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Recipe: Prinsesstårta – Swedish Princess Cake

August 2, 2018 | Leave a comment

Prinsesstårta - Swedish Princess Cake

By popular demand, we are now posting the princess cake recipe from Bronte’s book Fika & Hygge – with a few added hints and tips for making the perfect cake. It’s not the easiest cake in the world to make, let’s be honest. But you can do it! You just need some patience and a bit of guidance… And soon you’ll have the perfect Fika cake for your afternoon tea party – and what a beautiful centre piece it is on the table. 


The cake stems from the royal household in Sweden. Back in the 1940’s when the 3 princesses were young, the Home Economist was teaching them how to cook and bake. This cake was called Green Cake and was published in the book (The 3 Princesses’ cookbook) as The Green Cake but eventually it earned the name Princess Cake as popularity grew – for obvious reasons. 

There are a few secrets to making a good Princess cake – the first is to get the ratio right of base, cream and pastry cream and marzipan. Too much of either and it is just a bit sickly. The second thing is perfecting the marzipan – it is tricky. It may take a few attempts to be able to pull the marzipan around soft whipped cream without making a mess of it – here, patience, cold clean fingers and perseverance is key. We’ve added some cheat’s steps along the way if you want to make things easier for yourself. In fact, lots of people use a few cheat steps along the way - and we think this is perfectly fine. If you use all the cheat’s steps, you can actually whip up a princess cake in 15 minutes from start to finish – and one that still tastes good and will look great. 

The original recipe can be found in the book Fika & Hygge, by Bronte Aurell, published by Ryland Peters and Small, photography by Peter Cassidy.

Ingredients

You need:

  • 3 layer cake bases
  • 1 x portion of pastry cream around 600g
  • 600 ml whipping cream
  • 2 tbsp icing sugar
  • 150 g raspberry jam
  • 200 g light green covering marzipan
  • pink and green modelling icing for flowers and leaves decorations
  • Piping bag spatula, cake stand.
  • Tip: Depending on your schedule you might find it best to make the pastry cream first so it can cool and have time to set whilst you get on with the cake layers - but this is up to you.

Layer Cake Bases

In our book we do not use baking powder – which is a genoise sponge – but if you are a little unsure add the mentioned 1 tsp baking powder and your rise is pretty much guaranteed. For more experienced bakers, try without (and you avoid the baking powder slight aftertaste and get a lighter result).

  • 25 g butter melted and set aside
  • 4 medium eggs
  • 120 g caster sugar
  • 120 g plain flour
  • optional 1 tsp baking powder
  • a pinch of salt
  • 1 tsp vanilla sugar or vanilla extract or seeds from ½ pod
  • 3 baking sheets lined with non-stick baking paper (and ideally a few puffs of non-stick spray).

Pastry Cream

  • Makes 600g gram approx.
  • 500 ml whole milk
  • 1 vanilla pod seeds scraped out
  • 1 whole egg plus one egg yolk
  • 100 g caster sugar
  • 30 g cornflour
  • Pinch of salt
  • 25 g butter

Make your own marzipan:

  • 200 g finely ground almonds use ground almonds, then re-grind them a few ties to make them extra fine.
  • 100 g granulated sugar
  • 100 g icing sugar
  • 1 tsp almond extract
  • 1 medium pasteurised egg white
  • Green food gel

Instructions

Method:

