birthday bonanza

I have had a bit of a break over the past few weeks. Partly because I’ve felt a bit bored and demotivated with cooking for just myself, partly because I’ve had some things going on around me, and partly because I just haven’t felt like writing. I guess with a steady readership of two (you know who you are!) I can take that luxury without upsetting people.

But now I’m back and so with a bang. I have written up a new meal plan for the coming two weeks (and the plan is to keep deciding what to eat two weeks at a time) with five new recipes in it so far and I technically have five recipes for you in this post. That’s right, five. And one of them has three variations to it.

The company I work for offers each employee a complete health check once every three years. Because it’s my first year with the company, I was offered one this year. They did a blood test which checked all your blood levels, iron, glucose, the health of your liver, etc. etc. and then there was a follow-up with a doctor where you got to check your weight, BMI, muscle and fat (percentage), lung capacity and ‘age’, eye sight, hearing, EKG and more. It was really interesting and I was happy with most of my results. The doctor said I was very healthy and I had a higher muscle mass percentage than the average woman (who apparently lies within a range of 24-30%) but I would like to improve my fat mass. And that brings me back to food – so now I’m going to renew my efforts of making good, and preferably healthy, meals as well as trying to keep myself accountable through keeping track of what I eat. I might, however, try not to make 2-4 portions rather than 4-8 so that I don’t grow bored of what I’m eating – especially if it doesn’t turn out the way I thought it would.

But before we get to all that we need to look back at what was my birthday dinner party a little over a week ago. S and I had invited my oldest friend and her boyfriend over for dinner and they are such foodies. I was terrified lol! Definitely had some major performance anxiety going on.

Anyway, I knew I wanted to make a main in the slow cooker, because it saves time and space. I also knew I wanted something warming and wintery, and preferably a slow-cooked piece of meat, and as I was googling ‘slow cooker dinner party recipes’ something popped into my mind: beef/ox cheeks. I found a recipe for slow cooker beef cheeks in red wine and decided to pair it with a garlic mash potato recipe I had seen before but never tried.  Dessert was already decided – I definitely knew I wanted to make something with Nigella Lawson’s salted caramel sauce and I decided that something was going to be scooping the sauce into the middle of a chocolate fondant and hope for the best. (Not really though – I did two practice runs beforehand.)

Then there was only the starter left. I had looked at maybe making some pick and mix bruschetta style bites, but then S came and said why don’t we make gravlax? We decided on doing three versions; traditional dill, the beetroot and gin one from Christmas, and a citrus one he found online.  Both the starter and the dessert also worked in well with my ‘do-as-little-as-possible- while-they’re-here’ approach, since the salmon needed to be cured for three days and would be ready to slice upon their arrival, and the chocolate fondants could be made and kept in the fridge for up to 24 hours before baking. All I would really need to do once they were here was slice some salmon and bread, make mash potatoes, and put the fondants in the oven.

So from the top down, here are the recipes (including the beetroot gravlax – slightly modified). Unfortunately for the blog I didn’t take any pictures since it was a party after all, so you’ll have to make do with pictures of the leftovers in the case of the starter and main and the trial run for the dessert!


Traditional gravlax

350g fresh salmon

50 ml salt

50 ml sugar

50 ml chopped dill

a splash of water

Beetroot and gin

350g fresh salmon

50 ml salt

50 ml sugar

3 tbsp gin

1 medium beetroot

Citrus fruits

350g fresh salmon

50 ml salt

50 ml sugar

1 orange (zest only)

1 lemon (zest only)

1 lime (zest only)

a splash of water


Place the salmon in a plastic bag.

Mix salt and sugar and rub onto the fish.

Sprinkle a few drops of water (or gin in the beetroot and gin version) over the mix, then add the condiments for your chosen version (i.e. dill or beetroot or the citrus zest mix).

Put the fish in a plate or tray of some sort, skin-side up, and leave in the fridge for three days, turning once a day.


Slow cooked ox cheeks in red wine (6 servings)

3 tbsp olive oil

1.2kg beef/ox cheeks

1 onion

1 carrot

4 garlic cloves

1.5 tsp dried thyme

4 dried bay leaves

1 cup beef stock

1 bottle (750 ml) red wine

3 tsp salt

black pepper

carrots

mushrooms

pearl onions


If necessary, cut off any large bits of fatty membrane. Season the cheeks with 1 tsp salt and some pepper.

