When you come to Sweden one of the first words you are going to learn is Fika.
Fika is the idea of a shared three o’clock coffee time with a sweet pastry.
And the classic Swedish sweet pastry is the Kanelbulle
(also known as cinnamonbun).
Now, when the days are shorter and the weather is colder there is nothing as good as a nice, warming coffee and a delicious kanelbulle. But a kanelbullar is not just a kanelbullar, there are huge difference concerning taste, cinnamon-level, stickiness and so on ;)!
In general it is important to know that there are two main types available:
The classic kanelbulle and the cardamombulle.
If you are in Stockholm and have a respective enthusiasm for this little gem of pastry I can highly recommend you a visit of the Café Saturnus, where you can buy a delicious supersize kanelbullar.
(Kanelbulle at Cafe Saturnus! And yes, that is a regular sized plate!)
And if you are busy as a student at the campus of Stockholm university and craving for some sugar and coffee, I can highly recommend you the kanelbullar available at the 7eleven store, they are always as sticky as they should be and are therefore a safe bet.
BUT if you got some free time, why not bake the perfect kanelbullar by yourself?
Ingredients are the following:
- The dough:
quarter ts salt
- Let the dough rest for about 30 minutes
quarter ts cinnamon
- Put Filling on rolled out dough, roll dough as sausage together and cut into pieces
- 5 – 10 in the oven at 250-275 degrees celsuis
Hope you enjoy the kanelbullar as much as I do 😉
See you soon