@@finnkennedy Yeah it truly is a shame that they are recipe developers and not experts in Swedish pronunciation. Sadly because they can't perfectly pronounce a few words in a language they have no experience in, the recipe is now useless :(
I am really happy you are taking up a few Swedish standards like this and gravlax as well. And also so true to the original and done really pretty as well. I do have a few tips, first about the filling add some almond flour and you will get this paste feeling to it that will help it to be kept moist for a few days longer and also fills up inside the bun in a really nice way and then lastly to have a simple syrup (suger syrup with I part water and 1 part suger) and brush the buns straight away when you take them out (and still very hot) of the oven and you will get them moister and also beautifully shiny and looking even better. Oh and to finish of I have to say that you can double the amount of cardamom in the dough since it is almost the best of the bun.
"Sweet Little Bundle". LOL. Been a fan of Cook's Illustrated et cetera for over 25 yrs. Learned so much and has been a major contributor to making me an awesome (IMHO) home cook. Love you all.
I’m so happy you have started showing Cardamom flavored pastry. I remember when I first had Pulla in a Finnish bakery in South Florida it was a life changing experience. There is a large population of Finns in Florida ! Lucky Florida. Where I moved back North I missed this treat.
As a swede living and working as a baker in the USA, this is the best recipe to make here in the USA . And I do use this at my work. Some things that are perhaps lost on my countrymen is that flour ,butter and such are very different here than compared to back in Sweden. Yes, we use cardamom a lot in this dough. Ive never had a kanelbulle worthy of the name back in Sweden that didn't contain some. I highly recommend this recipe . A pro tip would alternatively to use buttermilk .
I just made these and they turned out fantastic. The only variations were I leaned into the cardamom and used powdered in place of the cinnamon in the filling. I also ground about 20 cardamom pods (husks and seeds) in a coffee grinder, which I also sprinkled on top of the buns along with the pearl sugar. I really like the use of a tangzhong in this recipe. I will be making these again very soon!
You're right. I made them for the first time today and baked them the minimum 13 minutes. They temped at 200˚ even though they seemed really undercooked. Waited about ten minutes and ate one. omg.
Traditionally we absolutely include cardamom in the dough itself. It's a kardemummabulle if it's topped with a sugar/cardamom combo in lieu of being filled with the cinnamon butter, but traditional kanelbullar does have cardamom in the dough.
@@azufe5841sorry but being a Swede and a kanelbulle addict since 50 years and having researched several traditional kanelbulle recepies I am confident in stating that none contains cardamom. Modern ones do I admit, but that’s not my statement….
@@johnmonhardt It's almost like a lot of us are swedes, and that that apparently doesn't say anything about ones knowledge. But regardless, adding cardamom to the dough does NOT make it into a kardemummabulle.
Oh no!! You think you'll have enoigh time to make the Kanelbullar? It doesn't take to much time to rest I'm sure the smell of cinnamon and bread cooking will be enough to keep you going long enough......
I'm a Swedish pastrychef and baker, and I'm embarrassed what their take on a Swedish Cinnamon Roll , Kanel Bulle, is. Completely botched, the ratios are off base. The execution of how to make the roll is also a disaster. Cinnamon Roll was invented in Sweden, so expect a test kitchen to do their research fell on deaf ears. The pronunciation is laughable.
@chriscolazo2689 Do you really want to know or are you being critical? I suspect critical but I'll give you 2 reasons anyway. 1. There's differences between many of the standard cup to weight conversions. 2. When you see things in grams it's easy to understand the ratio of ingredients at a glance. The bakers percentage is obvious without having to do the math.
There is no cardamon in Kanelbullar (Cinnamonbuns) i would call what you have done Kanel och Kardemumma Snäckor (Cinnamon and Cardamom Shells/Swirls) So you are totally wrong about "this is what differentiates it from other cinnamon buns". They way you shape them in the video is how bakerys that wants to be fancy do it but at home and originally you do it like you do cinnamonbuns in the states, in a log that is cut into "slices" and then egg wash and pearl sugar on top.
What is this? You don't use the microwave when you bake and also you warm the milk and add the sugar with the yeast because the yeast needs the sugar to prove, then you add the butter last or you will need more flour, and don't put it in the fridge it needs to be at room temperature. Stop messing with our food unless you are going to make it the traditional way. It's funny how other people/countries try and call it Swedish or whatever and they change the receipt to be something else.
No Swede would ever use this method of making kanelbullar. Cutting the dough into those thin strips makes it much easier to over bake the buns (like you did), making them hard and dry, and nobody wants that.
That was good . But I’ll skip the tangzhong, the cardamom , the ton of yeast, and the final shaping style . But deffo good idea with sheet and fridge . Quite inspiring tbh..and that’s what it’s all about ❤️
I'm Swedish and i gotta say y'all nailed it, they look exactly like the kanelbullar my grandmother used to make!
