Chef Taj's Kitchen

Vegan Cinnamon Twister

Here is my recipe for delicious vegan cinnamon rolls. This is the ultimate recipe for a sweet, tasty and spongy cinnamon roll – with a little glaze on top.

After practising this recipe, I thought it was time to share it on this site. It is the perfect recipe for the weekend. I have now made this recipe quite a few times, both for family, friends, my neighbour (yes, cosy neighbourhood) and my colleagues at work.

I really hope you love this recipe as much as I do. However, you have to be a little patient with the recipe here. It takes at least 2 hours to prepare (preferably more if you have time for it) and then they have to be baked for 20 minutes in the oven.

You will get the airiest result if you let the cinnamon snails rest overnight (they grow almost twice their size!). But more on that further down.

However, the recipe is not 2 “active hours” in the kitchen. You have to prepare a little – but then there is also a lot of waiting time. But that’s how it is with most good baked goods. Patience is a must.

INGREDIENTS:
Dough:

500 ml Almond milk
50g. fresh yeast
2 tbsp. Cardamom
150g. Sugar
1 tsp. Salt
1 kg. Flour
150g. Vegetable butter

Filling:

200g Vegetable butter
20g. Cinnamon
200g. Sugar
Coconut oil

HERE’S HOW YOU DO IT:

The dough:

Start by mixing milk with yeast so that it is dissolved. Pour it directly into your food processor. (You can also use a regular bowl and a hand mixer, or knead the dough in your hands)

Add cardamom, sugar, salt and 500g. flour. Start by mixing them slowly, then increase the speed. Slowly add the last 500g. flour. Let the dough knead for 4-5 minutes until you have a fully mixed dough that is still sticky but cohesive. (It requires patience for a good result.)

Cut the butter into small cubes. When the dough is sticky and sticky, add the small cubes of butter while kneading the dough at low speed (otherwise knead the butter slowly into the dough with your fingers). The result should be a completely kneaded dough with a shiny surface. Place a tea towel over the bowl and let it rise for 1 hour.

Cinnamon Filling:

The butter must be completely soft, and otherwise warm it in a few seconds. Mix the butter with cinnamon and sugar with a spoon. Then refrigerate while the dough rises, so it is easier to spread later

Sprinkle some flour on a clean and smooth surface on the kitchen counter. Pour the dough onto the table and shape the dough into a large rectangle. Spread the remonce on the dough with a spoon (see pictures below). Turn the dough into 3 layers and cut the dough in parallel lines of 1-1.5 cm in thickness. Twist them all into cinnamon buns and place them on a baking tray lined with baking paper. Cover with a tea towel and let them rest for 1 – 1.5 hours (preferably overnight if you can wait that long).

Baking:

Heat the oven to 180c. You can brush the spinners with a little coconut oil on top for a shiny result. Also, sprinkle with a little sugar.

Bake the cinnamon rolls in the oven for 16-18 minutes until they have a nice golden color and the cinnamon has melted. Let them cool for a few minutes and sprinkle with glaze on top.

How to roll the dough:

Here in the recipe, neither eggs nor conventional milk is used. Only vegan ingredients. I have made a picture below which shows the different steps in the process and how I do them – it is much easier than it looks!

Here you can see the size of the dough. About 62-64 cm. in height (doesn’t have to be exactly that size)

Spread the dough with cinnamon remonce on top. I usually leave 1-2 cm. in every corner to be free from the filling.

Turn the dough towards the centre. Take 1/3 of the dough and turn towards the centre. Take the last part as well and turn it over so that you have 3 layers of dough.

The last picture shows how the dough now looks. The height is the same at around 62-64 cm. But now in 3 layers!

.. And now the fun part begins! After you finish number 4 and have 3 layers of dough, you are ready to roll them. You can easily shape them here like traditional cinnamon snails. But I chose the Swedish cinnamon roll model – which has become extremely popular here too (and nice to look at).

