Wanderlust to Scandinavia

June 12th, 2018 | bread & pastries

If there are Scandinavian cinnamon buns at home, then I know our daughter is going on vacation to the far north of Europe, or she has just returned. Yesterday it was time again: incredibly seductive scent of cinnamon and cardamom moved through the house. And in fact: in two weeks she’ll start. Sweden, Norway, Finland.

Every Scandinavian fan knows it: the cinnamon bun. For sure, there are at least as many recipes as for the famous “Hamburger Franzbrötchen”, which is also a kind of cinnamon bun. But what makes the two clearly different is cardamom. It gives the special aroma, which one can taste in many of Scandinavia’s pastry.

By the way: Lukewarm the cinnamon buns taste the best…

Scandinavian cinnamon buns

(gives about 24 buns – Attention: dough needs 2,5 h time for rising + 60 minutes baking time)

250 ml of lukewarm milk

25 g fresh yeast

dissolve yeast in the milk

1 egg

450 g wheat flour (Type 405)

50 g sugar

2 ts ground cardamom

½ ts salt

75 g soft butter

add all ingredients to the yeast milk, knead into a smooth dough

place the dough in a bowl, cover with a clean dishcloth and let rise in a warm place or in the oven (maximum 50 ° C) for 1-2 hours until the dough has doubled

100 g soft butter

75 g sugar

2 ts cinnamon

mix as filling

roll out the dough on a floured surface to a rectangle (30 x 40 cm), spread the cinnamon filling on it

roll up the dough from the long side, cut off 2.5 cm thick slices and place on a baking sheet lined with baking paper

allow to rise covered for another 30 minutes

bake at 180 ° C for about 25-30 minutes

AND THIS IS HOW THE WIFE OF THE CAPTAIN DOES IT

I like to use freshly ground cardamom. I “crack” the light green capsules with a knife handle and then dissolve the black kernels out. For grinding, I use a cast iron spice mill, which works great. The aroma is much, much more intense than when you buy ground cardamom.

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August 2nd, 2018 | side dishes

Eggplant Dip – Mediterranean flavour

This dip of eggplant, herbs and yoghurt is a great accompaniment to roast meat and fish. It goes perfectly well with my recipe of Greek mince steaks with grilled watermelon. But even as a starter it is unbeatable: simply serve as a spread on crispy roasted bread. Fits.