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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    Crayfish Festival at Fika, London

  • Sarah Surgey
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  • 19th June 2015
  • crayfish2

    The creative and quirky Fika, Swedish bar & kitchen is doing it again. Two years ago it was the Wes Anderson theme, last year it was Hidden Folk. This year it is transforming the tranquil roof terrace and ground floor into a buzzing and vibrant crayfish festival to last almost three weeks!       […]




    The creative and quirky Fika, Swedish bar & kitchen is doing it again.

    Two years ago it was the Wes Anderson theme, last year it was Hidden Folk. This year it is transforming the tranquil roof terrace and ground floor into a buzzing and vibrant crayfish festival to last almost three weeks!

     

    crayfish2

     

     

    Crayfish parties, or kräftskiva in Swedish, are a tradition not to be missed. Long sharing tables outdoor and indoor with an endless amount of crayfish, herring, gravadlax, chicken liver pate, bread and cheeses. Huge jars of crayfish filled and refilled to the top, Swedish beer bottles of snaps passing around for a traditional “skål!” with friends and family.

     

     

    crayfish3

     

    For those who dare go all the way, there will be the traditional party hats, the snaps songs and of course a large variety of snaps to choose from. All this and so much more will be happening at Fika between July 30th and August 16th. No need for a flight ticket, step in, into a Swedish summer! Fika will be serving fresh and tasty seafood accompanied with intriguing tinctures. It is a momentary journey, away from the hipsters of the East, all the way across the North Sea. If only for a few hours. For a set price of £35 each guest will enjoy all you can eat crayfish, bread & butter, herring and gravadlax. Drinks are not included. Special diets can be accommodated upon requests minimum 24h in advance.

     

     

    crayfish

     

    Both walk-ins and bookings will be available.

    Fika Bar & Kitchen – 161 Brick Lane, London, E1 6SB Tel: 02076132013 E: fika@fikalondon.com

     

     

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    Fika London

  • Sarah Surgey
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  • 3rd June 2015
  • fika-london

    FIKA Bar & Kitchen first opened its doors early 2008, thanks to Sadaf, a Swede who after more than 10 years in the UK felt she needed to bring the Swedish Fika tradition to London Having a ‘FIKA’ is good for you. Whether you’re bored or over stimulated, busy or twiddling your thumbs – it’s good […]




    FIKA Bar & Kitchen first opened its doors early 2008, thanks to Sadaf, a Swede who after more than 10 years in the UK felt she needed to bring the Swedish Fika tradition to London
    meatballs
    Having a FIKA’ is good for you. Whether you’re bored or over stimulated, busy or twiddling your thumbs – it’s good to remove yourself from your everyday routine to relax, unwind, catch up with friends and be re-inspired.
    fika-london
    In its truest sense, it means to have a coffee break. But this has evolved into a cultural phenomenon combining food, drink and company. We embrace Fika in all its forms and welcome you to have yours the way you like it
    Elve's Touch
    FIKA is a little oasis (check out the not so secret roof garden!) on busy Brick Lane open every weekday from 12am – 11pm & 10am – midnight on weekends. The Fika family creates a quirky and cosy atmosphere and serves delicious Scandinavian inspired dishes, treats and drinks. 
    cinnamon-bun-fika
    FIKA is also a creative space made to inspire. The Fika team welcomes pop-ups, holds workshops and events and has also launched Fika the shop, showcasing beautiful items that will make great gifts, for your loved ones or yourself. 
    fika-london
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