  1. Pre-heat the oven to 180C, 350F, Gas 4

  2. In a stand mixer with the whisk attached, beat the egg and sugar on high until you reach ribbon stage. This means when you can see the traces of the mixture when you most the whisk through it. It will take a good 4-5 minutes to reach this stage and it’s crucial – especially if you are not using baking powder, this is your only opportunity to get air into the mixture.
  3. Using a 20cm plate, draw 3 circles on your baking paper. Set aside.
  4. Combine the flour, salt and baking powder if using. Sift this into the egg mixture and very carefully fold to combine, using a figure of eight, until all the flour is incorporated. Be very gentle at this stage, but thorough. Pour the cooled, melted butter down the side of the bowl at the end and give a final few folds to incorporate it.
  5. Divide the mixture evenly between the 3 circles and gently use your spatulas to guide to the drawn edge.
  6. Bake in the oven for 5-8 minutes or until baked through and lightly browned.  Allow to cool down. To remove from the baking paper, if it sticks, wet your hands and allow to damped the underside of the baking paper, this release the cakes.
  7. Trim any edges so you end up with 3 perfectly round and even sized bases.
  8. Tip: You can use 3 x 20cm baking tins if you have.
  9. Cheat’s tip: Use ready bought layers – these from Karen Volf are brilliant. Comes with 3 layers and are ready to use. They are light and not too sweet – a really good option.

Vanilla Cream Patisserie

  1. In a saucepan, heat the milk with the vanilla seeds.
  2. In a separate bowl, using a mixer, whisk the eggs, sugar and corn flour.
  3. When the milk reaches just boiling point, take it off the heat and pour 1/3 into the egg mixture, whisking continuously.
  4. Pour the egg mixture back into the hot milk, return to the stove and bring to the boil whilst whisking. Whisk continuously as the mixture thickens and keep on boil for just under a minute (this removes the cornflour taste).
  5. Pour into a cold bowl and leave to cool and set for several hours in the fridge. To avoid a ‘crust’ forming on top, place clingfilm straight on to the cream, covering the entire surface.
  6. Cheat’s tip: Use an instant cream mix – we like this one from Dr. Oetker - just mix one sachet with 500ml whole milk, whisk for 1 minute and leave to set in the fridge. It has a nice vanilla taste and does not taste powdery – this is a great pastry cream alternative. You can also use this one for baking.

Green Marzipan Lid

  1. Here’s the admission: I usually buy green marzipan. Why? Because it’s easy and smooth and it’s ready to use. You can get one that fits a 20-cm cake here – Odense Green Marzipan Lid.

    Buy a covering marzipan from the supermarket and colour it green (should be minimum 25% almonds). To colour the marzipan, you must use a gel colour NOT a liquid green food colouring. If you use a green liquid colour, your marzipan will get sticky and hard to work with - and you will have to add a lot of extra icing sugar to make it workable.

  2. Place all the ingredients in a food processor and blend until you have a smooth marzipan. Roll the mixture into a ball and wrap tightly with cling film. Chill in the refrigerator for at least one hour before using.
  3. Because this marzipan contains egg white, use within a day.

Recommended Products

    Dr Oetker Kagecreme Vanilje – Instant Vanilla Creme 3x85g
    £3.09
    Odense Marsipanlock – Marzipan Cake Cover 200g
    £5.59
    Karen Volf Lagkagebunde – Cake Sponges 3-pack
    £2.99

Mother’s Day Recipes to Treat Your Mamma

May 27, 2018 | Leave a comment

 

Mother’s Day – For all those lovely Scandi Mammas

Mother’s Day was celebrated the first time in 1908 following an initiative from Anna Marie Jarvis who wanted to honour her mother for her work during the American civil war. The celebration became official in 1913, and set to fall on the second Sunday in May which is the day most countries observe it. In the UK it is celebrated the fourth Sunday of lent, as it originated as a day for Christians to visit their ‘mother’ church.

Regardless of when it is celebrated, a special day to treat your Mamma should be acknowledged – a sweet card, maybe some flowers or a treat are all safe ways to make her feel special. And as we think nothing quite says ‘Mamma, you’re the best’ like baked goods – here are some of our favourite recipes for a Sunday dedicated to mamma.

