I’ve been trying to catch up with this, but somehow now the deadline isn’t the 29th March but instead is “who the fuck knows when”, it seems less urgent to finish. Not saying that I won’t. Just that maybe it won’t all be complete by this Friday. Much like Brexit.
It’s been an interesting watch over the last couple of days. Apparently Theresa May was asking her Brexiter colleagues if they’d accept her deal if she resigned. The ultimate Brexiter Aaron Banks has said he’d rather remain in the EU than accept May’s deal (why couldn’t have you thought harder about this 3 years ago?), and Parliament has seized control of the process (finally). So tomorrow things will get even more interesting when MPs run the business of the Commons for a day.
So we’re at Sweden now, the penultimate country before my own conflicted, international embarrassment of a country. This is a nice one, because I feel quite at home with Scandinavian baking, and Oscar has probably been waiting since I started this project for the day I would finally make cinnamon buns. I wanted to make ones that are knots instead of just rolled up buns because I feel like they look nicer, or more impressive, but then you have to sort of figure out how to do it. I watched this video for reference, and the more I watched it the worse my knots became (go figure). But they still looked great and tasted even greater (at least whilst they were fresh – you can freeze these guys after you bake them, and I definitely would unless you’re going to eat them all within 24 hours by yourself or share them with other humans). I will be making them again, but not just with cinnamon filling, but perhaps some chocolate-hazelnut filling too.
Kanelbulle (recipe from here)
400g plain flour
50g granulated sugar
1 tsp ground cardamom
7g instant yeast
240ml lukewarm milk
56g unsalted butter, melted and slightly cooled
½ tsp salt
egg/milk for brushing tops
sugar to sprinkle on top
75g unsalted butter, at room temperature
65g light brown sugar
1 tbsp ground cinnamon
- Place flour, sugar, cardamom, and yeast a bowl and mix until combined. Add milk and melted butter to the flour mixture and mix until dough comes together. Add salt and continue mixing until dough is soft and pulls away from the sides of the bowl.
- Place dough in a large bowl brushed with oil, and toss to coat (this will keep the dough from drying out). Cover and leave in a warm place for 1-2 hours, or until doubled in size.
- To make the filling: In a small bowl, combine soft butter, sugar, and cinnamon until you have a smooth paste.
- Shaping the dough (see video link above): On a lightly floured surface, roll dough out into 35x35cm square. Spread filling over the entire dough, making a very thin layer. Fold dough into thirds like a business letter, then roll again into a rough 35x20cm rectangle.
- Facing the long edge, cut dough into roughly 2cm wide and 20cm long strips. Twist each strip several times, slightly stretching it as you do so. Grab one end of the twisted strip and coil the dough around your hand twice, then over the top. Coil dough again and tuck the loose end in at the bottom.
- Arrange buns on a baking sheet(s) lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until doubled in size.
- Meanwhile, set the oven rack to the middle position and preheat to 180C.
- Brush buns with an egg/milk wash, sprinkle with sugar, and bake for 15-20 minutes until golden brown. Allow buns to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.