How to shape cinnamon rolls:

Cut parallel lines in the dough about 1 – 1.5 cm in thickness. Hold the left hand on one side of the dough and roll the right hand towards you down on the table. Then you get a beautiful twist like the picture below ↓ Then you pick up the dough in your hands – and hold a finger at each end of your twist. Then start twisting your right hand around the left hand so that you get a “twisted bun” – i.e. a cinnamon roll. You have to remember to keep them a little tight so they don’t become too loose

When all the cinnamon snails have turned into spinners, they are ready to rise for 2 hours or preferably overnight. After rising, it is delicious if they are drizzled with a little coconut oil on top with a brush. And THEN they are ready to be baked for about 20 minutes until they are crispy and golden..

I made these cinnamon rolls below ↓ in the evening and let them rise overnight above.. I can really recommend that – as they almost double in size. Put them on a baking sheet with baking paper, and with a tea towel over the snails. It’s really worth the wait – they become incredibly airy in texture.

Which toppings for vegan cinnamon rolls?

You can easily eat them warm straight out of the oven, mmm. That is, without toppings. But hot chocolate sauce on top is also really delicious. I have previously done it with both dark chocolate and popped quinoa. But hazelnuts or other nuts sprinkled on top are also delicious! Absolutely perfect for the warm autumn months or cold winter days.

Cardamon Twister sticks

They are incredibly similar to each other – in fact, the spicy cinnamon has been replaced by the warm and aromatic cardamom. I love them! They are perfectly soft and sweet, but still with lots of counterplay from the handsome cardamom.

Cardamom is the supporting element in these cardamom spinners. Therefore, I prefer to use whole cardamom capsules that I crush in my mortar. It tastes so much more than ground cardamom, which has already lost some of its flavor because it has been around for a long time. When you grind your own cardamom capsules, your dough also gets the finest little cardamom grains in it, which I think is something so nice.

Bake the cardamom capsules as a sweet thing for the afternoon coffee, for many birthdays or let them be part of a nice brunch. They go with a little bit of everything, and they taste so good no matter when you eat them.

You will need these:
The dough

225 g milk
25 g of yeast
50 g of sugar
1 egg
500 g wheat flour
10 g ground cardamom (7 g should be in the dough – 3 g should be sprinkled over at the end) – preferably use the whole cardamom, which you crush in a mortar. It gives a fantastic taste.
4 g of salt
75 g soft butter
1 egg for brushing

Filling:

80 g soft butter
100 g cane sugar
30 g brown sugar

Sugar syrup

75 g boiling water
50 g of sugar
1/4 vanilla pod

Cardamom sugar

40 g cane sugar
3 g crushed cardamom

How to bake spongy and delicious cardamom twister:
  • First, the dough is made. Put milk, yeast and sugar in a bowl and stir them together. Put the egg into the mixture and stir it. Add wheat flour, ground/crushed cardamom and salt and knead the dough until it is smooth and shiny and does not stick to the table or the sides of the bowl.
  • I use my Kenwood Mixer to knead the dough. Add the soft butter and knead it into the dough. Let the dough rise covered in a bowl or on the table. Cover with cling film and a tea towel while the dough rises for 60 minutes at room temperature.
  • While the filling is being made. Stir sugar, brown sugar and soft butter together. This is done most easily with a dough scraper. It is important that you do not whip it together too much, as the filling will then more easily run out of the spinners.
  • Turn the dough out onto a lightly floured table. Roll it out to a rectangle of 30 x 60 cm. Spread the dough with remonce all over. Fold 1/3 of the dough in towards the centre. Fold the other 1/3 over the dough so that you now have three layers of dough.
  • You can see here how to fold the dough. Roll out the dough into a rectangle of approx. 15 x 30 cm. Cut the dough into strips of approx. 1-1.5 cm.
  • Twist each strip into a spinner as shown in the video. Put the spinners on a baking tray lined with baking paper. Cover it with cling film and a cloth and let them rise for 45 minutes at room temperature.
  • Brush the spinners with egg. Bake them at 230 degrees above/under heat for 5-8 minutes. Meanwhile, make the sugar coating. Put the boiling water, sugar and vanilla pod in a bowl and stir until all the sugar has dissolved.
  • Also, stir cane sugar and crushed cardamom together to make cardamom sugar. When the spinners are taken out of the oven, they are brushed with sugar syrup and sprinkled with cardamom sugar. Let cool on a wire rack and enjoy.

