Monday, April 4, 2011

Pink Grapefruit and Campari Sorbet

My favorite apéritif is Campari and orange juice.  If you have never had Campari before it is a bitter liquor that is dark red.  Most people drink it with soda water, wine or other juices.  When you mix it with organge juice it tastes just like grapefruit juice and very refreshing, one of my favorite drinks during a hot summer night.

Pink grapefruits have been on sale here and I thought why not make grapefruit sorbet.

The trick I learned to making a good sorbet is that you need to make a simple syrup to sweeten it, straight sugar won’t have a good texture.  Then the mixture needs a dash of alcohol to inhibit the freezing process, otherwise your sorbet will be a brick. This formula is very easy and it should work with any fruit, just be sure to taste the mixture for sweetness and acid.

Grapefruit, sweetness and Campari a perfect mix.  You have to like the grapefruit/bitter flavor or this is not for you.  I love it, so refreshing.

A few tips here.  Use fresh juice, and room temperature fruits will yield much more juice than chilled ones.

The rule of thought it that for every 1 cup of juice, you use ½ cup of sugar and 2 tbsp of alcohol.

Pink Grapefruit and Campari Sorbet

Yields: One Quart | Prep Time: 15 minutes

4 cups of pink grapefruit juice (about 4 pink grapefruits)
2 cups sugar
4 tbsp of Campari

Prepare an ice bath and put aside. Then in a small saucepan, combine the sugar and ½ cup of the pink grapefruit juice. Bring to a boil then lower heat to medium and cook until the sugar has completely dissolved, 8-10 minutes. Transfer the syrup to your pink grapefruit juice and set over an ice bath. Stir occasionally until cooled to room temperature, add the Campari.

Once the mixture has cooled, freeze in an ice cream maker according to the manufacturer’s instructions.

Other Similar Recipes:
Peach Sorbet

Honey Ice Cream
Chocolate Gelato

Last Year: Passover Traditions, Kugel and Brisket

 

Wednesday, March 30, 2011

Tortilla Soup

First time I heard of tortilla soup I thought tortilla soup was honesty based on tortillas, and did not sound like anything I wanted to try.  (When I grew up in Sweden there weren’t a lot of Mexican restaurantsJ) But then when I was served this soup for the first time I love it.  It had a spicy tomato base, with chicken, corn, cilantro and fresh hot tortilla chip.  It was just a cup of goodies.  So I ended up doing some research on tortilla soups and there are kinds of version on it, some are just a broth base, some have tomatoes, some do not, and some serve with lime and avocado, and some serve with tortillas in the soup and some serve with tortilla garnish.  It is really up to you of what goodies you like.  This is my favorite version of it.

I made this soup last weekend hoping it would last for a few days and it was gone the first night, tell you how much my husband enjoyed it. What is your version of this soup?

Tortilla Soup

Yields: 4-6 serving | Cook Time: 30 minutes

4 (6-inch) corn tortillas, preferably a little old and dried out
1 tbsp of vegetable oil
1 large onion chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 medium jalapeño chili chopped OR 2 tsp chili powder (Depending on the hotness and flavor desired)
1 tbsp of chopped fresh cilantro
1 tsp salt
1 tsp black pepper
2 tsp cumin
4 cups chicken stock (my version is a little spicier)
1 bay leaf
1 cup corn
2 cups shredded cooked chicken
1/2 cup (2 oz) shredded mild cheddar

Preheat the oven to 300F.  Cut the tortillas into match stickers.  Place them in an even layer on a baking sheet and toast in the oven, about 15 minutes. Set aside for garnish.

Heat the oil in a soup pot over medium heat.  Add the onion and garlic and cook, stirring frequently, 5-6 minutes. Add the tomatoes and continue to cook, 3 minutes.  Add the cilantro, chili powder/jalapeno, salt, pepper, cumin and cook for another 2 minutes.

Add the broth, corn and bay leaf.  Stir well, bring the soup to a simmer and cook for about 20 minutes.

Serve the soups in heated bowl, add shredded chicken, cheddar cheese, and top with tortilla strips.

Other Similar Recipes:

Minestrone Soup
Butternut Squash and Apple Soup
Sweet Potato and Vegetable Stew
Asparagus Soup with Bacon

One Year Ago: Passover Traditions, Kugel and Brisket

 

 

Sunday, March 27, 2011

Filled Meringue Coffee Cake

It is that time of the month again; here is the next Daring Bakers challenge.

