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Craving For soft Cinnamon Buns
Best cinnamon buns with blueberries.
Prep Time 50 minutter/minutes
Cook Time 15 minutter/minutes
Passive Time 2 timer/hours
Servings
snegle/buns
Ingredients
DEJ
DOUGH
Prep Time 50 minutter/minutes
Cook Time 15 minutter/minutes
Passive Time 2 timer/hours
Servings
snegle/buns
Ingredients
DEJ
DOUGH
Instructions
HVORDAN GØR MAN
  1. I en lille gryde opvarmes 100 ml af mandelmælken med 1 spsk sukker, indtil den er opløst. Må ikke varmes for meget. Hæld blandingen i en lille skål og drys gær over den. Kombiner og lad den aktivere i ca. 10 minutter.
  2. Smelt margarinen med resten af ​​mælken (300 ml) og ½ kop sukker. Opvarm ikke! I en stor blandeskål kombineres mel med kanel og salt. Tilsæt den varme mælk / margarine blanding og gærblandingen til skålen med de tørre ingredienser.
  3. Bland det godt med en ske og ælt sammen med hænderne på en meldrysset bord i ca. 5 minutter. Hæld dejen i en olie-smurt skål, dæk den med et viskestykke og lad den hæve i ca. 1 time
  4. For at lave fyldet skal du kombinere margarinen med kokossukker, kanel og kardemomme i en skål. (Lav fyldet lige inden dejen er færdig med at hæve.)
  5. På en let melet overflade, slå dejen ned flere gange, før den rulles ud i et tyndt rektangel. Dejen skal føles fugtig, men hvis den klistrer til fingrene, tilsættes en lille smule mel. Spred derefter fyldet på halvdelen af ​​dejen. Fold dejen 3 gange.
  6. Skær dejen i 12- 15 lange strimler. Vrid strimlerne rundt om fingeren og bind dem sammen. Læg dem på bagepapir og lad dem hæve i yderligere 1 time.
  7. Forvarm ovnen til 200C og bag sneglene i ca. 12-15 minutter eller indtil de er gyldenbrun. Når de kommer ud af ovnen, bør du straks hælde glasur på dem. Efter 5 min. drysset med flormelis. Spis dem samme dag eller put dem i fryseren til senere opvarmning.
HOW TO DO
  1. In a small sauce pan, heat 100ml of the almond milk with 1 tbsp sugar until warm and dissolved. Do not heat too much. Pour the mixture into a small bowl and sprinkle yeast over it. Combine and let activate for about 10 minutes.
  2. In the pan melt the margarine with the rest of the milk (300ml) and the ½ cup sugar. Do not heat! In a large mixing bowl combine the flours with the cinnamon and salt. Add the warm milk/margarine mix and the yeast mix to the bowl with the dry ingredients.
  3. Mix well with a spoon and then knead together with your hands on a floured surface or about 5 minutes. Place dough into an oiled bowl, cover it with a towel and let rise for about 1 hour
  4. To make the filling, combine the margarine, with the cane sugar, cinnamon, and cardamom in a bowl. Make the filling right before the dough has finished rising.
  5. On a lightly floured surface, punch down the dough several times before rolling it out into a thin rectangle. The dough should feel moist, but if it sticks to your fingers add a tiny bit of flour. Then spread the filling on half of the dough. Fold the dough 3 times
  6. With a sharp knife, cut the dough into 12-15 long stripes. Turn the strips around your finger and tie them together. Put them on baking paper and allow them to rise for another 1 hour.
  7. Preheat your oven to 200C and bake for about 12-15 minutes or until golden brown. When coming out of the oven immediately brush them with the glaze. After 5 min. sprinkle with powdered sugar. Eat them the same day or put them in the freezer for later heating.
Recipe Notes

1 cup= 2,3 dl.

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