It's really, really, REALLY cold today. So P didn't make it into work - all the buses were cancelled and the roads were full. So, he's working from home. I decided to cheer him up by baking a batch of cinnamon buns - want some? I made plenty!
17 comments:
Anonymous
said...
verkar som det är många som är insnöade dessa dagar.. Kan vara ganska mysigt i och för sig../sofie
mmmm....I'd love to be at your house today. :) I lived in Sweden for 2 years and am crazy about kanelbullar. I've recreated lots of different swedish treats in my kitchen here in USA, but I don't dare attempt these. I'm scared I'll taint the beautiful memory of them that I have from Sweden. Delicious!
In German-speaking foodblogs there was a flood of kanelbullar and cocoa-buns over the last few days. We discussed which was the proper type of cinnamon to use to achieve an authentic swedish taste. Somehow they never quite taste like in the holidays.
So.. which type of cinnamon do you use? When you buy pre-ground cinnamon in Germany, it's very likely to be cassia (Cinnamomum aromaticum) or Indonesian cinnamon (Cinnamomum burmannii), not the "real" stuff, Cinnamomum verum, which is likely to be more elaborate in taste. Do you know which type of cinnamon is predominantly sold in Sweden when the packaging says "kanel" and which type is mostly used in kanelbullar?
P.S.: I love your blog. Reminds me of a lot of merry weeks I spent in Sweden and is always an inspiration. :)
Hi Anne, Can you keep some buns in store? I can get an airticket for tomorrow the soonest. I'll pick up a coffee at Starbucks, so we can swap :) Regards, K
They look fab. We had some for breakfast yesterday but had to make do with some frozen ones from IKEA which we then heated up...the best I could do here in the far south west of England.
"raw sugar" here are very coarse textured brown crystals. The demerara or possibly muscovado sugar you used is lovely on top! I wonder if they have it available here??
The demerara - used in the dough - is quite coarse herr as well, but not at all as coarse as the sugar on top. That is just called pearl sugar and is mostly used for decorations.
Lyllos din man! Kanelbullar med muscovadosocker är så gott .. och så gott det är med kanelbullar när det är vinter! Kanelbullensdag borde ligga januari eller februari ... fast då blir det ju krock med semlan. Hmmm, oktober får kanske duga trots allt.
So happy I found your blog. My husband and I visited Stockholm last summer. Friend served these buns. Delicious! I bought an Ikea mix, but it didn't taste the same. Can you post this recipe??? Many thanks! And love the orange marmalade recipe. This I can do!
17 comments:
verkar som det är många som är insnöade dessa dagar.. Kan vara ganska mysigt i och för sig../sofie
mmmm....I'd love to be at your house today. :) I lived in Sweden for 2 years and am crazy about kanelbullar. I've recreated lots of different swedish treats in my kitchen here in USA, but I don't dare attempt these. I'm scared I'll taint the beautiful memory of them that I have from Sweden. Delicious!
In German-speaking foodblogs there was a flood of kanelbullar and cocoa-buns over the last few days. We discussed which was the proper type of cinnamon to use to achieve an authentic swedish taste. Somehow they never quite taste like in the holidays.
So.. which type of cinnamon do you use? When you buy pre-ground cinnamon in Germany, it's very likely to be cassia (Cinnamomum aromaticum) or Indonesian cinnamon (Cinnamomum burmannii), not the "real" stuff, Cinnamomum verum, which is likely to be more elaborate in taste.
Do you know which type of cinnamon is predominantly sold in Sweden when the packaging says "kanel" and which type is mostly used in kanelbullar?
P.S.: I love your blog. Reminds me of a lot of merry weeks I spent in Sweden and is always an inspiration. :)
Miam! :D
Åh nu måste jag göra kanelbullar bara för att dina bilder gör mig så sugen! :D
Hi Anne, Can you keep some buns in store? I can get an airticket for tomorrow the soonest. I'll pick up a coffee at Starbucks, so we can swap :) Regards, K
Evi - I don't know for certain (didn't say on the package, either) but I'm pretty sure it's cassia. Definitely not the more expensive stuff.
K - you're on. I have plenty stashed in the freezer. Heck, I'll gladly bake a fresh batch, too!
Evi - I don't know for certain (didn't say on the package, either) but I'm pretty sure it's cassia. Definitely not the more expensive stuff.
K - you're on. I have plenty stashed in the freezer. Heck, I'll gladly bake a fresh batch, too!
Ohh yes please! What a lovely thing to do on a snow day.
They look fab. We had some for breakfast yesterday but had to make do with some frozen ones from IKEA which we then heated up...the best I could do here in the far south west of England.
Anne, thanks for checking! I'll try your Kanelbullar recipe the next time.
"raw sugar" here are very coarse textured brown crystals. The demerara or possibly muscovado sugar you used is lovely on top! I wonder if they have it available here??
The demerara - used in the dough - is quite coarse herr as well, but not at all as coarse as the sugar on top. That is just called pearl sugar and is mostly used for decorations.
Lyllos din man! Kanelbullar med muscovadosocker är så gott .. och så gott det är med kanelbullar när det är vinter! Kanelbullensdag borde ligga januari eller februari ... fast då blir det ju krock med semlan. Hmmm, oktober får kanske duga trots allt.
So happy I found your blog. My husband and I visited Stockholm last summer. Friend served these buns. Delicious! I bought an Ikea mix, but it didn't taste the same. Can you post this recipe??? Many thanks! And love the orange marmalade recipe. This I can do!
Kittie - click the link in the post, there's the recipe :)
Yum, Cinnamon buns...or cinnamon rolls, as we call them here in the US. Just found your blog - lovely food!
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