Tuesday, October 18, 2016
Those baked apple pie roll ups by Spend With Pennies turned up on social media last week and I decided to give them a go. It's a very good year for apples in Estonia this year, we're inundated with them! A good reason to try out as many new and old apple recipes out there :)
For the original recipe, see Spend With Pennies blog. Here's what I did, using homemade apple jam of course :)
Crispy Apple Roll-Ups
18 sliced of white bread
thick and chunky apple jam
50 g butter, melted
demerara sugar or golden caster sugar
Preheat the oven to 180 C/370 F. Take a medium-sized shallow oven dish and brush lightly with melted butter.
Pour the melted butter onto a small shallow dish.
Remove the crusts off the sliced bread, then roll each slice with a rolling pin until flattened thin. Put a heaped tablespoonful of apple jam alongside one end of the flattened bread (see this pic on my Instagram), then roll tighly. Roll the rolled bread quickly in the melted butter, then place into the oven dish, "seam" underneath.
Repeat with the rest of the bread slices and apple jam. When all "cigars" are done and neatly tucked into the oven dish, then sprinkle with cinnamon and sugar (go easy on the sugar, be generous with the cinnamon).
Place the dish into the preheated oven and bake for about 15-20 minutes, until the bread cigars are golden and crispy.
Remove from the oven, let cool a little. Enjoy - eating either with your fingers, or nicely plated with some vanilla ice cream.
Tuesday, October 04, 2016
It's Cinnamon Bun Day in Sweden today. Cinnamon Bun Day was established in 1999, or 17 years ago, when Swedish Home Baking Council (Hembakningsrådet) came up with the idea when looking for a way to celebrate their 40th anniversary. Many Swedes rush to their favourite bakery today and buy some kanelbullar - or bake their own. You'll find a good recipe for Swedish kanelbullar over on Sweden.se site (written by Anne).
I've previously given you recipe for my traditional cinnamon rolls (with step-by-step photos), as well as the hugely popular cinnamon pull-apart bread. Today's recipe is for Finnish korvapuustit ('Slapped ears') - more or less the same thing, just shaped and braided slightly differently.
Korvapuustit/Finnish cinnamon buns
Makes about 16 large buns
450 g all-purpose flour (about 750 ml or 3 cups)
85 g caster sugar (100 ml)
1.5 tsp ground cardamom pods
0.5 tsp salt
1 packet of fast-action dried yeast (about 11 g)
250 ml lukewarm milk (1 cup)
1 egg (divided)
75 g butter, softened
50 g butter, softened
4 Tbsp caster sugar
pearl sugar (optional)
In a large mixing bowl, mix most of the flour, sugar, cardamom, salt and yeast. Stir in the milk and about half of the egg (leave some for brushing the buns before baking). Knead in the softened butter and the rest of the flour, if necessary. Knead until you've got a soft and pliable dough that releases from the sides of the bowl. Cover with clingfilm or a clean towel and leave to prove for about 45-60 minutes, until doubled in size. (The place for proving should be warm and draught-free).
Turn the dough onto a lightly floured table, knead gently couple of times. Roll into a reclangle sized 30x60 cm. Spread soft butter over the dough, then sprinkle generously with cinnamon and sugar. Roll up tightly, starting from the long side, leaving the "seam" under the roll.
Now use a sharp knife to cut into buns, following the scheme here. The buns should be about 2 cm wide on the narrow end and 5 cm on the wide end.
Transfer onto a parchment-lined baking sheet, placing them upright. Using your thumbs or a large pencil, press a dent into the middle of each bun, just like this:
Cover with a kitchen towel and leave to raise for another 30 minutes in a warm place. Meanwhile, preheat the oven to 225 C/450 F.
Brush with egg wash and sprinkle with pearl sugar. Bake in a preheated oven for 10-15 minutes, until the buns and golden brown.
Take the baking sheet out of the oven, and cover the buns with a kitchen towel and let them cool (a little) - this way they remain nice and soft.
Monday, August 08, 2016
For some reason, our northern neighbours, the Finns, call dishes containing raspberries and blueberries (well, actually bilberries) kuningatar-this and kuningatar-that, the prefix kuningatar- meaning the queen. I'm yet to conduct research why this is so (any Finnish readers out there who know? Ritva, perhaps?), but here are some delicious summer muffins containing blueberries and raspberries - and would hence be called kuningatarmuffinsit or "queen's muffins" in Finland :)
I call them simply:
Summer Berry Muffins
Yields 12 regular muffins
100 g butter, at room temperature
125 g caster sugar
2 tsp vanilla sugar
2 eggs (L)
50-100 ml (about 4-7 Tbsp) milk, buttermilk or kefir
120 g all-purpose flour or fine white spelt flour
60 g wholemeal flour
1.5 tsp baking powder
200 g blueberries and raspberries
pearl sugar (optional)
Cream the butter and sugars until white and soft (I use the paddle attachment of my standing mixer). Add the eggs, one at a time, and whisking thoroughly after adding each egg. Pour in the milk.
Mix the dry ingredients (flours and baking powder), fold into the egg, butter and sugar mixture.
Finally, gently fold in the berries.
Line the muffin pan with paper muffin liners, then divide the muffin mixture into the muffin cups. Sprinkle with pearl sugar, if you feel like.
Bake at pre-heated 200 C (390 F) for 15-20 minutes, until the muffins have risen and are lovely golden brown.
Let cool a little and serve.
These are best on the day they are baked. Here's a sneak peek to the inside of the muffin: my instagram muffin-pic.