[The Danish answer to Cinnamon buns] Kanelsnegl


After I spent the last couple of months with working, studying and traveling, now it’s finally time for the next recipe + travel review! Maybe you already saw some pictures on my Instagram account about my travels to Argentina, Brasil, Dubai and Copenhagen. Today I am starting with my travel review about my short but first trip to Denmark! Of course I brought you a recipe form Copenhagen for the most delicious Danish cinnamon buns ever! But before I present you the recipe, I will share with you my favourite spots in Copenhagen!



You can pretty much get me with every city which is located at the waterfront! Not surprisingly, this was my favourite spot in Copenhagen. Actually the city offers some great waterfront spots, but this is one of the best ones. To give you a short historical insight: In 1671 King Frederik the Third connected the Kongens Nytorv and the harbor through a canal, to facilitate the transport of goods. The houses besides the canal were inhabited by the merchants, who then had their ships right on the doorstep. The word Nyhavn means “new harbour”. Nowadays you can find restaurants, cafes and pubs here all lined up. This was the place were we couldn’t miss out the insanely good waffles (with soft ice and sprinkles on top!). I could have spent hours here looking at the colorful houses, the blue sky and pretty ships, with a waffle in the hand – Loved it!



Tivoli is one of the happiest places in Denmark or rather the largest amusement park in the country! Since 1843 Tivoli offers a wide range of attractions for all ages. There are the traditional rides like carousels and bumper cars, but as well  rollercoasters. There are live events such as concerts. We were lucky, because every saturday there is a  live band playing blues and jazz music. In addition, there are of course hundreds of options to eat and drink. Such as a little China Town, a french place or cute little cafés. All in all, the hours we spend there, felt like being in a dreamland, comparable to Disneyland, but pretty much smaller!

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Little Mermaid

When I came back from my trip the first question of my friends was “Did you see the Little Mermaid? Isn’t she small?”. Yes, I saw her and yes she is much smaller than I thought. I had the same situation when I saw the “Mona Lisa” in Louvre for the first time: Such a small masterpiece and lots of people around it! Déjá-vue! First we couldn’t really see her, because it was so crowded! The Little Mermaid is based on the fairy tale of Hans Christian Anderson. After my trip I had to read the fairy tale, becauseHans Christian Anderson is such a famous writer and it is an important part of the Danish culture. Basically the fairy tale is about a young mermaid, who is willing to give up her life in the sea and her identity as a mermaid to gain a human soul. I won’t reveal the end of the story, but it of course contains romance.


More places to go…

  • Visit Sostrene Grene: Here, you can get everyting like wine, marmelade, kitchen stuff, soaps, stationary, candy, decoration… – Perfect place to buy some great gifts and souvenirs!
  • Magasin du Nord: This is the oldest department store in Scandinavia and offers eyerything in a ympathic ambiente
  • Illums Bolighus: Huge department store which offers exquisite nordic design (just window shopping for us)
  • Danish Design Museum: about architecure and the special danish design aspects
  • Torvehallerne: Beautiful street market with delicious food and drinks (and flowers, fruit and so on!) Worth a visit!!


I promise you: You won’t starve in Denmark! I was greatly impressed by the range of food and especially of the fact that Danish people are crazy about healthy food. One night we returned from an Irish Pub and it was about 4 or 5 in the morning and we entered a 7 Eleven to get something to eat. Instead of food like pizza or chocolate, we found a variety of different whole-grained breads, ginger shots, superfood and paleo salats. Hats off, Copenhagen!

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Besides the healthy aspects there are typical specialities like Smorrebrod (= open-faced sandwiches with everything you want on it, such as cheese, ham, fish etc.), waffles, soft ice (with a thinn layer of chocolate!), hot dogs and of course cinnamon buns! The cinnamon buns really got me! There are less sweeter than the american ones and more fluffy and have a taste of caramel because of the brown sugar! My person heaven, therefore I will show you my recipe for homemade Kanelsnegl!