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

The Yeasted Meringue Coffee Cake is gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and filled with cinnamon, raisins, nuts and sugar.  But you could do any filling you want sweet or savory.  Then the roll could be baked as cinnamon rolls, shaped into a wreath, made as bread or anyways you want.

The cake is light and fluffy, barely sweet; the meringue miraculously melts into the dough as it bakes leaving behind just a hint of sweetness and adding to the perfect moistness of the cake. Don’t scrimp on either the chopped nuts or chocolate or whatever filling additions you choose as the crunch and the flavors are the focal point of this tender, moist, outrageously delicious coffee cake.

Filled Meringue Coffee Cake

Yields: on 10” coffee cake or loaf | Prep Time: 2 hour 30 minutes | Bake Time: 30 minutes

Dough:
2 cups (300g) all purpose flour
2 tbsp (25g) sugar
¼ tsp (2.5g) salt
1 package (2 ¼ tsp/7g) active dried yeast
6 tbsp (90ml) whole milk
2 tbsp (30 ml) water
¼ (70g) unsalted butter at room temperature
1 large egg at room temperature

For the meringue:
2 large egg whites at room temperature
¼  tsp salt
¼  tsp vanilla
¼  cup (55g) sugar

For the filling:
½ cup (55g) chopped pecans
1 tbsp (15g) brown sugar
½ tsp ground cinnamon
½ cup (90g) semisweet chocolate chips
½ cup (90g) golden raisins

Prepare the dough:
In a large mixing bowl, combine ¾ cups (115g) of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the egg and ½ cup (75 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the ¾ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Filling:
Prepare your filling. In a food process mix and chop all the ingredients and set aside.

Meringue:
Once the dough has doubled, make the meringue.  In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ¼ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:
Line a baking/cookie sheets with parchment paper, or butter a bread loaf, or what ever pan you are using.

Punch down the dough. On a lightly floured surface roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle your filling evenly over the meringue

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, or which ever pan you are using, seam side down. Bring the ends of the log around and seal the ends together if doing a circle.

If you are doing a wreath, using kitchen scissors or a sharp knife make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Cover the coffee cake with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C). Brush the top of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and allow to cool.

Decorate with powdered sugar or pearl sugar or anything you wish.

Wednesday, March 23, 2011

Apple and Carrot Bran Muffins

Most of you know I have been doing my “on the run” category as I try to find healthy breakfasts and lunches for my busy days.  The “on the run” category needs to be healthy and keep my blood sugar stable to I can keep the energy level and not be sleepy during the day.  I do not like to hit Starbucks to pick up a sugary scone or muffin in the morning that have lots of calories and gives me a huge sugar spike and then makes me tired two hours later in search for some extra caffeine.

I am a big breakfast person so one yogurt for me will not solve it. My breakfast during the working week needs be easy, healthy, low in sugar, and filling.

One of the things that work for me are good solid breakfast muffins.  The muffins that I have created here are great.  These muffins do not need any oil since they get that from the flaxseed meal and the apples.  Also these muffins can be done without any sugar; you get the sweetness from the apples, carrots and raisins.  But if you need more add some honey.  And the best part is that these muffins are very moist.

Not everyone carries flaxseed meal in their pantry but if you have flaxseeds you can grind them and that works well too, I have done that a few times and I do not notice a difference.  I also use golden raisins since i like them better.

Apple and Carrot Bran Muffins

Adapted from Bob Red Mill

Yields: 12 muffins | Prep Time: 20 minutes | Bake Time: 20 minutes

1 1/2 cups whole wheat flour
3/4 cup brown flaxseeds meal
3/4 cup all bran cereal
3 tbsp honey (optional)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups finely shredded carrots
2 peeled and shredded apples
1 cup raisins
1 cup chopped walnuts
3/4 cup milk
2 beaten eggs
1 tsp vanilla

Turn oven to 350 degrees.

Mix together flour, flaxseed meal, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts. Combine milk, beaten eggs, vanilla and honey (optional). Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX. Fill muffin cups full. Bake at 350 degrees for 20 minutes.

Other Similar Recipes:

Blueberry Quinoa Pecan Muffins
Maple Spice Muffins
Chocolate Banana Bread
Rye Bread – Swedish Limpa

One Year Ago: Guacamole

Monday, March 21, 2011

Mocha Brownies

Sometime you see a recipe and you read the instructions and wonder how that is going to turn out.  Well, this is one of those recipes.  Not only did i have to try it because of how different it was but it sounded good too.  I saw this recipe awhile ago on Tasty Kitchen and saved it.  I made it recently for a dinner party and it was a huge hit.  There is nothing normal with this brownie at all.  First you make the brownie mix and pour in into the pan and then your pour coffee all over it.  When I did this i just stared at it and through it was going to be a dissaster.  But boy was I wrong.  What comes out of the oven is this delicious chocolate and coffee brownie that is out of this world, and it is very easy to make too.  But before you go and make this I do have to warn you:  this brownie is VERY rich.

