Holy, I’ve been so MIA for a whole month! I’m so sorry! If you’ve been keeping up with my Instagram, I’m sure you’ve had a good idea what I’ve been up to. If not, let me give you a quick rap. I was in Vancouver for two months and spent a whole month of it at the Vancouver General Hospital, shadowing as a medical student in the Geriatrics department. From there I was busy eating and blogging through Vancity and then flew to Stockholm to do some more blogging and also a bit of work in the hospital too. Its been a summer jammed with a lot of medicine and food—my kind of perfect.
Currently, I’m back in Wroclaw , Poland and have started my first week of third year Medical school! Things at school are becoming so much more exciting as my courses are turning more hands-on and not so textbook based. I attended my first internal medicine, pharmacology and pediatrics class today! Monday is DERMATOLOGY and I literally cannot contain my excitement. I’ve waited for this class since I was practically 5 years old.
During my fantastic two weeks in Sweden this summer, I learned how to make Kanelbulle (Swedish Cinnamon Buns). It felt really good ticking this baked good off the bucket list.
To be honest though, my first experience with the Kanelbulle was a bit uneasy. I didn’t approve of the fact that there was no icing. It baffled me. Isn’t the icing the best part of a cinnamon bun !?!
But I’ll admit that upon my first bite of the Swedish cinnamon bun, I was mind blown. This thing was so good that it didn’t even need icing. It was already moist on its own, with gentle hints of cardamom and a nice crunch from the pearl sugar.
Kanelbulle (Swedish Cinnamon Buns)
35 g (1¼ oz) yeast
100 g (3½ oz) sugar
300 ml (1½ cup) milk
120 g (4 oz) butter
1 tsp salt
1 tbs ground cardemom
750 g (26 oz) flour
100 g (4 oz) butter
50 g (2 oz) sugar
2 tbs cinammon
2 tbs water
1.Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.
2.Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds or muffin tins. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.
3. Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) for 6-8 minutes. Allow to cool on a rack.