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Kanelsnegl [cinnamon buns]

500 g flour
250 ml milk
42g fresh yeast
pinch of salt
80 g sugar
80 butter

100 g butter
80 g brown sugar
40 g white sugar
2 tbsp. cinnamon

100 g confectioner’s sugar
2 tbsp. water


  1. In a small bowl crumble yeast and mix with 5 tbsp. of the warm milk and one tbsp. of the white sugar. Let the yeast work for 5-10 minutes.
  2. In another bowl whisk together flour and the rest oft the sugar and salt. Then add the yeast mix, the rest of the milk and the melted butter. Knead until a smooth dough comes out. Now cover with a cotton dish towel and put it at a warm place and let the dough work again for 60 minutes.
  3. Roll out on a floured surface into a rectangle.
  4. For the filling: Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the bottom side, role up dough and pinch edge together to seal. Cut into 1 -2 cm slices.
  5. Preheat oven to 175°C and prepare a baking tray by layering with baking paper. Place cinnamon buns onto the prepared baking tray.
  6. Bake for 20-25 minutes.
  7. For the glazing: Combine confectioner’s sugar and water and sprinkle over the buns. Best served  warm!







[I love… Hamburg] Franzbrötchen


For me the perfect city must be full of vibrancy on one side and there must be some calm places on the other side. Additionally I am a big fan of cities at the bay! Therefore I want to present you not only my favorite german city, but also my favorite pastry from there! The city, that I am talking about is Hamburg. It is the second largest city in germany and is located around the largest harbour of germany.


When you get the chance to visit Hamburg, there are many great places to see. The city offers a variety of things to do, like a boat trip around the harbour, some shopping at Jungfernstieg, a trip to the local art gallery, a walk around the “Hafen City” or a coffee break in one of the little cafés which are located in the Osterstraße.


The last couple of days I visited Hamburg with a good friend of mine. Of course I do not want to hold back our culinary experiences because there are tons of possibilities to enjoy some sweeties in the city. To make it short: among other wonderful meals, we had amazing pastries in Biokonditorei Eichel, ate a wonderful salmon Sandwich at Lieblingsplatz which is located in the Hafen City. and we tried the best Franzbrötchen in town at Die kleine Konditorei ! Franzbrötchen are typical for Hamburg and you an buy them at any local bakery. Funny to know is, that you can hardly buy them in the other parts of germany.

Now I would like to share my recipe for these sweet treats with you. Franzbrötchen are comparable to cinnamon rolls, but their dough is kind of a Danish pastry dough. They are a little tricky to bake because you need time and patience. But the effort is worth it!


The secret of the recipe is to use good quality ingredients (it’s important to use butter! No butter substitutes like margarine or oil). In addition it is key to stick to the cooling times of the dough, there are important for a light and buttery result (just like when you make flaky pastry!).




for the butter plate:
150 g butter
25 g flour
for the yeast dough:
25 g active yeast
30 g butter
250 g flour
150 ml milk
50 g sugar
for the filling:
60 g butter
50 g sugar
1 tbsp. cinnamon


