Buns & Breads

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Hi! After almost a year of no posts, the site going down because of hacking plus some general issues of just being able to log in,  the blog is now back up and running!

I have not been baking much at all lately, kind of lost my baking mojo and spent a lot of time last year trying out some different things, learning new skills and generally just being busy with life. 

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In yesterday’s post I talked about my new-found interest in fruit-cakes and well, it extends to fruit bread as well. This Rye and Raisin loaf did not get a great reception in my house as it’s just my 3-year old, and more recently me, that will eat raisins voluntarily. But while the others wouldn’t even entertain the thought of giving it a try, the two of us have had a feast!

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This was a test of Ikea’s Multigrain Rye Breadmix that I tried recently.  I love really dark rye bread and keep threatening to start making it regularly myself. However, the cracked rye is still sitting in the cupboard unopened and that sourdough starter, well, it hasn’t got started. Yet.

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I’m sure it hasn’t escaped anyone’s attention that the Great British Bake off is back on our screens which is a sure sign that autumn is almost here! Seeing the bakers’ great cakes and their baking enthusiasm has woken me up from my summer baking slumber and I’m ready to get going again.

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On the 4th of March it’s Fettisdagen, Fat Tuesday, and the day to eat semlor if you are Swedish. These cream and almond paste filled buns have been around for a long time and used to be reserved for eating only on Fat Tuesday, however now they are sold and eaten anytime between Christmas and Easter.

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These classic cinnamon and cardamom Swedish buns are firm favourites in our house. Amazing still warm from the oven, great frozen then warmed in the oven until soft and delicious, perfect for a lunchbox treat, picnic or well…any occasion really.

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These American style cinnamon rolls are something else! I love cinnamon rolls. Having grown up in a country where the “kanelbulle” is an institution I tend to make them quite often. I have my favourite recipe that I default to, especially if in a hurry to get them done.

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I first heard about the Cronut about a month ago when, at a wedding (where I made this cake) the bride’s brother asked me if I was making Cronuts yet. Cronuts? I asked. What’s a Cronut? When he told me it was a mix between a doughnut and a croissant and that they were going for up to $40 each (each!!!!) in New York I laughed and thought he’d made it all up.

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This recipe for Seeded Polenta Crispbread has easily been my most asked for recipe ever. While on holiday in Stockholm my friend served these pieces of fantasticalness as a snack with a drink on a balmy summer’s evening and I just couldn’t stop crunching.