Happy kanelbullens dag!

Scandinavians seem to have a lot of 'national food days'. I don't know why, but I know I love them. There is something intrinsically social-democratic of everyone eating the same foodstuff on a day designed to raise awareness, sales or just enthusiasm about some food or other. Togetherness!

In Norway we have, among other days, the national day for lutefisk, the day for lamb-and-cabbage, and the world bread day on October 16. And then of course holidays with strong ties to food, like eating fastelavensboller at Shrovetide, and lussekatter for the day of St. Lucia on December 13.

Cinnamon buns - or skillingsbolle

Another thing the Swedes celebrate, but which hasn't been picked up in Norway so far (as I know), is Kanelbullens Dag, or Cinnamon Bun Day. My Swedish colleague Linda introduced me to the concept, and the two of us, plus adopted Scandinavian James, made a 100-something cinnamon buns for the office. They were very well received - obviously!

Cinnamon buns, or skillingsboller, as we call them in Bergen, are the best baked goods ever. My mother made such wonderful ones when I grew up (and still does), eating them even now still makes me feel a bit like a child, with their warm, fluffy sweetness and crunchy sugar on top. Mmm.

Here's my mum's wonderful recipe, and speaking from (James') advice, don't try to convert liter to grams - just go with it.

1 pk yeast - if you can get fresh yeast, that's the best!

500 ml milk

75 gr butter

1 ts salt

1-2 ts ground cardamom

100 ml sugar

1,2-1,5 l flour (might need more, see as you go along) 

Egg for brushing 

Butter, sugar and cinnamon for the filling 

Pearl/nib/hail sugar on top - or you can use this from Waitrose

 

Melt butter and mix with milk, heat to 37 degrees C. If you have fresh yeast, mix with the liquid. Combine sifted flour, sugar, salt, cardamom and dried yeast (if you're using that) in a big bowl. Make a hole in the middle and gradually pour in the liquid while mixing everything together. 

Add, if you need, more flour to make a smooth, elastic dough. Put it in a floured bowl and leave to rise in a warm, dry place for about 30-60 minutes (a slightly warmed oven, turned off, is perfect). 

Take out, split dough in two equal pieces. Roll out with a baking pin to about 1,5 cm thick, a long rectangle. Pour over melted butter and cover the whole thing with butter, sugar and cinnamon. Roll together, and cut into 3-4cm (?) pieces. Leave to rise in a dry, warm place for another 30 mins, brush with lightly whisked egg and sprinkle pearl sugar on top. Bake in the middle of the oven at 250 degrees C for 10-15 minutes.