November 16, 2017 | Leave a comment
November 16, 2017 | Leave a comment
September 28, 2017 | Leave a comment
Cinnamon Bun Day
Use #ShowUsYourBuns on social media so we can find you.
The countdown is on to Sweden’s most favourite day of the year. No, not Kalles Kaviar-day. No, not Snabbmakaronens day… We are, of course, talking about Cinnamon Bun Day (Kanelbullensdag)
Oh, glorious cinnamon bun. Adopted and bastardised by the Americans (that’s when you know you’ve made it in life) who covers them in icing and caramel and we don’t even know (Swedes will never do that). But what we do know is this – a cinnamon bun, whichever way it comes, is lovely. Comforting in its aromatic, plush little curvy self – as delicious with a cup of strong black coffee for breakfast, as with a glass of ice cold cordial on a sunny summer afternoon or split in half and turned into Swedish French toast (oh yes we did!).
Enough talk – on to the buns. This year, as every year – we’d love to see your buns. Big buns, small buns, wonky buns, shiny buns, plain buns or perfect buns. Rolled or knotted or swirled or #failed.
Use #ShowUsYourBuns on social media so we can find you!
There’s only one rule – they have to be homemade, by you alone or as a team effort, and contain cinnamon (OK, that’s two rules). Take a picture and email it to us – we will share the best ones on our instagram and Facebook page. We may pick a lucky winner, too – one lucky person wins a copy of our new book Nørth and a big box of Scandinavian goodies (we’re talking chocolate, liquorice and more).
So, ready steady bake!
Click here for some of our favourite bun recipes – but you don’t have to use one of ours, if you have a favourite recipe or another one you want to try, go for it.
Mail your photos to email@example.com before noon 6th October. Usual competition rules apply.
September 27, 2017 | 6 Comments
Vanilla buns, six ways
Once you are bored with cinnamon buns, where do you go?
Vanilla is where it’s at. This week, we decided to make a few different versions using the same base dough and basic filling.
There are as many recipes for buns in Sweden as there are people who bake them. We like this one: it’s simple, it’s straightforward and it just works. It forms a great base from which to experiment with your own flavours and fillings. The addition of egg to the dough makes the dough richer than usual. We’ve upped the butter, too – again, you can reduce it but we think it works well with the vanilla.
This recipe makes about 36 Vanilla buns of medium size.
50g fresh yeast
500ml whole milk, luke warm
200g very soft butter (melted also fine)
80g caster sugar
1000 g plain bread flour (or between 800-1000g, depending on the flour) – we always use Swedish Vetemjol flour for perfect results.
1⁄2 tsp salt
2 tsp ground cardamom
Filling for Vanilla buns (filling #1, used also in 2-5)
175g butter (soft, spreadable)
4-5 tsp vanilla sugar (we prefer torslefs vanilla sugar)
Seeds from one vanilla pod
150g normal sugar
1 egg for brushing
100-150g of pearl sugar to decorate
Heat the milk to 36-41 degrees and add in a bowl with the yeast, stir until dissolved. Add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine. You’ll need about 700-800g of flour – but add a little at the time, keeping the mixer on continuously (using the dough hook). Keep the rest of the flour back for kneading. Work the dough until it almost stops sticking and has a shiny surface – about 6-7 minutes with a mixer, longer by hand (add more flour if you need to). The dough should only just reach the point of not being sticky.
While the dough is rising, whisk butter and vanilla together until smooth and spreadable.
Leave dough to rise until it’s doubled in size (30-40 mins). Work through with more flour until dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 45cm x 35cm). Spread a generous amount of the vanilla butter evenly, then roll the piece lengthways so you end up with a long, tight thin roll. Cut 18 slices of the dough and place each swirl onto your baking tray – a good space apart from each other as they will rise again.
Repeat with second half of dough. Leave to rise for 20 minutes.
To make buns with the rest of the the dough:
Turn the oven to 220 degrees (a bit less if using a fan oven).
Brush all buns gently with remaining egg (you may need a bit more egg) and sprinkle a bit of pearl sugar on each bun. Bake at 220°C for about 8-10 minutes (turn the heat down a bit midway if you feel they’re getting too brown) for the buns – but for the longer rolls, turn the heat down slightly and bake nearer the bottom of the oven for around 20 minutes – take care not to burn them. As this dough contains sugar, the buns can go dark brown in a split second, so keep an eye on them.
