[COOKING]: How to make Kanilsnúðar - Cinnamon bun of my Icelandic dream

This is me trying to recreate Kanilsnúðar (Cinnamon bun as we know it ) from my memory of a trip to Iceland, the best cinnamon roll I have every had in my life.

I have been dreaming about this beautiful cinnamon bun ever since I had it at a tiny bakery in Reykjavik. It was -18 degrees outside, I remember my glasses completely steamed up once I walked inside the bakery, the place was cosy and it smelled like heaven.

But why is this Kanilsnúðar different from other cinnamon buns though?

Its bigger and thicker
its softer, almost brioche alike
its extremly buttery
it has a layer of caramelised icing sugar on top instead of regular icing

And above all, it has the magic power of taking me back to that tiny bakery in Iceland which brings me a great deal of happiness :)

For you to make some magical Kanilsnúðar, you will need :

Tang Zhong:
70g water
50g double cream
30g bread flour
I forgot to film this part , what you need to do is to cook all the ingredient over medium heat until a paste is form , let it cool before use *


Dough:
all of the Tang Zhong
85g unsalted butter, melted
100g milk
70g double cream
2 large eggs
500g bread flour
9g instant yeast
50g sugar
2 teaspoons salt

The filling:
115g unsalted butter, soften
150g brown sugar
100g white sugar
15g cornstarch
15g ground cinnamon
1/2 teaspoon salt

Background music is Royalty free:
heavy trash tempo 180 roomy2_MIX1.mp3

enjoy :)



#baking#iceland#heavymetal