Swedish cinnamon buns

 Ingredients:

– 150 gram butter (1.5 stick) (some people use margarin but you can totally taste the difference so go with real butter)
– 5 deciliters milk
– 50 g (1 packet dry yeast) fresh yeast
– 1 dl sugar
– 1/2 teaspoon salt
– 2 teaspoons cardamom (if you can, buy whole cardamom and crush it yourself with a mortar right before adding it to the mix)
– 800 g (1.4 litres flour

1. Warm the milk to 37°C (a little warmer than room temperature).

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2. Crumble (if fresh) or pour (if dry) down the yeast in a large bowl (if you have one, I’d use a stand mixer, but it works doing it by hand too, it’s just a bit of a workout) Pour over the milk and mix together. Add the butter in small pieces, sugar, salt and cardamom.

I don’t have a stand mixer at the moment but this one http://KitchenAid KSM150PSER Mixer Artisan Series with Pouring Shield, 325-watt, Empire Red is on the top of my christmas list, *hint hint* if you read this, hubby..

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3. Measure the flour. Pour the flour into the bowl a little at a time (save a 1/2 deciliter for the baking. Tip: Even if you think that the dough needs more flour, don’t add more, it’ll make the buns too dense.

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4. Work the dough heavily, about 5 minutes if you’re using a stand mixer and 10 minutes if you are doing it by hand, or until it feels flexible.

5. Let the dough rise covered with a kitchen towel for about 30 minutes.

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6. Work the dough with the stand mixer or by hand on the baking table (kitchen table or counter.) Divide the dough into four pieces, roll out the pieces into thin rectangular pieces. About half a centimeter thick.

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7. Now it’s time for the filling. Use these ingredients:

  • 1 dl cinnamon
  • 1 dl sugar
  • 100 gram (1 stick) softened butter

Spread the butter on the rectangles, then spread some sugar and some cinnamon. Roll the rectangles into rolls. Cut into approxiomately 1-1 1/2 centimeter pieces. Tip: Don’t make them too big, they’re gonna rise significantly.

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8. Put medium sized paper baking moulds on a baking sheet and then put the pieces into the moulds. 

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9. Pre-heat (if neccessary) the oven to 435° F (225° C) Let the buns rise under a kitchen towel for 40 minutes. Mix the egg in a small glass and then paint a thin layer onto the buns and top with pearl sugar (if you can get a hold of it, some specialty european stores) or chopped almonds or whatever sounds good. Bake in the oven for 5-10 minutes. Tip: Make sure the bottom doesn’t burn! It happens easily.

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10. Enjoy!

Berry/Apple crumble pie

Today’s recipe is a simple but delicious dessert that in Sweden is called “smulpaj”, which translates to crumble pie. You can either make it as apple pie or with berries, frozen or fresh both work. It is delicious and easy to make.

Ingredients:

– 2 deciliters flour
– 1 deciliter sugar
– 115 gram butter (one stick) (plus one tablespoon)
– 4-5 deciliters berries or 1-2 apples
– 1/2-1 deciliter sugar for the berries or 1-2 teaspoons cinnamon

1. Turn on the oven at 400° F (200° C)

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2. Butter a pan with the one tablespoon of butter.

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3. Add the berries (this time, I used blueberries) to the pan.

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4. Sprinkle the sugar on top of the blueberries (if you use apples, use cinnamon instead of the sugar)

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5. Mix the flour and sugar together in a medium bowl.

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6. Cut or separate the butter into the flour mixture, I usually do it with my hands.

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7. Mix it together, I usually do this with my hands too but you can do it with a spoon, make sure it is still in crumbles though.

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8. Crumble the “dough” over the blueberries. If you’re making apple crumble, sprinkle some cinnamon on top.

9. Put in the oven for approxiomately 20 minutes or until it turns golden

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10. Enjoy warm with custard, ice cream or whipped cream!