The sugar-and-spice delights known as kanelbullar feature a rich dough that’s perfumed with cardamom and swirled with cinnamon and butter.
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What theres different types of cinnamon rolls
Freshly made kanelbulle with a tall glass of ice cold milk is heaven
They are Finnish as well.
Swedish pastries are the best pastries in the world. Fight me.
Tiny Wisk!!
I love fika
You two are so darned cute together. I’ve loved watching the honest friendship and camaraderie over the years. ❤
There is no cardamon in Kanelbullar (Cinnamonbuns) i would call what you have done Kanel och Kardemumma Snäckor (Cinnamon and Cardamom Shells/Swirls)
So you are totally wrong about "this is what differentiates it from other cinnamon buns". They way you shape them in the video is how bakerys that wants to be fancy do it but at home and originally you do it like you do cinnamonbuns in the states, in a log that is cut into "slices" and then egg wash and pearl sugar on top.
So many product ads
I'm lucky enough to live near a Swedish bakery and these are my go-to order. They are a must try.
What is this? You don't use the microwave when you bake and also you warm the milk and add the sugar with the yeast because the yeast needs the sugar to prove, then you add the butter last or you will need more flour, and don't put it in the fridge it needs to be at room temperature. Stop messing with our food unless you are going to make it the traditional way. It's funny how other people/countries try and call it Swedish or whatever and they change the receipt to be something else.
"Sweet Little Bundle". LOL. Been a fan of Cook's Illustrated et cetera for over 25 yrs. Learned so much and has been a major contributor to making me an awesome (IMHO) home cook. Love you all.
more than a walkthrough, the interpersonal dynamics are a humorous treat.
these are GOATED
It would be more yummy in my tummy.
Beautiful sharing ❤❤❤❤❤
Thank you for delving into this delightful coffee companion! Now if you would do clips on saffron buns come Advent and semlor right around Shrove Tuesday/Mardi Gras, I'll nominate you for the fika hall of fame.
Svenskar så upprörda över kardemumman att ingen ens la märke till att dom använde tangzhong 🫶
No Swede would ever use this method of making kanelbullar. Cutting the dough into those thin strips makes it much easier to over bake the buns (like you did), making them hard and dry, and nobody wants that.
I am really happy you are taking up a few Swedish standards like this and gravlax as well. And also so true to the original and done really pretty as well. I do have a few tips, first about the filling add some almond flour and you will get this paste feeling to it that will help it to be kept moist for a few days longer and also fills up inside the bun in a really nice way and then lastly to have a simple syrup (suger syrup with I part water and 1 part suger) and brush the buns straight away when you take them out (and still very hot) of the oven and you will get them moister and also beautifully shiny and looking even better. Oh and to finish of I have to say that you can double the amount of cardamom in the dough since it is almost the best of the bun.