Kanelbullar (mot alla odds) // Swedish cinnamon buns (against all odds)

Mot-alla-odds bullar. Ja, det är precis vad dessa är. Det är första gången jag bakat kanelbullar i mitt liv och det visade sig att det lättaste var att baka dem, inte att använda redskapen man behöver till. Först fick jag inte igång min assistent så jag fick knåda hela degen för hand (helt ovetandes hur den skulle se ut). När den började jäsa blev jag glad. När jag sedan ställde in första plåten i ugnen och skulle ta ut dem efter en sisådär 8 minuter, då hade ugnen lagt av. Helt. Poff. Sprang ner till Frälsningsarmén några hus bort och fick låna deras ugn - SNÄLLA MÄNNISKOR! När jag tog första tuggan kunde jag sluta ögonen och le över all mödan. Det var det värt.
Detta underbara recept har jag lånat från Jenny och det är hos henne ni får kika in för instruktionerna på svenska. 
Se så, iväg och baka med er nu!
Swedish cinnamon buns, or "kanelbullar" as we call them in Sweden, against all odds. Yes, that's exactly what these are. This is the first time I've ever made these and it turned out that the actual baking was the easiest, not using my kitchen equipment. When I tried to start my kneeding machine, it refused, so I had to kneed by hand not knowing at all what the dough was supposed to look or feel like. When it started to rise I was very happy. When I put the first round of 'bullar' in the oven and was going to take them out 8 minutes later, my oven had died. Poff! Ran down to the Salvation Army and asked to borrow their oven, which they let me - WONDERFUL PEOPLE! When I took the first bite I smiled about the effort being totally worth it.
I've borrowed this amazing recipe from Jenny and for better pictures of the different steps, have a peek on her blog. Now, go and bake!
Cinnamon buns:
150g butter - room temperatured!
5 dl milk
50g fresh yeast
1 dl sugar
3 tsp ground cardamom
1 tsp salt
12-14 dl all purpose flour
0,5-1 dl ground cinnamon
3 tblsp sugar
60-50g butter - room temperatured!
1 egg
Pearl sugar
How to:
Prepare all of your ingredients in the right measurements.
Crumble the yeast in your mixing bowl.
Warm your milk until 37°C (tepid / luke warm) and pour a little bit of it over the yeast.
Stir the milk until the yeast has disolved.
Add the rest of the milk, sugar, salt and cardamom.
Dice your butter and turn into the milk mixture as well.
Start your machine and add the flour, a bit at a time.
NOTE: Sometimes you might need to use 12 dl and sometimes up to 14 dl - the dough should look elastic but not too sticky after 10-15 minutes of machine kneeding. If you are kneeding by hand then you should be working the dough for 15-20 minutes (great arm muscles)!
Cover the bowl with cling film (a towl might make the dough dry) and let the dough rise to double size in a warm place; mine took approximately 40 minutes.
Dust your baking surface with flour and turn your dough onto it.
Kneed any air bubbles out of it and then divide into two pieces.
Use a rolling pin to turn the dough into a flat rectangle. 
Use a spatula to cover the rectangle with butter.
Cover it with cinnamon and sprinkle a bit of sugar over it too.
For 'bullar' in paper moulds:
Roll the rectangle into a sausage, starting at one of the short ends.
Cut 1,5cm thick pieces and place flat in the moulds.
Stand them on a baking tray and cover with cling film and let rise again to double size.
For twisted 'bullar':
When you have covered the rectangle with butter, sugar and cinnamon, fold it in half lengthways.
Use the rolling pin to flatten it out a bit.
Cut out long pieces of the dough - approximately 2,5 cm wide.
"Trouser" them by slicing the long pieces up the middle almost all the way, leaving a joint bit á 2 cm at the top.
The easiest way to twist them is to hold the joint bit at the top and then throw one leg around the other.
Twist into a shape of your liking and join the ends underneath.
Place on a baking tray covered with a baking sheet.
Cover the tray with cling film and let rise again to double size.
Let your oven reach 250°C / 482°F.
Before placing the trays of 'bullar' in the oven, paint them with whisked egg and sprinkle a load of pearl sugar on them.
Bake them for 5-8 minutes or until golden brown.
EAT WHILST HOT with a glass of ice cold milk.

Non-stop cookies

Hi there! So, as a pre-training thing I've made cookies. Smart move as I'm not dying to try them. I won't, but they look tasty and I've never made anything like them before. I found the recipe on Jenny's blog Cookies N Dreams. It's really simple. Ready for it?
1,5 dl plain flour
0,5 dl oats
1 dl muscovado sugar
1 egg
100g butter - room temperature! 
1 pinch of salt
0,5 tsp baking powder
1/3 tsp vanilla powder or extract
150g choclate - I used Non-stops but you can vary by using nuts, other chocolate or maybe something fruity?
How to:
Mix your butter with the muscovado sugar.
Add the egg whilst still whizzing your mixer.
Mix your dry ingredients together in a bowl first and then mix together with your buttery mixture.
Mix, mix, mix, mix, mix.
Add your chocolaty-whatever-you're-using and stir until..... mixed.
Put the mixture in clingfilm and shape into a long sausage and put in the fridge for 30 minutes.
Put your oven on 200°C.
Cut the cookie dough into 1cm slices and put them on the tray.
Make sure not to put them too close together as the will spread out.
Bake in the oven for 8 minutes.
Cool on a baking rack (or on a washing up stand as I don't own the first mentioned).
100 g rumsvarmt smör
1 dl muscovadosocker
1 ägg
1 1/2 dl mjöl
1/2 dl havre
1/2 tsk bakpulver
1/3 tsk vaniljpulver eller vaniljextrakt
1 krm salt
150 g choklad - Jag använde Non-stops men testa gärna med nötter, annan choklad eller kanske något fruktigt?
How to:
Vispa ihop det rumsvarma smöret och sockret.
Vispa sedan ner ägget.
Blanda ihop de torra ingredienserna och rör till en deg med smörblandningen.r
Rör även i din chokladblandning.
Rulla degen till en rulle och plasta in den, stoppa in i kylen 30 minuter.
Sätt på ugnen på 200°C. 
Dela degen i ca 1 cm tjocka kakor och lägg dem på en plåt med bakplåtspapper,
De kommer att flyta ut på plåten så lägg dem inte för tätt.
Grädda i 200 grader i  8 min.
Lägg försiktigt upp kakorna på ett bakgaller för att svalna när de gräddats färdigt.


