Directions: |
Directions:1.Add all dry ingredients into mixing bowl. Add one egg to the bowl, and using dough hook, mix the egg on low speed until incorporated into the flour mixture. Set aside.
2. Warm the milk until slightly warm (but not hot)
3. Carefully add the warm milk to the flour mixture, and blend at low speed for 5 minutes. when the dough sticks to the hook, and pulls away from the sides of the bowl completely, it's finished.
4. slightly melt 150 grams of butter. slowly add the melted butter to the dough mixture in thirds, rather than all at once. Continue to mix the dough until all the butter is thoroughly incorporated. Once finished, cover the bowl with plastic wrap and set aside for 45 minutes, or until the dough has doubled in size. ( must beat on high speed to get to mix)
5. While the dough is rising, mix the remaining butter, cinnamon and sugar together to form a soft paste. Set aside.
6. Pre-heat oven to 390* F
7. Once the dough has risen, lightly dust counter with flout and begin to knead the dough for approximately 5-7 minutes. The dough will feel slightly oily to begin with but will become less so once kneaded. Once the dough has been kneaded, roll it out into a flat large rectangle. (try to get fairly thin)
8. Once the dough has been rolled out flat, spread the cinnamon paste onto one half of the dough. Place the opposite half of the dough on top of the filling, and cut into 1 ": wide strips. (we found thinner was better) see note below
9. Twist the buns and set aside on a baking sheet lined with parchment paper for 15 minutes for additional rising. Once 15 minutes has passed, top buns with egg wash and bake for 15 minutes. or until slightly golden brown.
10. Upon removing from oven lightly glaze with confectionary sugar glaze. Serve and enjoy! |
This recipe for Norwegian Cinnamon Buns-Norsk Kanelboller is from