As soon as the buns come out of the oven, cool down under a damp, clean tea towel to stop them going dry. If you prefer a stickier surface, brush with a light sugar syrup or normal light syrup as soon as they are baked.
The buns freeze well (freeze in plastic bags as soon as they have cooled).
Filling option #2
Vanilla and Crème Patisserie
Either make a batch of crème patisserie or simply make a portion of instant vanilla creme – whisk 400ml whole milk with 1 sachet of power, leave to stand for 15 minutes and its ready to use.
Follow recipe as above – but before rolling the buns tight, spread a thin layer of vanilla cream across the dough, then roll and proceed as recipe.
Filling option #3
With or without the vanilla crème, add fresh or frozen blueberries to the dough before rolling. Simply scatter a handful of blueberries and then roll and slice.
Filling option #4
With out without the vanilla crème, add fresh cloudberries (or frozen) to the dough before rolling. Simply scatter a small amount of berries across, roll and slice.
Filling option #5
Marzipan & Vanilla knots
Roll dough out and in the recipe. Take half a packet of Mandelmasse, marzipan (or similar graded marzipan) and grate about 100g across the dough. (after you have added the vanilla sugar)
Instead of rolling the dough, simply fold it in half lengthways – then cut into 18 strips and make bun ‘knots’. You can check out this video for hints of how to make bun knots – it’s surprisingly easy and it distributes the filling well.
Filling option #6
‘Skoleboller’ – School buns.
Most popular in Norway, these buns are super lovely. For this version, you do not need the vanilla sugar – but you do need the crème patisserie.
Shape the dough into 36 round balls and place on baking trays. Press each ball a bit flat and make an indent in the middle. Add a large teaspoon of vanilla crème patisserie to each bun and leave to rise for about 15 minutes. Bake as directed in recipe.
Once removed from oven, let cool for a bit then pipe out some icing (icing sugar mixed with a teeny bit of warm water) on each bun. Place your desiccated coconut in a soup bowl and dip the bun, icing side down, into the coconut.
August 10, 2017 | Leave a comment
Easy Västerbotten Cheese Quiche
A great side dish for a crayfish party – this traditional cheese tart is really lovely served with caviar dressing.
For the pastry:
For the filling:
You’ll need a tart tin (25-28cm diameter) with a loose base.
Leave it to cool before slicing. Serve cold or lukewarm.
Västerbottenpaj goes well with romsås, a caviar sauce. Alternatively, if you can get real bleak roe (Löjrom), serve the tart with a spoonful of this, some crème fraîche and finely chopped red onion.
Romsås Caivar Sauce:
In a bowl, mix together 3 large tbsp. crème fraiche and one jar of red lumpfish roe (80g). Leave to set in the fridge, then stir again just before serving.
May 11, 2017 | Leave a comment
Norway has lots of great cakes – but we think that Verden’s Bedste really is one of the best ones. Perfect for Norway Day on 17th May.
Calling something the ‘world’s best cake’ is quite a statement, but not something taken lightly by the Norwegians. This cake contains the most delicious whipped cream, sponge, pastry cream and meringue – it’s everything you could ever want wrapped up together in one bite. This cake is so seriously good that it is often labelled the national cake of Norway. It is also known as Kvæfjord cake. Kvæfjord is a municipality in Tromsø in northern Norway, an absolutely stunning place with picture-perfect rolling green hills, rocky fells and deep blue fjords . To eat this cake in that setting: it doesn’t get better than that, at least not in our mind.
Recipe taken from ScandiKitchen: Fika & Hygge by Bronte Aurell (Ryland Peters & Small, £16.99) Photography by the amazing Peter Cassidy.
a 35 x 25-cm/14 x 93/ 4-inch rectangular cake pan, greased and lined with baking parchment
Preheat the oven to 160°C (325°F) Gas 3.
In a stand mixer (or using a hand-held electric whisk) cream together the butter and sugar until pale and light. Add the egg yolks one at a time, beating to ensure everything is well incorporated. Sift in the plain or cake flour, baking powder and vanilla and fold in. Lastly, add the whole milk and fold again until fully combined. Spoon the mixture into the prepared pan and spread out evenly and set aside aside for a moment.
