Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, traditional norwegian cinnamon buns. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Don't worry if they catch in places - see mine in the picture. Lastly, mix an egg in a bowl, and smeer it over the cinnamon bun.
Traditional Norwegian cinnamon buns is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Traditional Norwegian cinnamon buns is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook traditional norwegian cinnamon buns using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Traditional Norwegian cinnamon buns:
- Prepare dough
- Get 600 ml whole milk
- Make ready 2 tsp salt
- Take 1 kg flour
- Take 1 tsp vanilla sugar
- Make ready 2 tsp ground cardamom
- Get 150 grams butter (yes, real butter)
- Take 130 grams granulated sugar
- Take 50 grams fresh yeast
- Prepare filling
- Get 50 grams softened margarine
- Get 100 grams brown sugar
- Make ready 4 tbsp cinnamon
- Take icing (Cinnabon style)
- Make ready 120 ml softened margarine
- Make ready 338 grams powdered sugar
- Prepare 56 grams cream cheese
- Get 1 pinch salt
These Norwegian cinnamon buns (kanelsnurrer) are an elegant twist on your favourite cinnamon bun recipe. Kanelsnurrer (norwegian cinnamon buns) are my favourite yeast pastry. They are my perfect comfort food because I have some lovely memories connected to. Hi sweet readers, These classic Norwegian cinnamon buns, also named, "Bergen's Skillingsboller" Originated in Bergen know as- "The most Beautiful City of Norway"!
Instructions to make Traditional Norwegian cinnamon buns:
- melt butter and mix with milk. make sure the mixture is 30 C, then dissolve yeast in mixture. You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees. However, they do turn out best with fresh yeast. If you're using dry yeast 25 g should be enough
- mix all dry ingredients well
- add milk mixture to dry mixture and knead for 3-4 mins. if you're using a machine, mix for 8 minutes
- lightly grease a large bowl an place the dough in it. leave to rise for 30 mins
- When risen knead a couple of times only. roll the dough into a rectangle. Size depends on how chunky you want the buns. I usually roll it out till it's 5-8 mm thick.
- you'll want to handle your dough gently from now as it is rising. smooth on a thin layer of margarine, sprinkle brown sugar and cinnamon in even layers on top. I generally use more sugar than I think I need as some of it will melt away in the oven. Don't really measure out this part
- roll into a sausage. make sure it's pretty tightly rolled. cut 1 inch slices. I use my index finger to measure, so about the length of the two first joints ;)
- place on baking sheets with the sliced side up. I normally place 12 on each sheet to give them enough room to rise. leave to rise under kitchen towels in a warm room for an hour.
- Heat your oven to 210 C
- Brush a bit of milk on the buns and bake for 10-15 minutes
- cool on a wire rack
- The icing is one I borrowed from a Cinnabon recipe
These cinnamon buns are special in taste, and very different than the American version. These rolls are loaded with butter from the. With these cinnamon buns releasing their spiced fragrance throughout the house, I don't think it's going to be too hard. Daytona Strong is The Norwegian American's Taste of Norway editor. She writes about her family's Norwegian heritage through the lens of food at her Scandinavian food blog.
So that’s going to wrap this up with this special food traditional norwegian cinnamon buns recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