  1. Classic cinnamon buns. You can’t go wrong with these – like a hug in bun-form.
  2. Sally’s chocolate buns. In case you live with someone who are more chocolatey than cinnamon-y. Think cinnamon bun but with chocolate in place of the cinnamon filling.
  3. Chokladbollar – Chocolate Oat Treats – For when you don’t have time to bake, these no-bake classics are perfect. Chocolatey with hints of coffee and oats – a lovely little treat.
  4. Lingonberry and spice layer cake (recipe in ScandiKitchen: Fika & Hygge). Looks gratifyingly impressive for the comparatively easy process – sure to score you tons of offspring-points.
  5. Seeded rye rolls (recipe in the ScandiKitchen cookbook) Perhaps not your typical treat – but just imagine how nice it is to wake to a house smelling of freshly made bread, the breakfast table set and the coffee brewing. Nothing to do for mamma but sit down. A loving gesture if ever we saw one. Just make sure you also take care of the tidying up – unfortunately any goodwill built up from enjoying a prepared breakfast is at risk of dissipating with each crumb that needs tidying.
  6. Crispy Waffles – For breakfast, fika or lunch. It is hard to beat a still hot waffle topped with whipped cream and jam!
  7. A cup of really good coffee and a card. It doesn’t have to be complicated. Write a card and say thanks for being mamma and bring her a cup of coffee or tea. This one is our current favourite.

Picture credit: Peter Cassidy for Ryland Peters & Small / The ScandiKitchen Cookbook

Recipe: Bløtekake – Norwegian Celebration Cake

May 10, 2018 | Leave a comment

Recipe: Bløtekake - Norwegian Celebration Cake

‘Bløtekake’ (also ‘Bløtkake’) literally means soft cake – and is Norway’s version of a Victoria sponge. The difference is that a Bløtekake is lighter – as it is traditionally made with a fat free sponge, ie. a type of Genoise sponge.

Layered with seasonal berries or fruit and whipped cream it is a traditional celebration cake in Norway – enjoyed for any occasion from birthdays to weddings, anniversaries and leaving parties. Easy to tweak to your preferences and great to look at. Ticks all the boxes in our book! You can use any sponge cake recipe you like – this is the one Martina’s Norwegian mormor (maternal grandmother) has been using forever. The mix of regular flour and potato flour makes for an extra tender crumb.

You will need for the cake:

  • 4 eggs
  • 175g caster sugar
  • 60g flour
  • 60g potato flour (we use this one)
  • 1 ts baking powder

For the filling / assembly:

  • 50-100ml milk or orange juice
  • 300 ml whipping cream
  • 1 heaped teaspoon vanilla sugar (like this one)
  • 400g fresh berries and fruit of your choice (use whatever is in season – a mix of strawberries and raspberries is good, and some like sliced fresh banana in the middle, too)
  • Optional: 100ml of your favourite jam

Method:
Whisk eggs and sugar until pale, light and fluffy – we recommend a hand mixer for this – 5-10 minutes. Mix your flours and baking powder and sift into the egg mixture, then fold carefully to combine. Try not to lose the volume you got from the frantic whisking.

Pour into a well buttered cake mould with loose base covered in baking parchment.
Bake at 190-200 degrees for 30 minutes until cooked through. Leave to cool for 10 minuted before removing the mould. Let cool completely before using.

Assembly:
Slice your cake into two or three layers using a long serrated knife (or whatever works for you – just be careful to do it evenly all the way through). Splash each layer with a few tablespoonfuls of milk or orange juice to keep them moist and lovely.

Whip your cream with the vanilla sugar until soft peaks form – then, using manual labour, whip it for another 10-20 seconds until stiff enough to hold its shape. It is easy to overdo it with a mixer so we like using doing it by hand to finish. Rinse and prepare your fruit / berries and have ready in a bowl.

Place your bottom layer on your serving platter / cake stand and place strips of parchment paper all the way around, covering the plate. With a spatula, spread 1/4 of the whipped cream evenly across the cake (1/3 if only two layers). If using jam, dollop this evenly across the cream. Spread 1/3 of your fruit/berries over the top in an even layer. Repeat with the next layer, if your cake is 3 layers. If only two layers, proceed to the next step.

