Scandinavian Pastry Swirls
ready in 2 h. 10 min.
- For the dough
- 4 tablespoons
- 2 teaspoons
- ⅞ cup
- 3.333 cups
- ⅔ cup
- ½ cup
To make the gingerbread spice simply mix together 100 g ground cinnamon 75 g ground cloves 50 g ground nutmeg 75 g ground ginger 125 g ground fennel seeds 125 g ground coriander seeds 125 g aniseed
Dissolve the yeast in the milk. Mix together the flour and the sugar and create a well in the middle. Pour in the yeast mixture and add the egg and the butter. Knead well with an electric hand mixer with dough hooks then continue to knead by hand on a floured work surface. Cover and leave to rise in a warm place for 1 hour.
Mix together the butter, vanilla sugar, gingerbread spice and the cinnamon.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
Roll out the dough on a floured work surface into a large rectangle (approx. 1.5 cm thick). Spread with the butter mixture and then with the jam or cranberry sauce.
Roll up tightly from the long side and cut into slices approx. 3 cm wide. Press the slices flat and place on the prepared baking tray.
Mix together the milk and the egg yolk and brush onto the Julbullar. Sprinkle with sugar crystals and bake for 20-25 min until golden brown. Remove from the oven, leave to cool and then serve.