Welcome to Sweden

I recently came back to Sweden after one year in Paris, and I am trying to fit in, because at least for now, the plan is to stay for a while.

So I have started Swedish lessons, and of course, what better way than food to get to know a culture?

For  the last few weeks a had in mind to try making a typical Swedish dessert, then on Facebook I have been invited to the group Re- Cake wants you (if you want to take a look, here is the link:https://www.facebook.com/pages/RE-CAKE/428963430565464), that proposes a different recipe every month to remake and post on your blog.

And guess what is the recipe for this month? Kanelbullar, a Swedish institution! What a chance, I got on board right away!

Maybe you would like to know that the kanelbullar  (literally cinnamon buns) are, apparently, the origin of the much more famous american cinnamon rolls.

Here is Sweden they are really serious about them, so much that they even have a kanelbullens dag: the 4th of October is cinnamon roll day!

Here is the recipe as proposed by Re-cake and here you have it English:

Ingredients for the dough

  • 630 gr. milk at 28°C
  • 1200 gr. all purpose flour
  • 50 gr. fresh yeast or 12 gr. dehydrated*
  • 100 gr. sugar
  • 2 pinches of salt
  • 1 teaspoon ground cardamom
  • 150 butter

for the filling:

  • 125 gr. soft butter
  • 100 gr.sugar
  • 30 gr. ground cinnamon

to brush:

  • 1 egg
  • crushed nib sugar

Method:

In a big bowl, melt the yeast in the milk at 28°C. Add the sugar, the cardamom, and part of the flour. Mix with a fork and then add the salt and the rest of the flour. At this point, move the dought to the table and start keading it, adding gradually the butter. If you are doing this by hand, know that at this point you probably will make a mess, the butter will melt on your table and probably you will regret even starting the whole thing, but have faith a keep kneading, in a few minutes everything will be fine. if you are doing this with a mixer, follow the same order and use the hook.

Knead until you have a smooth dough.

Cover it and leave it to proof for about 30 minutes or until it doubles in size, in a warm place but not too hot (never on the radiator!).

Now quickly knead the dough and cut it in 2.

In my case, I decided to make both the classic roll shape with half of the dough, and a plait to cook in a bread tin with the other half.

Dust the table with flour, and start to roll out the dough with a rolling pin,  and form a rectangle of 25x 50 cm.

Pour on it half of the filling, that you would have previously made, simply by mixing together all the ingredients, and spread it evenly with a spatula.

Know, starting from a side, start to roll tight! If you have trouble with this, place the dough on a baking paper sheet, and roll with the help of the paper.

Now, if you have decided to make rolls, cut the roll you made in 2, place it on a chopping board and put it in the freezer for a few minutes, it will be much easier to cut once is cold.

Cut slices about 2 cm. thick.

Do the same with the other half of the dough, or have some fun and make other shapes!

If you prefer, let them proof into cupcake or muffin liners, and your rolls will grow higher and will be moist for a couple of day.

I decided to go without the paper cup!

Now let the proof covered, for about 30 minutes e in the mean time set the oven to 190 ° C. Before baking them, brush them with the egg and sprinkle with the sugar nibs.

Note:

*The yeast: I always prefer to use dehydrated yeast, because compared to the fresh one, it is more stable and the result is guaranteed. The yeast is a very delicate living organism, and we can’t really know what happened to it before it got on the shelf of the supermarket.. maybe it suffered a thermic shock, and it died!

For this recipe, I would personally reduce the amount of yeast and increase the proofing time. I didn’t do it (and that is why I think the rolls dried out so quickly!), only because here in Sweden the bags of dry yeast weigh 12 grams, the equivalent of 50 gr. of fresh yeast. If in your country the bags are smaller, I would reduce the amount to 7 grams.

Happy baking! :)

Sono tornata in Svezia dopo un anno passato a Parigi e sto cercando di integrarmi, perchè, almeno per ora, il piano sarebbe quello di restare per un po’.

Quindi ho cominciato a studiare lo svedese e poi, quale modo migliore di conoscere una cultura se non attraverso il cibo?

Già da qualche settimana pensavo di cimentarmi con un dolce tipico, poi, su Facebook, sono stata invitata a partecipare ad un’iniziativa che mi ha davvero entusiasmato: Re- Cake wants you, che consiste nel ricreare una ricetta proposta, ogni mese diversa.

E neanche a farlo apposta, la ricetta di questo mese è quella dei kanelbullar, girelle tipiche svedesi…evviva!

Forse vi interesserà sapere che, i kanelbullar (letteralmente “crocchie alla canella” o semplicemente “panini alla cannella”) sono, apparentemente, i dolci all’origine dei molto più conosciuti cinnamon rolls americani.

Qui in Svezia sono davvero un’istituzione, a tal punto che il 4 di ottobre si festeggia il kanelbullens dag, il giorno nazionale delle girelle alla cannella!

Ecco la ricetta proposta da Re-cake:

Io ho ricalcolato la ricetta, perchè sono una golosona, e volevo provare a realizzare con lo stesso impasto anche un pane da mangiare tostato a colazione.

Ho cambiato qualcosina qua e là, per esempio ho aumentato leggermente la quantità di burro e duplicato la quantità di cannella nella farcia, ma ho utilizzato gli stessi ingredienti riportati sulla locandina.

Questo è l’impasto iniziale, dopo averlo lavorato l’ho lasciato lievitare fino al raddoppio del volume. Poi l’ho diviso in 2 parti, una per la realizzazione delle mie girelle e l’altra metà per quella che avevo deciso sarebbe diventata una treccia!

step 1

A questo punto l’ho stesa, in modo molto professionale, ovvero con una bottiglia di vino, dato che i miei attrezzi, incluso il matterello, sono in viaggio da Parigi! 😛

fase 2...il matterello improvvisato!

Non mi sono regolata con lo spessore bensì con la dimensione, formando un rettangolo di circa 50×25 cm.

Ho poi ricoperto il tutto di farcia, un mix di burro, cannella e zucchero, e ho arrotolato! Poi ho tagliato il rotolo in 2 per maggiore praticità e l’ho lasciato rapprendere in congelatore per qualche minuto, per poterlo tagliare con maggiore facilità.

Dopo di che ho tagliato delle fettine di circa 2 cm di spessore: eccole qui, pronte per la seconda lievitazione!

Nel frattempo ho giocato un po’ con la mia treccia, per la quale nutrivo davvero grandi speranze, e l’ho lasciata lievitare. Poi l’ho spennellata d’uovo e l’ho coperta di granella di zucchero, ottenendo questo risultato:

Purtroppo qui le giornate sono già abbastanza scure e corte, quindi le foto sono tutte un po’ gialle data la luce artificiale,  comunque ecco qui i miei kanelbullar e la mia treccia alla cannella!

Che ne pensate?

Io mi sono divertita! Se vi piace l’idea, perchè non provare? Seguite Re-cake cliccando qui:

https://www.facebook.com/pages/RE-CAKE/428963430565464

Happy baking!

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4 thoughts on “Welcome to Sweden

    • Ahah Bitsofnice! you can find this recipe in the english recipe section for now, even if I’m slowly deleting the pages and turning them into posts instead (I think my blog needs a change! 😀 ) so in a few days you will probably get an email with the link to the post..BUT, I have to say that I’ve been trying new recipes for these rolls and recently found the ultimate Kanelbullar recipe….it’s AMAZING! so if you want to try it, just give me a few days and I promise you won’t be disappointed! 😀

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