Hope you enjoy it as much as I did.

Mocha Brownies

Yields: 8 servings | Prep Time 20 Minutes | Cook Time 40 Minutes

¾ cups granulated sugar
1 cup all-purpose flour
2 tsp baking powder
? tsp salt
1 piece unsweetened chocolate (1 Square)
2 tbsp butter
½ cups whole milk
1 tsp vanilla extract
½ cups brown sugar
½ cups granulated sugar (additional)
4 tbsp unsweetened cocoa
1 cup cold espresso or cold strong coffee

Turn oven to 350 degrees.

Mix together 3/4 cup sugar, flour, baking powder, and salt. Set aside.

Melt square of unsweetened chocolate and butter in the microwave. Add to dry ingredients alternately with the milk and vanilla. Blend. Pour into a greased 8×8 pan.

Combine brown sugar, the 1/2 cup additional granulated sugar and cocoa powder. Sprinkle over the cake batter. Pour the one cup COLD coffee on top. Do not stir. Bake 350 degrees for 40 minutes.

Serve warm with ice cream or whipping cream.

Thursday, March 17, 2011

For Japan With Love

For Japan with Love a movement started by Ever Ours and Utterly Engaged

Here is how you can help!

Visit For Japan with Love and donate. 
The donations will go straight to Shelter Box an organization working day and night in Japan to help the ones in need.

 Blogger’s day of Silence – Friday, March 18th, 2011!

The aim is just raise awareness and respect and acknowledge the devastation going on in Japan.
No post at all on your blog.

Tweet!

Tweet and Re-Tweet the shiznit out of the link to http://www.forjapanwithlove.com!

Help in whatever way you can!

Wednesday, March 16, 2011

Chocolate Gelato

I am one of those crazy people that will tell you that I prefer ice cream over gelato.  It has to do with growing up in Sweden and the ice cream I remember was so creamy that i just got attached to it as a kid. The only ice cream I eat in the US is Häagen-Dazs since that is the only thing that comes as close to the creaminess I remember as a kid.  Not fat free, not low fat, not frozen yogurt, just the real stuff.   The other stuff just does not satisfy me. I do now and then find specialty shops here and there that make some great ice cream as well.  But gelato I never really enjoyed.

I am also one of those crazy people that will tell you if there was only one dessert that you can eat for the rest of your life it would choose ice cream.

Since I have been experimenting with ice cream at home I decided to experiment with gelato as well.

Well this recipe was a winner.  I think I might just like this chocolate gelato more than any other ice cream I have done at home.

I know that at the end this is not true gelato since gelato has to churn at a slower speed than ice cream and my ice cream maker only has one speed.  But gelato is made with a greater proportion of whole milk to cream (also less air but again I have this one speed ice cream maker and can’t control that).  But somehow with the ice cream maker the ratio of cream to milk this was just so smooth and creamy, not thick like ice cream but creamy enough and the flavor was out of this world.

I have made this ice cream a few times and used different kinds of chocolates and they all work great.  I think Ferrero Rocher was probably my favorite though.

I served this gelato at a dinner party, and the bowls were licked.

Chocolate Gelato

Adapted from Ina Garten

2¼ cups whole milk
1/3 cup heavy cream
¾ cup sugar, divided
1 cup unsweetened cocoa powder (Scharffen Bergen)
2 ounces bittersweet chocolate, finely chopped (Scharffen Bergen 70%)
4 extra-large egg yolks
2 tbsp Bailey’s Irish Cream
2 tsp pure vanilla extract
Large pinch of kosher salt
8 chocolates, roughly chopped (Baci, Toblerone or Ferrero Rocher)

Heat the milk, cream, and ½ cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining ¼ cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3-5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees. Don’t allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the Bailey’s, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Stir in the chocolates (Baci, Toblerone or Ferro Rocher), and freeze in quart containers. Allow the gelato to thaw slightly before serving.

