Kanelstang (Cinnamon Stick) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">10g active dry yeast</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">250ml cold whole milk</li><li class="ingredients-single-item">For the butter layer:</li><li class="ingredients-single-item">250g cold unsalted butter</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g soft unsalted butter</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">3 tbsp ground cinnamon</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">1 egg (for egg wash)</li><li class="ingredients-single-item">30g pearl sugar (or crushed sugar cubes)</li><li class="ingredients-single-item">30g sliced almonds (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Ruler</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the dough. In the bowl of your stand mixer, combine the flour, sugar, yeast, and salt. With the dough hook attachment, mix on low speed to combine. In a separate bowl, whisk together the egg and cold milk, then pour this mixture into the dry ingredients while the mixer runs on low speed. Continue mixing for about 5-7 minutes until a smooth, slightly sticky dough forms. The cold milk helps keep the dough's temperature low, which is important for lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the dough to a lightly floured bowl, cover with plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the dough to firm up, making it easier to work with during the lamination process.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter layer. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin until malleable but still cold. Shape it into a 20x20cm square. Return to the refrigerator to keep cold but workable.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the chilled dough into a 30x30cm square. Place the butter square diagonally in the center of the dough square, so the corners of the butter point to the middle of each side of the dough. Fold the corners of the dough over the butter to enclose it completely, pinching the edges to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle about 45x20cm, keeping the edges straight. Now perform your first fold: imagine the rectangle divided into thirds. Fold one-third over the middle, then fold the remaining third on top, like a business letter. This creates layers in your dough. Wrap in plastic wrap and refrigerate for 30 minutes. The refrigeration between folds is crucial for keeping the butter cold, which creates those beautiful flaky layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process two more times, always chilling the dough for 30 minutes between each fold. After the third fold, wrap the dough well and refrigerate for at least 1 hour, or overnight if preferred. This extended rest allows the gluten to relax completely and the butter to chill thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, prepare the cinnamon filling by mixing the soft butter, brown sugar, and cinnamon until smooth and spreadable. Set aside at room temperature so it will be easy to spread.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to shape, divide the dough in half. Working with one piece at a time (keeping the other in the refrigerator), roll it into a rectangle approximately 35x25cm. Spread half of the cinnamon filling evenly over the dough, leaving a 1cm border along one long edge.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Starting from the long edge with filling all the way to the edge, roll the dough tightly into a log. Pinch the seam to seal. With a sharp knife, cut the log lengthwise down the middle, exposing the layers. Carefully twist the two halves around each other, keeping the cut sides facing up to showcase the beautiful cinnamon layers. This twisting creates the signature look of a kanelstang.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the twisted dough carefully to a parchment-lined baking sheet. Repeat with the second piece of dough and remaining filling. Cover both loosely with a clean kitchen towel and let rise in a warm place for about 40-60 minutes, until slightly puffy. The pastry won't double in size like regular bread, but should look visibly expanded.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C (375°F). Once the pastries have risen, brush them gently with beaten egg and sprinkle generously with pearl sugar and sliced almonds if using. The egg wash gives a beautiful golden color and helps the toppings adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 25-30 minutes, or until deeply golden brown. If the pastries are browning too quickly, cover loosely with foil. The darker color indicates caramelization, which adds flavor, but you don't want them to burn. A properly baked kanelstang should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow to cool on the baking sheets for 10 minutes, then carefully transfer to a wire rack to cool completely. Kanelstang is best enjoyed the day it's made, but can be stored in an airtight container for up to 2 days. You can refresh it briefly in a warm oven before serving. For longer storage, freeze the cooled pastry and thaw at room temperature when needed.</li></ol>