Here I have given this classic Danish yeasted bun a twist with my favourite dried fruit, cranberry. Try topping the bun – known as a kanelsnegle or cinnamon snail because of its shape – with cream cheese and eating it as a sweet breakfast.
Cinnamon, Walnut and Dried Cranberry Kanelsnegle
Serves 4
180g milk
60g water
7g dried yeast
400g strong flour
50g caster sugar
2g salt
1 egg
110g brown sugar
10g ground cinnamon
50g butter
25g walnuts
25g dried cranberries
Preheat the oven to 180C. In a saucepan warm the milk and water together until tepid. Stir in the yeast until dissolved.
Add the strong flour, caster sugar, salt and egg to the bowl of a stand mixer.
Start the mixer and gradually pour in the liquid mixture.
Beat for 10 minutes until smooth and elastic. Cover the bowl with cling film and leave to rest for an hour.
While the dough rests, put the brown sugar, ground cinnamon, walnuts and cranberries
in a bowl and beat together to make a
paste.
Place the rested dough on a lightly floured worksurface and roll out to a rectangle roughly 30cm by 50cm.
Cover with the cinnamon paste mixture and roll lengthways into a sausage.
Cut the sausage into 12 even-sized pieces and place face down in the lightly greased baking tray, cover with a damp tea towel and leave to prove in a warm area for about one hour or until doubled in size.
Put in the oven for 30-40 minutes until golden brown. Allow to cool slightly before serving.
Graeme Cheevers is head chef at Martin Wishart at Loch Lomond within Cameron House Hotel. Visit mwlochlomond.co.uk or call 01389 722504
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