Heat 2 tbsp oil in a large pan and sear the cheeks. (I don’t usually sear my meat for the slow cooker, but this time I did, since it was a ‘fancier’ recipe.) Set aside on a plate and cover with foil.

Turn down the heat and add 1 tbsp oil. Sauté the onions, carrots and minced garlic for about 3 minutes, or until the onion has become translucent.

Add the onion mix to the slow cooker and place the meat on top.

Return the pan to the heat and pour in 500 ml wine. Leave to simmer for a minute, then pour into the slow cooker, including all the brown bits stuck to the bottom.

Add stock, thyme, bay leaves, 2 tsp salt, and some black pepper to the slow cooker, then cook for 6-8 hours.

When the cooking is finished, remove the cheeks from the slow cooker and discard the bay leaves.

Blend the sauce with a handheld mixer until smooth and add the remaining wine. Pour it all into a saucepan and leave to simmer for about 10 minutes, or until it has reduced enough for your liking. You can also add some cornstarch mixed with water as a thickening agent if you would like to.

At this stage, as I knew I was returning the meat and sauce to the slow cooker to keep warm, I also added some mushrooms, carrots and pearl onions.

You can also make this as a non-slow cooker recipe and the instructions for that can be found in the original recipe.


Garlic mashed potatoes (4-6 servings)

800g potatoes

250 ml cream

3 garlic cloves

85g parmesan


Cook the potatoes until soft.

Mince the garlic and add to a saucepan with just a touch of butter. Brown for a few seconds, then add cream and bring to simmer. Set aside.

Drain the potatoes then mash them and add the garlic cream and the parmesan, stirring to combine.

Season with salt and white pepper to taste.


Salted caramel sauce (6 servings)

50g butter

50g white sugar

50g brown sugar

50g syrup

125 ml cream

1 tsp sea salt


Melt butter, sugars and syrup in a heavy-based pan. Let simmer for about 3 minutes, stirring every now and then.

Add cream and salt and stir to mix. Remove from heat and leave to cool.


Chocolate fondant (4-6 servings)

100g dark chocolate (I used half 55% and half 70%)

100g butter

100g sugar

100g flour

2 eggs and 2 egg yolks

butter

cocoa powder


Brush your moulds with melted butter and place in the fridge to cool. Once cooled, repeat, then dust with cocoa powder. Set aside.

Divide chocolate and butter into small pieces and place in a water bath (a bowl on top of a simmering pot of water – but not touching the water). Stir until completely melted. Set aside to cool.

Whisk eggs, egg yolks and sugar to a thick, fluffy, white-ish mix. Fold in the flour, then the melted chocolate – one third at the time.

Pour the batter into the moulds.

If you do not want to make caramel filled ones, fill to about three quarters. Leave in the fridge for at least 10 minutes before baking.

If you do want to make caramel filled ones, fill to just under half, then place something in the middle to make a hole. I used egg cups wrapped in cling film, which was a bit sticky. Leave to cool for 10 minutes, then remove your objects and fill the hole with caramel sauce. Cover with more fondant mix (which has been kept outside the fridge) and make sure it goes all the way to the edge, not just covering the top. Leave to cool for another 10 minutes – at least.

Bake for 10-12 minutes at 200 degrees Celsius.


Notes:

The citrus salmon was quite sweet. I think halving the orange zest and upping the lemon and lime zest would be better.

Also, last time I made gravlax I used the 1:0.5 ratio where you have half the amount of salt to sugar. I thought that was too sweet, so this time I did 1:1.

I cooked my ox cheeks for 6 hours on low, because I knew they would be keeping warm, and as such ‘after-cooking’, for another 2 hours. If you’re going to eat yours at once, you might want to cook them for 7-8 hours instead.

For the mash, make sure the cream is really heated or the mash will get cold. I would also recommend seasoning it with salt and pepper.

For my dessert I made two batches of salted caramel sauce – one that I made the day before and left in the fridge overnight to solidify a bit and one that I made just before our guests came and left out in a sauce jug to cool. If you’re using the sauce as an actual sauce (i.e. not as a filling) I would recommend not putting it in the fridge, as I felt that it went too solid to pour properly then.


Definitely a good birthday dinner.