Next make the meringue topping. Using a completely clean bowl, whisk the egg whites with the cream of tartar until soft peaks form. Add the sugar very slowly, bit by bit, beating on high speed until stiff peaks form (about 5 minutes). Spread the meringue mixture on top of the cake mixture. Scatter the flaked almonds on top.
Bake in the preheated oven for 35–40 minutes or until a skewer inserted into the middle comes out clean and the meringue is firm. Leave to cool for a few minutes in the pan then turn out carefully, so the meringue is still on top. Leave to cool completely.
Whip the cream until stiff and fold together with the pastry cream.
To assemble, cut the cake into two halves. On one half, spread the pastry cream mixture, then carefully layer the other half on top. Leave to set in the refrigerator for an hour before serving. The meringue will stay mallowy and the base soft.
January 26, 2017 | Leave a comment
Semla Season 2017 – Everything You Need To Know
After Christmas we always feel determined to start a new and healthier life – less chocolate and more spinach, but only until we remember the next big occasion in the Scandi baking calendar; Semla season. Semla is the Swedish answer to pancake-day pancakes, but in our completely unbiased opinion; a million miles better and far too good to only eat once per year.
We started selling these chubby marzipan and cream filled buns of glory in the café a few weeks ago – and as we are now only 1 month away from the big day, it is time to kick off and remind each other what the Semla is all about. We have collated some essential reading (all the important semla-facts), our favourite recipes, and our very own semla product bundles if you want to give them a go at home without the hassle of seeking out the products you need. Ah, you’re welcome. Public semla-service is what we do.
Fancy doing some baking? Try our kits to get started;
Now, promise you try one. Come say Hej and have a coffee and semla with us in our café or make your own, just don’t go without. They are too good to be missed.
January 13, 2017 | 1 Comment
Princess Semlor (Prinsesssemla)
Bakeries in Sweden love coming up with new exciting ways to do semlor buns for Lent. We’ve seen Semlor rolls, saffron semlor, berry semlor and this year, it is a hybrid Semla between the famous green Princess Cake (Prinsesstårta) and the heavy Semla cardamom bun.
When we heard about this, we just had to try it. What fun we had! Here is the recipe for you to have a go at making at home. Warning: A lot of sugar in this one – not very lagom at all! But really, really good.
Ingredients for the buns
2 x packs of Green Marzipan pre-rolled (2 x 200g). This will give you enough for 10-11 semlor if thinly rolled. If you just want to make 4-6 semlor, just go for one of these and make the rest of the batch as normal semlor.
If you want to colour your own marzipan, please make sure you use food dye gel not colour – if the colour is too runny, it wont dye it properly and you will get a sticky mess.
If using a stand mixer, set it up with the dough hook attachment. Melt the butter and add the milk, ensuring a lukewarm temperature of around 37-38ºC. Add the fresh yeast and stir until dissolved.
Add sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add the ½ egg (preserve the other half for brushing before baking).
Mix well until all ingredients are incorporated and then start to add more of the flour, bit by bit, until you have a dough that is only a little bit sticky. Take care not to add too much flour: you will get dry buns. Knead the dough for around five minutes in the mixer, longer by hand. Leave to rise in a warm (not hot) place until doubled in size (30-40 min).
Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. Cut the dough into 10-12 equal sized pieces. Take care that the balls are completely round and uniform in size. Place on baking tray with good spacing between buns. Leave to rise for another 25-30 minutes.
Gently brush each bun with the remainder of the egg wash and bake in a hot oven (200ºC) for about 8-10 minutes or until baked through – keep an eye on them as they can burn quickly and note that baking time may vary depending on your oven. Remove from oven and cover the tray with a lightly damp tea towel immediately – this will prevent the buns from forming a crust.
When the buns have cooled down completely, roll the marzipan out thinly (use icing sugar to help you manage this stage). Very lightly dampen each bun all around so that the marzipan will stick – keep it super light or everything will go soggy. Cover each bun with marzipan – this is easiest if you cut a large round circle, add to the top of the bun and gently pull down at the sides all around to ensure an even cover. Cut away excess marzipan and reserve for use for other buns.
