Kanelstång with vanilla cream

Ingredients for 1 servings:

• 350 g flour
• 60 g sugar
• 100 ml milk
• 15 g yeast
• 1 egg(s)
• 1 ½ tsp cardamom powder
• 80 g butter, soft
• 1 pinch of salt
• 200 ml milk
• 15 g brown sugar
• 2 tbsp, heaped vanilla pudding powder for cooking
• 100 g butter, soft
• 70 g brown sugar
• 2 tsp cinnamon powder
• 1 egg(s)
• 40 g hazelnuts or almonds, chopped
• 50 g powdered sugar
• lemon juice

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

Danish specialty

Mix the yeast with lukewarm milk and sugar. In a bowl, knead the flour, egg, salt, and cardamom with the yeast mixture using a dough hook for about three minutes. Add the butter in small pieces and knead for another five minutes. Let it rise for about three-quarters of an hour. Meanwhile, make a pudding from the pudding mix, milk, and sugar and let it cool. Stir occasionally to prevent a skin from forming. Mix the butter, sugar, and cinnamon with a mixer until creamy. When the dough has risen sufficiently, knead again and roll out to a 40 x 40 cm sheet. Spread the dough with the cinnamon butter. Pour the pudding mix on top and roll it up. Place the dough open-side down on a baking sheet lined with baking paper. Cut into the slits with scissors, spaced about 3 cm apart, and space them apart. Let the roll rise for another half hour. Preheat the oven to 200 degrees Celsius. Whisk the egg and brush the cinnamon sticks with it. Sprinkle with the chopped nuts. Bake for approximately 25-30 minutes. Let cool on a wire rack. Mix the powdered sugar with the lemon juice until smooth and sprinkle in strips over the cinnamon sticks.