February 2, 2012

Swedish Chocolate Twirls



This recipe is truly a Swedish classic, but with a twist - chocolate. What can go wrong with that combo?! :-) I love the classic Swedish Cinnamon buns and in Sweden it's served at every cafe and every home. We Swedes never ever get tired of them and they are perfect at every occasion. You can keep them in the freezer and warm in the oven when you crave one.



You might wonder what the difference is between this recipe and American Cinnamon buns. Well, first of all - cardamom in the dough. Second - these are baked in a very hot oven for just a few minutes which makes them light and fluffy, with a golden surface yet not dry or over baked. Fourth - the most important, we don't use glaze!


Swedish Chocolate Twirls

2 1/2 dl milk
50 g butter
25 g yeast
1/2 tsp salt
1/2 dl sugar
1 tsp pounded cardamom
6-7 dl flour

Filling:
70 g room temperature butter
2 tbsp brown sugar
100 g dark high quality chocolate
(if you would like the classic Swedish buns, leave out the chocolate and add cinnamon instead)

1 egg
2 tbsp pearl sugar

Add milk and chopped butter in a bowl and warm in the microwave until lukewarm (37 degrees C.)

Crumble the fresh yeast into the milk and butter liquid (if you use dry yeast, add it with the flour instead). Let the yeast melt and add salt, sugar, pounded cardamom and blend well.

Add the flour and combine to a smooth and silky dough.  The dough should easily come off the bowl but be careful not to add to much flour as it will make your buns dry. You can put extra flour when you roll out the dough later on, if you need. Cover with a kitchen towel and let it proof for about 40 minutes in a warm place. It should rise to double the size. I usually put the oven on beforehand (250 degrees C.) to make the kitchen extra warm.

Tip the dough onto your flour powdered baking table and divide into two. Roll out each part to a rectangle. Spread the whole rectangle with butter, sprinkle brown sugar and your chopped dark chocolate on half of the rectangle. Cut 1,5 cm lenghts, twist and fold into a knot. Put your bun in a paper cup and into a muffin tin. You can also put them directly onto a oven papered baking plate.

Cover and leave them to proof for another 20 minutes.

Beat the egg and brush this carefully on the bun. Sprinkle with pearl sugar. bake in the oven for about 7 minutes in 250 degrees C until golden.

Enjoy warm with a glass of cold milk!





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13 comments:

  1. These look so delisious! I d love some right now!

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    1. Thanks! I'm going skiing tthis weekend, so it will be perfect after a cold day in the slopes with a cup of hot chocolate;-)

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  2. WOW! The twirls look stunning!! They look like work of art. Can't wait to try these though I am not sure if I will be able to pull them off!!

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    1. It's not complicated to make the dough, and the twirls...are actually my first ones, so I'm confident you'll pull them off too;-)

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  3. Vilka härliga bilder! Jag älskar chokladbullar, kan knappt ha dem i frysen för jag äter bara upp dem! Snygg header också, hit kommer jag tillbaka! :)

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    1. Tack! Jag är fortfarande nybörjare på matfotografi så jag blir väldigt glad när jag får beröm för bilderna;-. Chokladbullarna hann inte ens in i frysen hemma hos mig... :-)

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  4. I found your blog via Petitchef, and this recipe is so amazing! These swirls look so cute in muffin cups))) Im going to make them to cheer my friends and family up when I have my next day off! they also look so comfy and thats what we need need when its freezing outside!
    Loved your blog!

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    1. Thanks for your lovely comment! It made me really happy!:-) If you bake them, please let me know what you thought:-) Btw, I visited your blog and your pics are amazing!

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  5. Ooooh these look absolutely delicious!!! I have to admit that I have a soft spot for anything with pearl sugar. I would love to give this recipe a try!

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  6. please tell me how mine can look like yours? i cant get them right:(

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    1. Hi, I found a little tutorial on youtube:-) I hope this helps!

      http://www.youtube.com/watch?v=3MQ2RB0Y7eo

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Thanks for stopping by! I LOVE comments and I read them all, but may not respond to all:-)

XOXO Johanna