One of the best ways to experience a country is through its cuisine and one of the best ways to gauge how important tradition is to a country, is through the esteem in which it holds it traditions. So when people are curious about why there is a Cinnamon Bun Day (Kanelbullens dag) in Sweden, what they should really be acknowledging is just how proud the Swedes are of their heritage, offerings and identity. A Cinnamon Bun sums this up perfectly! The smells and taste involved in the making and execution, many Swedes away from home say conjure up childhood memories of these delights being made. It is also a very symbolic social thing as the Cinnamon Bun is often hand in hand with the other time old tradition, the Fika, which is a moment in the day to take time out have a coffee and a bun and sit with friends and family to not let the day slip by.
With Nordic Bakery serving not only its Nordic community in and around London but many Nordophiles for miles around who started out curious and are now hooked on some of the sweet delicacies from our favourite Nordic countries, Nordic Bakery will be proudly flying the flag for Cinnamon Bun Day (Kanelbullens dag). Come and enjoy a perfectly crafted bun or any one of their other bites and involve yourself in the festivities from the 28th Sept to 4th Oct.
The Cinnamon Bun has been around since the 1920’s and has been celebrated since 1999 so this is still a relatively new festival, however it is embraced wholeheartedly and is definitely a fun way for any Nordophile to join in.
Nordic Bakery have kindly sent us a recipe for the Cinnamon Bun from Miisa Mink ‘The Nordic bakery Cookbook’ by Ryland, Peters, Small and they tell us a little bit about what we can expect over the week long celebrations
Created for Nordic Bakery Cinnamon bun week of celebrations – a caramel and pecan cinnamon bun which will be on sale next week only.
Nordic Bakery, the Scandinavian style premium coffee shop chain, is giving Londoners a taste extravaganza of cinnamon buns with a week-long cinnamon bun celebration at all three London coffee shops (from 28 September – October 2014). Fans travel from all over London and abroad for Nordic Bakery’s iconic cinnamon buns (applauded by Time Out, Vogue and Evening Standard). Now they can have their favourite taste in a five different flavours (including cinnamon bun with blueberry and cinnamon bun with chocolate) with a different variety available during the Monday to Friday of Cinnamon Bun Week. The celebrations reach a peak at the weekend, when fans can choose from all the cinnamon bun flavours
570ml lukewarm milk
150g caster sugar
45g fresh yeast (or easy baked dried yeast according to manufacturer’s instructions)
1 tsp cardamom seeds, crushed with a pestle and mortar
180g unsalted butter, melted
1 kg plain flour
100g unsalted butter, softened at room temperature
200g dark brown soft sugar
3 Tbsp ground cinnamon
85g caster sugar
1 Tbsp freshly squeezed lemon juice
2 baking trays, lined with non-stick baking paper
To make the dough, put the milk, sugar, yeast, cardamom, melted butter and egg in a food processor or mixer with a dough hook. With the motor running, gradually add the flour until it is all incorporated and the dough has come together.
Transfer the dough to a bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size.
After 1 hour, punch down the dough and transfer onto a lightly floured surface. Using a rolling pin, roll it out until it is about 30 x 80cm and 7mm thick.
For the filling, spread the butter evenly over the dough and sprinkle the sugar and cinnamon all over the top.
Roll the dough up from a long side. Cut into roughly 6-cm rolls, but cut them at an angle – so, make the first cut diagonally, then the second cut about 6cm along diagonally in the opposite direction. You should get a roll that looks like a trapezium (or a triangle with the tip chopped off). Carefully transfer the buns to the prepared baking trays, with the longest edge of the bun sitting on the tray, cover with tea towers again and leave to prove in a warm place for 30-60 mins, until almost doubled in size.
Preheat oven to 200C or 400F or Gas 6. Bake the buns in the preheated oven for 20-25min or until golden brown.
To make the glaze, put the sugar, lemon juice and 100ml water in a small saucepan and bring to the boil. Simmer for 10-15 min, until slightly thickened. The glaze will still be quite watery.
Remove the buns from the oven, transfer onto a wire rack and brush the glaze generously over them. Leave to cool before serving.
Head over to Nordicbakery to find out more