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Spiced Swedish leavened sweet bread with cinnamon filling and chocolate cream.
Giancarlo Alosa Find out more
Components
1. Dough
| 500 g | strong flour/bread flour |
| 10 g | yeast |
| 200 g | Milk |
| 50 g | Water |
| 150 g | Sugar |
| 60 g | Eggs |
| 10 g | Salt |
| 10 g | cardamom |
| 100 g | Butter |
Mix the flour with liquids and yeast, add sugar and continue until the gluten mesh is well developed. Finish with butter, cardamom and salt. Roll out the dough with a rectangular shape 5 mm thick. Leave to stand in the refrigerator overnight.
2. Filling
| 100 g | Butter |
| 50 g | dark brown sugar |
| 15 g | cinnamon |
Prepare the filling by mixing all the ingredients.
Assembly and decoration
Sprinkle the filling over the surface, sprinkle with additional cinnamon and roll the dough to form a salami. Cut into thin slices 1 cm thick. Arrange the slices slightly staggered to give the classic shape of the cake. Let rise for 3 hours and bake at 170°C for 20 minutes. Decorate as you like with chocolate cream, in this case Cremicam Icam Professional Code 7554 is suggested.
