Kanelsnurrer

Ingredients for 1 servings:

• 200 ml milk
• 50 g butter
• 1 pack of yeast
• 500 g wheat flour type 550
• ½ tsp salt
• 70 g sugar
• 1 egg(s)
• 100 g butter
• 130 g brown sugar
• 2 tbsp cinnamon
• some cardamom

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Norwegian cinnamon knots, for approx. 24 pieces

Briefly heat the milk and butter until the butter has melted. Ensure the mixture is only lukewarm, as otherwise the yeast may be destroyed. Crumble the yeast into the mixture and mix well until you have a homogeneous mixture. Put 450g of flour, salt, sugar, and the egg in a bowl. Add the milk, butter, and yeast mixture and knead everything into a smooth dough. If the dough is still too sticky, gradually add just enough flour until it is easy to work with. Cover and let rise in a warm place for about an hour. In the meantime, prepare the butter and cinnamon mixture. It is best if the butter is a little softer for this. Mix the butter with the brown sugar, cinnamon, and a little cardamom. Roll out the dough into a rectangle and spread evenly with the butter and cinnamon mixture, leaving as little edge as possible. Fold the dough over itself from the top and bottom sides so that there are three layers of dough on top of each other. Then roll the dough a little more with a rolling pin. Cut strips from the narrow side, each strip approximately 3 cm thick. Twist each strip into a rope and tie a knot in the rope. Place the dough knots on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for about 12-15 minutes, until golden brown. The cinnamon knots taste best when warm.