I've made this Kanelbullar recipe 5 times and I've gotten raving reviews for them every time. If I take them into work, they're gone in less than 5 minutes usually
The little gravlax sandwiches look AMAZING!! Fun fact: Gravlax means "grave salmon" because the traditional way of making it was to bury it in the ground during the curing process.
I grew up with 4 Swedish grandparents and my grandmothers always made cardamom coffee bread. Basically the same recipe but made into small braided loaves. And they always had coffee and treats at 3:30 when my grandfathers got home from working at the John Deere plant. I never heard them call it ficka but it's just what they did. Afternoon coffee break......
Swede here! The sheet pan-trick, the tangzhong and adding flour to the filling are great ideas! I'll try them next time! But the recipe for Kanelbullar is kinda weird and non-traditional. Making a tangzhong is great but I have never heard or seen any Swede make use of it (except for Japanese milk bread). It is also somewhat unusual to use dried yeast. Fresh yeast is standard and easily available in Scandinavia. Nor does the dough contain cardamom (though we make cardamom-buns, kardemummabullar, too - which is imo preferable to kanelbullar. In those cardamom replaces cinnamon in the spread). Also kanelbullar are pretty much always rounds while kardemummabullar are bundels... And yeah, the crispy sugar-spice ooze from the spread after baking is definitely a big plus! Also, I'm very confused by people calling Gravad lax for Gravlax even though it is according to Google more common. I guess it's a [swedish] geographical divide or something. Anyway, great episode!
@@bakk. ermh no. Look at the Kanelbullar that you find at food stores, IKEA, from bakeries, cafés etc. Rounds (snäckor) are far more common since they're easier and faster to produce.
Cardamom is always used in cinnamon buns. Also, if you want them to keep the moisture longer, shape them into bundles (nystan). You can also brush them with sugar water as soon as they are out of the oven.
Just made and tried the gravlax. Came out firm as you said, but needed rinsing and a cold water soak for 2 hours to get the salt level down. Good favor once the overwhelming salt was reduced.
For the Gravlax, (or any other recipes calling for Kosher salt), it would be helpful to tell us which kind of Kosher salt you are using. The crystal size difference between Morton Kosher salt and Diamond Crystal Kosher salt is night and day. Or even better, forget the brand and give us weighted measurements.
I'm not sure it makes much difference, since the salt dissolves as part of the curing process. I'm also not sure that the exact amount matters as long as there is enough. I think maybe you are making a joke about the ATK OCD penchant for exactitude.
@@raymond-lau See, that's what I've always heard about DC, that the crystals are larger. I've used Morton's for years since that's the only Kosher salt my supermarket sells. I found the Morton crystals very large compared with table salt...something you could really feel between your fingers. But I recently started buying DC online and I find its crystals are much smaller than Morton's and almost the same size as plain old table salt. I used to keep Morton's in a salt grinder to use at the table and now with DC in the grinder, it just falls through without even grinding it.
Every time Julia and Bridget get together on screen, I get Abby and Martha Brewster vibes and I'm here for it! ATK, y'all should do an elderberry wine recipe, perhaps for Halloween? 🎃🍷☠️
Re Gravlax: I'm in Europe and generally salt is just salt and I've never seen 'Kosher' as a label - so I find US recipies to be difficult - is it kosher for a (non- religious) purity reason (eg the caking agent) or a texture issue? And even then (regardless of being kosher) how do you compensate for the size of the crystals? Why can't you settle on a specific weight measurement for something rather than leaving it up to chance?!
The crystal or flake size affects measuring when done by volume, or pinching, which is often done in North America vs. weight. Note that they say to use half the amount by volume when using "table salt". Kosher salt is not iodized. I think ATK did a video on getting a pinch of kosher salt vs. table salt. Per another comment here, as long as the amount by mass of salt is the same, the crystal size won't matter once it is dissolved in the process. Kosher, or rock salt, is what you will commonly find on New York City style pretzels or salt bagels.
Jag skrattar. Daer fanns aen krig, omkring uttalning av kanel och anvandning kardamom, den foersta gaang kanelbullar video var placerade pa den haer kanel av youtube.
Technically, gravadlax is from Jämtland. From back when it was its own independant republic and hadn't been annexed by Sweden yet. So Scandinavian is actually the correct term.
A Swede living in US here. This is the strangest way to make kanelbullar. There are hundreds of recipies of proper way to make them translated from Swedish.
I really love all these videos and I learn a lot. At the same time, the product ad pop ups advertising every piece of equipment used is devaluing demonstrations. ATK, please stop doing this.
All websites/online cooking shows need to make money to produce their sites/videos. Advertising products is a way to make money, if you click on and buy.
Without knowing anything about their respective life stories: as a child of immigrants who always had to turn on the charm and put up a fight for everything, Bridget really resonates with me; whereas, Julia strikes me as the prototypical nepo baby. Outside of all these worldly affairs, Lisa is a literal goddess who trifles not with the follies of man
Love you all, but farm raised salmon is a nightmare. The effluent from the farms kills wild salmon populations, and the farmed fish are full of disease.
