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.

Print Post

Leave me a message

Leave a Reply Cancel reply

Scallops with Pasta and Champagne Saffron Sauce garnished with blood oranges

December 14th, 2017 | starter

Scallops & champagne – as Christmas is coming soon again

I know some of you will think: “Now she goes mad, the wife of the captain – using champagne for cooking…” Let me say first of all: Yes, of course you can cook this wonderful dish also with Crémant or Cava. But for special occasions, even Champagne fits to perfect the scallops on Capellini with this velvety saffron sauce. The blood oranges make the icing on the cake not only optically. A dream of a starter!