Place your final layer on top of the cream/jam/berry and try to align it neatly so it is not leaning that way or the other. Cover the top of the cake with the rest of the cream – covering the sides if you like. Arrange the remaining fresh fruit / berries across the top any way you like. Any extra ones can be dotted around the serving plate. When you have finished with the cream and berries, carefully remove the parchment paper to reveal the clean plate.

Best eaten immediately.

Recipe: Solskinnsboller

March 16, 2018 | Leave a comment

Solskinnsboller – Norwegian Custard Cinnamon Swirls

Of all the things to come out of Norway (brown cheese, knitted jumpers, a dabbing prince), these ‘Solskinnsboller’ buns must be amongst the tastiest. Don’t need another bun recipe? Listen. We think you do. These are named sunshine buns because they have the same effect – they make you happy. Buttery, soft cinnamon swirls with a gooey vanilla custard centre. Cinnamon buns = good. Custard = good. These buns? Criminal.

You will need:

  • 1 quantity bun dough (your favourite – or our favourite, recipe here)
  • 1 quantity creme patisserie or thick custard (homemade or bought – but if the latter thicken it with a bit of cornflour first or it will be too runny.

Quick and easy vanilla custard cream

  • 2 egg yolks
  • 1 tbsp corn flour
  • 3 tbsp caster sugar
  • 2 tsp vanilla sugar (or 1 tsp vanilla paste)
  • 200 ml whole milk

Method: In a medium size saucepan, heat the milk until steaming (do not let it boil). Remove from heat. In a bowl, whisk together egg yolks, corn flour, sugar and vanilla until a thick paste. Whilst whisking, pour a little of the hot milk into the egg/sugar mixture until combined. Continue adding the hot milk slowly until everything is combined. Return to the saucepan and let simmer over medium heat until thickened – whisk continuously to avoid lumps forming. Once thickened (you should be able to make soft blobs that don’t disappear immediately – it will thicken more when it cools) pour into a bowl and place clingfilm directly onto the top of the custard. This avoids a skin forming. Leave to cool completely – the fridge quickens this step.

Assembling the buns:

Make you cinnamon buns as normal and leave under a tea towel for 25-30 mins to rise a bit more. Place your creme patisserie in a piping bag or plastic bag.

Now, you need to make an indent in each bun to fit the creme pat in – press down in the middle with your finger (or something measuring about 2cm diameter) until you have even indents in every bun. Pipe a small amount of custard into each hollow. Don’t be tempted to use too much – it will just get messy (but still tasty). 1-2 tsp should be enough.

Bake at 220 degrees celsius for 10-15 minutes or until golden brown.

Morsdag – Norwegian Mother’s Day

February 8, 2018 | Leave a comment

 

Morsdag – Norwegian Mother’s Day

Mother’s Day is celebrated in many countries – but only Norway celebrates it the second Sunday in February which this year falls on the 11th. Mother’s Day was celebrated the first time in 1908 following an initiative from Anna Marie Jarvis who wanted to honour her mother for her work during the American civil war. The celebration became official in 1913, and set to fall on the second Sunday in May which is the day most countries observe it.

There is little evidence as to why they in Norway moved it to February – but it is likely linked to the many official holidays already observed in May; May 1st, May 17th, Christ Ascension day and Pentecost which can both fall in May. With any luck, you will have 4 additional days of during May if they all fall during the week.

Regardless of when it is celebrated, a special day to treat your Mamma should be acknowledged – in Norway you’ll often see cards, breakfast in bed or a present of some sort. Many people also see it as an excuse to get together for some family time – but whatever you do, just make sure to give your mamma a teeny bit of extra attention. If you are lucky enough to be spending the day with her you might want to mark the occasion with a little treat? This year it coincides with Fastlavn Sunday (the Norwegian equivalent to Shrove Tuesday and when most people eat their buns) so a given suggestion is the Norwegian jam semla – but we have listed a few other options for you in case you know some weirdo who doesn’t like these.

