These cinnamon swirls are one of the best and wildest things I have ever baked!
50 g yeast
200 ml whole milk, lukewarm
100 g butter, room temperature
½ tsp. salt
1 tbsp. sugar
½ tsp. cardamom
- 500 g all-purpose flour
150 g butter, room temperature
Ca. 2 tbsp. ground cinnamon
80 g sugar
65 g brown sugar
75 g grated marzipan
165 g butter, melted and cooled
4 tbsp. sugar syrup
200 g sugar
135 g oatmeal
1/2 tsp. salt
1 tsp. baking powder
2 large apples, diced
Dissolve the yeast in half of the lukewarm milk in a food mixer. Once dissolved, pour in the rest of the milk. Add the salt, sugar, eggs, butter and cardamom and stir well. Now add about half of the flour and knead the dough in the mixer. Then add the rest of the flour until the dough is no longer sticky and releases from the bowl as it stirs. Allow the dough to rise for 1 hour in the bowl under a dishtowel.
Mix all the ingredients well with a fork and set aside until needed.
Mix the melted butter with the syrup and add the other ingredients. Mix well into an even mixture. Set it aside until it needs to be used.
How to assemble the cinnamon swirls
Roll the dough out into a square on a floured surface. Spread the filling over the entire dough and all the way out to the edges. Then spread the diced apple around the dough. Roll the dough into a long sausage and cut it into 16-18 equal cinnamon swirls. Line a baking dish or frying pan with baking paper and place the cinnamon swirls in it so that they can rise together. Let the cinnamon swirls rise for 30 minutes.
Heat the oven to 200 C convection.
Spread the crumble over the cinnamon swirls and bake for about 45 minutes or until the crumble becomes brown and crispy. You could also cover the crumble with tin foil, so it doesn’t burn while the cinnamon swirls continue baking. Allow the swirls to cool before serving. Enjoy!