Other Similar Recipes:

Honey Ice Cream
Peach Sorbet
Ice Cream Petite Fours
Chocolate Panna Cotta

Year Ago: Quiche

 

Sunday, March 13, 2011

Garlic Shrimp

Ever walk by the seafood deli section in the store and see this delicious shrimp on sale but do not buy it just because you have no idea what to do with it?  Well, I have the perfect recipe for you.  It’s simple, quick, and delicious.  I would say this dish remind me a little of Thailand.  I love rice noodles and with some fresh garlic shrimp on it, it makes my mouth water.

Also when you do walk by that seafood deli section and buy that shrimp, buy the ones that have not bean cleaned.  The deli will charge you more for cleaned shrimp and it is so easy to clean it yourself.

What is your favorite shrimp recipe?

Garlic Shrimp

Yields: 4 servings | Prep Time: 15 minutes

1 lbs of shrimp (peeled)
6 cloves of garlic (finely chopped)
1 shallot (finely chopped)
2 tbsp of fresh cilantro (finely chopped)
1 tbsp of fresh ginger (finely chopped)
1 tbsp of oyster sauce
1 tbsp of fish sauce
1 tbsp of soy sauce
2 tbsp of plum sauce (or honey or sugar)
1 tsp of black pepper
1 tsp of fresh lime juice
2 tbsp vegetable oil for frying

For Serving:
Rice Noodles
Cilantro
Lime Wedges
Prink Nam Pla

Peel the shrimp and chop up all the vegetables.  In a large bowl, combine shrimp, garlic, shallots, chopped cilantro, oyster sauce, fish sauce, soy sauce, plum sauce, lime and pepper.  Toss to combine.

Heat a wok or large skillet over medium high heat and add oil.  Add shrimp and stir fry for 3-4 minutes or until shrimp is cooked.

Serve over rice noodles and garnish with cilantro, lime wedges and Prik Nam Pla for the ones that want it spicier.

Other Similar Recipes:

Thai Curry Squash Soup
Thai Chicken with Plum Sauce
Fish Sauce with Thai Chilis – “Prik Nam Pla”
Fried Rice with Chicken

One Year Ago: Quiche

Wednesday, March 9, 2011

Blueberry Quinoa Pecan Muffins

Folks I have a confession to for you, I do not cook and blog full time and it is not my career.  No seriously, I really wish it was, but not possible at this time.  I do have another career and day job.  I get up pretty early each morning to get ready for my other job and i am pretty much at my office at 7am due to the time difference with the folks I work with.  But because of this I create or pack my breakfast and lunch the night before.  I am always looking for great breakfasts and lunched for work so I am creating a new category for my creations and calling them “on the run.”  Sometimes I do not have much time to eat breakfast or lunch, sometime I have to eat them “on the run” or at my desk.  I bring my breakfast and lunch I can eat healthy and also keep my blood sugar stable during the day. I do not like to hit Starbucks to pick up a sugary scone or muffin in the morning that is 300+ calories and gives me a huge sugar spike and then makes me tired two hours later in search for some extra caffeine.  I really think there are many folks out there that have the same problem, and always looking for some good ideas.

There are a few things that are important here for me.  Breakfast needs to be easy, healthy, low in sugar, and filling.  Lunch need to be able to stay fresh from the making of the night before but also be healthy and not make me sleepy.  I hate when you over eat during lunch and one hour later you are ready for an afternoon nap at your desk or have to do a caffeine run.  Sound familiar?  For me that means no pasta or bread for lunch. But lunch also needs to be filling and keep me satisfied for most of the afternoon.

I have been doing this for a few years so I have lots “on the run” recipes and love to share them with you.  My first one in this category will be a healthy breakfast muffin.

This one includes Quinoa which has been all over the news recently.

Quinoa is commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas” because they recognized its value in increasing the stamina of their warriors.  Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

If you do a search on Quinoa on Google you will find all kinds of health benefits on it.  And I can tell you that these muffins are small but filling.  They are not sweet at all, the only sweetness you are basically tasting from these muffins are from the blueberries, otherwise these are moist and nutty.  And these muffins are less than 200 calories per muffin.

As usual I am eager to hear what other folks do “on the run.”

Blueberry Quinoa Pecan Muffins

Adapted from New York Times

Yields: 12 muffins | Prep Time: 20 minutes | Bake Time: 25 minutes

1 cup whole-wheat flour
1/2 cup quinoa flour (You can make your own quinoa flour just by grinding quinoa, about 1/4 cup at a time, in a spice mill. Once ground, sift the flour, and then grind any whole quinoa that stays behind in the sifter.)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large or extra large eggs
1/4 cup maple syrup
3/4 cup buttermilk
1/4 cup canola oil
1 tsp vanilla
1 cup cooked quinoa
1/2 cup chopped pecans
1 cup blueberries

Preheat the oven to 375 degrees with a rack in the middle. Oil 12 muffin cups. Sift together whole-wheat flour, quinoa flour, baking powder, baking soda and salt.

