Saturday, 25 January 2014
What is to do on a blustery winter afternoon (besides stitching, of course)?
Nothing beats the smell of home baking!
I came across this recipe for Swedish bullar - buns. My Swedish friend gave me her recipe many years ago, when we were staying with them during our summer holiday. A million years and two house moves later, I just could not find it, so I am pleased I have seen this one.
There are many versions of this recipe, but many involve measures in "cups" rather then weight ; I tend to stay away from these, measuring in cups is not something we in England are very used to. The question is - how big is the cup? Is it American or European cup? Too complicated! This version, thankfully, gives you both.
We have been eating bullar during our many holidays in Sweden, accompanied by strong Swedish coffee, of course.
The bullar I made today are with cardamon and cinnamon. Most bullar I have had in Sweden are sprinkled with pearl sugar, not very easily obtained in England, unless you happen to live near Ikea. So I sprinkled my buns with demerara sugar (poor substitute) or flaked almonds.
As our Swedish friends will notice, I chose the easy option of just rolling up the dough and slicing it into rounds, rather then twisting it round my fingers, method which I have not yet mastered.
But the result - a wonderful smell all around the house - is just the same.
Now it is time for our "fika" .
I hope you will enjoy your Sunday, whatever your weather!