Ja, uttalet var väl kanske sådär va????? =)
Yeah, pronunciation left a lot to be desired
@@finnkennedy Yeah it truly is a shame that they are recipe developers and not experts in Swedish pronunciation. Sadly because they can't perfectly pronounce a few words in a language they have no experience in, the recipe is now useless :(
@@chrischmura5268 You sound ridiculous right now in any language.
@@Nocturne22😂 don't you love these gatekeepers?
These 2 ladies are pure joy! I could watch them hours on end.
I am really happy you are taking up a few Swedish standards like this and gravlax as well. And also so true to the original and done really pretty as well. I do have a few tips, first about the filling add some almond flour and you will get this paste feeling to it that will help it to be kept moist for a few days longer and also fills up inside the bun in a really nice way and then lastly to have a simple syrup (suger syrup with I part water and 1 part suger) and brush the buns straight away when you take them out (and still very hot) of the oven and you will get them moister and also beautifully shiny and looking even better. Oh and to finish of I have to say that you can double the amount of cardamom in the dough since it is almost the best of the bun.
more than a walkthrough, the interpersonal dynamics are a humorous treat.
"Sweet Little Bundle". LOL. Been a fan of Cook's Illustrated et cetera for over 25 yrs. Learned so much and has been a major contributor to making me an awesome (IMHO) home cook. Love you all.
I’m so happy you have started showing Cardamom flavored pastry. I remember when I first had Pulla in a Finnish bakery in South Florida it was a life changing experience. There is a large population of Finns in Florida ! Lucky Florida. Where I moved back North I missed this treat.
Was it the Polar bakery in Lantana? Used to go there often.
@@karenbackus1531 no, it was on So. Federal Hwy in Lake Worth. Near the Midnight Sun motel.
I'm lucky enough to live near a Swedish bakery and these are my go-to order. They are a must try.
As a swede living and working as a baker in the USA, this is the best recipe to make here in the USA . And I do use this at my work.
Some things that are perhaps lost on my countrymen is that flour ,butter and such are very different here than compared to back in Sweden.
Yes, we use cardamom a lot in this dough. Ive never had a kanelbulle worthy of the name back in Sweden that didn't contain some.
I highly recommend this recipe . A pro tip would alternatively to use buttermilk .
You two are so darned cute together. I’ve loved watching the honest friendship and camaraderie over the years. ❤
Cardamomerie 😂
These look wonderful. They're a lot of work it looks like, but cardamom and cinnamon in a rich dough sounds lovely. Thanks!
Freshly made kanelbulle with a tall glass of ice cold milk is heaven
I just made these and they turned out fantastic. The only variations were I leaned into the cardamom and used powdered in place of the cinnamon in the filling. I also ground about 20 cardamom pods (husks and seeds) in a coffee grinder, which I also sprinkled on top of the buns along with the pearl sugar. I really like the use of a tangzhong in this recipe. I will be making these again very soon!
I absolutely love these and am so excited that you posted a recipe!
Beautiful sharing ❤❤❤❤❤
Ingenious shaping technique!
No, overly complicated for kannelbullar
They look great😋TY for a the recipe👍🏼
By the end you almost got the pronunciation. 👏
American/English orthography totally lacks diacritical marks for vowel stresses, among other faults.
I mad3 these last yrar. So yummy. ❤
It’s always nice to learn how they cook different foods in other countries. Will definitely have to try this one.
Swedish American. Never heard of mixing cinnamon & cardemon. Use a lot of cinnamon year round & usually make cardemon bread at Christmas.
They look amazing. The recipe is almost the same as my Scandinavian grandmother.
Looks good.
Like this recipe
do you need a stand mixer to make this dough?
So good! ❤️
Thank you!
Freeze the extra and whenever you want one just take it out and heat it up 🤤 that’s what I’ve done for years
I restarted this video twice to appreciate the "Swedish." Eller.
It has potential to be turned into a drinking game.
I am hungry now
Certainly not the Swedish type of cinnamon buns we have in Sweden but they look good!
We have Cardamom swirls as well and I like them more.
I love fika
Cardamom is a featured spice in the semla, not the kanelbulla! Looks nice though
I loved you program❤❤❤
ITS KA-NNEL BULL -ARR. As a swede, I cant let this go😅
What theres different types of cinnamon rolls
They are Finnish as well.
Bueller?
good receipe for sandworm bread
No, no, no
Those were waaay to long in the oven. They are supposed to be “gummy” inside - not burned and dry inside !
You're right. I made them for the first time today and baked them the minimum 13 minutes. They temped at 200˚ even though they seemed really undercooked. Waited about ten minutes and ate one. omg.
these are GOATED
Traditionally we do not use cardamom. in a kanelbulle. Just cinnamom. Otherwise it becomes a Kardemumbulle…
* Kardemummabulle (sorry! Ignore at will!)
Traditionally we absolutely include cardamom in the dough itself. It's a kardemummabulle if it's topped with a sugar/cardamom combo in lieu of being filled with the cinnamon butter, but traditional kanelbullar does have cardamom in the dough.
