Tuesday, April 30, 2013

Norwegian Cinnamon Rolls

For some reason, I only make these about once every two years or so, when I invite a few folks over for a brunch - usually folks with small children who don't get out that much. Remind me to make them more often! 

They look fabulous as part of a brunch buffet - take a look below! And they're easier to make than you'd think. They're also not quite as sweet and sticky as they look. Not to mean they're not good, no no, it's just that they can double as a breakfast roll any day, instead of being relegated to being "weekend only". Yay, right?



Nigella's Norwegian Cinnamon Rolls, from How to Be a Domestic Goddess

Dough:
600 g. flour
100. g. sugar (I use raw cane)
.5 tsp salt
45 g. yeast.
100 g. butter
4 dl. milk
2 eggs

Filling:
150 g. soft, butter (unsalted, if you have)
150 g. sugar
1.5 tsk cinnamon
1 egg for brushing
1 baking tin, 33 x 24 cm or thereabouts, lined with baking paper.

Pre-heat your oven to 230 Celsius.
Mix your flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it with the milk and eggs, before adding to the dry ingredients.
Knead the dough until it's smooth and elastic (I had to add a lot of flour during this part). Form the dough to a big ball and let it raise in an oil coated bowl for about 25 minutes. Cover the bowl with cling film.
Take about one third of the raised dough, and roll it out to a rectangle the same size as the bottom of your pan. Now, take the remaining 2/3 of your dough and roll it out to a rectangle of roughly 50 x 25 cm. This is where you mix the filling ingredients well, and spread the mixture out evenly, covering the whole of the dough rectangle. Roll the dough to one long "snake", starting from the long side. Slice 20 pieces, about 2 cm each. Place them cut side up on top of the dough covered bottom of the tin - don't worry about appearances. Brush the beaten egg on top, and let these sit for about 15 minutes, to raise a bit more before baking.
Bake for 20-25 minutes, until they're all big and fluffy, and smooshed together, just like in the picture. They might be a bit brown on the top - no matter! Let them cook just a tad before serving. Keep away from 7 yr. old boys if you want more than 1 for yourself. I'm speaking from experience.

1 comment:

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Natalie Martin | Business Consultant | HospitalityGEM | Kings Court, Parsonage Lane, Bath, BA1 1ER | +44 (0)1225 470999 | www.hospitalitygem.com
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