Cinnamon swirls
Sådan gør du
Dough
Pour the cold milk into a bowl and stir the yeast into it. Add the eggs, flour, sugar, salt and cardamom and knead the dough in a mixer until it is smooth and shiny and lets go of the sides of the bowl. This takes about 8 minutes at a medium speed.
Finely dice the butter, add it to the dough, and knead for another 8 minutes until the dough is quite smooth (the long kneading times are essential for a good result).
Cover the dough with a cloth and leave to proof for 90 minutes in a warm place.
Now, beat the dough into a firm piece, wrap in cling film, and leave to cool in the fridge for at least an hour.
Filling
While the dough is resting, mix the ingredients for the filling to a uniform mixture.
Folding and shaping
Sprinkle flour onto a table, and roll out the dough to a rectangle of about 30 x 60 cm. Smear the filling evenly out onto the dough.
Fold a third of the dough to the middle. Then fold the other third over the first section. You now have three layers.
Roll out the dough to a rectangle of 30 x 30 cm, and cut it into 12 strips of 30 cm. Curl each strip by twisting the ends in opposite directions 6-7 times. Make sure not to squeeze out the filling.
Now, wrap the dough twice around your index and middlefinger. Fold the end of the dough over the two folds and place it between your index and middle finger. Pull you fingers away, so the tip of the dough-strip fastens inside the roll.
Set the swirls on baking trays covered with baking paper. Cover with a cloth and leave the swirls to rise in a warm place, until they have doubled in size.
Baking
Baste the swirls with beaten egg and sprinkle with a little sugar.
Bake at 200° Celcius for approx. 12–14 minutes. Leave to cool before eating.
Meyers Bageskole
I Meyers Bageskole kan både nybegynderen og den mere øvede hjemmebager være med.
Bogen tager udgangspunkt i få grunddeje, der danner basis for de ca. 70 opskrifter, der spænder fra blåbærsnurrer over rugbrød til saftige hvedebrød. Bogen henvender sig til dem, der bare gerne vil hurtigt i gang med at bage, men der er også masser af ekstra at hente for bagenørderne, der gerne vil vide, hvorfor surdejen skal have mindst lige så meget opmærksomhed som en krævende elskerinde og hvor lange glutenstrenge egentlig kan blive.
Opskrifterne er udviklet i tæt samarbejde med de dygtige fagfolk i Meyers bagerier og Meyers Madhus, der hver dag beskæftiger sig med dej og bagning og svarer på spørgsmål fra folk, der har kvaler med surdejen derhjemme eller ikke kan få brødet til at hæve, som det skal.
