Kanelbulle - Swedish Cinnamon Roll

Ingredients for the doug:
150 grams butter, melted
0.5 litre milk
50 grams fresh yeast or equivalent in dry
half teaspoon salt
0.5 cup white sugar
1-2 teaspoons ground cardamom
approx 1.5 litre plain white flour

Filling ingredients:
75 grams butter, softened
5 tablespoons white sugar
2 tablespoons ground cinnamon

Oven temperature: 225°C

Melt the butter.
Add the milk and heat to 37°C.
Use a little of the melted buttermilk to dissolve the yeast in a large bowl.
Add the rest of the melted butter, salt, sugar, cardamom and the most of the flour.
Stir until a dough forms and knead the dough until soft and pliable.
Coat and let rise until doubled in bulk (30-45 minutes).

Knead dough thouroughly on a floured surface until pliable and divide into two equal parts.
Roll out each section to a rectangle about 25x45 cm in size.
Spread each with softened butter and sprinkle with sugar and cinnamon.

Roll loosely from the long side, ending with the seem facing down and cut each roll into 24 buns.Place the buns in greased paper baking Cups (this is important, or the filling may on the baking sheet and the buns go dry quicker) and then on the baking tray. We recommend using the 'If You Care' baking Cups (no greasing necessary using these!!)

Let prove another 20 minutes

Brush with a whisked egg and sprinkle over pärlsocker or flaked almonds and stick in the oven for 5-8 minutes. Let cool down on a rack under a towel.

Enjoy with a cold glass of milk!

Janssons frestelse / temptation

Preparation time: 20 minutes. Cook time: 45 minutes. Ready in: approximate 1 hour

Ingredients:

10 large potatoes - peeled and sliced thin
2 onion, peeled and sliced.
200g "Swedish anchovy" (sprats) or 15-20 fillets of “Anchovy Spiced Herrings”
3-5 tablespoons of brine.
1 1/4 cups cream
2 tablespoons bread crumbs
2 tablespoons butter.

Preparation:

1. Preheat the oven to 225 degrees C.


2. Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of chopped "swedish anchovy" or anchovy spiced herring fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and some of the brine from the anchoviy spiced herring. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.


3. Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender

Tip: This dish can be prepared beforehand and put in the freezer. If you intend to do this, please only bake for 20 minutes. Let cool down before you place in the freezer, When you want to heat it up - add the remaining cream and bake for 20-25 minutes.

Swedish Egg Waffles

Ingredients:
2 cups milk (blue top)
1 cup flour
3 eggs
2-3 tablespoons melted butter
0,5 teaspoon salt
1 teaspoon cardamon

Instructions:
Melt the butter and leave to cool.
Pour one cup of milk into a bowl, whisk in the flour, salt and cardamon.
Add the rest of the milk and butter. Lastly whisk in the eggs.
Leave to rest for approximate 5minutes while the waffle maker heats up. Bake in a waffle maker.

Enjoy with jam and whisked cream!