Murder Most Howl comes out tomorrow! I can hardly believe that it's here. So today I'm sharing a recipe from the book. We loved this! It's a big holiday tradition in Sweden, but honestly, it's delicious anytime. This recipe is a variation on the traditional recipe. It's served at tea time at the Sugar Maple Inn when snow is falling outside.
Initially, it seems a little bit complicated, but once you've made it a time or two, you'll see that it's really not more difficult than making most yeast breads. Plus, there's a decent waiting time between each of the steps, so it's not like you're hanging around in the kitchen endlessly.
The toughest part is rolling it into a long roll that is equal in size throughout. You'll see in the photos that the ends of mine were tapered. You don't want that! Okay, so it was still really good, but ideally, you'll be forewarned and keep those ends as big as the middle.
Please note that you can use raisins instead of dried cherries in the filling. I used fresh cherries to decorate it because I happened to have them, but Maraschino cherries are traditional and prettier.
|Use the dough hook on your mixer.|
|Grease and turn over before it rises.|
|Spread butter on the rolled out dough.|
|Sprinkle with cinnamon, nuts and dried cherries.|
|This is where you want your roll to be as thick on the ends as the middle.|
|You can see that it's not as big on the side where the ends meet. Don't do that! ; )|
|Slice, but not all the way through, and allow to rise.|
|Fresh from the oven!|