Swedish Cinnamon Bread “Kanellängd”
In the heart of Swedish holiday traditions lies a culinary gem: Kanellängd, a lovely cinnamon bread that pleases the taste buds and warms hearts. Rooted in centuries of tradition, this festive delight holds a special place in Swedish Christmas celebrations.
Origin
Dating back to the 15th century, Kanellängd symbolizes the spirit of togetherness and joy during the Yuletide season. Made with aromatic spices like cinnamon and cardamom, each bite transports you to a cozy Swedish kitchen filled with laughter and love.
Cinnamon + Cardamom
Cinnamon is known for its warm, sweet, and slightly spicy flavor profile. It has a distinct aromatic quality with hints of sweetness and a woody undertone. The flavor of cinnamon is both comforting and versatile, making it a popular spice in a wide range of dishes, from baked goods to savory dishes and beverages.
Cardamom, on the other hand, has a complex flavor profile that combines elements of citrus, herbal notes, and a slightly floral aroma. It has a warm, slightly spicy taste with hints of sweetness and a refreshing, almost minty undertone. Cardamom adds depth and complexity to dishes, often used in both sweet and savory recipes, particularly in Middle Eastern, Indian, and Scandinavian cuisines.
When combined, cinnamon and cardamom create a harmonious blend of warm, spicy, and aromatic flavors that complement each other beautifully. They enhance the overall taste of dishes, adding depth and richness to everything from baked goods to curries and beverages
Holiday Tradition
Commonly served during Advent, Kanellängd is enjoyed alongside steaming cups of glögg, a traditional mulled wine. Its unique shape, resembling a long, twisted braid, adds to its allure, symbolizing unity and continuity through the holiday season.
Whether savored fresh out of the oven or toasted with a dollop of creamy butter, Kanellängd embodies the essence of Swedish hospitality and culinary craftsmanship. This Christmas, embrace the warmth of tradition with a slice of Kanellängd, and savor the magic of Swedish holiday cheer.
Sweedish Cinnamon Cardamon Bread "Kanellängd"
Ingredients:
For the Bread Dough:
- 6 tablespoons unsalted butter
- 1 cup and 1 tablespoon milk (heated to 115 degrees F)
- 3 1/4 cups bread flour
- 2 1/4 teaspoons fast-acting yeast
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cardamom
- 1/4 cup sugar
- 1 egg, plus an additional egg for egg wash before baking
For the Filling:
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 1/4 teaspoon ground cardamom
- Pinch of ground cloves
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Glaze & Frosting:
- 3 tablespoons orange marmalade, warmed and strained
- 1 cup Confectioners' sugar
- 4 teaspoons freshly squeezed orange
Directions:
- For the Bread Dough: In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the flour, yeast, salt, cardamom, and sugar and mix to blend. Add the butter to the milk and mix well to blend.
- With the mixer on low, add 1 egg and half of the warm milk-butter mixture. With the mixer on, slowly add more milk until a soft, somewhat sticky dough is formed and all of the flour is incorporated.
- Turn the mixer off and switch to the dough hook. With the mixer on low, knead until the dough is smooth, less sticky, and has cleaned the sides of the bowl.
- Shape the dough into a ball, lightly oil the dough, and place it in a large, lightly oiled mixing bowl. Cover the bowl tightly with plastic wrap and place in a warm place to proof until it's doubled in size, about 1 to 1 1/2 hours.
- For the Filling: In a medium bowl, add the sugar, cinnamon, cardamom, and cloves, and mix well to blend; set aside. Cream the butter and vanilla extract until all the vanilla is incorporated. Set aside.
- Prepping the Bread: Preheat the oven to 400 degrees F. Once the dough has doubled in size, line a baking sheet with parchment paper and set it near your work station.
- Turn the dough out onto a lightly floured surface and knock it back by punching it down all over. Roll it out thinly into a large rectangle, about 12 by 15 inches.
- Using an offset spatula, evenly spread the vanilla butter all over the dough, then sprinkle the cinnamon-sugar mixture evenly all over the butter with a small sieve.
- Starting with the long edge closest to you, roll up the dough very tightly. Pull the roll towards you as you go to stretch the dough and create a nice taut roll. Place the dough seam-side down on the prepared sheet pan.
- Using a sharp, clean pair of kitchen scissors, snip the log every 3/4 of an inch, cutting almost all the way through, but not completely. Pull out the slices slightly, alternating sides as you go. Use the palm of your hand to gently flatten the slices slightly.
- Tent the bread with plastic wrap. Leave the bread in a warm place to proof until the dough springs back when lightly pressed with a fingertip, about 30 minutes.
- Using a pasty brush, lightly coat the bread with egg wash. Brush the bread all over with the beaten egg wash. Stack the baking sheet with the bread on top of another baking sheet to prevent the bottom of the bread from burning.
- Place in the oven and bake for 25-30 minutes, checking 15 minutes tin to make sure it is not browning too fast. If it is, place some aluminum foil above the bread to protect it. after 10 minutes if it's getting too dark. Let it cool completely on a wire rack.
- To Finish the Bread: Sift the confectioners' sugar into a medium bowl and stir in enough orange juice to make a pourable icing; set aside. Using a pastry brush, coat the bread with the warm marmalade.
- Spoon the icing into a corner of a plastic sandwich bag, twist the top, and snip off the corner to make a piping bag. Drizzle with the orange icing in a zig-zag pattern, slice, and serve.
