Very nice waterside restaurant in the archipelago. Lovely on a summer’s evening.
Semlor are delicious almond and whipped cream buns, officially as a Shrove Tuesday treat, but generally eaten in January and February. Every cake shop and supermarket (and petrol station) has them on sale.
Basic idea: roll the Cardamom Dough out, slather on a melted-butter plus sugar plus cinnamon mix, roll and then cut slices.
This gives you nice swirls which if you’re lucky, start forcing their way up in the middle.
This one is done by folding the cinnamon-ed dough sheet in three, then cutting strips which are twisted and artfully knotted.
Here’s a video of how it’s done
Only really missing a wee drop of pearl sugar.
OK, I said two styles. These are the two styles I can make. But I want the recipe for these fellas that drove us crazy in the Stationshuset cafe in Saltsjöbaden:
Continue reading Two Styles of Kanelbullar
This simple, cardamom-spiced yeasted dough serves as the basis for many Scandinavian coffee breads, rolls, and buns.
Prep Time: 1 hour, 30 minutes
- 600ml milk
- 375g melted butter
- 200g sugar
- 7g salt
- 15g freshly ground cardamom (from about 25 cardamom pods)
- 12g dry active yeast (2 packets)
- 1000g all purpose or bread flour
Converted to the metric from the original.
Particularly useful as a base for Kanelbullar.