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Cardamom Buns (Kardemummabullar)

Cardamom Buns (Kardemummabullar)

When I was in Sweden I was told about "Fika" which turns out to be the best thing ever because it's getting coffee and pastries, and the pastries in Sweden are delicious!  I wasn't sure how I felt about cardamom, but after eating these every day for about a week I definitely fell in love!  My sister's boyfriend shared a recipe for Swedish meatballs and I am going to use the recipe he sent me for the buns as well, you can check out the original here:

https://nadelundgabel.wordpress.com/2014/09/03/the-joy-of-fika-swedish-kardemummabullar/

I adjusted the amounts from metric for us Americans who are inept at weighing ingredients... hope they are all accurate!

INGREDIENTS:

DOUGH:

  • 1 cup whole milk
  • 1 envelope dry active yeast
  • 3.5 cups flour
  • 5 tablespoons brown sugar
  • 1 tsp whole cardamom seeds
  • 1/4 tsp salt
  • 5 tablespoons butter room temperature

FILLING:

  • 4.25 tablespoons butter room temperature
  • 2.5 tablespoons brown sugar
  • 1.5 tsps whole cardamom
  • 1/2 tsp cinnamon

TOPPING:

  • 2.25 tablespoons brown sugar
  • 1/10 cup water
  • 1 overflowing tsp brown sugar
  • 1tsp cardamom seeds

INSTRUCTIONS:

First thing for everything, put all of the cardamom together and grind using mortal and pestle until as fine as you can get it.  You should add some sugar as the crystals will help to make it easier to grind.

DOUGH:

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  1. Heat the milk until lukewarm and then stir in the yeast until dissolved
  2. In a large bowl mix together the flour, sugar, cardamom, and salt
  3. Stir in the yeast and milk
  4. Slowly add the butter in small cubes until dough is formed
  5. Knead for about 5-10 minutes
  6. Cover with a towel and let sit for 40 minutes

FILLING:

  1. In a small bowl combine butter, sugar, cardamom and cinnamon
  2. Stir until you have a nice paste

ASSEMBLY:

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  1. On a large rectangular cutting board (or marble slab in my case) roll out the dough
  2. Using a spatula or spoon spread the filling all over the dough 
  3. Divide the rectangle into three and fold the two parts on the side over to the middle so there are three layers of dough and filling
  4. Cut these into 2 inch strips
  5. Now take each strip and cut down the middle almost to the end
  6. Twist each piece outward and fold/braid them into a bun
  7. Cover and let rise for another 30 minutes
  8. Preheat oven to 425 degrees

TOPPING:

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  1. In a small pot heat sugar and water until dissolved into a syrup
  2. Mix sugar and cardamom in a small bowl
  3. Once buns are done, using a pastry brush cover the buns with the syrup and sprinkle with sugar and cardamom mix
  4. Enjoy!
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French Toast Dumpling

Ingredients:

  • 1 package of cinnamon rolls
  • ~ 12 strawberries
  • 1/2 container raspberries
  • 1/2 cup ricotta cheese (I used sheep's milk ricotta)
  • 2 eggs
  • 1 jar coconut oil
  • 1 tbsp maple syrup

Directions:

  1. Wash and dry the strawberries and raspberries
  2. Using the back of a fork, mush the raspberries into a bowl
  3. Holding the strawberry at the stem, slice in a "x" from the end of the berry to the white portion.  The turn the strawberry and slice horizontally over the bowl so the small pieces of strawberry will cover the maroon of the raspberries.
  4. Add the ricotta cheese and stir all together until it's creamy.
  5. In a small bowl whisk the egg until it is a smooth yellow
  6. Open your container of cinnamon rolls (this is always my favorite part with the satisfying *pop* when the container bursts open)
  7. Cut a thin slice horizontally from the roll so you see the swirl of dough and cinnamon.
  8. Using your hands, mush and mold the dough into a flat piece
  9. Spoon a dollop of the fruit mixture into the center of the dough and seal the dough around it.  Try not to let the filling seep out, but don't worry too much -- the egg will seal it. 
  10. Continue making dumplings like this until your dough or filling runs out.  
  11. Once you get close to finishing wrapping, empty your jar of coconut oil into a sauce pan and allow to heat up on medium while you finish the last few.
  12. Dip a morsel into the egg and drop into the hot oil, repeat for 3-4 more dumplings until the sauce pan is full but none are not touching.
  13. Cook for 2-3 minutes flipping occasionally to be sure each side is cooked.
  14. Remove from the oil and set on a paper towel to cool.
  15. Continue the process until all of your dumplings have been fried
  16. Swirl the maple syrup into the frosting included in your cinnamon roll package and set onto a plate for dipping.
  17. Dip a dumpling and enjoy!
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