Danish cinnamon rod with cinnamon, cream and hazelnuts

METHOD

How to make it

1. 01

   STEP 1

   Done

   Beat the eggs before the pastry cream with the sugar and corn in a saucepan. Then knock the cold milk through. Scrape the vanilla with a sharp knife and beat the vanilla through the mixture. Put the pan on medium heat and keep stirring with a garde while the mixture heats. It's gonna thicken itself. Do not cook, stir well and lower the fire if you find it going too fast. I turned off the fire when the pastry cream was as thick as custard/pudding.

2. 02

   STEP 2

   Done

   Tip: Do you see any lumps in your cream? That can happen, then scoop it through a fine-meshed sieve.

3. 03

   STEP 3

   Done

   For the dough, warm the milk to hand warm. If you use fresh baker's yeast (for instant yeast, skip this step and go straight to step 3) then crumble it above the milk and stir until it is dissolved. Leave 10 minutes.

4. 04

   STEP 4

   Done

   Pour the milk into the bowl of a (stand) mixer and beat the sugar, salt, cardamom powder and eggs through.

5. 05

   STEP 5

   Done

   If you use instant yeast, stir it through the flour. Turn on the (stand) mixer and knead in 4 parts the flour through the milk mixture. Let the machine run until the dough does not stick to the bowl. This could take at least 8 minutes.

6. 06

   STEP 6

   Done

   Tip: You can also knead the dough by hand. Then leave the milk in a large bowl and knead 2 parts of the flower. Then remove the dough from the bowl and knead the remaining flour on your work surface. Keep kneading until the dough stops sticking to your fingers. This could take at least 15 minutes. Then form some kind of ball and put it back in the bowl.

7. 07

   STEP 7

   Done

   Cover the bowl with a tea towel and let rise for 30 minutes in a warm place.

8. 08

   STEP 8

   Done

   Stir the butter, bastard sugar and cinnamon together with a spatula. Set aside.

9. 09

   STEP 9

   Done

   Put two large sheets of baking paper ready, preferably already on two baking plates (but you can also later slide a sheet of baking paper (with the cinnamon rod already on it) on a baking plate.

10. 10

    STEP 10

    Done

    Spray your work surface with flour. Remove the dough and knead briefly. Then divide it into two equal parts.

11. 11

    STEP 11

    Done

    Roll out each ball of dough to a rectangle of approximately 35 x 45 cm. Then place the two dough rags on the baking paper sheets.

12. 12

    STEP 12

    Done

    Preheat the oven to 200 degrees.

13. 13

    STEP 13

    Done

    Apply both dough flaps evenly with the filling of butter and sugar. Make sure the whole patch is covered. Then distribute the pastry cream evenly over it. Once again, make sure the whole rag is covered.

14. 14

    STEP 14

    Done

    Then roll both dough flaps in length to a long roll. Put the seal on the bottom.

15. 15

    STEP 15

    Done

    Now comes the best job! Grab your kitchen scissors (make sure they are cleaned properly) and cut your rolled dough into pieces of about 2 cm wide (now it almost looks like you are going to make cinnamon rolls). Then turn the pieces around and to the right a little bit and to the left. That's how you get cinnamon rod's recognizable pattern. Repeat this for your second crest rod.

16. 16

    STEP 16

    Done

    Tip: I didn't make or take pictures of it myself, but here on the Nordic Food Living blog you will find them. Convenient for if you want more explanation.

17. 17

    STEP 17

    Done

    Beat the egg loose and brush both cinnamon rods. Then sprinkle them with the chopped hazelnuts.

18. 18

    STEP 18

    Done

    Place a baking plate with cinnamon rod in the oven and fry it cooked and golden brown in 20 - 25 minutes. Then bake the second crest rod as well.

19. 19

    STEP 19

    Done

    Let the cinnamon rods cool on a wire rack and in the meantime make the ice. Put the icing sugar in a bowl and add some cold water. Stir and stop the moment your icing is still thick, but also just liquid.

20. 20

    STEP 20

    Done

    Decorate the cinnamon rod with the icing. Put something on a spoon and move it quickly back and forth above your baking. That's how you get a nice pattern.

21. 21

    STEP 21

    Done

    The cinnamon rod you're going to eat cuts into 8-10 pieces and then you can attack! The second cinnamon rod you cut to pieces, but you then freeze in.