The Cinnamon Wrath of my Ancestors
Jan. 8th, 2011 02:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bedlamsbardTyping this recipe up quickly because I'm not taking the cookbook back with me to New Orleans, and I might want to make it there.
Norwegian Cinnamon Rolls
adapted from Beatrice Ojakangas, The Great Scandinavian Baking Book
This is adapted from a recipe called sǿsterkage, or "sister's coffeecake," and another recipe called klippekrans, or Norwegian cinnamon wreath. The only difference between the two is that sǿsterkage is cut into cinnamon rolls, while klippekrans is formed into a wreath and contains raisins in the filling. The recipe calls for two pie pans; I managed to fit all the cinnamon rolls into one, although they exploded outwards and were a little hard to get out. The cardamom is optional and isn't strong, just a faint undertone of flavor. If you hate cardamom, leave it out; if you love it, I've seen other recipes calling for 1 Tbsp of cardamom, so go wild.
Ingredients
Dough
4 1/2 tsp active dry yeast (2 packages)
1 cup warm water, 105 to 115 F
1/2 cup melted butter, cooled to room temperature
1/2 cup sugar
3 slightly beaten eggs
1 tsp salt
1 tsp ground cardamom (optional)
4 to 5 cups all-purpose flour
Filling
1/2 cup melted butter
1/2 cup brown sugar, packed
1 Tbsp ground cinnamon
1 cup raisins (optional)
Glaze (optional)
1 egg
2 Tbsp milk
Pour the water into a large bowl (preferably room temperature). Dissolve a teaspoon of sugar in the water, then stir in the yeast with a fork until it dissolves. Let sit for 5-10 minutes (preferably in a warm place). Stir in melted butter, sugar, eggs, cardamom, and salt, then add the flour in one cup increments, stirring with a wooden spoon until fully incorporated. Depending on the humidity, the amount of flour will vary. The first time I made this recipe, I used 4 cups, the second 4 1/2. Go with your gut. Cover and refrigerate for 2 to 24 hours.
Butter one or two pie plates and set aside. You could also use a 9 inch round or square cake pan. Mix together brown sugar and cinnamon.
Divide dough in two and roll half of it out on a floured surface in a more or less even rectangle. If you have enough space, you don't have to divide it and can do it all in one batch. Brush melted butter over dough, leaving a 1/2-inch space on the end of the dough, then sprinkle with cinnamon-brown sugar mixture. If you run out, just mix together more brown sugar and cinnamon in the same proportions. If desired, sprinkle with raisins. Roll up, seam side down, and cut into 2 inch rounds and press into pie plate. Cover and set aside in a warm place for 45 minutes to one hour, or until doubled.
If making glaze, mix egg and milk together and brush over cinnamon rolls before baking.
Preheat oven to 375 F. Bake for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let stand at least 5 minutes before prying out cinnamon rolls either with your fingers or a knife. Eat warm. If desired, you can make a cream cheese frosting or other glaze.
If you want to make a cinnamon wreath, prep a cookie sheet with parchment or lightly grease it. After filling and rolling the dough, put it on the cookie sheet and bring the ends together to form a ring, pinching them shut. Let rise in warm place until doubled. Glaze with egg and milk mixture if desired. With a sharp knife, make diagonal cuts about 2 1/2 inches apart, about 1/2 inch into the dough. Bake at 375 F for 15 to 20 minutes or until just golden. Serve warm.
Norwegian Cinnamon Rolls
adapted from Beatrice Ojakangas, The Great Scandinavian Baking Book
This is adapted from a recipe called sǿsterkage, or "sister's coffeecake," and another recipe called klippekrans, or Norwegian cinnamon wreath. The only difference between the two is that sǿsterkage is cut into cinnamon rolls, while klippekrans is formed into a wreath and contains raisins in the filling. The recipe calls for two pie pans; I managed to fit all the cinnamon rolls into one, although they exploded outwards and were a little hard to get out. The cardamom is optional and isn't strong, just a faint undertone of flavor. If you hate cardamom, leave it out; if you love it, I've seen other recipes calling for 1 Tbsp of cardamom, so go wild.
Ingredients
Dough
4 1/2 tsp active dry yeast (2 packages)
1 cup warm water, 105 to 115 F
1/2 cup melted butter, cooled to room temperature
1/2 cup sugar
3 slightly beaten eggs
1 tsp salt
1 tsp ground cardamom (optional)
4 to 5 cups all-purpose flour
Filling
1/2 cup melted butter
1/2 cup brown sugar, packed
1 Tbsp ground cinnamon
1 cup raisins (optional)
Glaze (optional)
1 egg
2 Tbsp milk
Pour the water into a large bowl (preferably room temperature). Dissolve a teaspoon of sugar in the water, then stir in the yeast with a fork until it dissolves. Let sit for 5-10 minutes (preferably in a warm place). Stir in melted butter, sugar, eggs, cardamom, and salt, then add the flour in one cup increments, stirring with a wooden spoon until fully incorporated. Depending on the humidity, the amount of flour will vary. The first time I made this recipe, I used 4 cups, the second 4 1/2. Go with your gut. Cover and refrigerate for 2 to 24 hours.
Butter one or two pie plates and set aside. You could also use a 9 inch round or square cake pan. Mix together brown sugar and cinnamon.
Divide dough in two and roll half of it out on a floured surface in a more or less even rectangle. If you have enough space, you don't have to divide it and can do it all in one batch. Brush melted butter over dough, leaving a 1/2-inch space on the end of the dough, then sprinkle with cinnamon-brown sugar mixture. If you run out, just mix together more brown sugar and cinnamon in the same proportions. If desired, sprinkle with raisins. Roll up, seam side down, and cut into 2 inch rounds and press into pie plate. Cover and set aside in a warm place for 45 minutes to one hour, or until doubled.
If making glaze, mix egg and milk together and brush over cinnamon rolls before baking.
Preheat oven to 375 F. Bake for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let stand at least 5 minutes before prying out cinnamon rolls either with your fingers or a knife. Eat warm. If desired, you can make a cream cheese frosting or other glaze.
If you want to make a cinnamon wreath, prep a cookie sheet with parchment or lightly grease it. After filling and rolling the dough, put it on the cookie sheet and bring the ends together to form a ring, pinching them shut. Let rise in warm place until doubled. Glaze with egg and milk mixture if desired. With a sharp knife, make diagonal cuts about 2 1/2 inches apart, about 1/2 inch into the dough. Bake at 375 F for 15 to 20 minutes or until just golden. Serve warm.
(no subject)
Date: 2011-01-09 12:06 am (UTC)(no subject)
Date: 2011-01-09 10:53 pm (UTC)(no subject)
Date: 2011-01-09 04:12 pm (UTC)(no subject)
Date: 2011-01-09 10:52 pm (UTC)(no subject)
Date: 2011-01-11 09:29 pm (UTC)(no subject)
Date: 2011-01-12 01:05 am (UTC)(no subject)
Date: 2011-01-12 01:06 am (UTC)Hm. Can you bake the 5 minutes-a-day bread in a bread pan?
(no subject)
Date: 2011-01-12 01:08 am (UTC)(no subject)
Date: 2011-01-12 01:13 am (UTC)