The cinnamon snail, as I have already told you about a very important part of the Swedish kulináriá

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The dinner, which is why my husband is offended
Lucilla
The cinnamon snail, as I have already told you about a very important part of the Swedish kulináriának any man enter the grocery store, you can slam on the face, mixed with cardamom cinnamon fragrance. In our home we are relatively rare, because sous chef the boys always voted out, because that dough you have, you tend to be the marzipan braid, which is the same dough, but it just is pleasantly thick almond paste instead of the cinnamon. But my favorite Swedish sous chef baker Jan Hedh found in the Book of compromise, which ultimately sous chef was all burned. In his classic cinnamon rolls because of the cinnamon is a mandulakrémre, sous chef which is eerily reminiscent of marzipan stuffing braid. Usual breakfast made so that the second half has been rising in the refrigerator and then baked out in the morning. The dough is somewhat macerásabb in the past, not much, but it is worth your time because it is very soft and delicate pastries can do it, Jan Hedh has a dozen or a recipe just for the pasta.
First I measured 350 gram flour, 12.5 grams of sugar, and added 250 grams of milk poured sous chef mixed 37.5 grams yeast. About kneaded for 5-6 minutes, sous chef then half an hour I left leterítve. After the expiration of half an hour I added 250 grams of flour, 87 grams sugar, 10 grams of salt, 10 grams of cardamom, half a beaten egg, and then hooked in a kneading machine. After 5-6 minutes, the dough put 125 grams of room temperature (!) Higher difficulty sous chef kneaded butter and an additional ten minutes. I put a plastic box, closed it again included sous chef a half hours. Meanwhile, I prepared the filling. To do this, 200 grams of almond paste (marzipan), 100 grams of soft-mixed with butter, cinnamon and icing sugar and some also knocked out, this porcukorhoz 50 grams and 5 grams of cinnamon, half a teaspoon mixed vaníliaőrleményt. After hatching time the dough into two parts. One half of 25X45 cm rectangle I provided, smoothed half of the almond cream and sprinkled with cinnamon and powdered sugar on the side. Rolled tightly to the roll in half lengthwise cut and uncut face each other half way around placed side by side, the two sides stick (so some of the filling goes out), Rolling up and a buttered wreath form put the two ends of tried good thoroughly work. Anointed remnant of the yolk half. Let rise for 45 minutes to double again, and then anointed with the egg, sprinkled with chopped almonds and 210 degree preheated oven pushed. About roast for 20-25 minutes. (The other half of the dough was divided divided sous chef again, one half of the cinnamon and powdered sugar and cinnamon csigává, the other part was the remaining almond cream with almond braid, but may be it is still on a roll without any further.) Ingredients: For the dough: 350 g + 250 g 12.5 g flour + 87 g sugar 250 g milk 37.5 g of yeast (3/4 frames, fresh) 10 g salt 1 egg 10 grams cardamom 125 g of butter 200 gr almond paste mandulakrémhez (or marzipan) with cinnamon butter 100 gr porcukorhoz 5 grams of powdered sugar 50 g cinnamon half teaspoon chopped almonds + vaníliaőrlemény, ice sugar, whom we like ...
I think Max. to the extent that the principle of the few pieces of marzipan in it gets bitter mandulától typical marzipan taste (worse case aromától), the mandulamasszában only sugar and almonds is half and half. I think that without more interchangeable, even half and half almond-sugar mixture well. 24 May 2010 10:46
I in Ireland can only get fresh yeast, the baker körbeudvarlásával - or migrants, the Hungarian store, sous chef which is a two-hour car trip. You can not accidentally be prepared porélesztővel this cookie, or wait until I get fresh yeast? sous chef Thank you! 24 May 2010 11:24
Wow, such a hard world in Ireland? I think a good porélesztővel, although Jan Hedh obviously never used it before, he would margarine or his somewhat snobbish hands under any circumstances :-) The conversion record yeast brand dependent, now pulled out his own set my mind in a highly expired Tesco economical yeast, this 10 gram packages, writes that 35 g of fresh yeast equivalent to,