Captains Dinner Logo
to top

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.

Wanderlust to Scandinavia

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.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Lemon on a tree in a wintergarden January 11th, 2019 | main dishes

Pasta al Limone – and the sun is rising

Pasta al Limone – there is hardly a noodle dish easier to prepare and more aromatic. And the lemons are freshly picked from the tree in our conservatory…

read more
Bolo de Caco aus Madeira February 21st, 2018 | bread & pastries

Madeira: Kebabs, Poncha and Bolo de CACO

We ate the best Bolo de Caco on the village square in Monte above Funchal on Madeira island. The atmosphere there was special. It was lunch time, we were – away from the hustle and bustle of basket sled tours and cableway – alone in the square, apart from some mangy dogs hanging around and taking sometimes a sluggish effort to chase a pigeon. And there we discovered BOLO DE CACO.

read more
Game burger with cranberry sauce February 23rd, 2019 | main dishes

Cookbook Generation Riesling – Game Burger

I’m continuing my culinary journey with the cookbook of the “Generation Riesling” in one of the famous German wine-growing regions, the Moselle. There, the winery “Wein+Gut Oster” is located. I tried the burger with venison patty. Family judgment: Burger in a class of its own!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.