Delicious Chocolate Pave with Cocoa Coconut Topping

The cake you are guaranteed to know. That’s how I feel when I pull out all the classic bread pancakes. The chocolate cake, the cinnamon cake, the dream cake… And then this one. “The one you know enough cake”. You know – that chocolate cake with coconut on top. Just with cocoa.

Because that’s exactly what it is. spongy, delicious and juicy chocolate cake is the base. We’re not talking about the dry pan chocolate chip cookies. Here you get full value for an exceptionally good chocolate cake. Trust me! You will almost be happy when you experience how good the base in this cake is. A chocolate cake after my (cake) heart. Topped with a sinful coconut-cocoa topping that lacks nothing. The coffee and cocoa provide the perfect counterpoint to the buttery and sweet coconut topping.

Behind it! Just try baking it… I promise you will be at least as excited as I am about this easy but insanely good pancake.

You will need that

250 g of butter
50g dark chocolate – I use this Callebaut chocolate
210 g wheat flour
55 g cocoa powder – I use this Callebaut 100% cocoa
1.5 tsp. baking soda
0.5 tsp. baking soda
335g sugar – I use cane sugar, but use what you have
2 tbsp. coffee
250 g buttermilk
3 eggs, room temperature

Cocoa-coconut topping

150 g of butter
50 g of coffee
30g of cocoa powder – I use this Callebaut cocoa
200 g icing sugar
150 g coconut flour

Here’s how you do it:
  • Put the butter and chocolate in a bowl and melt it in a water bath. Take it off the heat and leave it until slightly warm – preferably at room temperature.
  • Turn on the oven at 180 degrees over/under heat. Curl a piece of parchment paper, unfold it and place it in your baking pan. Mix all the dry ingredients in a bowl – wheat flour, cocoa, baking powder and baking soda.
  • Stir sugar and coffee into the butter/chocolate mixture. Add buttermilk and stir. Add the eggs and stir. Sift in the dry ingredients and stir until the dough is homogeneous. Put the dough in the baking pan and bake it for about 25 minutes. Keep an eye on it and stick it in – you should be able to stick it in the middle of the cake and only get moist cake crumbs. Then the cake is almost finished baking and is ready for the topping.
  • While the cake is baking, prepare the coconut glaze. Put butter in a pan and let it melt. Add all the remaining ingredients and stir until the glaze is homogeneous and melted. When the cake is very close to being baked, spread the coconut cocoa topping over it. Place the cake back in the oven and bake for a further 5 minutes. Take the cake out and let it cool.
  • If you do not eat all the cake on the first day, the Den Du Ved Nok cake must be stored at room temperature in an airtight container.

Classic Mardi Gras Buns – 2

When I asked my team if I could have their recipe for Mardi Gras buns, they replied “well, I just have that in my head?”. This is often the answer when I want one of my team’s recipes.

The world’s best birthday buns are also a recipe that they just keep in their head. That’s exactly why I’m so glad I remember to get their recipes so they don’t get lost. Back to the homemade Mardi Gras buns… Because they taste absolutely fantastic.

While we were scribbling down the recipe, that real Mardi Gras buns (according to them) are made with a light and buttery Vienna dough because as they said “the bun is not meant to be compact and a meal in itself, but a soft bun that dresses the vanilla cream”. I have to give them the credit. Classic Mardi Gras buns, baked from the Viennese dough and filled with homemade vanilla cream, are fantastic. I plan to bake another portion of Mardi Gras buns in November because my team dreams that I will include both nougat and filling in it too – so we have to try that.

