Baking, Dessert & Sweet things

Swedish cinnamon buns – Σουηδικά κουλούρια κανέλας

swedish cinnamon buns, dairy free, vegan

Well, ive been posting recipes inspired from my Cypriot side, so i figured time to post something from my Swedish side. Whether you’re swedish or not, everyones heard of or seen the infamous cinnamon bun. In Sweden a cinnamon bun (aka. “bullar”) is crucial during the necessary “Fika” time – a “necessary break” you take everyday (work-day or not) at around midday with coffee and a bun. To this day, my mormor / grandma, at 11:30 every single day, sits down with her coffee and a homemade cinnamon bun. It doesnt matter where she is, or what shes doing, she must sit down for a cinnamon bun and a latte at 11:30. Going and staying with her in the summer I used to love that time; we never spoke during it – just enjoyed our coffee and our bun in silence, me reading my book, she filling in her crossword. I would eat it by unrolling it from the outside-in, she would eat it by biting into it from the top [In Sweden people always notice how you eat your cinnamon bun, since people tend to eat it in different ways – funny that] Sitting with my grandma at those times, these are the moment you remember. Thats what i love about food – Its not just “food” – its memory, its comfort, its sharing, its bonding.

DSC01100I also remember when i was quite a bit younger, and i was the only person in a cypriot school who used to bring a round circular strange looking thing (aka the cinnamon bun) in my lunch box for our second break. Didnt take too long before my friends got used to it, and before i know it, whenever it was that time of month when mother used to make them, my friends used to expect one themselves and I was bringing along 10 buns into school to give to my peers and teachers. Even today, amongst some of my friends, if i say come over for “Fika” they know exactly what i mean – Coffee and a cinnamon bun! Michelle, i believe you even had a Fika today with hubby? Whats the verdict?

The Swedes looove cinnamon in sweeter things or sprinkled in coffee, whereas the Cypriots love it in savoury food. No surprise then that i absolutely love cinnamon in anything! And apparently there’s good reason to it health-wise too. More recent research [and ancient Chinese and middle-eastern medicine], has shown how good cinnamon is in it having natural medicinal properties, regulating blood sugar, improving sensitivity to insulin making it a powerful anti-diabetic, soothing sore muscles and being anti-inflammatory.

Well, i believe its Fika time 🙂

Swedish cinnamon buns, aka bullar, dairy free

Ingredients (makes about 15 buns)

  • 75g non-dairy butter & 2tbsp / 75γρ νηστίσιμο βούτυρο & 2κσ.
  • 155ml plant-based milk & 1tbsp / 155ml γάλα φυτικής προέλευσης & 1κσ.
  • 8gr dried yeast / 8γρ μαγιά
  • 60gr white granulated sugar (and 8-10tbsp more for sprinkling) / 60γρ άσπρη κρυσταλλική ζάχαρη (και 8-10 κσ. έξτρα)
  • 1/2tsp salt / 1/2κγ. αλάτι
  • 1tsp ground cardamom / 1κγ. αλεσμένο κάρδαμο
  • 1tsp cinnamon (and more for sprinkling) / 1κγ. κανέλα (και έξτρα)
  • 410gr all-purpose flour / 410γρ αλεύρι για όλες τις χρήσεις
  • 1tsp baking powder / 1κγ. baking powder
  • 1/2tsp baking soda / 1/2κγ. σόδα μαγειρικής
  • muffin or cupcake paper cups / χάρτινα “ποτηράκια” για muffins ή cupcakes
  • Icing sugar (or pearl sugar) for garnish ** / ζάχαρη άχνη για το γαρνίρισμα

prepDirections (takes 70 minutes with rising time)

  1. Melt butter and place in a large mixing bowl. To this add cold milk until reaches luke-warm temperature
  2. Add 55gr of sugar, 1tsp of cinnamon and 1tsp of cardamom to the milk/butter mixture. Then sprinkle in the yeast.
  3. Separately, sift together the flour, salt, baking powder and baking soda. Add this flour mixture to the yeast/milk mixture slowly slowly and use a wooden spoon to mix until you can eventually use your hands when it resembles a dough
  4. Start to knead it on a clean surface so that everything combines (if your mixture is too wet – add more flour) [dont over-knead it]. Once you’ve kneaded it into a ball-like shape, place in a lightly oiled bowl and cover with cling film and then a kitchen cloth. Place in a dry warm area of the kitchen (unless you’re in cyprus – place anywhere and it’ll be fine haha).
  5. Allow this to rise until its double in size (minimum 30minutes)
  6. Pre-heat your oven to 210 degrees C
  7. Cut dough in half and roll it out (on a floured surface) with a floured rolling pin into a rectangle shape. Butter the surface of the rectangle (roughly 1tbsp butter) with the back of a butter knife. Sprinkle this with 4-5 tbsp white sugar (you can add more sugar if you like them sweeter!) and 1.5tbsp cinnamon.
  8. Roll it up lengthwise and cut into even sized pieces (about 4cm pieces), not using the far ends of your roll up [see picture above!]. Put your “pieces” into muffin paper-cups on a baking tray. Cover these with a kitchen towel and allow them to rise once more (roughly 10 minutes). Press them down to very slightly flatten them with the back of a spoon
  9. Lightly brush them with plant-based milk, sprinkle the tops with some white sugar and a bit more cinnamon. Place them in the middle of the oven for 8 – 10 minutes (these cook quickly so make sure you stay in front of the oven and dont burn them – mine were done in 8 minutes!)
  10. Once they have cooled down, sprinkle with icing sugar or pearl sugar ** and (optional:) a little bit of agave syrup (or honey)

** Normally these should be sprinkled with Swedish pearl sugar ( Pärlsocker ) but since you cannot buy these outside Sweden (we bring them over whenever we travel there) i’ve used icing sugar for the purpose of this recipe.

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