!
- To prevent the cake from opening as it puffs up and bakes, place the end under the pastry.
- Do the same for all the slices you place in the dish, on top of the airy layer of butter and sugar!
- Using a small spray of water, spray the surface of the buns, then place cling film over the dish.
- In this way, the buns will swell in a moist environment.
- Leave to grow for about 2 h at room temperature. The difference in growth is clearly visible here, with the buns touching.
- Pour in around 80-90g of whole cream (not per brioche, but for the whole dish!), basting each brioche evenly.
- Bake for 40-45 minutes in an oven preheated to 155°C in fan-assisted mode.
- If you like, you can stop at this point. To make more American cinnamon rolls, the cream cheese glaze is missing. Place the semi-salted butter and cream cheese in a microwave-safe dish.
- Melt for about 1 minute, then pour in the powdered sugar and liquid vanilla.
- Whisk well, then pour over the cinnamon rolls.
- To be enjoyed warm! The buns can be easily reheated in the microwave for 15 seconds.
Tried this recipe?Let us know how it was!
Travel cake almond pistachio
Ingredients
For the sweet pastry (you'll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it's easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
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Honey-nut squares
Fall is here with its share of comforting delights. I love nuts and I've probably come up with recipes mixing honey and nuts on my blog, but I always enjoy looking for new textures. Here, the dough resembles a shorbread, topped with a honey and semi-salted butter caramel, richly garnished with nuts. The texture is fantastic and these squares are very addictive! To be eaten in small portions...
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Tiramisu Amarena
I recently made this amarena cherry tiramisu for some friends, as I had just bought a large jar of these delicious, incredibly fragrant cherries. I remade the tiramisu for my cooking blog to offer you the recipe. If you prefer the classic tiramisu, know that the recipe has been available for years HERE! To compensate for the syrup, I reduced the sugar a lot. The result is a tiramisu with an airy texture that holds together, and a strong cherry flavor, without being overly sweet at all. Then it's up to you if you add more cherries!
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Pistachio Lemon Cake
This time on my cooking blog, I propose a pistachio and lemon cake. Its texture is both rich and melting, soft and dense. I put a little lemon zest in the dough and bitter almond flavor. This gives a special flavor that highlights the pistachio. To finish, a fine icing covered with roasted pistachio powder that will keep this cake soft!
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Spiral Marbled Shortbread
Funny shortbread with a nice spiral shape, all without any special utensil. You will shape them by hand. It's a bit of work and you'll probably start over several times to get a nice design. But it's pretty fun to do, especially if you want to introduce your kids to cooking. And what's more, they will be very good!
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Czech Christmas Braided Brioche
Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don't panic, everything is explained step by step as usual and even in video!
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Vanilla and walnut shortbread, vanilkové rohlíčky
Vanilla croissants, vanilkové rohlíčky, are traditional Christmas shortbread in the Czech Republic. They are small shortbread with nuts and are totally irresistible. A big thank you to Marie for sharing her grandma's recipe with us! Don't hesitate to visit the website of the Czech tourist office, dedicated to the gastronomy of the country with many recipes! It is HERE !
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Czech Christmas Shortbread
For the Christmas holidays, this year we're heading to the Czech Republic with delicious little shortbreads! As we cannot travel at the moment, we will do it this time in the kitchen. These little cakes, which can be found from here to Hungary, via Austria, are also very traditional in the Czech Republic. A big thank you to Marie for sharing her grandma's recipe with us! Don't hesitate to visit the website of the Czech tourist office, dedicated to the gastronomy of the country with many recipes! It is HERE !
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Thin apple pies
This time, I propose not one, but two recipes of thin apple pies. One with almond cream and vanilla and the other with chestnut cream and nuts. Two very simple delights to make that require very little preparation time. I give you in addition, the video replay of my facebook live of Tuesday, October 6, 2020!
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