/t

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swedish meatballs

Swedish meatballs must be one of the most famous things to come out of Sweden. If you ask people what they know about Sweden the list usually goes; Abba, IKEA, Volvo, Swedish meatballs. If they’re into football, music, films, or Scandi noir, the answer might stretch a bit with things like Zlatan, Swedish House Mafia / Avicii / Red One, Alexander Skarsgård / Alicia Vikander / Ingemar Bergman, or The Bridge / The Girl with the Dragon Tattoo – but those first ones are usually the first four mentioned. I mean who’s been to IKEA and hasn’t had the meatballs?

Here’s where it gets interesting though – because what I’m guessing that you don’t know (unless you read The Local Sweden) is that most Swedish people wouldn’t have the IKEA style meatballs the way they’re served in IKEA. This is because we have a division of how you serve ‘good’ and ‘bad’ (or ‘posh’ and ‘non-posh’ if you like) meatballs. And don’t get me started on meatballs with fries. Unless you’re buying them at a street vendor / kiosk / petrol station during a drive (and even then they often have mash as an alternative) or you’re a toddler, you do not have meatballs with fries.

So, as you may deduct from the above, the good, or posh, meatballs are the homemade kind. The ones your parents or grandparents used to make for you when you were little. The ones that are hand-rolled with love. These are (always) served with potatoes or (homemade) mash, cream sauce, and lingonberry jam. They are traditionally made from mixed mince – half beef half pork – but can also be all beef, moose, boar, deer, or whatever else your family is in to. In my family it was moose.

The bad, or non-posh, meatballs are the factory-made kind you buy in the supermarket – or at IKEA. In Sweden these are usually served with pasta (often snabbmakaroner, i.e. ‘quick macaroni’ which takes about 2 min to cook) and ketchup. I know! Ketchup. This is what we used to get in school when I was little and we were served meatballs. It’s also what my mum used to pack in my food thermos (that or pancakes) when we were going on outings with school.

Another use for the non-posh meatballs is on a traditional Scandi-style open sandwich, together with what we call beetroot salad (which is essentially small cubes of beetroot mixed with mayonnaise).

The other use for the posh meatballs is of course at the Christmas table and Christmas dinner – served besides the sausages and other hot foods – and that brings us neatly on to today’s recipe, because after Christmas we had loads of meatballs left. Feeling slightly tired of Christmas food, I suggested we could make meatballs with mash and cream sauce.

The recipe below is a very basic meatball recipe. My nan and my dad always used to put onion in theirs, but since I’m not a fan of onion (I can do it in stew where I can pick it out or soup where it’s blended) I don’t. Some people put garlic in theirs, others allspice. And like I already mentioned before, people use all kinds of meat. Even chicken and turkey, but then I don’t think it would go too well with the sauce. Anyway, what I’m trying to say is that if you want to experiment – go nuts! You can also replace the milk with cream if you want a heavier feel.

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Ingredients

500g mince (I use lean beef with 5-10% fat)

50 ml breadcrumbs

100 ml milk

1 egg

salt

pepper


Soak the breadcrumbs in the milk for about 10 minutes, until they have swelled and soaked up all the milk.

Mix in the egg.

Add the mince and salt and pepper. Mix together (best done with a fork or your hands).

Roll out the meatballs by taking a piece of mince mixture and putting it in between your palms, moving them in opposite directions.

Fry in butter on medium/high heat for 5 ish minutes, until cooked through.


For the cream sauce to go with it, I usually improvise. The way I go about it is: add a small piece of butter to a pot, then pour in 300 ml cream. Add 1-1.5 beef stock cube and stir until dissolved. Then add a splash of soy sauce, some white pepper and, if necessary, some flour to thicken. If it’s too thick, add some milk. Not enough saltiness, add more soy sauce. And so on. However, this doesn’t make for a very good recipe for someone who doesn’t know what they’re after in the taste and texture department, so I’ve Googled a recipe for you and adapted it slightly to go better with my version.


Ingredients

1 tbsp butter

300 ml cream

1 stock cubes / 1-2 tbsp concentrated stock

1 tsp soy sauce

white pepper

flour


So as stated above, melt the butter in a pot. Add the cream and a teaspoon of flour. Whisk until there are no lumps.

Crumble the stock cube (or pour in the concentrated stock) into the pot and stir until dissolved (combined).

Add the soy sauce and some white pepper.

Leave to simmer until slightly thickened.


