Another early game…and this could very well be the last one for the US Women’s National Team if they don’t snap out of their funk. I tried to wake them up with the sweet smell of cinnamon and cardamom which are baked into these delicious Swedish cinnamon twists (kanelbullar). These are perfect and not cloyingly sweet like American Cinnamon Rolls which are coated in a sugary glaze. While Swedes don’t typically start the day with pastries, they typically dig into these around mid-morning with a cup of coffee. But, these are great any time of the day, while the other famous dish (Swedish Meatballs) is not an ideal breakfast for this Eat ‘Em & Beat ‘Em entry!
Swedish Cinnamon Twists
from A Red Spatula, Amy Sandidge
Pastry
1 cup milk
6 tbsp butter
3.5 cups AP flour + more for dusting
¼ cup sugar
1 envelope yeast
2 tsp cardamom
½ tsp salt
2 eggs
Filling
Stick of butter at room temperature
¾ cup brown sugar
2 tsp cardamom
2 tsp cinnamon
Egg Wash
1 egg
2 tbsp milk
Place the milk and butter in a saucepan and warm until the butter is nearly fully melted. Remove from the heat and allow the butter to fully melt.
Meanwhile, place the flour, sugar, yeast, cardamom, salt, and eggs in the bowl of a stand mixer, fitted with the hook. Pour the warm milk and butter into the bowl and mix slowly until the flour is absorbed. After a minute, if the dough is sticking to the sides, add in a little more flour (about a ¼ cup) and continue mixing.
Once the dough is formed into a mass on the hook, increase the speed to medium and continue mixing for about 5 minutes, until the dough is smooth. Place in a lightly greased bowl, cover and place in a warm place for about 40 minutes.
While the dough rests, combine the filling ingredients in a bowl and mash together with a rubber spatula until fully incorporated.
Once the dough has rested, transfer it to a lightly floured work surface and roll into a rough 18x12 rectangle. Spread the filling all over the pastry. Take the left side of the dough and fold ⅔ over to the right side. Then pull the right side over to close the pastry.
Turn the pastry 180 degrees, with the short sides on the left and right. Then, slice into ~1 inch strips.
Place parchment paper on 1 or 2 baking sheets.
Take one portion and stretch it slightly. Roll twice around one hand and fold the excess up through the bottom, forming a loose knot. Place on the parchment paper and repeat with the remainder.
Preheat the oven to 375 degrees and let the twists rise in the interim.
Mix the egg and milk and brush the twists with the mixture, then place in the oven and bake for about 14 minutes, or until golden brown, rotating the tray(s) half way through baking.
Let the pastries rest for about 5 minutes prior to serving. ______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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