Wild Yeast Kanelsnurrer with 48-Hour Cold Proof Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">180ml whole milk, cold</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">For the lamination: 250g cold unsalted butter</li><li class="ingredients-single-item">For the filling: 150g soft brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">For the glaze: 100g powdered sugar</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tsp vanilla extract</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">Bench scraper</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 ensuring your sourdough starter is active and bubbly. For best results, feed it 8-12 hours before making the dough. In the bowl of a stand mixer, combine the sourdough starter, bread flour, sugar, salt, cold milk, and eggs. Mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 8-10 minutes until the dough becomes smooth and elastic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>With the mixer running on medium speed, gradually add the 100g softened butter, about 25g at a time, waiting until each addition is fully incorporated before adding more. This slow addition ensures proper emulsification of the fat into the dough. Continue to mix for 5-7 minutes after all butter is added until the dough passes the "windowpane test" - you should be able to stretch a small piece of dough thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature (about 22°C) for 2 hours. The dough won't rise dramatically at this stage - the wild yeast works slowly, which is perfect for flavor development. After the rest, refrigerate the dough for 2 hours to firm up, making it easier to work with for lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your butter block for lamination. Place the 250g cold butter between two pieces of parchment paper and beat it with a rolling pin to soften slightly. Shape it into a flat, even rectangle about 20×15cm. Return to the refrigerator to firm up again, but not harden completely - it should be cold but pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the chilled dough into a rectangle approximately 40×20cm. Place the butter block on one half of the dough, leaving a 1cm border. Fold the other half of dough over the butter and seal the edges by pressing firmly. You now have a butter layer sandwiched between dough layers - the foundation of your lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Perform the first fold: Roll the dough into a rectangle roughly 45×20cm, keeping the edges straight. Fold the dough like a letter - fold the top third down and the bottom third up over it. This is your first "turn." Wrap the dough in plastic wrap and refrigerate for 30 minutes. The resting period allows the gluten to relax and the butter to firm up, preventing it from leaking out during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Perform a second fold: Rotate the dough 90 degrees (this ensures even distribution of layers), roll it out again to 45×20cm, and repeat the letter fold. Wrap and refrigerate for another 30 minutes. Then perform a third and final fold following the same procedure. After this final fold, wrap the dough well and refrigerate for 24 hours. This long, cold fermentation allows the wild yeast to slowly develop complex flavors while the gluten structure continues to mature.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After 24 hours, make the filling by mixing the brown sugar, cinnamon, and cardamom in a bowl. On a lightly floured surface, roll the cold dough into a rectangle approximately 60×30cm, keeping the thickness even at about 5mm. This large, thin rectangle will give you beautifully defined layers in your finished pastries.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the 50g softened butter evenly over the entire surface of the dough, leaving a 1cm border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it gently to adhere. The butter acts as "glue" for your filling and adds richness to each bite.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the long edge (opposite to the border you left), tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, each about 5cm wide. To create the traditional kanelsnurrer shape, press one side of each piece with a chopstick or the handle of a wooden spoon to create an indentation, then twist the piece to form a figure-eight knot. This creates the signature swirl pattern that gives these pastries their name (kanelsnurrer means "cinnamon twists").</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the shaped kanelsnurrer on baking sheets lined with parchment paper, leaving ample space between each (at least 5cm). Cover loosely with plastic wrap and refrigerate for another 24 hours. This second cold proof further enhances flavor development and creates a more complex texture in the final bake.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the kanelsnurrer from the refrigerator and let them sit at room temperature for 2-3 hours until noticeably puffy but not doubled in size. This final proof allows the wild yeast to activate before baking. The slow rise from the refrigerator creates a more stable structure and enhances the butter layers.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Preheat your oven to 190°C with a rack in the middle position. Bake the kanelsnurrer for 14-16 minutes until deeply golden brown. The high butter content means they brown quickly, so watch carefully in the final minutes. The internal temperature should reach about 88°C when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While the pastries are baking, prepare the glaze by whisking together the powdered sugar, water, and vanilla until smooth. The glaze should be thin enough to drizzle but thick enough to adhere to the warm pastries.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the kanelsnurrer to cool on the baking sheets for 5 minutes, then drizzle with the vanilla glaze while still warm. The residual heat helps the glaze to set with a slight sheen. Serve warm or at room temperature. These pastries are best enjoyed the day they're baked, but can be stored in an airtight container for up to 2 days and briefly reheated to refresh.</li></ol>