Kanellängd på engelska
Hem / Utbildning & Karriär / Kanellängd på engelska
6.
Fold over the just cut section in the following pattern: Center, Right, Left or Center, Left, Right - just be consistent. I’ll share all my hard-earned tips and tricks that have taken years to perfect. His level of anger was completely ridiculous for the small mistake. Place cut sections in the pattern: Center, Left, Right, Center, Left, Right, and repeat.
Cover the loaves with a kitchen towel and place in warm area to rise another hour.
After an hour, preheat oven to 350 degrees F.
Brush loaves with a lightly beaten egg (no added water) and sprinkle with the delicious Swedish pearl sugar.
Bake at 350 degrees for 15-20 minutes.
However, regional variations and modern twists have expanded the kanellängd landscape:
- Vanilla: Some recipes incorporate vanilla into the dough or filling for an additional layer of flavor.
- Almond: In certain regions, especially southern Sweden, almond paste is sometimes added to the filling.
- Pearl sugar: Traditional versions are often topped with pearl sugar (pärlsocker) for a sweet crunch.
- Cardamom intensity: Northern regions tend to use more cardamom in the dough, while southern recipes might be more subtle.
My personal favorite adaptation includes a touch of orange zest in the dough, which brightens the flavor profile while still honoring the traditional character of the bread.
Essential Ingredients for Authentic Kanellängd
Before we dive into the baking process, let’s explore the key ingredients that make kanellängd special:
| Ingredient | Role | Swedish Preference | Substitution Options |
|---|---|---|---|
| Flour | Forms the structure of the dough | Vetemjöl (Swedish wheat flour) | All-purpose flour works well |
| Fresh yeast | Provides rise and flavor | Fresh yeast cakes | Active dry yeast (reduced amount) |
| Cardamom | Signature Swedish flavor | Freshly ground cardamom seeds | Pre-ground cardamom (use less) |
| Butter | Creates richness and tenderness | Swedish cultured butter | Any high-quality unsalted butter |
| Milk | Provides moisture and flavor | Full-fat milk | Whole milk or 2% milk |
| Sugar | Sweetens dough and filling | White granulated sugar | Caster sugar |
| Cinnamon | Star of the filling | Ceylon cinnamon | Cassia cinnamon (stronger flavor) |
| Pearl sugar | Traditional topping | Swedish pärlsocker | Coarse sugar or omit |
| Egg | For glazing | Medium-sized eggs | Any egg will work for wash |
I’ve discovered that the quality of cinnamon makes a remarkable difference in the final product.
You can add it directly to the flour without proofing it in liquid first.
Q: My filling leaked out during baking. I had been taught to move each “leaf” after cutting, but I wanted to try this other way and see if it worked better for me. Also, check your oven temperature with an oven thermometer, as many ovens run hotter than their settings indicate.
Q: Can I add nuts or raisins to the filling? Absolutely!
It’s not just about creating something sweet—it’s about crafting an experience that brings people together.
Traditional vs. Now I never skip this simple but crucial step.The Complete Kanellängd Recipe
Now, let’s get to the heart of the matter—creating your own authentic Swedish cinnamon bread from scratch.
Ingredients
For the Dough:
- 7g active dry yeast (or 25g fresh yeast if available)
- 250ml whole milk, lukewarm (about 110°F/43°C)
- 75g unsalted butter, melted and cooled
- 100g granulated sugar
- 1 teaspoon freshly ground cardamom (about 10-12 pods)
- ½ teaspoon salt
- 1 large egg, room temperature
- 500-600g all-purpose flour
For the Filling:
- 100g unsalted butter, softened to room temperature
- 150g brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping:
- 1 egg, beaten (for egg wash)
- 2 tablespoons pearl sugar (or coarse sugar)
- 2 tablespoons sliced almonds (optional)
Step-by-Step Instructions
Preparing the Dough
- Activate the yeast: In the bowl of a stand mixer, combine lukewarm milk and yeast.
To bake, thaw overnight in the refrigerator, then let stand at room temperature for about 1 hour before baking.
Q: What’s the best way to grind cardamom? For the most flavorful result, buy whole cardamom pods, split them open, remove the seeds, and grind them in a spice grinder or mortar and pestle just before using.
This is not unusual in the restaurant/bakery industry, but I’m still irritated about it, which is why I’m telling you this story.
Different things you can do with them
The great thing about längder is that they are just a shape; they can have any filling you want! To check readiness, wet your fingers and stretch a piece of dough; it should become thin without tearing.
Divide the dough into 5 equal portions (about 420g each).
Shape each portion into a round ball and cover them with a tea towel.
Brush liberally with softened butter.
Sprinkle with sugar and cinnamon.
Roll the long end as tight as you can.
Pinch seal as best you can. Mix dough until combined and then add remaining flour, 1 dl at a time, until dough pulls away from the sides of bowl. Center, Right, Left, Center, Right, Left...until you are done.Beat the egg and brush carefully on the breads. The braided or twisted loaf shape makes it perfect for sharing, embodying the communal spirit of fika.
I’ve found that mastering kanellängd has given me a deeper appreciation for the thoughtfulness that goes into Swedish baking traditions. Paddle until homogeneous.
Perhaps you’ll add a family twist that becomes your signature version, passed down through generations. Keep at room temperature.
Assembly and Baking:
Take one dough ball and roll it out into a flat, thin rectangle using a rolling pin.
Repeat this step for all dough portions.
Divide the filling equally among the dough pieces, spreading it in a thin, even layer.
Roll each piece of dough into a log one by one.
Using scissors, cut the logs at an angle to create “leaves” of dough, and arrange them alternately to the left and right.
Let the logs proof for about 1 hour or until they double in size.
Brush the beaten egg over the logs and sprinkle with pearl sugar and flaked almonds.
Bake at 180°C for about 20 minutes.
As soon as they come out of the oven, brush them with simple syrup.
Enjoy your Mandel och-kanellängder!
Simple syrup is just equal parts sugar and water boiled together.
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Pinch the ends together if making a circle.
The shaping technique might seem intimidating at first, but don’t worry—even imperfect twists look beautiful once baked!