  1. Norwegian Jam Semlor AKA Fastelavnsboller. Cardamom scented buns filled with jam and lightly sweetened whipped cream. Get her favourite jam to fill them with.
  2. Sally’s chocolate buns. In case you live with someone who doesn’t appreciate the combo cream and bun (we know – they should simply be expelled from your household – but in the spirit of giving, we offer them chocolate buns instead). Think cinnamon bun but with chocolate in place of the cinnamon filling.
  3. Daim cookies. Addictive in their golden crispy chewiness and sweet enough to be the perfect excuse for a fourth cup of coffee, even on a Sunday. Plus they don’t require kneading.
  4. Lingonberry and spice layer cake (recipe in ScandiKitchen: Fika & Hygge). Looks gratifyingly impressive for the comparatively easy process – sure to score you tons of offspring-points. For any Norwegians out there – this is like a lighter take on classic ‘krydderkake’ layered with a cream cheese frosting tangy with lingonberries. Mamma will be impressed.
  5. Seeded rye rolls (recipe in the ScandiKitchen cookbook) Perhaps not your typical treat – but just imagine how nice it is to wake to a house smelling of freshly made bread, the breakfast table set and the coffee brewing. Nothing to do for mamma but sit down. A loving gesture if ever we saw one. Just make sure you also take care of the tidying up – unfortunately any goodwill built up from enjoying a prepared breakfast is at risk of dissipating with each crumb that needs tidying.
  6. Rye and bluberry granola bars (recipe in ScandiKitchen: Fika & Hygge) – attached to a promise of a hike, together. Fill a thermos with hot coffee, and you have the scene set for a lovely day spent outside. Don’t over complicate it – a walk to the nearest park and bench is fine.
  7. A cup of really good coffee and a card. It doesn’t have to be complicated. Write a card and say thanks for being mamma and bring her a cup of coffee or tea. This one is our current favourite.

Picture credit: Peter Cassidy for Ryland Peters & Small / ScandiKitchen: Fika & Hygge

Our Favourite Carrot Cake

February 2, 2018 | Leave a comment

 

Bronte’s Lovely Carrot Cake

This is the carrot cake we serve in the cafe – it is the result of a cake challenge from a guy (Jonas) who is not a big cake eater (we know). The challenge? Make the best carrot cake ever. This is the result. Maybe not better than your mamma’s – but pretty good, if we may say so ourselves. Gently spiced, with crunch from the pinenuts and tons of flavour and moisture from the carrots plus a lush layer of tangy cream cheese topping – and very easy to make. Go on, give it a go!

Ingredients:

  • 4 eggs
  • 200g caster sugar
  • 200g dark brown sugar
  • 400ml sunflower oil
  • 400g self-raising flour
  • 1 tsp salt
  • 1 tsp vanilla sugar (we love Tørsleffs Vanilla)
  • 11⁄2 tsp ground cinnamon
  • 11⁄2 tsp mixed spice
  • 400g grated carrots
  • 100g pine nuts

Topping:

• 250g cream cheese
• Juice and zest from a whole lime
• 75g icing sugar

Method

Turn the oven on 170 degrees Celsius.
Whisk the sugar and egg until light and airy, gradually adding the sunflower oil.
Sift the dry ingredients into a bowl and fold into the egg mixture. Fold in the carrots and the pinenuts.
Pour into a large tin (about 25x35cm) and bake for about 30-35 minutes or until done (when a skewer inserted into the middle comes out clean). Leave to cool.

To make the topping, whisk all the ingredients well and spread over the cooled cake. Add some grated carrots and lime zest to decorate.

