Wednesday, March 25, 2020

Stay at home cinnamon buns from pizza dough





Sick of being at home yet? Sweden is one of few countries that are so far fairly  non-restricting but as we are a country full of introverts, many choose to limit their movements anyway. Those who can work from home. Our high schools are closed but the other schools are still open. 

I need to share this almost-no-work-at-all cinnamon buns  recipe. It’s so easy, my eight-year old could do it with no problems at all. So can yours. Or you. 

Do they taste like “regular” cinnamon buns? Yep! The texture is not exactly the same, but since they don’t have to rise at all, I can forgive that. 

Stay-at-home Cinnamon Buns
1 roll pre-made pizza dough
2 tbsp melted butter
3 tbsp sugar
2 tsp cinnamon

Glaze:
4-5 tbsp powdered sugar
1-2 tsp milk
1/2 tsp vanilla extract

Preheat the oven to 175C. (350F). 

Unroll your pizza dough, ideally on a nonstick sheet if it doesn’t already come on one. (The one I buy does) Brush with melted butter. Combine sugar and cinnamon and sprinkle on top of the dough, leaving a little space along the long edges.  Roll it up, starting at the long edge. 

Cut into 2-cm thick pieces. Place in bun or muffin cups, to prevent the filling from going all over your oven. 

Bake, until risen and lightly golden. Mine took about 15 minutes but everyone’s oven is different so keep an eye on them. 

Let the buns cool for a few minutes and mix up the glaze. Add more milk if it’s too thick, or more sugar if it’s too runny. Drizzle over the buns. And eat. 

These do not keep very well, so just go ahead and indulge. 

Monday, October 07, 2019

Apple Pie Cake

Apple pie cake

This cake is no ordinary cake - it's an äppelkladdkaka! Literally, an "apple sticky cake." A Swedish "kladdkaka", is a sticky cake, sort of like a brownie or a blondie. They're dense and fudgey rather than cakey. I've seen these types of cakes without chocolate before, and I've made a few too - like my semmelkladdkaka - but it never occurred to me to try it with apples.

I don't love apple cake in general, but as it's my husband's favorite, I'm always looking to tweak old versions and come up with new favorites. And let me tell you, this one is a real winner. It's a dense apple cake, super moist and flavorful, and with a crunchy cinnamon-y topping... oh yum. It's great sligtly warm, or ice cold from the fridge - it's all up to you. We ate it without anything else, but I would never turn down a soft dollop of whipped cream.

 This cake is based off this one, from My Kitchen Stories. I modified it a bit here and there - as always, I NEVER follow a recipe to the letter. (And neither should you! Have fun!)

Apple pie cake

Apple Pie Cake 

 for the cake:
2 apples (medium large - if you're using big ones, use about 1,5)
175 g butter, melted
150 g caster sugar
1 tsp vanilla powder
80 g brown sugar
3 tbsp rolled oats
pinch of salt
3 eggs
240 g flour

for the topping:
50 g butter, softened
60 g flour
50 g rolled oats
3 tbsp brown sugar
1 tbsp golden syrup
 1 tsp cinnamon
pinch of salt

for decoration:
1 apple
extra cinnamon

 Start by pre-heating your oven to 175°C. (I did NOT use my fan assist for this, just the regular heat.)

Use a springform tin of about 9 inches, and line it with baking paper. Grate the apples coarsely (not the one for decoration). No need to peel them. Squeeze out any excess liquid.

Place in a bowl, add the eggs, and then melted butter, caster sugar, vanilla, brown sugar, oats, a pinch of salt and flour. Stir until it's a nice batter and pour into your prepared tin.

 Place all the ingredients for the topping in a bowl, and pinch with your fingers (or use your Kitchen-Aid, that's what I do) until you have crumbs.

 Slice the apple for decoration thinly and press the slices into the batter. Top with the crumbs, and finish with an extra dusting of cinnamon.

 Bake for about 25-30 minutes. The cake should have started to pull away at the edges and be mostly dry throughout. It's fine if it's still wobbly, but if it is you need to chill it before eating. If you want to have it warm, you want it to be a little bit more set.

Friday, October 04, 2019

Cinnamon Bun Day 2019

Sweden is getting cold. The leaves are turning yellow and red. Fall is here. And that means.. Kanelbullens dag! Yes, that’s Swedish for “cinnamon bun day” - and that means a whole day to celebrate our national favorite baked goodie. I bet you nearly every Swede has at least one cinnamon bun today. My kids were greeted at school this morning by parents handing out buns, and I’ve had plenty of opportunities to partake as well.

I thought I’d round up some of my recipes for you!


kanelsnurror-9

These are cinnamon "knots", a sort of twisted bun.

kanelbullar2

Regular buns.

dairyfree-cinnamonrolls

Buns free from eggs and dairy.

daringbakers0709-9

And finally, American style sticky cinnamon rolls. Not traditional in Sweden, but delicious.

Thursday, October 03, 2019

Mr Cake!














Have you visited Mr Cake yet? It’s one of Stockholm’s best contemporary cafes at the moment. It’s run by Roy Fares and Mattias Ljungberg, both talented and innovative pastry chefs.

I had a morning meeting there today and opted for the delicious Autumn Dream cake. It has apple and carrot cake layers, apple compote, caramel panna cotta and white chocolate mousse. Highly recommended.

Mr Cake
Rådmansgatan 12
Stockholm

Tuesday, August 13, 2019

No Bake Nutella Chocolate Squares



In the mood for something yummy? Look no further. This is a simple treat, easy and fast to make. It keeps really well - in the fridge or freezer. And the recipe makes a lot so you WILL have leftovers - at least I did.

Very adaptable, as most of my recipes are.

No Bake Nutella Chocolate Squares
300 ml sugar
125 g butter
4 tbsp cocoa powder
125 ml milk
100 g dark chocolate
4 tbsp Nutella
100 g hazelnuts, toasted and finely chopped
7-800 ml rolled oats
Pinch of salt
1 tsp vanilla extract

In a large saucepan, melt butter and sugar. Stir in cocoa powder and milk, and heat until just about to boil. Add the chocolate and Nutella, and stir until melted. Add salt, vanilla, hazelnuts and enough oats to make a thick mixture. Press into a rectangular plan, lined with baking sheet, and chill until set. Cut into squares and go nuts!