Friday, October 8, 2010


Or Zimtschnecken.
Or spiral yeast dough thingies with cinnamon.

Sweden's best invention - who cares about H&M or IKEA when you can have these! ;-)

The recipe is based on one found in a swedish camping guide. Seriously. That is why it uses deciliters (dL). IKEA has the corresponding measuring cups, or use a milliliter scaling (1 dL = 100 mL).
Preparation time: about 2 hours.
Suggested music: Garmarna - Guds spelemän

For the dough:
  • 25 g fresh yeast (or 1 sachet dry)
  • 75 g margarine (german favorite: Alsan)
  • 2 1/2 dL soy milk (or soy rice milk)
  • 1/2 dL sugar
  • pinch of salt
  • 1 teaspoon cardamom
  • 7 dL wheat flour

For the filling:
  • 50 g margarine
  • 1/2 dL sugar
  • 1 teaspoon cinnamon

Decoration (optional):
  • some more soy or soy rice milk
  • decorating sugar (Hagelzucker)

What to do:
  1. Prepare a yeast dough. Mix all the ingredients together. It is easier and faster if the margarine and soymilk are at room temperature. Use a food processor with a dough hook if you are lucky to have one. Put the dough in a bowl at least twice as big as the dough, cover with a kitchen towel and let it rise for 30-60 minutes. (In german, you would say let the dough "go", but that only really happens when your bowl was too small... )
  2. Preheat the oven to 225 °C. Use a rolling pin in order to roll the dough to about 1/2-1 cm thickness in a rectangular shape. Add some flour under the dough in the beginning and while rolling, otherwise the dough will stick to whatever surface is under it.
  3. Mix the ingredients for the filling and spread it on the dough. Then roll the rectangle up starting at its longer side. Cut the roll into 2 cm slices and place them on a baking sheet with parchment paper. Leave a few centimeters between the slices, they will become bigger.
  4. Spread a little bit of soy milk on the top of the slices with a baking brush and add some decorating sugar. Bake for 8-10 minutes, the slices should become slightly brown, but not too dark. If you apply some more soy milk during baking, the surface will be shinier.

You can add whatever you like to the filling - jam, ground nuts,... here's an example with ground hazelnuts:

(Some are made by Manuel, some are made by me. That's why they look so different ;-) )

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