CINNAMON FAUX-SHUL (KANELSTANG)

Based on Ole & Steen’s recipe

Recipe courtesy of ScottCanEat.com Makes two “loaves” (scottcaneat.com/olesteen-cinnamon-socialrecipe)

Ingredients Dough

150 milliliters whole milk 18 grams yeast

200 grams butter (melted and cooled)

2 eggs

75 grams caster sugar 500 grams plain flour

teaspoon of salt

1 egg beaten (for wash)

Cinnamon Filling

200 grams butter

200 grams caster sugar 4 tablespoons cinnamon Pinch of sea salt

Cheat Pastry Cream

70 grams Birds Custard Powder

75 grams caster sugar 500 milliliters whole milk (corrected quantity)

Sugar Syrup

150 grams caster sugar 75 milliliters water

Glaze

300 grams icing sugar 40 milliliters milk 1 teaspoon vanilla extract

Instructions

Cheat’s Pastry Cream 1. Put

custard powder and sugar in microwave-safe bowl.

2. Mix into smooth paste with a little (approx. 2 tablespoons) milk taken from 1000ml.

3. Add remaining milk and cook on full power for 6 minutes, stirring halfway through.

4. Pop in the fridge until ready to assemble

Dough 1. Warm

milk in the microwave for 30 seconds. (We are looking for bath temp warm milk. Any warmer and it will kill the yeast.)

2. Add yeast.

Stir to dissolve. Let yeast sit for about 10 minutes to come alive. You will be looking for a thick foam on top of your milk.

3. Once you see action

in yeast, add cooled, melted butter, 2 eggs and caster sugar. Mix and set aside.

4. Place flour in the bowl of stand mixer fitted with dough hook. With machine running on low, slowly stream in the yeast/milk/ egg mixture to combine.

5. Once all liquid has combined, turn up power to low-medium and let dough knead about 6-7 minutes until smooth and elastic. (Add salt at 6-minute mark and mix to combine.)

6. Remove dough, place in a buttered bowl and cover with cling film. Leave in warm place till doubled in size.

Cinnamon Filling Combine softened butter, sugar and cinnamon with a pinch or two of sea salt. Set aside.

Glaze

Mix all ingredients to make glaze. You may need to add a touch more sugar or milk. You want a double cream consistency.

Sugar Syrup

Dissolve caster sugar in water over low heat. Allow to cool.

To assemble and bake 1.Divide risen dough in half. Using rolling pin, roll out dough pieces into two rectangles (35×45 cm — 14×18 inch) on lightly floured surface.

2. Equally distribute the half the cinnamon filling on top of dough pieces.

3. Repeat this with pastry cream over the cinnamon filling.

4. Roll the dough pieces into two tight logs. Place on parchment-lined baking trays.

5. Using sharp knife, cut through the logs — but not all the way. Repeat cuts, about an inch apart, over length of logs. Now take each section and pull it into the opposite direction. This is where the video comes in handy.

6. Cover dough with cling film and let proof again for 30-45 minutes.

7. Preheat oven to 400 F at about 25-30-minute mark.

8. Beat an egg and brush logs with it. Bake about 20 minutes. Once out of the oven, brush with sugar syrup.

9. Add glaze when cool.