When all buns are covered, using a very sharp knife, carefully cut a deep triangle in each bun and pull out. Scoop out a little of the inside crumb (reserve crumb to mix with marzipan).
Add a small teaspoon of jam to each hole. Mix the marzipan with the crumb and the custard and mix to from a smooth, thick paste. I sometimes use my hands to do this, it’s easier. Fill each hole with marzipan filling.
Whip the cream and pipe it out on each bun in a circular motion. Put the lid back on top.
Using pink icing, make little roses – and then dust with icing sugar. Serve immediately.
We’d love to see your creations – tag them on instagram with #scandikitchen and #princesssemlor
January 5, 2017 | Leave a comment
How to make – Danish Rye Bread (the quick version)
November 24, 2016 | Leave a comment
Pimp My Gingerbread House 2016
Every year in the run up to Christmas we run a competition – who can go crazy with a standard gingerbread house kit?
Take one basic Gingerbread house kit from Annas and pimp it up to the best of your abilities. Think outside the box: be as creative, crazy and elaborate as you want. Whatever your strong side, put it into the house.
When you are done, send us a picture and we will put the best ones up on Instagram and Facebook and the blog during December.
We have four categories:
Adult – Beautiful: This is the main award. The most beautiful house you can make from a very basic kit of gingerbread house.
Adult – Super Creative. This is the crazy house – like the house eaten by dragons, murder scenes, brothels, discos – whatever you can do to pimp up your house to silly standards with great use of imagination.
Child – up to 7 years old. It’s okay that your Mum and Dad help out, but here we do want to see real kids efforts. We know what seven year olds can do with a ginger bread kit – we want to see kids being allowed to unleash creativity. It’s fine to add Lego men and other toys to the mix or make a gingerbread house for your favourite dolls.
Young person 8-16 – We want to see your imagination run wild here. Make the house your own.
THIS YEAR’S PRIZES:
First prize this year in category ‘beautiful’ is £50 online OR in-store voucher for ScandiKitchen, a signed copy of our new baking book ‘Fika & Hygge’ and one of our fancy new mugs.
Adult – Creative – A hamper full of goodies and treats plus a signed baking book.
Children under 7: Sweeties. And more Sweeties. So many sweeties your Mum will be quite annoyed with us all the way through till January.
Young person 8-16 prize: Sweets. And more Sweets. So many sweeties your Mum will be quite annoyed with us and also a little jealous that it is all for you.
Send your photos to firstname.lastname@example.org before 16th December at noon to enter the competition. We look forward to seeing your creations.
The Kitchen People x
September 8, 2016 | Leave a comment
Our New Book – A Look Inside
Yes, we talk a lot about Fika & Hygge – especially now with our new book officially out. It is a baking book, with recipes from across Scandinavia. From small bakes and biscuits, to celebration cakes and elaborate buns there’s something there for any occasion, small or large – certain to add to the feeling of hygge. In addition, the beautiful pictures makes us all long for winter in Scandinavia (even the non-Scandis!) with crinkly white snow, lots and lots of candles, knitted jumpers and fika-time inside.
Here are a few of the ScandiKitchen staff’s favourite recipes from the book (we were lucky enough to do a lot of cake-testing for this one! All in the name of creating the best baking book possible).
That Banana Cake – Therese
‘That banana cake’ is the banana cake we serve in our cafe. Wonderfully moist and full of banana flavour, with a light frosting that perfectly complements the dense cake. Worth hunting down brown bananas for.
Sarah Bernard – Biskvier – Martina
Little delectable morsels of chocolate, chocolate cream and a marzipanny base. Unbeatable combination and great with a cup of coffee, or as a simple dessert with a scoop of good quality vanilly ice cream. Super rich – but I somehow manage to squeeze in at least three of these. They take a little time to put together, but the result is worth it!
Gingerbread with Lingonberry – Roxanne
Soft spiced gingerbread cake layered with cream flavoured with fresh tart lingonberries and a hint of sweetness – just delicious. And very pretty too.
Have the book? Do let us know if you try any of the recipes – we’d love to hear about it.
PLEASE NOTE our webshop is now closed, no new orders will be accepted until the 25th of Dec when we re-open. If you have already placed your order don't worry - we will ship it as soon as possible. Our central London cafe & shop is open and fully stocked until 6pm Dec. 23rd - our lovely team is there to help.