Kanelbulle
Cinnamon bun, another classic Swedish pastry. Pascal's version is highly regarded.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The Kanelbulle, or cinnamon bun, emerged in Sweden in the 1920s, after World War I when ingredients like flour, sugar, butter, and cinnamon became more readily available. It quickly rose in popularity and has become a beloved national pastry.
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The Kanelbulle is deeply ingrained in Swedish culture, often associated with 'fika', a social coffee break.
Fika Culture
Kanelbullar are a staple during fika, a Swedish tradition of taking a break with coffee and pastries. It's a social ritual that fosters connection and relaxation.
Kanelbullens Dag
Sweden even has a dedicated day for the cinnamon bun, celebrated annually on October 4th. This further emphasizes its importance in Swedish culinary heritage.
Home Baking Tradition
While available commercially, Kanelbullar are frequently baked at home, especially for special occasions or as a comforting weekend treat. Recipes are often passed down through generations.
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The Kanelbulle is a delightful blend of sweet, spicy, and comforting flavors.
The primary flavor comes from cinnamon, generously swirled within a rich, buttery dough. The dough itself has a subtle sweetness, enhanced by sugar and often a hint of cardamom. The pearl sugar sprinkled on top provides a textural crunch and adds another layer of sweetness, while the buttery glaze gives a rich finish. Pascal's version likely emphasizes the quality of ingredients and the precise balance of spices for an exceptionally flavorful bun.
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Yeast Activation
Ensure your yeast is active before adding it to the dough. Blooming it in warm milk or water with a bit of sugar is a good way to check.
Kneading
Knead the dough thoroughly until it becomes smooth and elastic. This is crucial for developing the gluten and creating a soft, airy bun.
Proofing
Allow the dough to proof properly in a warm place until doubled in size. This process develops the flavor and texture of the bun.
Filling Ratio
Don't be shy with the filling! A generous layer of cinnamon, butter, and sugar is essential for a flavorful Kanelbulle.
Pascal's secrets
While the specific recipe of Pascal's version might be a secret, quality is key. Use high quality butter, fresh spices and cardamom. Don't rush the process.
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