As you may know, had you read my previous blogs, I am a big fan of GBBO. A couple of weeks ago, Paul directed the contestants to make a Kanellängd as part of the Technical Challenge. It looked so good (when he demonstrated the technique) I had to try. The contestants did not have the advantage of seeing Paul make this which resulted in varying degrees of success, so I had a big step up. Theirs did not look all that appealing, mine was outstanding, in both looks and taste. (Luckily, I have long arms and can pat myself on the back easily and often.) Sadly, I only made a half a Kanellängd, not sure of the final result. More sadly, a half loaf of Kanellängd is only enough for QC, snack and breakfast. Next time a full Kanellängd loaf, to have enough to share.
Kanellängd? Think cinnamon bun but not as sticky and made in a loaf. Kanellängd is akin to the Kanelbullen but is a plaited loaf and may be cut with a bread knife or simply torn at the thin spine of the plait, while Kanelbullen is the individual cinnamon bun. The house smelled like cinnamon all afternoon, which isn’t a bad thing. Try this, you won’t be sorry.
- For the dough
- 38g/1½ oz unsalted butter, melted
- 125ml/4½ fl oz full-fat milk, warmed
- 225g/ ½ lb strong plain bread flour, plus extra for dusting
- ½ tsp ground cardamom
- 5g salt
- 5g packet instant yeast
- 20g/ ¾ oz caster sugar
- 12g (¼) free-range egg, beaten (approximately ¾ tbsp)
- For the filling
- 5g/1½ oz unsalted butter, softened
- ½ tsp vanilla paste
- ½ tbsp ground cinnamon
- 38g/1½ oz caster sugar
- 12g (¼) free-range egg, beaten (approximately ¾ tbsp), for brushing
- For the sugar syrup
- 50g/1¾oz caster sugar
- For the icing
- 150g/5½ oz icing sugar
- ½ satsuma, finely grated zest only
- Melt the butter and gently warm the milk in a saucepan.
- Tip the flour and cardamom into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk, sugar and egg and turn the mixture round with your fingers. Continue to mix until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough.
- Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 10–12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover and leave to rise for 30–40 minutes, until doubled in size.
- While the dough is rising, make the filling. Cream the butter and vanilla paste together in a bowl until soft and spreadable. In a separate bowl mix the cinnamon and sugar together.
- Line a baking sheet with baking paper. Turn the dough onto a lightly floured surface and knock it back. Roll out the dough into a rectangle, about 25x35cm/10x14in. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Tack the back edge to the work surface, pushing down with your fingers, sticking the dough to the work surface.
- Spread the butter mixture evenly over the dough and sprinkle with the cinnamon sugar. Roll up the dough tightly like a Swiss roll, using the tacked edge to create tension. Place on the prepared tray.
- Using a clean pair of sharp scissors, cut the roll into 7 slices (approximately 2cm/¾in each) almost all the way through. (It’s important to cut almost all the way though, otherwise it is difficult to lay alternate slices opposite each other and on their sides.) Pull each slice out to alternate sides and press down gently with your hands. Put the tray inside a clean plastic bag and leave to prove for 20–25 minutes, or until the dough springs back if you prod it lightly with your finger. Do not over prove.
- Preheat the oven to 220C/425F. Brush the loaf with beaten egg and bake for 20–25 minutes until risen and golden-brown. Cover with aluminum foil after 10 minutes if it’s browning too quickly.
- For the sugar syrup, tip the sugar and 50ml/ 1¾ fl oz water into a small pan and bring to the boil stirring until the sugar has melted. Boil until reduced by half.
- For the icing, mix the icing sugar with enough water to make a thin icing, then stir in the satsuma zest. (I forgot the zest. No problem, it didn’t need it.)
- Place the loaf on a wire rack to cool. Brush with the sugar syrup then drizzle over the icing. Leave to cool completely.