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Lot of baking over the weekend, which meant not much blogging. Four kinds down, 14 to go. I'll be done by next Sunday, if all goes according to plan. These are Butterzimtschnecken (Butter Cinnamon Swirls), and in case anyone is interested, here is the recipe:
Butterzimtschnecken (Butter Cinnamon Swirls)
Yield: about 75
Hardware
Mixing Bowl
2 small bowls
Hand or Stand mixer
Measuring spoons
Kitchen scale with metric setting (grams)
Aluminum foil
Pastry brush
Cookie sheets
Silicone bakers sheet such as silpat or parchment paper (optional)
Software
350 grams unsalted butter
125 grams plain yogurt
500 grams flour
6 tablespoons sugar
3 tablespoon cinnamon
3 egg whites
50 grams "hail" or "pearl" sugar (see note)
¼ teaspoon salt
Directions
In mixing bowl, cream together unsalted butter and yogurt until light and fluffy. Mix in flour. The dough will be very elastic.
Roll out half of the dough on a well floured surface to ¼ inch thickness. Mix together the sugar and cinnamon in one small bowl. Separate the eggs into another small bowl, discarding the yolks or save for another purpose. Whisk the whites to loosen (they do not need to be stiff). Brush rolled out surface of down with egg whites and sprinkle liberally with the sugar-cinnamon mixture. Roll dough into one long snake (this is how you will get the swirl effect). Wrap in aluminum foil and chill in refrigerator for 2-3 hours. Repeat with other half of the dough.
Preheat over to 400°F. Unwrap chilled dough and slice with sharp knife into ¼ inch thick slices. Place on cookie sheet lined with silpat or onto parchment paper (you can use a plain cookie sheet, but do not grease it). Brush each cookie with a very light layer of egg white and sprinkle with a bit of one of the hail sugar.
Bake 8-10 minutes or until golden brown at the edges. Cool on wire rack.
*Note: "hail" or "pearl" sugar is sugar approximately the size of small hail stones (go figure). It can be a little hard to find, and I think that you get better results when you google on "pearl sugar" than "hail sugar". A good source for it can be Scandinavian stores (even better than German stores) and this is where I purchased it most recently. |
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12/05/2005 09:58 AM |
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