Photo credit: Peter Cassidy for Ryland Peters & Small

Norwegian Fastelavnsboller – Berry Cream Buns

February 1, 2018 | Leave a comment

 

Norwegian Berry Cream Buns – Fastelavnsboller

Fastelavnsboller is the Norwegian version of Semlor – using jam in place of the marzipan filling which is more commonly seen in Sweden. The term semlor is often used to describe Scandinavian cream buns – but this is not completely accurate. Semlor is the word most commonly used in Sweden and parts of Finland, and usually refers to a sweet yeasted bun filled with marzipan and cream. In the other Nordic countries, they have different buns. So marzipan haters, rejoice! This one is for you. Every bit as indulgent, and even easier to make. The same bun, with a lovely lightly sweetened whipped cream with a touch of vanilla and your favourite Nordic berry jam.

Bun dough:

  • 13 g dried yeast or 25 g fresh yeast *(see below)
  • 250 ml whole milk, heated to 36–37°C (97–98°F)
  • 80 g butter, melted and cooled slightly
  • 40 g caster sugar
  • 300–400 g white strong flour
  • 1⁄2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons ground cardamom
  • 1 egg, lightly beaten

Filling:

  • 100ml of our favourite jam – raspberry is most traditional but strawberry or blueberry are also popular (and delicious!)

Whipped cream:

  • 300ml whipping cream
  • 1 tbsp sugar
  • 0.5 tsp vanilla sugar or extract (optional)

Method (makes 12)
*If using fresh yeast, add it to the finger-warm milk and mix until dissolved. Then pour it into the bowl of a food mixer fitted with a dough hook attachment.
If using dried yeast, sprinkle the yeast granules into the finger-warm milk and whisk together. Cover with cling film and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Pour into the bowl of a food mixer with a dough hook and stir in the melted butter. Add the sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add half the beaten egg (reserve the other half for brushing before baking).

Mix well until all the 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. Knead the dough for at least 5 minutes in the mixer. Cover the bowl with a dish towel or cling film and leave to rise in a warm (not hot) place until it has doubled in size – about 30–40 minutes.

Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. You want a firmer but not dry dough. Cut the dough into 12 equal-sized pieces. Place, evenly spaced, on a baking sheet. Leave to rise for 25–30 minutes.

Preheat the oven to 200°C (400°F) Gas 6.

Brush each bun with the beaten egg and bake for 8–10 minutes or until baked through – keep an eye on them as they can burn quickly. Remove from oven and cover the buns with a lightly damp dish towel immediately – this will prevent them from forming a crust.
When they have cooled completely, cut a ‘lid’ off the buns – about 1.5 cm/1⁄2 in. from the top. Add about 2 tsp jam on the bottom half (or to taste).

Whip the cream with the sugar and vanilla (if using) until stiff, then use a piping bag fitted with a plain nozzle to pipe cream on all the buns (a spoon will do too). Put the ‘lids’ back on and dust lightly with icing sugar before serving.

Psst – eat the lid first to avoid the cream filling going everywhere as you bite into it.

 

This is how happy these buns will make you.

Sticky Chocolate & Coconut Cake – Ryttarkaka

January 24, 2018 | Leave a comment

 

Ryttarkaka – Sticky Chocolate & Coconut Cake

A classic mixture of two much loved cakes: The sticky chocolate cake and the topping that goes on the Dream cake – gooey coconut. So very delicious!

It is very important not to over bake this – the base needs to be gooey, as in Brownie gooey and a bit more. Some Swedes like this almost runny – I do prefer it just set. Watch out on the baking time – as soon as the chocolate cake can take the topping so it does not seep into the batter, this is when you add it. Then you bake until golden on top and still gooey in the middle.

Baking times vary by oven so only use this as a guideline.

Yield: 15-18 pieces.

