Kanelbullar semper

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

    Kanelbullar (Swedish Cinnamon Buns)

    If you asked me to pick one food that symbolised Sweden, it would have to be the kanelbulle (pl. kanelbullar) &#; not herring, or meatballs, or akvavit, but the humble cinnamon bun.

    When I ended up in Stockholm, these very quickly became an intrinsic part of every day life. Everyone else seemed to eat them with morning coffee, so I started as well. I also quickly learned that this was less a case of enjoying coffee, and more a case of it being something of national institution with its own name &#; fika. I&#;ve never consumed as much coffee as during that year&#;

    The Swedish daily rhythm became a little confusing to me &#; for I noticed that many Swedes seem to start work very early (and so 8am classes were, sadly, not uncommon), so they would cram a fika in around 10am, and then go for a &#;late&#; lunch around I swear that there were people having lunch from about &#;aright, in fairness, I never did any empirical research about whether the people that were enjoying coffee were the same ones that pitched up less than half an hour later in the cafeteria, but I was an innocent abroad, and you cannot help but notice the diffe

  • kanelbullar semper

    • Glutenfria saftiga kanelbullar

    Fika

    Vi älskar saftiga och glutenfria kanelbullar! på denna plats kommer vårt bästa anvisning på glutenfria kanelbullar såsom gör varenda fikastund lite bättre. Dessa bullar kunna bakas både med Mix eller härlig Mix.

    Ingredienser

    Bullar tillsammans Semper Mix
    • 1 pkt Semper Mix gram (innehåller mjölk)
    • 1,5 dl Semper Pofiber
    • 1 msk (ca 10 g) psyllium, finmald
    • 1 dl socker
    • 3 krm salt
    • 3,5 dl vatten ( gram)
    • 1 ägg
    • 1/2 pkt fermenterad (för söta degar, 25 g)
    • g smör alternativt mjölkfritt margarin
    Fyllning
    • 50 g fett, ¾ dl socker, 3 tsk kanel. Alternativt äppelmos & kanel eller hallonsylt
    Bullar med Semper Fin Mix
    • 1 pkt Semper Fin Mix
    • 1 msk Semper Pofiber
    • 1 msk (10 g) psyllium, finmald
    • 3,5 dl mejeriprodukt eller baserad på växter mjölk
    • 1 pkt jäst (för söta degar, 50 g)
    • g ljus sirap
    • 3 krm salt
    • 1/2 tsk bakpulver
    • 1 ägg
    • g fett eller mjölkfritt margarin

    Gör således här

    Så på denna plats gör ni med Semper Mix

    1. Blanda torra ingredienser inom en bunke: ett kolli Mix (OBS! en knapp deciliter sparas till utbakning), pofiber, psyllium, socker, krydda, ev smaksättning (vanilj, kardemumma).

    2. Mät upp degvätska i enstaka separat bunke: fingerljummet en färglösluktlös vätska som är livsnödvändig, jäst samt ägg. Vispa något.

    3. Sätt mot vätska