  1. Prepare the butter plate. Mix 150 g butter and 25g flour. Then take a plastic wrap and put the mixed butter and flour between one layer of plastic wrap. With a rolling pin roll the dough into a 20 x 12 cm plate. Leave in the wrapping and put in the fridge for 30 minutes.
  2. For the yeast dough warm up the milk and solve the active yeast inside the milk. In another bowl mix flour, sugar, melted butter and the salt. Slowly add the yeast-milk mix and knead together until dough is smooth. Wrap in and put it in the fridge for 30 minutes.
  3. Now comes the tricky part! Take the yeast dough out of the fridge and roll it into a 40 x 25 cm rectangle. Take the butter plate and place it right in the middle of the yeast dough (this should be easy because of the plastic wrap). Remove wrapping. Then fold the yeast dough around the butter plate until it’s completely covered with it (just fold it lengthwise first and crosswise afterwards). Take your rolling pin again and carefully roll out the dough again until it’s the same size gain (40 x 25 cm). Fold it again like before. Put in the fridge for 30 minutes. After 30 minutes repeat the rolling and folding part again. Then put the dough into the fridge for 1 hour.
  4. For the filling. Heat the butter and mix with the sugar and cinnamon. Take the dough out of the fridge and for the last time roll out until ist about 0,5 cm thick. Spread the filling all over, then slowly roll up from the long side. With a very sharp knife cut the roll into 5 cm long parts.
  5. Preheat oven to 180°C. Prepare baking sheets with baking paper. Place the cutted rolls on a baking sheet. Now we disclose the secret of how to create the typical form of the Franzbrötchen: Take a wooden spoon with a round end and place the round end in the middle of one roll and press. Now you can see how at the right and left sides the dough comes out in spiral form. Optional you can sprinkle more cinnamon, sugar and butter over the rolls.
  6. Depending on your oven and the size of the Franzbrötchen bake them for about 20 minutes. After baking remove from oven and let them cool for 10-15 minutes on the baking sheet before remove completely to a wire rack.





Have fun baking!



[My spanish love] Churros

Barcelona is by far one of the best cities in the world for me. Not only because of the amazing atmosphere you can feel while walking down the Rambla with a big ice cream in your hands…  Honestly it’s the smell of fresh fried churros which convinces me every time!
churros sf


If you don’t know churros it’s easy to explain: Basically churros are the Spanish way of doughnuts. It’s a deep-fried crunchy sweet snack which sometimes looks like French fries.


When I was a little girl we used to live in Barcelona for a short time and most of the time we spend either at the beach or in the vibrant city. One of our favorite stops was a little shop behind El Corte Inglés in La Avinguda Diagonal. There you could buy the best churros in the world (for a 2- year-old girl they were the BEST)! Topped, glazed or dipped in chocolate, dulce de leche or/and covered with cinnamon and sugar.




Not only I miss Barcelona (the weather, shops and food), I also miss churros a lot! So why don’t bake them at home? The original recipe for churros calls for fat (remember they are fried!). I wanted to go for a lighter version because: less fat, the more you can eat! That’s the reason why I slightly changed the choux pastry recipe a bit to bake them in the oven. But of course the glazing is a must be!
So here is my recipe (and sorry to my spanish friends because it’s not the original “fried” version!):

Baked churros with chocolate Nougat dip

ingredients: (makes about 12 churros)
250 g water
0,5 tablespoon salt
60 g butter
150 g flour (sifted)
4 eggs
1 tablespoon vanilla
1 tablespoon cinnamon
50 g sugar
75 g dark chocolate
50 g nougat


  1. In a heavy and wide saucepan, stir together the water, butter and salt and let it boil while stiring it the whole time. Remove from heat and add the sifted flour with wooden spoon until no flour can be seen anymore and it turns into a white clump.
  2. In another bowl, combine the eggs and vanilla. Now add this mix to the saucepan and stir very well with an electric mixture until the eggs are incorporated and mixture is clump again.
  3. Preheat oven to 220°C and prepare baking sheets. Transfer the dough to a pastry bag. Now pipe dough in any shape you like (the originals are long thin lengths).DSC_0572
  4. Bake for 30-40 minutes (depends on your oven!). Then remove from oven and tranfer them to a wire rack. Combine sugar and cinnamon and roll churros in this mixture.
  5. For the dip: Heat chocolate and nougat until smooth. Churros are best when hot and on the day they are made. To get them crispy again put them on top of your toaster.





By the way when I travelled to Barcelona again a few years ago I had to discover that our favorite churros spot wasn’t existing anymore. On more reason to bake these sweeties at home!


Qué aprovecho!