Ingredients

200g butter

50g dark chocolate

300g caster sugar

4 eggs

150g plain flour

40g cacao powder

1 tsp vanilla sugar or extract

Pinch of salt

 

Topping

120g butter

60g light brown sugar

100ml golden syrup

150ml cream

100g desiccated coconut and 100g coconut chips (or use all desiccated)

 

Method

Turn the oven to 170C

Melt the butter in a saucepan then add the chocolate and stir (it will melt)

Whisk eggs and sugar until very airy and light in a stand mixer.

Combine salt, flour and vanilla (if using vanilla powder, if liquid add to the sugar and egg).

Sift in the flour and combine, add the melted butter and chocolate and fold until smooth.

Pour into a 20x30cm lined baking tins and bake for around 10-12 minutes until just setting. Meanwhile, in a saucepan, heat up the ingredients for the topping on a slow heat until combines and liquid. As soon as the top as set on the chocolate base, carefully pour over the coconut topping evenly. Bake for a further 10 minutes – if needed – and keep checking, ensuring the toping does not go too dark.

The cake is ready to have the topping on when the top of the chocolate has just set, so do check. If the chocolate cake has baked too quickly, simply don’t leave the topping in for the full ten minutes but take out early.

Leave to cool down, the serve. It is fine if the middle is sticky and under baked – this is how a Swedish Sticky chocolate should be. Better under baked than over-baked.

Recipe: Gingerbread Buns

November 16, 2017 | Leave a comment

 

Gingerbread Buns

For a wintery, Christmassy twist on your classic cinnamon buns we have replaced the traditional all cinnamon filling for the classic gingerbread spices. Very, very good with a cup of strong coffee.

Basic bun dough:

13 g/2 ½ teaspoons dried/active dry yeast or 25 g/1 oz. fresh yeast *(see below)
250 ml/1 cup whole milk, heated to 36–37°C (97–99°F)
80 g/ ¾ stick butter, melted and cooled slightly
40 g/3 tablespoons caster/granulated sugar
400–500 g/3–3 2/3cups white strong/bread flour
2 teaspoons ground cardamom
1 teaspoon salt
1 egg, beaten

Filling:

120g soft butter (we use salted, here)
50g white caster sugar
50g light brown sugar
1-2 tbsp gingerbread spice mix depending on how spiced you like it (ready mix or make your own – see below)

Cream all the ingredients in a bowl until smooth.

Gingerbread spice mix:
yield; approx 2 tbsp
1.5 tsp ground cinnamon
1.5 tsp ground ginger
1 tsp ground cloves
1 tsp ground cardamom

Here’s how to do it:

If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until dissolved, then pour into the bowl of the food mixer.

(If using active dry yeast (granules), pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a dough hook).

Start the machine and add the cooled, melted butter. Allow to combine with the yeast for 1 minute or so, then add the sugar. Allow to combine for 1 minute.

In a separate bowl, weigh out 400 g/3 cups of the flour, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg. Keep kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns. You can always add more later.

Once mixed, leave the dough in a bowl and cover with a dish towel or clingfilm. Allow to rise for around 30 minutes or until it has doubled in size. Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20 in. rectangle.

Spread the filling across the dough in an event, thin layer.

To twist or roll?

To make traditional swirls, simply roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave – covered – to rise for another 20 minutes.

Twists: Follow this simply video to make your cinnamon bun twists:

When you have done your twists, leave on a lined baking tray for 20 minutes to rise again.

Heat the oven to 200 degrees Celcius (fan). Brush the buns lightly with beaten egg, then bake for 6-9 minutes or until golden and done. Watch it, they can burn easily and different ovens vary in temperature.

While they are baking, make a simple sugar syrup: In a saucepan, heat 50ml water with 100g sugar until bubbling and completely melted. You can also use golden syrup and just melt it a big in a saucepan.

When the buns come out of the oven, immediately brush lightly with the syrup, then add pearl sugar (nibbed sugar) (if using) on top of the buns and cover with a damp tea towel. The tea towel stops the buns from going dry. We also like these just sprinkled with icing sugar which gives a nice, frosted feel.

