August 26th, 2012

Kanelfläta

Kanelfläta

Yeastspotting always inspires me always to bake something. And sometimes the recipes urge me to bake them directly. The Kanelfläta from My Italian Smörgåsbord was such a recipe.

Kanelfläta is a swedish cinnamon braid, which –as I learned from Barbara- is eaten together with the colleagues for fika (afternoon coffe break). My colleagues and me meet every morning for a “Frühstückspause” at 9 o’clock with a cup of coffee in our coffee room. And something sweet for the break is always loved. And so I decided to bake the Kanelfläta for them.

I reduced the amount of yeast in recipe and added a Lievito madre and some Cardamom to the dough. The combination of cardamom in the dough and cinnamon in the filling is a “must have” for me. I love this combination. I reduced the size of the braids a little bit and came up with four nice braids which had the perfect size for our “Frühstückspause” .

And what should I say? It’s as well a perfect treat for a morning break as for a afternoon break! A aromatic dough, the taste of cinnamon and cardamom – is there a better way to start a day?

Kanelfläta

Dough

  • 225g Lievito madre
  • 500g flour Type 550
  • 250g wheat, freshly milled
  • 550g Milk
  • 15g fresh yeast
  • 10g Salt
  • 1g cardamom
  • 75g sugar
  • 150g Butter

Filling

  • 75g sugar
  • 75g soft Butter
  • 2 tbs. homemade Vanillasugar
  • 2 tbs. cinnamon

Glazing

  • 1 Egg
  • Pearl sugar

Dissolve the yeast in milk, then knead in the kitchen machine together salt, flour, whole wheat flour, cardamom and Lievito madre for 5 min at slow speed.

The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at oncw and knead until the butter is completely incooperated.

Ferment for one hour.

Prepare the filling by mixing all ingredients.

Divide the dough in four pieces and flatten them into rectangles of 30cm x 20 cm each.

Spread the filling lengthwise as a stripe in the middle of the dough. Cut the sides into stripes of 1 cm each in an angle of about 45°.

Fold the stripes alternating in the middle, creating a braid pattern.

Proof for 1 hour.

Before baking glaze with egg and sprinkle with pearl sugar

Bale at 180°C with convection for 20 min.

Kanelfläta formen

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12 thoughts on Kanelfläta

  1. clair August 26th, 2012

    Hallo, das sieht ja lecker aus. Meinst du, wenn ich es am Abend vorher mache, kann ich weniger Hefe nehmen? Und gibt es eine Faustregel, wie viel Lievito Madre man auf wieviel Mehl nehmen sollte?
    Liebe Grüsse Petra

    Reply
    1. Stefanie August 26th, 2012

      @Clair: Du kannst, wenn du den Teig über Nacht im Kühlschrank gehen lässt, die Hefemenge auf etwa 5g reduzieren. Vom Lievito madre kann man problemlos bis zu 30% der Mehlmenge nehmen (wie in diesem Rezept).

      Reply
  2. Reka August 26th, 2012

    Und noch eine Frage: Wie wiegst du 1g Kardamon ab? Gruß Mama

    So langsam glaube ich dass ich mir doch noch, bei einem uns allen bekannten Kaffeehandel, eine Löffelwage kaufen werde. :-)

    Reply
    1. Stefanie August 26th, 2012

      @Mama: meine Waage kann in 1g Schritten wiegen, auch wenn ich ja immer noch mit einer Feinwaage liebäugle. Die Löffelwaage wäre natürlich auch eine Option :-)

      Reply
  3. Adrianna August 27th, 2012

    Stefanie I want to thank you for sharing your knowledge with me/us! Your recipes are easy to follow, nicely explained . I have one question if you don’t mind: instead of lievito madre what can I use? I really -really like this cinnamon wonder but I do not have time to prepare lievito. Thanks!PS: I feel so sorry I do not speak german…I bet the comments are useful !

    Reply
    1. Stefanie August 28th, 2012

      @ Adrianna: Thank you for the compliment :-). You could replace the Lievito madre either with a firm sourdough(50% Hydration), if you like a slightly sour taste with sweet bread, or you can replace it with 200g Pâte fermentée. But then you should add additonal 25g flour to the dough and reduce the amount of milk to 540g.
      Or you check the original recipe from Barbara on My Italian Smörgåsbord.

      Reply
  4. My Italian Smörgåsbord August 27th, 2012

    wow! so happy that you tried these! have a list of recipes you posted to make, will choose one soon. so cool you gave to your colleagues a Swedish fika (also at my office people meet up in the morning in front of a cup of coffee, would be great with cake, you are right!). good ideas both the cardamom and the small loaves, much more handy! xox

    Reply
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