I recently came back to Sweden after one year in Paris, and I am trying to fit in, because at least for now, the plan is to stay for a while.
So I have started Swedish lessons, and of course, what better way than food to get to know a culture?
For the last few weeks a had in mind to try making a typical Swedish dessert, then on Facebook I have been invited to the group Re- Cake wants you (if you want to take a look, here is the link:https://www.facebook.com/pages/RE-CAKE/428963430565464), that proposes a different recipe every month to remake and post on your blog.
And guess what is the recipe for this month? Kanelbullar, a Swedish institution! What a chance, I got on board right away!
Maybe you would like to know that the kanelbullar (literally cinnamon buns) are, apparently, the origin of the much more famous american cinnamon rolls.
Here is Sweden they are really serious about them, so much that they even have a kanelbullens dag: the 4th of October is cinnamon roll day!
Here is the recipe as proposed by Re-cake (this is in italian, but don’t worry, I will post the recipe as I made it in the english section):
As I am really greedy, I’ve decided to make more dough and to use it for cinnamon loaf to toast for breakfast. I’ve also changed the proportions a little bit but I have used the same ingredients.
This is the dough after I worked it and let it proof for about 30 minutes. It is divided in two parts, one for the rolls, and one for what I had decided it was going to become a plait!
At this point I rolled it out to a rectangle of 50x 25 cm more or less. My equipment is still on its way from Paris, so I had to improvise!
Then I spread the filling, a mix of butter, sugar and cinnamon.
I rolled it and I cut the roll in 2 parts, to make it easier to handle and the I placed it in the freezer for a few minutes, just to be able to cut it better.
Then I cut the rolls, about 2 cm thick:
While the rolls where proofing, I played with my plait, because I had great expectations about it! Here it is, brushed and sprinkled with pearl sugar, ready for the oven!
Unfortunately here the days are already dark and very short, so the pictures are all a little yellow, due to the artificial light, anyway here is the results!
What do you think? Would you like the recipe in English? I had lots of fun!