Hi there! How are we doing? I've had such a lovely Sunday. I've ran a few errands in town and been for a nice (but so, so cold) powerwalk in the sun that rarely shows itself where I live. It's the first of advent and us Swedes do put quite a bit of effort in celebrating it during the four Sundays leading up to Christmas. I never bake but today I wanted to give it a try when I figured out how to use my kitchen assistant (?). I nicked this recipe from Jenny who is collaborating with the Swedish dairy company, Arla, during this Christmas. 
Ingredients (Approx. 25 lussekatter):
250g kvarg/kesella/thick greek (or other) youghurt
5dl milk
1,5g saffron
100g butter (room temperature - important!)
0,5 tsp salt
50g yeast
1,5dl sugar
~15-17dl plain flour
How to:
Crumble your yeast into your assistant.
Heat your milk and kvarg/youghurt to 37 degrees in a pan and pour over your yeast and stir until dissolved.
Make sure your butter is room temerature before you add it to your yeast mixture with the salt, sugar and saffron.
Add the flour succesfully until the mixture is elastic.
Let the machine work it for another 10 minutes..
Put into a bigger bowl or a large saucepan to rise until double the size.
Cover with a baking towel or plastic foil.
If the dough is very sticky after finished rising, dust it, your hands and your wokring surface.
Shape them as you wish - the classic style is like an S with the ends tucked in with a raisin in each end.
Let rise for another 30 minutes when you have shaped your 'lussekatter' and put them on baking sheets. Cover again with plasitc foil.
Heat your oven to 225 degrees celcius.
Brush some beaten egg on your lussekatter before you bake them in the oven for 10 minutes or until golden brown.
Let cool for a few minutes under a towl and eat with a glass of cold milk.

Foody cupcakes

Hi there! How are you surviving the darkness? It's killing me. I woke up with a migraine and dizziness so I stayed home from work. Luckily it eased off this afternoon and I decided to make the most of it and spend some missed time in the kitchen. I'm not a big baker, I do enjoy a cake now and then but I prefer food. To combine the two I decided to try a recipe for a foodier type of cupcakes; in Sweden we call them "Matmuffins". They are fun, easy and my favourite part - easy to vary.
Ingredients (9 small-ish cupcakes):
2 eggs
2 dl youghurt OR creme fraiché
0,5 dl olive oil
3 dl plain flour
1,5 dl spelt flour / rhye flour / other coarse flour
1 tsp salt
2 tsp baking powder
Ham, turkey, bacon, salami
Brie, parmesan, other cheeses
How to:
Heat your oven to 200°C.
Mix the eggs, youghurt/creme fraiché and olive oil in a bowl.
Mix the dry ingredients together in a seperate bowl.
Fold the dry ingredients into the wet ones until mixed together.
Put your paper cupcake papers on your tin tray and spoon in the mixture to 2/3's full.
Push in your different ingredients into the mixture.
Bake in the middle of the oven for 18 minutes-ish.
Let stand for a few minutes before serving as a snack, for breakfast or just a side to a nice soup.

4 oktober - Kanelbullens dag

Idag är det som de flesta vet, Kanelbullens dag. Det är även min kära mors födelsedag och vi brukar alltid fira med en bulle eller två, men i år så krockar allt. Jag jobbar kväll, mår lite halvkass och bor i en annan stad. Firandet får skjutas upp och även om jag hade velat baka bullar för första gången i mitt liv så hinner jag inte. Hinner inte ens köpa en bulle! Better luck next year. 

Apple crumble

Right, so I rarely bake but reading my usual food blogs I have been overwhelmed by everyones' tasty apple pie/crumble and cake recipes. I've been dying for some ALL day. I bought some nice crispy apples from the shop and also bought myself a new pie dish to make one in. I can tell you - this is one easy recipe!
4 apples
3 tblsp cinnamon
3dl flour
0,5dl sugar
0,5dl oats och spelt flakes (havregryn eller dinkelflingor)
2 tblsp syrup
125g butter

How to:
Heat your oven to 200-225°C.
Mix your flour, oats/spelt flakes and sugar in a medium sized bowl.
Dice your butter and pinch together with your flour mixture until crumbley.
Add your syrup and mix in.
De-core your apples and either dice or slice the way you want them.
Put them in a freezer bag and pour in your cinnamon and shake about until the apples are evenly covered.
Butter your pie dish and add your apples.
Add more cinnamon if you wish and sprinkle a little sugar over too.
Cover your apples with the crumble mixture.
Bake in your oven for 20 minuter or until golden brown.
Serve with ice cream, cream, custard or marsán sauce.

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