Tag Archives: baking

Recipe: Swedish Cinnamon Rolls

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Swedish cinnamon rolls

While I was in Sweden, I fell in love with the cinnamon rolls that are ubiquitous in their bakeries and cafes. Buttery pinwheels laced with cinnamon and crunchy pearl sugar, and a hint of cardamom to add an exotic depth not seen in your monstrous American Cinnabon.

Unfortunately, when I looked at recipes for Swedish-style cinnamon rolls, many of them were for massive batches (30-40 rolls?!) or in uncomfortable European measurements (deciliters). Baking is already fraught with volume vs weight peril as is, and I was hesitant to follow any one recipe. So, as is usually the case in situations like this, I analyzed several recipes and came up with some averages in convenient quantities.

Essentially, you make a sweet bread dough with caradamom and let it rise for about 90 minutes. Then, lightly flour a clean counter and roll the dough out into a thin rectangle, about 15″ x 20″.


Cover the dough sheet with a layer of buttery and sugary goodness. This filling should be a little paste-like, not too runny.

Next, fold the dough like an envelope in even thirds.

Using a long knife, pizza wheel or dough scraper, cut long strips of dough about 1/2″ wide. I was able to get eight long strips, and then subsequently cut each strip in half to make smaller buns.

The tricky part is mastering how to twist the cinnamon rolls into knots. After doing some research (thank you, Youtube!), I discovered Martin Johansson, a popular home baker in Sweden who has published some books and has excellent videos demonstrating how to make cinnamon rolls.

Here’s the twist-and-spiral method:

[youtube=http://www.youtube.com/watch?v=qIxzZGGAPOU&w=560&h=315]

Here’s the slightly more complicated loop-around-the-finger-and-over-the-top method:

[youtube=http://www.youtube.com/watch?v=SDUPwKTEdlc&w=560&h=315]

I probably watched these videos a dozen times. Be gentle as you handle the dough, as it is quite stretchy and pliant.

When you have finished twisting your cinnamon rolls, lightly brush the tops with egg wash and give them a good sprinkle of Swedish pearl sugar (or another coarse white sugar). Into the oven they go!

The following recipe makes a manageable batch of 8 large cinnamon rolls or 16 mini-sized ones, which is what I prefer.
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An Un-American Halloween: Dia de los Difuntos

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While all my stateside friends were partying for Halloween in scandalous, ironic and/or terrifying costumes, a couple of my classmates organized an event with a decidedly more serious tone. Dia de los Difuntos (Day of the Dead) is commonly celebrated on November 1 in former Spanish colonies, coinciding with All Saints Day in the Catholic church. For the occasion, Caro and Rae organized a gathering that combined traditions from their respective countries of Ecuador and the Philippines. Most interesting, you could see how Spanish missionaries were able to integrate elements of Catholicism with indigenous practices of ancestor worship.

Unlike the celebration of Halloween, death is quite present in Dia de los Difuntos, though not in a morbid or grotesque manner. This day is meant to remember and commemorate the passing of your ancestors, and welcome their spirits back home. In many ways, the holiday closely parallels Chinese culture’s Qingming Festival, or Tomb Sweeping Day, where your entire family visits the burial grounds of your ancestors to clean the graves and offer food.
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Recipe: Banana and Chestnut Bread, or a Celebration of Baking Powder in Italy

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One of the (many) ironies of living in Italy is that I barely twitch my eyebrows at the products that gourmets fantasize about (white truffles, Barolo wine) because they are here in abundance, while my pulse races at certain items that would be staples in every American supermarket, yet are nearly impossible to find in Italy. This phenomenon is not limited to only me; one of the highlights of our class trip to France was the discovery of a vendor stocked with cilantro at the Dijon market. The ensuing stampede of students who each snapped up two or four bunches must have left that vendor shaking his head in confusion as to what was causing the run on cilantro. When in Bra, we covertly swap info on where to find cilantro as if we are Soviet spies. (Tip: you must ask for it to be brought out, but there is a particular butcher who sells cilantro on Fridays and Saturdays. Who knew.)

