People who have never eaten this Kanellangd: Swedish Cinnamon Bread may mistake the cinnamon for chocolate but let me tell you, there are few things yummier than cinnamon with a hint of citrus bread. Once made you can be sure there will definitely be no leftovers for tomorrow. Hailing from Sweden in Eastern Europe, mainly eaten for breakfast because no one could possibly wait until tea time!
To make Kanellangd: Swedish Cinnamon Bread, you will need the following ingredients:So, how to make Kanellangd: Swedish Cinnamon Bread?
In a small saucepan over medium heat, stir the butter and milk until the butter has melted and the mixture is warm. Set aside to cool slightly.
In a large mixing bowl, place the flour in the center with salt and yeast on opposite sides. Use your fingers to stir until combined.
Add cardamom and sugar and mix until combined.
Add the egg and half of the milk and butter mixture to the bowl of dry ingredients. Beat on low speed until dough begins to come together. Gradually pour more of the milk and butter mixture into the bowl and continue beating until a sticky dough is formed.
Use your hands or the knead attachment of an electric beater and knead the dough until smooth.
Break off a piece of dough and use your hands to shape a windowpane - If the dough stretches without breaking, it’s been kneaded enough, if its breaks, knead for a minute longer and test again.
Roll dough into a ball shape and place in a bowl greased with butter. Cover with plastic wrap and place in a warm area for about 1½ hours to rise and double in volume.
In a medium bowl, combine the sugar, cinnamon, and cardamom. Set aside.
In a separate bowl, beat butter and vanilla extract until combined and creamy. Set aside.
Line a 11x17-inch rimmed cookie sheet with baking parchment paper.
Roll risen dough out onto a lightly floured surface and punch through to release air. Roll into a large 12x15-inches rectangle shape. Larger rectangle, larger loaf and more swirls.
Evenly spread the creamy butter mixture over the entire dough then sieve sprinkle with cinnamon and sugar mix over the top.
Starting with the longest end, roll the dough very tightly upwards, pulling the dough towards you to stretch and create a taut roll. Pinch seams and ends to seal, then place on the prepared baking sheet.
Using sharp kitchen scissors, snip the dough every 3/4-inch, almost cutting all the way through. Pull out slices from every alternating slice and flatten slightly onto the baking sheet.
Cover with plastic wrap and leave to prove for about 30-45 minutes until the dough springs back when lightly pressed with a fingertip.
Preheat oven to 415°F.
Brush kanellangd with beaten egg wash.
Stack the baking sheet on top of another cookie sheet to insulate the bottom of the bread and bake in preheated oven for 25-30 minutes. Watch the bread closely, cover with aluminum foil if you feel it’s getting too dark. Let it cool completely on a wire rack.
For the decorating, in a medium bowl, stir powdered sugar and orange juice together to make a pourable icing sugar. Pour into the corner of a sandwich bag and snip off the top like a piping bag.
Once bread is baked, spread sieved marmalade all over the bread and drizzle orange juice icing op top. Sprinkle orange zest over the entire loaf.
Serve in large slices!
Try this awesome, cinnamon and citrus Kanellangd: Swedish Cinnamon Bread in your own home. A bread that has all the flavor and all of the fun. Let us know what you think of this recipe as it’s quite long, however, we’ve done our best to make it as simple as possible. Do you agree? Let us know when you tag #cookmerecipes online!
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