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  • A pie-lovin', bread-risin', apron wearin' expatriate living the good life on the west coast of Norway

Blogs From the Kitchen- in English

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January 09, 2011

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lisakjellerød

These look amazing! If anyone deserves a kitchen Aid then it's you! (thanks for your supportive comments on my blog re: language learning, you are of course, quite right!)

Rebecca

They look divine! Methinks I go me a project for this week. I've been without baking mojo recently, and this looks like the perfect thing to perk me up a bit.

p.s. I second that you deserve that Kitchenaid, any women with not only the determination, but the muscle to tackle that much kneading should immediately be issued with one as a reward.

Jen S.

Those look awesome. And I bow to your dedication to kneading. I will use my Kitchenaid to make these. And, if I win the lottery, I will send you a Kitchenaid right away.

Ellen

These look incredibly impressive. If they taste half as good as they look, you have a major hit on your hands. I am a bit intimidated, but I'd love to give them a whirl. Do they function best as brunch? Dessert? Other?

Molly

Wow! Those look so amazing. I was really hoping for a bulging bicep photo at the end. Which color Kitchenaid mixer would you get? I found a pewter colored one at a thrift store (score of a lifetime!) but if I had my choice I'd get an orange one.

Siri

Lisa, Rebecca, and Jen- Thanks for your support. It's good to know that someone thinks I'm worthy of such a machine.

Ellen- I have faith in your abilities. Anyone who has made bread before (and I know you have) can make these. The tricky part is twisting and forming them, which, actually isn't all that important to do correctly since they almost look their best a bit lopsided and goofy. They're a multi-occasion bun, but I think they function best as a brunch or mid-afternoon snack with coffee.

Molly- sorry to disappoint. I must be too modest to take photos of my biceps (not going to deny that I have them though, thanks to a certain heavy lump of a boy attached to my hip most of the day). Orange and the other bright colors are nice, but I'm a sucker for the retro colors- mint green and robbin's egg blue (which they now call "ice").

sassy molassy

THese are pretty cool looking snurrs. I'll have to try my hand at them sometime. Can you also add other things in them like you would with a scone?

And, I was a lucky recipient of a Kitchenaid this Christmas. It wasn't even on my list, but you better believe I was totally shocked when I opened it up. Now I must get to work on using the thing.

Heather

But what does "snurr" mean!!!!!!
Save me one.

Siri

Lauren- you could probably pop some raisins into the filling if you want, but I think they're best the way they are. And what's this about receiving a KitchenAid without even asking Santa for one? L.U.C.K.Y.

Heather Darling- "Snurr" means "whirling" or "curled/curly", although it could also refer to someone who is mildly intoxicated or an odd duck. My other favorite "snurr" word (other than these little cuties, of course) is "snurrebass"- a little kid's top/dreidel.

D. @ Outside Oslo

Those sound great. Good work, going through all that effort. I seriously don't know what I'd do without my mixer. While baking a cake recently, I decided to beat the egg whites by hand with a whisk, and I'm not so sure I even want to try that again anytime soon.

Anyway, have you heard anything about that book ever being made available here in the States? Or should we keep reading your blog for the best from the best book of 2009?

Susan

Delicious! Thank you for working so hard so we can all enjoy these vicariously!

kaylovesvintage

looks yummy

guess I will go on holidays this summer , the food and vintage looks wonderful

et

I baked these every day for years for a cafe. No need to knead for 30 mins. 10 is fine.

Chris

These look amazing! I think I'll make them this afternoon instead of going out in the snow.

Mihl

De ser veldig pent ut - og deilig. I'm going to try these soon.

Siri

D- I don't believe the book's been published in English, although it really should be. I've even had a hard time finding information about it or Bakeriet i Lom on the web in Norwegian, strangely enough.

Susan and Kay- Thanks!

Et- Which cafe did you used to work at? Was it a Norwegian one? I was also a bit skeptical of the recipe when it called for such a long kneading time, but I've become a bit of a follower of Morton Schakenda who runs Bakeriet i Lom and his theory is that it's impossible to knead TOO MUCH by hand. I think all professional bakeries and most serious home bakers use some sort of a kitchen mixer to do the hard work and that obviously is a lot more efficient and thorough than my two hands. That being said, it might be worth taking your recommendation next time I make these and cut the kneading time down by half to see if there really is a difference. Thanks for the comment!

Chris- Maybe try making them before going out in the snow so that you can snack on one or two when you come back in?

Chris

I just finished baking them - I made some slight alterations to the recipe. The most notable being that I made a quick compound butter with the zest of one orange and used that as the spread (with the cinnamon and sugar as the recipe called for). Then, when they were done, I made an orange buttercream glaze.

I may have found a new addiction. I'll do a blog post with photos on it later (I'll be linking directly to your recipe as I followed it pretty much as it was written)...thanks again for posting this. I'm addicted.

Kristiina

If using Active dry yeast, should it not be proofed first?
Thanks for the recipe... Can't wait to try it!

Siri

Chris- What a great idea with the orange glaze. Cinnamon and orange are a really nice combination that's not used often enough. Quick question though, I see that your blog is vegan-focused. Did you still use milk, egg, and butter in the recipe?

Kristiina- You're right, you should proof the yeast (I'll adjust the recipe above). Although, to tell you the truth, I rarely do proof my yeast anymore. If you go through the yeast in your cupboard quick enough, you will SELDOM get a bad batch. Kind of like buying a corked bottle of wine, I think- it almost never happens. That being said, it doesn't take too much extra time or energy to proof your yeast, so for the sake of not wasting the other ingredients, it's a good idea. Thanks for the comment/suggestion.

Chris

Ummm...I'm not sure where you got the idea that my blog is vegan. It's most assuredly not - the recipe after the snurrs is a meatball one. So, yeah, I used milk, eggs and butter in the recipe. Apologies for any confusion.

Siri

Chris- Hi again. I think I've solved the mystery. It turns out I mixed you up with the person who posted a comment directly after you! Sorry about that. I had checked out your site too and was VERY intrigued by the chinese meatballs you mentioned (we love meatballs of ANY kind in our house). Great job on your snurrs (and just so you know, that's sort of an Americanized name for them. In Norwegian, it would be snurrer (the "er" at the end makes it plural- much prettier sounding than snurrs, I think).

Chris

No worries. As far as the Chinese meatballs are concerned, in the coming weeks, I'm going to try to make a simple beef or chicken broth with some mushrooms, shallots, sesame oil, and rice noodles (among other things, I'm still formulating what I want to put in it).

Marla

Whoa! This looks delicious! Thank you for sharing

Katiebro

Hi Siri - have you ever tried freezing these before baking them? Or would you bake them first, then freeze them? I'd like to make them a day ahead but also want to serve them a little warm. They look amazing!

Siri

Katie- Do make these! I haven't tried freezing them BEFORE baking, I've never had good luck with that method when making other yeasted breads. I have, however, frozen them AFTER baking and they taste just as good as fresh (maybe even better?!). There's something so satisfying about effortlessly sitting down to a really good homemade pastry without having lifted a finger in the kitchen that day.

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