Scandinavian Cinnamon Ears

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AnnieT on 27 May 2008 at 19:19
Have to start out by saying that I haven't made any type of sweet rolls for many years, so I am hoping that someone with lots of experience will be able to help me. I have been wanting to make several recipes from Beatrice Ojakangas' "The Great Scandinavian Baking Book" and this evening I picked the Cinnamon Ears. I had bought the cardamom some time ago and have to justify the price! My worry is with the dough - the instructions say to mix the yeast, melted butter, sugar, eggs, salt and cardamom and 4 1/2cups ap flour until the dough is smooth. No kneading? I used my dough whisk and then did a modified kneading in the bowl to reach the smooth dough. It seems awfully soft, but it gets to sit in the refrigerator overnight and Beatrice claims the chilled dough is easy to handle. Am I trying to "overthink" this? Any help will be much appreciated, A.
Hi, Annie.  I have very little experience with highly enriched doughs. You probable have a lot more. But a lot of the recipes I've read say to mix the dough to develop the gluten before adding the butter. The sweet dough I made using Norm's instructions had a very long mix, until the dough formed a ball on the dough hook of the mixer.  On the other hand, you are making a recipe from a highly reputed author, so if Beatrice says the dough should be soft, I'd relax and see how it turns out.  Just be sure to let us know how it turns out!
David

set in the cooler temperatures and should be fine.  You will probably have a very short working window to shape.  Any suggestions in the recipe as to how to roll out the dough ?  Floured towel or table cloth or some such idea? 

Mini O 

Thank you David and MiniOven. The instructions say to sprinkle the counter lightly with flour, divide the dough and roll each half to 12"x24". Spread with butter, sprinkle the cinnamon sugar mix and roll up. The pieces are cut diagonally, 1/2" one side and 3" the other, then somehow pressed down so that the cut sides are forced upwards to look like ears. Hmmmmmm. I'm thinking it will be best to work with half the dough and keep the other piece chilled, not that my kitchen is warm. The dough seems firm and has risen quite a bit - smells good too. I did find another recipe in the book using more or less the same dough and it is shaped into a wreath and snipped with the cut sides turned up. If the "ears" are too fussy I may do that next time. I am trying recipes to find something suitable for a bed and breakfast owner to serve. Ideally something I can par-bake and freeze so that she can serve them fresh, A.
Well, the first batch tasted wonderful and my house smelled fantastic! That's the good news. I found that shaping wasn't as easy as the book implied, so the buns were taller rather than flattish. Another problem was that the counter where I work is barely 24" so I wasn't able to roll the dough to the suggested size. The dough rose well and was indeed easy to work with, and I will definitely use it again, maybe for the wreath. I took some of the more misshapen efforts for the neighbors and my son to taste test and the better ones went to the B&B. Now I have to wait for her verdict, A.
Paddyscake, I would LOVE to post photos but both my son and dil claim they don't know how. There are one or two fellow geezers here in the park who are computer savvy so maybe I could bribe them with - Scandinavian Cinnamon Ears? They were truly delicious and I would be happy to share the (easy) recipe, A.
but I'm a visual person. I can't quite picture the shaping process. I have an idea of what they're supposed to look like, but I'm not quite sure. Thanks though..

or some such round object might make a good rolling pin for the ears, go lightly over the outside edge and then work to the middle on the thickened half. 

 

Mini, I think the second half of the dough worked better because I was able to make the roll tighter. I don't think I could roll them with anything because of the leaking butter, sugar and cinnamon. The better shaped ones had a slightly wider place to press - after I figured that 24" divided by 3" wasn't going to make 12 rolls. And I thought I was mathematically challenged! I really want to make this dough again as it is so easy, mix and chill. Next time I will try the wreath, that way I won't be tempted to sample, A.

It's all that sliding around that convinced me long ago that butter between the layers wasn't working for me.  I just use sugar and cinn and after I'm done with all the shapping, put little dabs or flakes of butter  on pour it on top.  Whatever I feel like at the moment.  There is plenty of butter in the dough.

I like to make wreaths, they look super and take so little effort and I use a scissors, which means: kids can help, if they're around.  I like to put a paper doilie under them and if those same kids are still around, get them to cut you one with the 'ol "Snow Flake Technique" using butter paper.  

Mini O

I wonder if that is why Mark blends his butter and sugar for his sticky buns? As you say, there is plenty of butter in the dough and the other 1/4lb does seem excessive. I really like the idea of the wreath, also arranging the cut rolls in a tube pan. As I haven't heard a word from the owner of the B&B I am not about to start more sweet doughs. Maybe they weren't what she had in mind - perhaps a fruited loaf for toast would be more suitable. A.