Swedish Kanellängd

Inspired by Paul Hollywood’s Kanellängd recipe

Prep Time: Approx. 2 hours, including rise time

Bake Time: 30 to 45 minutes

Serves: 8 to 10

For the Dough

♦ 75 grams unsalted butter, melted

♦ 250 milliliters (9 ounces) whole milk, warmed

♦ 450 grams (1 pound) bread flour, plus extra for dusting

♦ 1 teaspoon ground cardamom

♦ 5 grams salt

♦ 7 grams (1 packet) of regular or instant yeast

♦ 40 grams granulated sugar

♦ ½ egg (1 ½ Tablespoons), beaten

For the Filling

♦ 75 grams butter (I prefer salted here)

♦ 1 teaspoon vanilla paste

♦ 1 Tablespoon ground cinnamon

♦ 75 grams granulated sugar

♦ ½ egg (1 ½ Tablespoons), beaten (for brushing)

For the Sugar Syrup

♦ 100 grams granulated sugar

♦ 3 ½ ounces water

For the Icing

♦ 150 grams powdered sugar

♦ 1 mandarin or navel orange, finely grated zest only

To make the dough: (if using instant yeast skip this step) Empty the packet of yeast into the warmed milk with a pinch of your measured sugar and a pinch of your measured flour.  Stir thoroughly and allow the yeast to bloom for 10 to 15 minutes.  In a large mixing bowl or the bowl of an electric mixer, add the flour, sugar, salt, cardamom and stir together.  Add the milk/yeast mixture, melted butter, and egg (if using instant yeast then add it now) and mix together using the dough hook attachment. Note: If mixing by hand, make a well in the middle of the flour/sugar mixture and pour the liquid in the middle, then begin to bring the flour in from the edges with your hand.  Continue to bring the flour into the liquid until all of the ingredients are thoroughly combined.

When all of the ingredients are thoroughly combined, continue to knead the dough for at least 10 to 15 minutes.  The dough should feel silky and smooth and not have a puckered outside appearance.  If using a mixer, you can turn the dough out onto the counter and knead by hand for the last few minutes.  Place the dough into a lightly buttered bowl, cover with a thin layer of melted butter and then cover the bowl with plastic wrap and allow the dough to rise in a warm place for 30 to 40 minutes.

While the dough is rising you can assemble the filling ingredients.  Combine the softened butter and vanilla paste and set aside.  Combine the sugar and cinnamon and set aside.

Line a baking sheet or pan with parchment paper.  Turn the dough out onto a lightly floured surface and knock the dough back (deflate the dough by kneading it a bit with your hands).  Roll the dough out into a rectangle that is about 10 x 14 inches, but make sure your shape is not larger than your baking pan!  Using your finger, press the back (wider) edge to the countertop so that it sticks (this is called tacking the dough and will help you get more tension when rolling the dough up). 

Spread the butter/vanilla mixture evenly onto the dough, making sure to go out to the edges, and then sprinkle the cinnamon/sugar mixture evenly over the top.  Roll the dough up fairly tightly and then place on the prepared sheet pan.

Using a pair of kitchen shears or a sharp knife, cut the roll into slices about ¾ inch long, but do not cut all the way through the dough.  Pull each slice out alternate sides and press down gently with your hands.  Cover the dough with plastic wrap and allow to rise again for 20 to 30 minutes.

Preheat the oven to 392 degrees Fahrenheit (200 Celsius).  Brush your dough with the beaten egg and bake for 25 to 35 minutes (I recommend at least 30).  If your dough begins to brown too much you can gently place a sheet of aluminum foil over the top.

While the dough is baking you can make the sugar syrup by combining the sugar and water in a small saucepan.  Bring the mixture to a boil and then continue to boil gently until it has reduced by half.

Remove the Kanellängd from the oven and baste with sugar syrup.  Allow it to cool for a few minutes before moving it to a wire rack for cooling (use a spatula or pair of spatulas to help with this process).  If you do not move the Kanellängd to a wire rack it can steam on the bottom and become soggy.  Allow to cool for 30 to 45 minutes. 

Combine the powdered sugar, orange zest and enough water to make an icing that is thin enough to drizzle but not so thin that it disappears.  If you add too much water, just add a bit more powdered sugar.

Cut your Kanellängd into slices and enjoy!