This should be served either with a creamy homemade mash or with boiled potatoes, and then lingonberry jam. I know we haven’t talked that much about lingonberry jam before, but I think I’ve made it clear that this is a staple in the Swedish kitchen? We eat it with meatballs, with potato pancakes, with our macaronilåda pastabake, with oven-pancakes (pancake batter cooked in a large tin in the oven, often with bits of bacon in it), kroppkakor (Swedish potato dumplings with pork filling) and so on. If you really want to do these good meatballs justice, you should have rårörda lingon (which translates as raw-stirred lingonberries) because they have less sugar in them and are less jelly-ish in texture. But lingonberry jam will do. (It always does.)

So now you know that Sweden has a tier system in place when it comes to their meatballs, and how to serve them depending on which tier they belong to! You can of course do it differently, but once you’ve had a good, homemade, meatball, mash and sauce meal you will never be able to look at the IKEA version the same again

/t

2017

Happy New Year everyone! (Ok, maybe that’s a bit optimistic in terms of readership of this blog – but still.)

I’ve had a nice Christmas and New Year’s, but sadly still snow-less. I made some great food for Christmas (banging my own drum) and we had a quiet day with the obligatory Donald Duck and a few presents each. S and I then had three very quiet days on our own where we did nothing (I haven’t spent so much time in front of the TV in ages), then my mother-in-law came and then my brother-in-law, his girlfriend, and her son came. So it’s been a full house for the past four days and, to be honest, it’s going to be quite nice to come home tonight and not be surrounded by people. (Of course it would have been nicer if S was still here though.)

For New Year’s we did dinner in the flat and then went out on a hill behind our house to watch fireworks. It turned out to be a really good spot because you had a 360-view and there were fireworks in every direction. We then went back home and, because we’d all got up around 8 am due to a certain 6-yo, went to bed about 1 am. On New Year’s Day we went ice-skating in the city (because nothing in Sweden is open on NYD) and I thought it was a lot of fun. Haven’t been ice-skating in years and the more I do things I haven’t done since I left Sweden, the more I feel like I’m truly back again.

Today I’m back at work though, but Thursday is a half-day here and Friday a bank holiday, so I’m flying over to London on Thursday afternoon – meaning this work week isn’t really a week at all. I feel like I’m getting quite a bad cold though, my nose is all blocked up, my sinuses are sore, my throat is sore in the mornings, and I have a headache at the moment. Hopefully 90 minutes in a 38 degree room with 60% humidity this evening (hot yoga) should clear me up somewhat.

Since I’m going away this weekend I don’t know if I’ll have the time to type up some of my Christmas and NYE recipes for you, but I’ll do my best! Otherwise something will come up next week.

/t

it’s beginning to look a lot like christmas

I cannot believe that it’s Christmas on Saturday! I know it sounds like such a cliché, but this year has really gone by so fast. I feel like it was only a few weeks ago I moved back to Stockholm, not almost nine months. 2016 is almost over and I don’t even feel like it ever really began.

 I guess part of the reason why the year feels like it’s gone by so fast is because since April the weeks have only been the transport route to the weekends, when I get to see S. I haven’t been doing much during the weeks (mainly work and gym) so leaving home just before 8 am and returning around 8-9 pm 2-4 days a week kind of turns it all into a blur.

 But now I’m looking forward to a few days off. S is coming here on Friday and then we’ve got all the days between Christmas and New Year’s off. We’ll be doing Christmas at home (so for the next few days I’ll be really busy with food prep for Saturday) and for NYE his family is coming over – so I’ll be cooking a NYE feast.

 I’m planning on doing a lot of good stuff for Christmas and NYE, so there should be some good recipes coming up here in the New Year. For Christmas there’s going to be gravad lax (Swedish cured salmon), Christmas ham, meatballs, mini sausages, potatoes, cheese and bread, English rice pudding, as well as gingerbread, saffron buns, knäck (Swedish almond toffee), Rocky Road, and maybe some other chocolates. I won’t make everything myself though, but the ones I do I’ll post about. For NYE I’m thinking some sort of beef wrapped in Parma ham served with a potato gratin of sorts and then a take on Eton mess for dessert. Pleasing the in-laws in the food department isn’t always easy, but a nice piece of meat with potatoes and an English dessert should do it!

