Kanelstang

Nicoline from Det Glade Køkken makes these kanelstænger for Valsemøllen with yeast dough, cinnamon remonce and vanilla custard. Three filled bars finish with an egg wash and icing.

Vanilla seeds are scraped from a bean and mashed with a little of the custard’s sugar. The custard egg, sugar, maize starch and part of its whole milk are mixed, tempered with the remaining heated milk, then cooked while whisking until thick and cooled completely.

Water and a separate dough milk portion are warmed for the yeast. An egg, sugar, cardamom and part of the wheat flour are added, followed by softened butter in batches, salt and the remaining flour; the smooth dough rises under a cover.

A separate butter, sugar and cinnamon mixture makes the remonce. On a lightly floured surface, the dough is rolled out, spread with remonce and cooled custard, rolled from its long side, divided into three and placed in greased foil forms.

Diagonal scissor cuts are turned alternately to the sides before a second rise under a flour-dusted bag. An egg, water and salt wash brushes the bars, which bake, cool and are decorated with icing.