Nordic Bakery celebrates Cinnamon Bun Day

  • Sarah Surgey
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  • 23rd September 2015
  • 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, […]




    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

    Dough

    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 egg

    1 kg plain flour

    Filling

    100g unsalted butter, softened at room temperature

    200g dark brown soft sugar

    3 Tbsp ground cinnamon

    Glaze

    85g caster sugar

    1 Tbsp freshly squeezed lemon juice

    2 baking trays, lined with non-stick baking paper

     

    Nordic Bakery cinnamon bun and cappuccino (1)

     

    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

     

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    Bageriet – Swedish Bakery, London

  • Sarah Surgey
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  • 8th July 2015
  • bageriet

    Nordophile has been watching the trend on all things Nordic spread throughout London and the one thing which best shows off the Nordic traditions, way of life and customs, is food. Nordic food normally has a story to tell in its ingredients and the process it goes through. So with more and more Nordic cafes/restaurants/bakeries […]




    Nordophile has been watching the trend on all things Nordic spread throughout London and the one thing which best shows off the Nordic traditions, way of life and customs, is food. Nordic food normally has a story to tell in its ingredients and the process it goes through. So with more and more Nordic cafes/restaurants/bakeries popping up in and around London, we wanted to go back to basics. To a method and tradition which encapsulates good old fashioned Nordic baking. This brought us to Bageriet! and we spoke with Daniel Karlsson to find out more.
    bageriet
    Bageriet is the Swedish word meaning The Bakery
    I started the bakery “Bageriet”in 2011 as an online bakery, stocking the the Swedish grocer on 32 Crawford street”totallyswedish” with a variety  of bagged biscuits and cinnamon buns.
    that went very well and I noticed a huge interest in Swedish bread tradition amongst the English customers so in 2013 I teamed up with my friend and super colleague from Sweden, Sven-gunnar and so we opened the shop on 24 rose street.
    We have enjoyed since then a very good two years and such a good response from the Londoners and we are very much enjoying being ambassadors for Swedish bread and cake traditions here in the UK.
    We bake everything at site in the basement bakery with very good ingredients,most of them shipped from Sweden.
    Most of our recipes are from our families and are very traditional. So when you come to us you can be sure of experiencing something genuine and Swedish.
    For our customers we also offer traditional soft drinks like sockerdricka, hallonsoda and päronsoda which probably even my grandparents were enjoying in their youth.
    Even the music we play in the shop is a selection of old and new from Swedish artists.
    So I think its fair to say we are good Swedish ambassadors

    bagerietphoto Daniel Karlsson/Sven-Gunnar Appelgren. Photo © Joe Sarah


    Daniel Karlsson Owner.

    The Pastry chef
    My career in pastry started when I was 20 years old and I began three years of excellent training at the HRS school in Gothenburg, Sweden, including a year of work experience in a professional bakery.

    As with many passionate chefs, a foodie mother or grandparent inspired them to choose their profession. In this case my mother and especially so my grandmother, Harriet Karlsson, lit the spark in me. She was an extraordinary good cook and sweet maker. I cherish what she taught me and still use some of her biscuit recipes.

    Being a baker or pastry chef is a wonderful profession if you are passionate. For me, it is a real joy to create sweets, cakes, bread, etc.

    I came to London and England because I was curious of the British culture, which in these of my first four years I’ve grown to love. Now, I want to realise my dream to share the passion of my craft and the wonderful Swedish cake tradition of which I am very proud.

    Bageriet_3

    Head over to Bageriet.co.uk

     

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