 What’s really disappointing though is that it’s not looking like we’re going to get a white Christmas. The snow chaos in the beginning of November was getting my hopes up for a white Christmas, but after the initial chaos and some one-day followers, the temperature has steadily risen above freezing and none of the (sporadic) snow has stuck. Today is due to be 8 degrees and Saturday 5 degrees. So not looking hopeful there.

 I’m still excited about my first Christmas really being at home again though. No feeling like you have to cram so much in because it’s the longest consecutive period you’ll be home all year. Not sleeping on a blow-up mattress in my mum’s living room/kitchen. Not living out of a suitcase. And being able to decorate our home the way we want. Having our own Christmas tree, advent stars and advent candlesticks in the windows, and the four advent candles present in many a Swedish home at this time of year.

 I’ve always liked Christmas. Going down to my grandparents’ (though we’re not doing that this Christmas Eve), sticking to the tradition and always having the same food and watching Donald Duck, year after year, even though we’re all adults now. I think I must have got the whole Christmas gene in my family because my brother couldn’t really care less (he’s been working on Christmas Eve the past few years – great overtime pay) and for my mum it’s been kind of a case where the older we get the less traditional she is. She definitely used to go all out when we were little, even when we were teenagers, but when we started getting older and more independent she started scaling it down. S doesn’t really feel the same way about Christmas as I do either, so three out of five years we’ve spent Christmas at my grandparents’. (The first year together we spent Christmas apart – had only been together about two months – one year my mum and brother came over to London, and last year we stayed in London because he wasn’t allowed to fly.) This year we wanted to be at home though, seeing as it’s the first time we have our own place, so we’ll go down and see my family in the days after Christmas instead.

Which means I have to cook. I’m looking forward to it though. I’m going to make my own gravlax (not very difficult, just time consuming) and I’m going to make a Christmas ham for the first time, using my brand new slow cooker I got as a Christmas present from the MIL. (I got it early because it had to be delivered to my house.) The ham needs to boil for 9 hours in the slow cooker and then go in the oven for about 15-20 minutes, so I’m planning on boiling it overnight. Then I’m also attempting to make an English rice pudding rather than the traditional Swedish risgrynsgröt (rice porridge) on S’s request. Though I think they’re very similar – the rice pudding is thicker due to being made with cream instead of milk and baked instead of boiled – he doesn’t like the Swedish version very much, so I promised I’d give it a try. Can’t be that difficult, can it.

It’ll only be a small gathering and we’ll end up having leftovers for weeks, but I’m really looking forward to it. To use the favourite word of the Swedish nation, I think it will be cozy.

/t

kanelbullar

They say home is where the heart is. But what if your heart – or rather, the person holding your heart – is in the wrong place?

It’s been almost seven months now and I don’t miss living in London. I miss London, but not living there. It’s a great city to be a tourist in – the culture, food, shopping, and sheer size of it – and a great city to live in while you’re young. But I was getting to the point where it was no longer the city I wanted to live in, a point where I needed to break free from the bustle. I love coming back to visit family and friends, the fact that I still feel like a local when I’m there. I love the bustle of London when I’m a tourist and know that it’s no longer my day-to-day life, my daily commute. I will always love London and London will always be a part of me, but I was born and raised in Sweden, and Stockholm is a larger part of me.

After what has essentially been eight years living abroad, Stockholm was calling me home. I’m one of those people who genuinely love my hometown – whether that makes me naïve or patriotic I don’t really know and don’t really care. I love walking around the city centre and still being surrounded by water everywhere. I love how you are always close to nature. And after three years on the Jubilee line I even see the Stockholm underground in a different light (though it does run much less frequently).

I walk around my city now, feeling the chill that comes with autumn – you know the one that gently bites your cheeks and makes them all rosy – and hearing the crunch of my steps as I walk through the fallen leaves, and I feel excited. These butterflies and this warmth in my chest is something that only Swedish autumn can bring. The beauty of the colourful leaves, the chill’s promise of snow, and the thought of knitted socks, big scarves, thick jackets, and cinnamon buns and hot chocolate – which will eventually be replaced by saffron buns, gingerbread, and mulled wine. All Saints’ Day at Skogskyrkogården, Lucia, Advent, and Christmas. (And then a few grey and miserable months before the budding blooms and an explosion of flowers in spring.)

