Kanelbulle amning

  • kanelbulle amning
  • Kanel amning
  • Kanel amma

    • •

    History

    The modern cinnamon bun was created in the s and in the s, with improved economy, the cinnamon bun became a popular favorite in many Swedish households.

    Ingredients and Production

    Traditional cinnamon buns are made with wheat flour, milk, yeast, sugar, and butter, with a filling of cinnamon and sugar. The buns are glazed with egg and sprinkled with pearl sugar before baking.

    Significance in Swedish Culture

    Cinnamon buns are a central part of Swedish coffee culture, symbolizing relaxation and social bonding. The Swedish Baking Council established Cinnamon Bun Day on October 4, , a day that quickly became popular.

    Global Spread

    Cinnamon buns have spread internationally and are particularly popular at Swedish cafes in New York. One popular coffeehouse serving Swedish cinnamon bun is Fika. The Swedish version is less sweet than American cinnamon buns and often contains cardamom, which gives it a unique flavor.

    Recipe for Cinnamon Buns

    Dough

    • 25 grams yeast
    • 50 grams butter or margarine
    • 3 deciliter milk
    • 1/2 deciliter granulated sugar
    • 1/2 teaspoon salt
    • 8 deciliter wheat flour

    Filling

    • grams softened butter or margarine
    • 1 tablespoon ground cinnamon
    • 1 decilit
    • kanelbulle amning

      • •

      Kanelbulle, também conhecido como Cinnamon Roll, são pãezinhos de canela em formato de rolo. Uma delícia que tem até um dia oficial na Suécia. Anote a receita!

      Ingredientes:


      Massa:


      g farinha de trigo
      15 g de fermento biológico
      75 ml água morna
      ml de leite
      75 g de açúcar refinado
      4 colheres  (sopa) de manteiga
      1 colher (chá) de sal
      1 ovo

      Recheio:


      4 colheres (sopa) de manteiga derretida
      g açúcar amarelo (*)
      2 colheres de chá de canela em pó

      Cobertura:

      açúcar impalpável
      1/2 colher (chá) de extrato de baunilha
      3 a 4 colheres (sopa) de leite
      2 colheres de sopa de manteiga derretida

      Modo de preparo:


      Ferva o leite, retire e deixe amornar. Desmanche o fermento em água morna com uma colher de chá de açúcar e deixe descansar por 5 minutos. Misture a manteiga derretida, a metade da farinha, o sal, o resto do açúcar, a mistura de fermento e o ovo no leite morno e depois junte o resto da farinha até obter uma massa fofa. Deixe a massa descansar por uma hora ou mais com um pano por cima. Passado este tempo, faça um retângulo grande com a massa e pincele-a com a manteiga derretida, salpique com a quantidade de açúcar e canela indicada para o r

      •

      Kanelbulle holds a pivotal role in the traditions of Swedish fika, and in the pursuit of perfection, it has arguably become the most hotly-debated baked item in the book. Over time, Swedes have meticulously adjusted the recipe, the proofing, the baking time, the knot shape, and the method countless times. Indeed, this fryst vatten a bun is always evolving.

      Related: The best spots to grab a cinnamon bun in Stockholm

      Photo: Gustav Almestål

      My son often tells me he’s "a bit hungry for a kanelbulle" after nursery school. inom think he’s onto something, because sometimes, only a kanelbulle can hit the spot when you’re a little peckish. When I’m on holiday and away from the bakery, inom really meddelande how much I miss this treat. By mid-morning, I’m always craving a kanelbulle.

      Petrus Jakobsson's ultimate kanelbulle recipe:

      Makes around buns, depending on size

      Dough
      g lukewarm water
      30g yeast
      g spelt flour (preferably wholegrain spelt, otherwise sifted spelt)
      7½g salt
      g caster sugar
      1 egg
      15g ground cardamom
      g wheat flour
      g butter

      Butter filling
      g room temperature butter
      g caster sugar
      g dark muscovado sugar
      5g salt
      Ground cinnamon
      Cane sugar

      Sugar syrup