What exactly is in this set of verging-on-unicorn-mystique goods? Well, cilantro, for starters, but in general any sort of Asian or Latin American product is in hot demand. Thankfully, the back corner of the Ortobra on Corso Novembre IV has a section that is dedicated to carrying international products. There are no words that can really capture the twist of joy and confusion I felt when I discovered peanut butter placed in the ethnic section. You can also take a trip to Torino and find a good selection of Asian groceries just west of Piazza della Repubblica on Corso Regina Margherita. Prices can be exorbitant compared to the US, but hey, there’s nothing like the taste of home. Latin goods are even more difficult to find. There is an upscale Mexican store in Torino that mostly carries furniture and household items, but does have some canned and dried food products. I nearly wept when I saw the €5 package of tortillas. In Chicago, they would have cost a quarter and still been steaming. What I would give for a plate of Big Star tacos right now…

Then there are the items that I didn’t even realize were unusual, but have now acquired a magnetic attraction: oatmeal, sharp cheddar cheese, sour cream, canned pumpkin, hummus, brown sugar, black beans, bagels, sourdough bread, baking powder…the list goes on and on. Baking powder? Yes, that magical white powder that you use to make pancakes and pumpkin breads without the hassle of rising time. Much to my surprise, it is nearly impossible to find this in Italy. Hence, while in a Brussels Carrefour, when Danielle barreled toward me holding a box of baking powder, I jumped about a mile and shrieked with giddiness.

And so, I celebrated my newly purchased baking powder with the following banana bread. I still had to make a few ingredient substitutions, so feel free to use the more commonly found “ethnic” American ingredients noted parenthetically.
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Recipe: Matcha Green Tea Mochi Cupcakes with White Chocolate Ganache

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Matcha green tea mochi cupcakesA couple months ago, I embarked on a mission to clear out my freezer and cupboards before moving. I stopped buying pantry items, and only allowed myself purchases of produce, dairy products and occasionally starches, like rice or pasta. Within weeks, I had finished all the random cuts of meat in the freezer, and had baked through all my bread and all purpose flours. This Iron Chef-esque exercise also forced me to come up with new ways to use esoteric ingredients like harissa (a North African chili and red pepper paste), chickpea flour (for Indian pakoras) and pomegranate molasses (a byproduct of my one-time obsession with tagines). Some of my experiments were successful (horseradish-sharp cheddar bread was a win), and others were not as good (horseradish cream and pomegranate molasses sauce was pretty fail). But hey, I was the only one around to witness my mistakes, and I never botched a dish so badly that I was unwilling to eat it myself.

At any rate, my kitchen is currently looking quite bare. If I didn’t know any better, I would look at my cupboards and call myself food-insecure. I am out of staples like flour, milk, butter and salt. Yes, salt. Actually, you’d be surprised at what you can do without salt in the house. Though my first impulse was to panic and run out to buy salt, after a few moments, I realized I had plenty of other salting mechanisms, like soy sauce, oyster sauce, fish sauce, nuoc mam and salty cheeses. And so, I’ve been getting by on a low-salt (but not low-sodium) diet for the last week or so.

All this is simply background to explain the engineering process that went into the cupcakes pictured above. I wanted to make something for my economists as a parting gift, and this recipe for strawberry mochi cupcakes caught my eye. Some further digging turned up this recipe for matcha green tea mochi cake, which was supposed to be a bit chewier and less cake-like than the previous formulation.

Baking is one of the most precise of culinary arts (second only to candy-making), which is why I don’t do it often. Here, my improvisatory ways tend to backfire and all that is left is a crest-fallen soufflé. However, I was adamant in my obsession with not having leftover ingredients, so I studied the two recipes carefully and combined them. And hoped that my gamble would work.
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