this past summer, I spent a few days in copenhagen. right down the street from our airbnb was one of copenhagen’s famous bakeries, meyers bageri. each morning, there would be a queue out the door and if we came after 10am, they’d be sold out of just about everything! (so much for sleeping in on vacation.) I loved their fluffy, buttery kanelsnurrer, especially the blueberry version.
since then, I’ve tried a few times now to recreate those pastries. most recipes I’ve found have a denser bread base that is then twisted into a beautiful, chewy cinnamon cardamom cookie-bread hybrid. (I think it might be based on the swedish version of the pastry.) they were good, but not quite what I was looking for.
while “leafing through” the ebook version of steffi knowles-dellner’s lagom, I saw that she included both a kanelsnurre and a blueberry kanelsnurre recipe (called kanel & kardamummabullar in her book) and was instantly reminded of meyers bageri. I’m happy to report that her recipe is definitely the closest I’ve found to what I experienced in copenhagen. the recipe itself was relatively painless, requiring two rise times but very little in the way of complex pastry skills, and the result is so, so good. I loved them so much, I ate three straight out of the oven!
the other pastry I loved in copenhagen was the tebirke, but my last attempt was so time-consuming and traumatic, I’m not sure I’ll tackle it for the next year. in the meanwhile, I guess I’ll just have content myself with these excellent kanelsnurrer.
makes 24 buns
150g (2/3 cup) butter
500ml (generous 2 cups) milk
50g fresh yeast (or 1 tbsp + 2 tsp active dry yeast)
125g (scant 3/4 cup) granulated sugar
2 tsp ground cardamom
635g (5 cups) bread flour (all-purpose will do in a pinch)
1 egg, beaten, for egg wash
55g (4 tbsp) butter, softened
37.5g (3 tbsp) granulated sugar
2 tsp cardamom
1 tbsp cinnamon
75g (6 tbsp)granulated sugar
100ml (7 tbsp) water
steffi knowles-dellner. lagom: the swedish art of eating harmoniously. london: quadrille publishing limited, 2017.
2 in a large bowl, combine the sugar, cardamom, 1/2 tsp salt, and flour. add the butter-milk mixture and mix until you have a wet dough.
3 tip the dough onto a lightly floured surface and knead until it comes together. add a bit more flour if the flour is too sticky to knead.
4 return to a clean bowl and sprinkle with flour. cover with a tea towel (or plastic wrap) and let rise in in a warm place for 1 hour, until doubled in size.
5 gently press the dough down a bit, then tip onto a lightly floured surface. knead for a few minutes, adding more flour if the dough is too sticky to knead. when the dough releases from the surface easily, it is ready. cut the dough in half (another way to check if the dough is ready: you should see evenly distributed air bubbles). roll each half out to form a 12×16-in rectangle with the longest side facing you.
filling & assembly|1 in a small bowl, combine the sugar, cinnamon, and cardamom.
2 spread the softened butter over each rectangle, then sprinkle with the sugar-cinnamon mixture.
3 preheat the oven to 450ºF and line several baking sheets with parchment. starting from the left, roll each rectangle tightly and slice into even pieces, about 1 inch thick. pinch or tuck in the ends and place, generously spaced, on the prepared sheets. cover with tea towels or plastic wrap and proof for about 40 minutes, until doubled in size.
4 brush with beaten egg and bake for 8-10 minutes, until golden. allow to cool on a wire rack.
glaze|1 while the buns bake, combine granulated sugar and water in a small saucepan. without stirring, bring to a simmer. continue to simmer for a few more minutes, then allow to cool slightly before brushing them over the buns as soon as they come out of the oven.