In a medium bowl, beat together the eggs, maple syrup or agave nectar, buttermilk, canola oil and vanilla. Quickly whisk in the flour mixture, then fold in the cooked quinoa, pecans and blueberries. Combine well.

Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes until lightly browned. Cool in the tins for 10 minutes, then remove from the mold and cool on a rack.

Sunday, March 6, 2011

The Swedish Semla or Lent Buns

 

In Sweden we eat Semlor on Fat Tuesday which usually falls in February but this year it is on March 8th.  You ask what is Fat Tuesday?

Fat Tuesday is the last day before Lent, also called Shrove Tuesday.  Mardi Gras is French for Fat Tuesday and it is all related to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lent season, which starts on Ash Wednesday.

I am sure folks have tons of traditions for this time of the year and I would love to hear about them.

The way I grew up is that we had to have Semlor.  Most of the Swedes i know do not care about fasting before Lent. Semlor are being made and sold from Christmas through Easter, and each Swede consumes an average of five bakery-produced Semlor a year. Add to that all those that are homemade!

 

 

The name semla is a loan word from German Semmel, originally deriving from the Latin semilia, which was the name used for the finest quality wheat flour or semolina.

A Semla is basically a sweet bun, spiced with cardamom, top is cut off, scraped out the insides of the bottom of the bun and stuffed with almond paste lost of whipped cream, and then the top is put back on and sprinkled with confectioner’s sugar.

Some folks put the semls in a bowl and pour walk milk over it.  I prefer the semla by itself. Also I am not a huge fan of almond paste I used to remove it as a kid and either eat it plain or stuff it with jam or you can even use coconut instead of almonds as you make your paste.

In some place you can find almond past in the store but if you cannot I have also attached a recipe at the bottom of how to do it at home.

 

Print Recipe

Semla

Yield: 16-20 buns

Total Time: 2 hours

Ingredients:

6 tbsp butter

1 cup milk

1 packet dry yeast or 50g of fresh yeast

1 pinch salt

3 tbsp sugar

3 cups wheat flour

1 tsp cardamom

2 eggs, beaten (one for brushing)


Filling:

10 oz. almond paste (recipe below)

1/2 cup milk (only if you are using almond paste that is store brought)

1 1/2 cup whipping cream

confection sugar


Almond paste:

4 oz or 3/4 cups almonds or 3/4 cups almond meal (you can get this at Trade Joes)

1/2 cup milk

1/2 sugar


Directions:

Melt the butter in a saucepan, pour in the milk and warm until lukewarm (99° F). Pour the yeast in a bowl (Crumble the yeast if using fresh yeast) and stir in a little of the warm butter-milk mixture until the yeast is completely dissolved. Add the rest of the butter/milk mixture, 1 egg, salt, sugar, cardamom and most of the flour (save some for kneading). Work the dough. It should loosen from the edges of the bowl.


Allow the dough to rise under a towel/cloth for 40 minutes. Sprinkle flour on the counter and place the dough there and kneed a few minutes, especially any air pockets. Roll the dough into one big roll. Divide into 16-20 pieces. Make each piece into a round ball and put them on a baking sheet with parchment paper and let them rise for additional 30 minutes.


Preheat the oven to 440° F.


Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven or until golden brown. Let them cool on an oven rack under a towel/cloth.


Once cooled cut off the very top of each bun. Take out part of the insides and put it in a bowl.


If you have not store bought the almost paste this is a good time to make it. Warm the milk and then pour the milk, the almonds/almond meal, sugar, and the insides of the roll into a food processor until a nice smooth paste. The warm milk will melt the sugar.


If you have store bought the almost paste then crumble it into a food processor, mix it with the insides of the rolls, and add the milk to a rather smooth paste.


Put this filling back into the buns. Whip the cream and put a large dollop in every bun. Put the tops back on and sift some confectioners’ sugar over the buns.


Eat as is or server them in a bowl with warm milk.


Enjoy!

Other Similar Recipes:

Swedish Easter Traditions Leg of Lamb and Gravy
Swedish Cinnamon Buns “Bullar”
Steamed chocolate Pudding
Swedish Pancakes “Pannkakor”

One Year Ago: Quiche

 

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