Good luck!

Recipe: The Best Cinnamon Buns (Kanelbullar)

September 28, 2017 | 3 Comments

Cinnamon Bun Week

Photo credit – Pete Cassidy (fro our book ScandiKitchen Fika & Hygge)

Next week is the most wonderful week of the year – cinnamon bun week! That’s right, from October 2nd through October 8th we’re celebrating the humble cinnamon bun.

We want YOU to bake with us. Yes, like GBBO, but only buns. Using your own recipe or one you are trying out, get baking! Get the kids involved or bake on your own, whatever way you decide to make buns, make them with love and determination.

Once you are done, take a picture and send it to us iloveherring@scandikitchen.co.uk (just one pic, please) OR you can tag us on Twitter (@scanditwitchen) on Instagram (@scandikitchen) – using the hash tag #showusyourbuns. ee will find your buns and we’ll retweet or post to insta for the best ones – so the world can see your beautiful creations. Best thing? You can win a copy of our new book Nørth and a big box of Scandinavian goodies (we’re talking chocolate, liquorice and more).

Need inspiration? Here’s a recipe:

The recipe below is taken from our cookbook The ScandiKitchen by Bronte Aurell – published by Ryland, Peters and Small available at all good bookshops (and of course – signed – at our place).

Note: Fresh yeast can be hard to find in shops here – we stock fresh yeast in our web shop; we also have a cinnamon bun product bundle containing the essential ingredients you need to make your own buns. On to the buns.

Cinnamon Bun Recipe – BASIC DOUGH

  • 13 g/2 ½ teaspoons dried/active dry yeast or 25 g/1 oz. fresh yeast *(see below)
  • 250 ml/1 cup whole milk, heated to 36–37°C (97–99°F)
  • 80 g/ ¾ stick butter, melted and cooled slightly
  • 40 g/3 tablespoons caster/granulated sugar
  • 400–500 g/3–3 2/3cups white strong/bread flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 1 egg, beaten

Filling:

  • 80g butter
  • 1 teaspoon plain flour
  • 1-2 tablespoons ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp vanilla sugar
  • 80g caster sugar (or half and half caster / soft brown sugar)
  • Egg, for brushing.Cream all the ingredients for filling together until smooth.

Here’s how to do it:

If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until dissolved, then pour into the bowl of the food mixer.

(If using active dry yeast (granules), pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a dough hook).

Start the machine and add the cooled, melted butter. Allow to combine with the yeast for 1 minute or so, then add the sugar. Allow to combine for 1 minute.

In a separate bowl, weigh out 400 g/3 cups of the flour, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg. Keep kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns. You can always add more later.

Once mixed, leave the dough in a bowl and cover with a dish towel or clingfilm. Allow to rise for around 30 minutes or until it has doubled in size. Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20 in. rectangle.

Spread the filling across the dough in an event, thin layer.

To twist or roll?

To make traditional swirls, simply roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave – covered – to rise for another 20 minutes.

Twists: Follow this simply video to make your cinnamon bun twists:

When you have done your twists, leave on a lined baking tray for 20 minutes to rise again.

Heat the oven to 200 degrees Celcius (fan). Brush the buns lightly with beaten egg, then bake for 6-9 minutes or until golden and done. Watch it, they can burn easily and different ovens vary in temperature.

While they are baking, make a simple sugar syrup: In a saucepan, heat 50ml water with 100g sugar until bubbling and completely melted. You can also use golden syrup and just melt it a big in a saucepan.

When the buns come out of the oven, immediately brush lightly with the syrup, then add pearl sugar (nibbed sugar) on top of the buns and cover with a damp tea towel. the tea towel stops the buns from going dry. If you cannot get hold of nib sugar (pearl sugar), you can use chopped hazelnuts etc instead as an alternative.

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