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I have now been living in Holland for 20 years, but one think never change I guess and that is the love for Danish pastry. I just love the Danish bakery. It’s quite different from the Dutch one, but luckily I can make the most things myself here in Holland and today I was in a mood for the Cinnamon roll.

Cinnamon rolls are so delicious!! A little bit hard on the outside but soft and sweet on the inside. What I particular like about them is the spice Cardamom that is inside the dough. It gives it a special taste together with the cinnamon.

Today I wanted to try something new with the rolls. I wanted to add some apple to some of them. (I saw it somewhere on the internet and thought it could be nice to try)
I split the portion of dough in two. One with the cinnamon/ sugar combination and one with the cinnamon/sugar and graded apple together. I am very happy with the result with the apple combination but now I am not sure which combination I like more??? I think I now have to make both combinations every time but that isn’t that much more trouble after all so I can live with that.

Cinnamon rolls:

Pastry:
50g fresh yeast or 10g of dry yeast
½ liter of lukewarm milk
150g butter, softened
1 egg, stirred loose
850g flour
½ tsp. salt
2 tsp. ground cardamom
150g caster sugar

Filling:
150g butter, softened
100g caster sugar
4 tsp. cinnamon
4 small apples

1 egg stirred loose
caster sugar to sprinkle over it.

  • Strain into a bowl the flour with the salt and cardamom, add this together with the sugar and stir until the dough easily release from the wall of the bowl.
  • Knead the dough for about 5 minutes on a lightly floured work surface. Put it back into the bowl and leave it, covered with a cloth, rise for 30 minutes at room temperature.
  • For the filling, mix the butter with the sugar and cinnamon (grated apple added)
  • Divide the dough into two pieces and roll them out into two rectangles of 30cm x 40cm. Spread each rectangle with the cinnamon filling. Roll both rectangles, from a short way, to wide rolls and cut into slices 1 ½ cm thick.
  • Clad several baking sheets with parchment paper. Place here the cinnamon rolls and press them lightly so they get a bit wider. Cover them again with a cloth and let them rise for 20 minutes.
  • Preheat a oven to 220 degrees F. Grease the stirred loose cinnamon rolls with egg and sprinkle with sugar. Bake for 12-15 minutes and let them cool on down to your roster. Serve warm or cold.

Are you as well familiar with the Danish pastry and cinnamon rolls  and if you are, what is your favourite then?

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