Physically I feel better in Stockholm. I’m working less overtime, I’m going to the gym more often (having 46 branches instead of three certainly helps, and so does being able to leave the office at 5-5.30pm!), I eat better, and I stress less.

But (and it’s a big but) I’m not as happy as I know I could be, and the reason is of course that S is still in London. These past few weeks he’s been coming over almost every weekend, which has made the weeks easier to get through (and made them feel like they passed a lot quicker), but it’s also made it more difficult because it makes it even more noticeable that he’s not here during the weekdays (and let’s not even talk about the weekends where he then hasn’t been here). It’s like a double-edged sword – I get to see him a lot, but I feel even lonelier when he’s not here because I get to see him a lot. (I would obviously always choose that option over the other one though!)

So this is why I’ve been feeling down recently. I’ve lost some of my motivation to do things and felt slightly caught in a rut. I’ve been eating a lot more pick and mix than I should, and cinnamon buns too, but at least I’ve still been good with making my own lunch. That’s really more of a money question than a motivation question though. But I haven’t had the energy to write down the recipes and take pictures – it’s also getting more difficult to get ok pictures since it’s getting so dark out! – or make smoothies in the morning. I’ve still gone to the gym every week though – if only twice instead of four times, and I’m happy I’m still keeping that up somewhat. Last week and the week before I went three times, and this week I’m scheduled in for four. So at least I’m not letting my lack of motivation and feeling sorry for myself become an excuse for quitting the gym again – which I did in London. I did work much longer hours there though, and I wasn’t tied up for a year, so it was much tougher to work up the energy to go when you come home at 8-9pm and haven’t had dinner.

Anyway, I thought I’d pull myself out of my blogging dry-spell with my cinnamon buns I made a week and a half ago, and then I have a really nice pork and cider stew I made this weekend (if I can get some good pictures). I also have a tomato and roasted red pepper soup I made two weeks ago, and a pasta. So keep checking in – I promise I won’t abandon you just yet.


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Ingredients (36-40 buns)

150g butter

500 ml milk

50g (1 pack) fresh yeast

100 ml sugar

0.2 tsp salt

(2 tsp cardamom)

approx. 800g flour

1 egg

150g butter

100 ml sugar

2 tbsp cinnamon

pearl sugar


First things first: Swedish cinnamon buns have cardamom in the dough. S doesn’t like cardamom, so I make mine without.

Second, I always use fresh yeast when I bake. I can’t stand dry yeast. If you don’t know where to get fresh yeast (in London you can get it at Scandinavian Kitchen which is about 5-10 minutes from Oxford Circus) you can use dry yeast, but I don’t think the dough turns out as nice.

Ok, on to the good stuff!

First, crumble the yeast in a large bowl. Set aside.

Melt the butter in a pan, then add the milk. Leave on the heat until it reaches 37 degrees Celsius. The easiest way to judge this if you don’t have a thermometer is to put your finger in it. If it feels neither hot nor cold then it should be good to go.

(While you cut the butter, leave 150g to soften in a bowl at room temperature.)

Pour some of the liquid over the yeast and dissolve. Add the rest of the liquid and then the sugar, salt, and cardamom. Stir until the sugar dissolves somewhat.

Measure out the flour and add slowly to the liquid, while stirring with a wooden spoon. Once all the flour is added, work the dough for at least ten minutes, until it’s smooth (five if you’re using a machine). Cover the dough and leave it to rise for 30 minutes.

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The risen dough

In the meantime, take the other 150g of butter, add 100 ml sugar and 2 tbsp cinnamon and cream together until completely mixed.

Once 30 minutes have passed, tip out the dough on a floured surface. Cut into two equally sized pieces and set one aside. Roll the first piece out into a rectangle, about 0.5 cm thick. Take half of the spread and use a butter knife to spread over the dough. It is important that the butter is really soft here, or the dough will break. Roll up the dough on the long end, and cut into 1-2 cm thick slices (depending on how large you want your buns). Place on a baking tray in a cinnamon bun case (like a large cupcake case with lower sides) – if you don’t have cases you can also place them on a baking sheet.

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Repeat the process with the second piece of dough.

Cover the buns and leave them to rise for another 40 minutes.

Brush the buns with a beaten egg and sprinkle with pearl sugar. (Again, this is available at ScandiKitchen.)

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Bake for around 10 minutes at 225 degrees Celsius (slightly longer if they’re huge).


Enjoy!

/t