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Swedish cinnamon buns (kanelbullar)
Hello,
Some days ago I tried the swedish cinnamon buns for the first time, but I was fully satisfied with the result, so I tried to fix the mistakes done in the first try and end up with a really nice recipe. Well being honest even in the first round I did some mistakes my brother and my colleagues in work were very happy with the result, but they went even happier with this one.
Ingredients:
- ½ litre milk
- 1 Kg flour
- 250 gr sugar
- Ground cinnamon
- Ground cardamom
- 200 gr butter
- 1 egg
- Baker’s yeast (5gr dry)
Hi this recipe is a nice one to start your day full of energy or to offer to friends or family.
Start heating ½ litre of milk and 100 gr of butter until butter is dissolved. Wait for the milk to be warm and add to a bowl. In the bowl add also 1 kg of flour, 1 envelope of baker’s yeast (5 gr), 150 gr of sugar, 1 tablespoon of ground cardamom and a pinch of salt. Mix well with a spoon or spatula, then mix with your hands for a while.
Put the dough over a clean surface and knead it. You will need to kneed the dough for at least 6 minutes until it becomes non sticky and with a smooth surface. Put the dough back in the bowl, cover with a cloth ant let rest for at least 1 and ½ hour, so the yeast do its work and the dough raises.
For the filling we will need 100 gr of melted butter, 100 grams of sugar and 2 tablespoons of ground cinnamon. Mix them until well combined.
Spread some flour on the surface and start smashing the dough with your hands, and then work it with a rolling pin to get a rectangular shape. In order to get the rectangular shape, fold the dough and continue working with the rolling pin. Spread the filling over the dough, and carefully distribute over all the surface. Roll the dough and cut in pieces about 3-4 centimetres. Let rest those pieces for about 1 hour.
Paint the pieces with whisked egg using a brush, sprinkle some sugar above or like I did grated coconut. Cook in the oven at 430ºF (220º C) with fan on if you have for about 6 minutes until they are gold.
Song included in the video (Airport lounge) is composed and its rights are owned by Kevin MacLeod (http://incompetech.com)
Banana marmalade
Hello,
I don’t remember to find banana marmalade on any supermarket here in Spain, so I decided to cook it for myself. This marmalade is really awesome, try on your breakfast and you will start your day absolutely full of energy and good mood, with a double pleasure: the incredible taste and the satisfaction of eating something cooked by yourself:
Ingredients (for a 400 gr jar):
- ½ kg bananas
- ½ lemon
- 150 gr sugar
Cut the bananas in small pieces. Place the bananas in a bowl, add 150 gr of sugar. This sugar not only will give sweet taste but also will preserve the marmalade. Add the juice of half lemon. Mix until well combined and let rest for at least 2 hours.
To sterilize the jar and its cover put them on separate pots with boiling water, maintain in boiling water for some minutes.
Add the banana and sugar to a pot, set on the fire and move them so the mix don’t stuck to the pot. After some minutes banana will be soft, crush them while moving. When the marmalade is getting a dense texture shutdown the fire.
Add the marmalade still hot in the jar until filling it, clean the edges and cover. Turn down the jar in order to vacuum, let stay in this position until it’s cold.
The music in the video (Airport Lounge) is composed and belongs to Kevin MacLeod (http://incompetech.com)
Easy croissants
Hello,
Over the last weeks I’ve been watching croissants recipes on different sources. Making the dough is the most difficult part, so we can replace it with a bought puff pastry sheet, even authentique croissants are not made with puff pastry. Once you like the result with already prepared puff pastry perhaps you will be encouraged to prepare your own dough for the croissant and obtain a superb result.
Ingredients:
- 1 puff pastry sheet
- 2 cloves
- Sugar
- Marmalade
Hi to prepare the croissants lets start preparing the syrup. Put in a pot 2 measures of water for each measure of sugar, add 2 cloves and move to help sugar dissolve on water. Once is starting to boil maintain the fire for 8 minutes, moving from time to time and let get cold.
Extend the puff pastry sheet and cut in half, then cut each part in triangles, once you cut the first one you can use it as a guide. Roll each triangle starting from the base. You can also paint the puff pastry with a bit of marmalade before rolling. Place the rolled puff pastry on a oven tray covered with baking paper and maintain in the fridge for at least half hour.
Heat the oven at 350º F (180º C), with a brush paint the croissant with the syrup prepared before and cook in the oven for 15-20 minutes until they turn golden.
Recipes from Spain 