You will need these:

350-400g wheat flour
250g butter (half for the dough, the other half for stuffing inside the dough)
25g of yeast
2 tbsp. sugar
2 tbsp. cold water
2 eggs (+ 1 for brushing)
125 ml of milk
½ teaspoon cardamom

Custard:

3 egg yolks
3 tbsp. sugar
1 tbsp. cornstarch
250 ml milk (I use whole milk)
½ vanilla pod

How to bake grandma’s pastry buns with vanilla cream:
  • The custard is boiled first so that it has time to cool. Split the vanilla pod lengthwise and scrape out the vanilla seeds. Mix the beans with a little sugar to separate the vanilla beans. Stir egg yolks, sugar, cornstarch and vanilla together in a saucepan.
  • Add the milk and the empty vanilla pod. Heat the mixture over medium heat while whisking lightly. When the cream boils, it must be boiled for approx. 1-2 minutes, while still stirring so that the cream does not clump.
  • Put the cream in a bowl, and cover it with cling film directly on top of the cream so that it does not form a film. Leave the cream to cool in the fridge while you make the dough.
  • Put yeast, water and sugar in a bowl and stir them together. Beat in the eggs and stir them together with the yeast. Put the flour and butter in a bowl and crumble them together. Add cardamom. Warm the milk until it is pinky-warm. Mix all the ingredients together and knead the dough until it is smooth and pliable.
  • Dust the table well with flour and pour the dough onto it. Roll out the dough to approx. 30x60cm. Put thin slices of butter on one-third of the dough. Fold the dough so that there are three layers. Tap the dough with the rolling pin and then roll it out to 30x60cm again.
  • Fold the dough once more so that there are three layers. Knock and roll the dough again so that the dough is 30x60cm again. Place a cloth over the dough and let it rise for 1 hour. Now cut the dough into 18 equal squares. Add a tbsp. cream in the centre of each square.
  • Fold each corner together on each square so that the cream is enclosed inside each Mardi Gras bun. Put the buns on a baking tray lined with baking paper. Let the buns rise for 30 minutes. Turn on the oven at 175 degrees fan. Whisk together an egg and brush each Mardi Gras bun.
  • Bake the homemade Mardi Gras buns for 15-20 minutes until they are lightly golden. Let the buns cool and decorate them with chocolate glaze.

The Perfect Classic Mardi Gras Buns

Planned to prepare the delicious Mardi Gras buns at least a few times before it becomes Mardi Gras. This year we have not yet baked a single Mardi Gras bun, on the other hand, we have visited several local bakers, where the selection of beautiful Mardi Gras buns is tempting. The favourite so far is the delicious old-fashioned bun from Meyers, but the large classic ones with cream and berry mousse from Bakers can now also be recommended.

Delicious

Mardi Gras buns bought from the baker are expensive, and the quality varies greatly. Therefore, I encourage you to go into the kitchen with the children and bake them yourself. It’s a pleasant chore to share and more fun to spoil the family with some home-baked goods.

I love the classic buns with either jam, chocolate or vanilla cream, like the ones you see here in the picture. Incidentally, they were baked a few days before the event for a spice campaign for Santa Maria, so they don’t really count on our Lawn. But if you are more against me for Mardi Gras buns with lots of foam, then you can find a recipe in this post.

Mardi Gras buns

100 g of butter
200 mlwhole milk
50 g of yeast
2 tbsp. sugar
2 tsp. ground cardamom
2 tsp. vanilla sugar
approx. 350 g wheat flour
strawberry jam/chocolate or vanilla cream
1 egg for brushing
powdered sugar

Prep,

  • Melt the butter and pour it into a bowl. Add the milk and dissolve the yeast in it. Add sugar, cardamom and vanilla sugar.
  • Knead wheat flour into the dough a little at a time and knead until the dough is smooth and pliable. Leave the dough covered to rise in a warm place for approx—1 hour.
  • Turn the dough onto a floured table, roll it out and cut into squares of approx. 10 x 10 cm. Spread a little jam in the centre of each piece of dough and fold the dough tightly around the filling.
  • Place the buns on a baking tray lined with baking paper with the tip facing down and let them rise for approx. 30 minutes
  • Brush with beaten egg and bake at 200 degrees for approx. 15 minutes until they are golden.
  • Cool the Mardi Gras buns. Stir icing sugar with boiling water into a glaze and decorate the Mardi Gras buns.
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