Just look up any other recipe and you’ll learn how to recreate that one. Most of them follow similar principles.
this is the basic shape of buns for most bakeries. there are plenty of tutorials online (video or text/picture based). try google. 😉
The shape is called ”kanelknut”, search for: ”göra kanelknutar”
Shape is just like the image
Yes. I know, but don’t ask me to explain in words only
Yes but its hard as shit to explain with words but i guess i’ll try
So you have a rectangle of dough that you have rolled out to around 3 mm, put on your filling. Then you take one of the shorter sides and fold it to the middle, thn you take the other short side and fold it over the first fold(basically you are supposed to have three layers on top of each other) then you turn your dough 90 degrees so that the seam is towards you. Take your rolling pin and make the dough flatter than it currently is. Then you cut stripes( i recommend a pizza cutter if you have one). Pick up the stripe and hold it between your thumb and index finger then you sort of roll it around your index finger and middle finger,(keep a gap between your fingers, and make sure that the filling layers are pointing up) when you start to run out of the stripe pull your thumb out from the middle, twist the last bit so that the dough side is pointing upwards and stretch in under the bun, securing the knot.
Like i Said hard as shit to describe. No idea if you got any of that, but i cant explain any better. The knot in your picture is also one of the harder ones(keeping the layer side up) there are easier Ones but the principle is the same on all of them.
8 comments
Just look up any other recipe and you’ll learn how to recreate that one. Most of them follow similar principles.
this is the basic shape of buns for most bakeries. there are plenty of tutorials online (video or text/picture based). try google. 😉
The shape is called ”kanelknut”, search for: ”göra kanelknutar”
Shape is just like the image
Yes. I know, but don’t ask me to explain in words only
Yes but its hard as shit to explain with words but i guess i’ll try
So you have a rectangle of dough that you have rolled out to around 3 mm, put on your filling. Then you take one of the shorter sides and fold it to the middle, thn you take the other short side and fold it over the first fold(basically you are supposed to have three layers on top of each other) then you turn your dough 90 degrees so that the seam is towards you. Take your rolling pin and make the dough flatter than it currently is. Then you cut stripes( i recommend a pizza cutter if you have one). Pick up the stripe and hold it between your thumb and index finger then you sort of roll it around your index finger and middle finger,(keep a gap between your fingers, and make sure that the filling layers are pointing up) when you start to run out of the stripe pull your thumb out from the middle, twist the last bit so that the dough side is pointing upwards and stretch in under the bun, securing the knot.
Like i Said hard as shit to describe. No idea if you got any of that, but i cant explain any better. The knot in your picture is also one of the harder ones(keeping the layer side up) there are easier Ones but the principle is the same on all of them.
Uppenbarligen
Pretend you’re doing shibari