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Kanelbullar or sweets Nordic Garance to jam Juliet

There is a shed on a hill where everything seems to be pretty and sweet. In this shed, there is a fine cook named Garance who has the gift of whet my appetite every time I read his blog. More than anything, I especially like when we reveal its revenue in the far north, which for me (who do not know much about) are a perfect exotic.

In December , I found these funny little cakes with cinnamon snails which are called kanelbullar . I have not stopped finding excuses to make and finally that day has come, and I did not regretted. Garance offers two types of forage, a simple "cinnamon + butter + sugar" and a more sophisticated "chocolate milk + sugar + + blueberry butter. I opted for the first version by adding a little peach jam Juliet.

I must tell you more about these jams that are found exclusively in the South west of Lolo on the stand cherry, had a particular scoop receipts for its super cherry season. Juliette And then? She makes jars of jam flavors simple, that is to say, no convoluted mixtures.

Chez Juliette, the fruit and nothing but the fruit, is precisely what it is best and more interesting, right? The specifics of these jams are also smooth texture, perfect for making sweet and sour sauces, toppings, garnish pancakes or yogurt to make delicious ... It also seems that this is a texture that children plébiscitent. As for sugar, there is just enough to properly highlight the fruit.

The part of the recipe is probably the most difficult in the rectangle of dough when you put the filling and folded the dough. I suggest you keep the stuffing from escaping to a small border if necessary. At the time of rolling snail, be sure to pinch the dough to seal it for cooking if the kanelbullar will open (not as good but less kanelbullar, obviously ...)

Garance added to the dough 1 / 2 teaspoon cardamom coffee (for the proportions described below), I did not have in my closet was not very good.

Kanelbullar

For 15 to 20 pieces

For the dough 600 g flour

25 g fresh yeast

75 g unsalted butter 125 ml

milk 125 ml whipping cream

2 egg yolks + 1 yellow gilding

50 g brown sugar

1 / 2 teaspoon salt

For the stuffing

50 g of peach jam

60 g unsalted butter

Ointment 50 g caster sugar

a generous teaspoon of cinnamon powder

Preparation of the dough.

Warm the milk and cream (up to 37 ° C). Crumble the yeast into a bowl and pour over milk and cream. Then add the butter, sugar and egg yolks while whisking. Pour the flour and knead about 5 minutes until dough is smooth not sticky. Cover with a cloth and let rise 40 minutes.

kannelbullar planting and cooking.

Roll dough into rectangle on a floured surface. Mix all the stuffing ingredients and spread on half of the rectangle does not go too near the edges. Fold dough in half, and the stuffing is well trapped in the dough. Spread the dough gently again and cut strips 2.5 cm wide. The snail ride well by pinching the end. Brush with egg yolk and bake in a preheated oven at 230 ° C for 10 minutes. kanelbullar out the oven when golden brown, enjoy warm or cold.

To find jams Juliette (April to September)

Lolo Cherry - Route de Cambo (D932) at the roundabout in front of the business area of Planuya between Bayonne and Cambo .