@@azufe5841
Correct
@@azufe5841sorry but being a Swede and a kanelbulle addict since 50 years and having researched several traditional kanelbulle recepies I am confident in stating that none contains cardamom. Modern ones do I admit, but that’s not my statement….
@@johnmonhardt It's almost like a lot of us are swedes, and that that apparently doesn't say anything about ones knowledge. But regardless, adding cardamom to the dough does NOT make it into a kardemummabulle.
is it just me or does it seem like the swedish buns are trending (like the cardamom buns or cinnamon buns). and I'm wondering why that may be so?
No it isn't you. There's a magazine this month doing the same. It also covered the Swedish equivalent of a KitchenAid mixer.
❤❤❤
Kanelbulle are great, but a kanelsnegl from Copenhagen is even better!!!!!
Swedish pastries are the best pastries in the world. Fight me.
I'm dying!
Oh no!! You think you'll have enoigh time to make the Kanelbullar? It doesn't take to much time to rest
I'm sure the smell of cinnamon and bread cooking will be enough to keep you going long enough......
Twins 👯
Tiny Wisk!!
The first time I saw this recipe they were described as "The Crack Cocaine of the bun world" let me tell you they live up to that name.....
I'm a Swedish pastrychef and baker, and I'm embarrassed what their take on a Swedish Cinnamon Roll , Kanel Bulle, is. Completely botched, the ratios are off base. The execution of how to make the roll is also a disaster. Cinnamon Roll was invented in Sweden, so expect a test kitchen to do their research fell on deaf ears. The pronunciation is laughable.
Worthless to watch. And it's not the correct method. Useless
Please give quantities in weights as well as cups. Hard to take any bread recipe seriously when it's in cups.
If you're that serious of a breadbaker, why don't you already know the conversion? I was going to tell you, but it's frankly easy enough to look up😂😂😂
@chriscolazo2689 Do you really want to know or are you being critical? I suspect critical but I'll give you 2 reasons anyway.
1. There's differences between many of the standard cup to weight conversions.
2. When you see things in grams it's easy to understand the ratio of ingredients at a glance. The bakers percentage is obvious without having to do the math.
Here is better phonetic way to say the Swedish name Kanelbullar ... Kan-kneel-bul-lar
Can't see the recipe online unless I sign up, which I choose not to do at this time. Bummer. 👎
There might be another recipe out there somewhere .....
Take down notes as the progress. The recipe is in the dialogue.
So many product ads
This is the weirdest kannelbruller recipe
Love the pronunciation !
But over complicated !
Diabetics hell for sure❤
2! ;)
They are always waay to dry for my taste
Maybe brush melted butter on top😊
@@LM-id1bb well my humour might be dry but everything else, drenched.
That's why they incorporated a tangzhong, to make it softer and moister.
There is no cardamon in Kanelbullar (Cinnamonbuns) i would call what you have done Kanel och Kardemumma Snäckor (Cinnamon and Cardamom Shells/Swirls)
So you are totally wrong about "this is what differentiates it from other cinnamon buns". They way you shape them in the video is how bakerys that wants to be fancy do it but at home and originally you do it like you do cinnamonbuns in the states, in a log that is cut into "slices" and then egg wash and pearl sugar on top.
I'm Swedish, and can see that you defently not learn from someone Swedish how to make our kanel bullar. Its all in the wrong way !!!
What is this? You don't use the microwave when you bake and also you warm the milk and add the sugar with the yeast because the yeast needs the sugar to prove, then you add the butter last or you will need more flour, and don't put it in the fridge it needs to be at room temperature. Stop messing with our food unless you are going to make it the traditional way. It's funny how other people/countries try and call it Swedish or whatever and they change the receipt to be something else.
Over baked
"singularly swedish", cardamom.....😂
First
No Swede would ever use this method of making kanelbullar. Cutting the dough into those thin strips makes it much easier to over bake the buns (like you did), making them hard and dry, and nobody wants that.
Det är därför de använde mjölkblandningen
Well, that looks interesting. Something different than American cinnamon buns slobbered with way too much garbage.
Cinnamon and butter is garbage? Lol? An icing made of sugar is garbage? Are you okay? Who hurt you?
Thats why nothing gets done and comes from Swidden 😂😂😂 mfs work like 4 hours a day
You’re mistaken Swedes for Spaniards. They’re the ones sleeping away half the day with their siestas.
Spotify, Ikea, Volvo, klarna, absolut vodka, koenigsegg, minecraft, Skype,H&M are all Swedish companies 😂 and there are a lot more.
That was good . But I’ll skip the tangzhong, the cardamom , the ton of yeast, and the final shaping style . But deffo good idea with sheet and fridge . Quite inspiring tbh..and that’s what it’s all about ❤️
Hilarious, everything they use and do is wrong in this product.
välfärd
1. Really appreciate you reuse the plastic wrap.
2. “I know you like rich things” haha- who doesn’t?!?😆🫣