{"id":980,"date":"2025-06-10T14:36:37","date_gmt":"2025-06-10T12:36:37","guid":{"rendered":"https:\/\/fransandersson.dk\/mad\/?p=980"},"modified":"2025-06-10T14:53:12","modified_gmt":"2025-06-10T12:53:12","slug":"brioche-kanelsnegl","status":"publish","type":"post","link":"https:\/\/fransandersson.dk\/mad\/brioche-kanelsnegl\/","title":{"rendered":"Brioche kanelsnegl"},"content":{"rendered":"
<\/div>
\n \n<\/div>\n
\n\t\n\t\n<\/div>\n\n \n\n\n
<\/div>\n
Antal:<\/b> <\/span>8<\/span> Portioner<\/span><\/span><\/div><\/div>\n\n\n\n
<\/div>\n\n

Ingredienser<\/h3>

Brioche dej<\/h4>
  • 50<\/span> g<\/span> g\u00e6r<\/span><\/li>
  • 2<\/span> dl<\/span> s\u00f8dm\u00e6lk<\/span> lunken<\/span><\/li>
  • 2<\/span> stk<\/span> \u00e6g<\/span> stuetemperatur<\/span><\/li>
  • 50<\/span> g<\/span> sukker<\/span><\/li>
  • 520<\/span> g<\/span> hvedemel<\/span><\/li>
  • 1<\/span> tsk<\/span> salt<\/span><\/li>
  • 100<\/span> g<\/span> sm\u00f8r<\/span> bl\u00f8dt<\/span><\/li><\/ul><\/div>

    Fyld<\/h4>
    • 200<\/span> g<\/span> brun farin <\/span><\/li>
    • 200<\/span> g<\/span> sm\u00f8r<\/span> bl\u00f8dt<\/span><\/li>
    • 2 1\/2<\/span> spsk<\/span> kanel<\/span><\/li><\/ul><\/div>

      Bagning og glasur<\/h4>
      • 1<\/span> stk<\/span> \u00e6g<\/span><\/li>
      • 2<\/span> dl<\/span> flormelis<\/span><\/li>
      • 2<\/span> spsk<\/span> vand<\/span> lunken<\/span><\/li>
      • 1<\/span> dl<\/span> sukker<\/span><\/li><\/ul><\/div><\/div>\n

        S\u00e5dan g\u00f8r du<\/h3>
        • Opbl\u00f8d g\u00e6ren i den lune m\u00e6lk i en r\u00f8resk\u00e5l.<\/span>
          <\/div>Tils\u00e6t \u00e6g og start r\u00f8remaskinen p\u00e5 medium hastighed med en dejkrog.<\/span><\/div><\/li>
        • Tils\u00e6t sukker, mel og salt og lad r\u00f8r indtil dejen er helt ensformig. <\/span><\/div><\/li>
        • Opdel sm\u00f8r i 4 dele og tilf\u00f8j en del til dejen. N\u00e5r den f\u00f8rste del sm\u00f8r er helt fordelt i dejen ,tils\u00e6ttes den n\u00e6ste. Forts\u00e6t til alt sm\u00f8rret er \u00e6ltet sammen med dejen og lad den k\u00f8re p\u00e5 r\u00f8remaskinen i 5-8 minutter ekstra. Dejen skal slippe kanterne i r\u00f8resk\u00e5len helt. <\/span><\/div><\/li>
        • Kom lidt neutral olie i bunden af sk\u00e5len og lad dejen h\u00e6ve i sk\u00e5len p\u00e5 et lunt sted. Dejen skal h\u00e6ve til mindst dobbelt st\u00f8rrelse.<\/span><\/div><\/li>
        • Bland fyldet sammen til en lind masse. <\/span><\/div><\/li>
        • Drys lidt mel p\u00e5 bordet, og rul dejen til en kvadrat med en h\u00f8jde p\u00e5 ca. 0,5 cm. <\/span><\/div><\/li>
        • Sm\u00f8r fyldet ud p\u00e5 hele dejen og rul dejen sammen til en cylinder. Sk\u00e6r kanelsneglene ud s\u00e5 der bliver 8 lige store snegle. <\/span><\/div><\/li>
        • Sm\u00f8r en springform med lidt sm\u00f8r og drys med sukker. <\/span><\/div><\/li>
        • Fordel sneglene i springformen og stil dem til at h\u00e6ve i ca. 30 minutter. <\/span><\/div><\/li>
        • Pensel med \u00e6g og drys lidt sukker ovenp\u00e5. <\/span><\/div><\/li>
        • Bag i ovn indstillet p\u00e5 200 grader, over og undervarme. Kom en bageplade med bagepapir nederst i ovnen for at fange dryp fra springformen. Bag i ca. 20 minutter indtil overfladen er brun og karamelliseret. <\/span><\/div><\/li>
        • Lad sneglene k\u00f8le inden springformen \u00e5bnes. Sm\u00f8r med glasur af flormelis og vand. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[92],"tags":[],"class_list":["post-980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/comments?post=980"}],"version-history":[{"count":1,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/980\/revisions"}],"predecessor-version":[{"id":981,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/980\/revisions\/981"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media?parent=980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/categories?post=980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/tags?post=980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}