@@lsamoa Nope, it isn't. Swedish "kanelbulle" does not have cardamom in them just cinnamon. If they have they are called "Kardemumma bullar" (kardemumma=cardamom).
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I've made this Kanelbullar recipe 5 times and I've gotten raving reviews for them every time. If I take them into work, they're gone in less than 5 minutes usually
The little gravlax sandwiches look AMAZING!! Fun fact: Gravlax means "grave salmon" because the traditional way of making it was to bury it in the ground during the curing process.
I grew up with 4 Swedish grandparents and my grandmothers always made cardamom coffee bread. Basically the same recipe but made into small braided loaves. And they always had coffee and treats at 3:30 when my grandfathers got home from working at the John Deere plant. I never heard them call it ficka but it's just what they did. Afternoon coffee break......
Pro tip for Gravlax: add coriander seeds powder to the salt and sugar mix. For a deep, rich color, add paprika to the mix, or even some grated beet.
I am living in Sweden and I love this vedio,thank you for sharing recipe !
As a Swede this is my favorite video to date :)
You should make Franzbrötchen. It's a type of cinnamon roll/pastry from my hometown of Hamburg, Germany. They are positively addictive.
Swede here! The sheet pan-trick, the tangzhong and adding flour to the filling are great ideas! I'll try them next time! But the recipe for Kanelbullar is kinda weird and non-traditional. Making a tangzhong is great but I have never heard or seen any Swede make use of it (except for Japanese milk bread). It is also somewhat unusual to use dried yeast. Fresh yeast is standard and easily available in Scandinavia. Nor does the dough contain cardamom (though we make cardamom-buns, kardemummabullar, too - which is imo preferable to kanelbullar. In those cardamom replaces cinnamon in the spread). Also kanelbullar are pretty much always rounds while kardemummabullar are bundels... And yeah, the crispy sugar-spice ooze from the spread after baking is definitely a big plus!
Also, I'm very confused by people calling Gravad lax for Gravlax even though it is according to Google more common. I guess it's a [swedish] geographical divide or something.
Anyway, great episode!
Yes, the original term from Jamtland is gravadlax indeed, but southerners have shortened it to gravlax. Definitely a North/South divide thing.
Kanelbullar are often bundles
@@bakk. ermh no. Look at the Kanelbullar that you find at food stores, IKEA, from bakeries, cafés etc. Rounds (snäckor) are far more common since they're easier and faster to produce.
@@gus3000 Most bakeries have bundles because they taste better. Rolls are more common with home baking because they're easier to make. Both are valid.
Cardamom is always used in cinnamon buns. Also, if you want them to keep the moisture longer, shape them into bundles (nystan). You can also brush them with sugar water as soon as they are out of the oven.
Why do I think Julia is just awesome (rhetorical).
Some time ago, I found an Epicurious recipe that I’ve made several times, takes much longer but sure is worth the effort!
Just made and tried the gravlax. Came out firm as you said, but needed rinsing and a cold water soak for 2 hours to get the salt level down. Good favor once the overwhelming salt was reduced.
For the Gravlax, (or any other recipes calling for Kosher salt), it would be helpful to tell us which kind of Kosher salt you are using. The crystal size difference between Morton Kosher salt and Diamond Crystal Kosher salt is night and day. Or even better, forget the brand and give us weighted measurements.
I think they use Diamond Crystal.
I'm not sure it makes much difference, since the salt dissolves as part of the curing process. I'm also not sure that the exact amount matters as long as there is enough. I think maybe you are making a joke about the ATK OCD penchant for exactitude.
@@raymond-lau See, that's what I've always heard about DC, that the crystals are larger. I've used Morton's for years since that's the only Kosher salt my supermarket sells. I found the Morton crystals very large compared with table salt...something you could really feel between your fingers. But I recently started buying DC online and I find its crystals are much smaller than Morton's and almost the same size as plain old table salt. I used to keep Morton's in a salt grinder to use at the table and now with DC in the grinder, it just falls through without even grinding it.
Perhaps you could be motivated by personal preference?
They've always used Diamond.
Every time Julia and Bridget get together on screen, I get Abby and Martha Brewster vibes and I'm here for it! ATK, y'all should do an elderberry wine recipe, perhaps for Halloween? 🎃🍷☠️
My dad was a gravlax fan. I am a belly lox fan myself. Looks fantastic! I would have to delete the radish; can't eat that but looks yummy!
Came for the gravlax (mmmmmmmm) and was not disappointed.
Yum!
🔥🔥🔥🔥🔥🔥🔥
Can I make the gravlax without alcohol? How would I Adapt the recipe?
Any recs for replacing the brady for folks who don't consume alcohol?
Re Gravlax: I'm in Europe and generally salt is just salt and I've never seen 'Kosher' as a label - so I find US recipies to be difficult - is it kosher for a (non- religious) purity reason (eg the caking agent) or a texture issue? And even then (regardless of being kosher) how do you compensate for the size of the crystals?
Why can't you settle on a specific weight measurement for something rather than leaving it up to chance?!
It is bigger crystals and no added iodine. Pickling salt is the same thing.
The crystal or flake size affects measuring when done by volume, or pinching, which is often done in North America vs. weight. Note that they say to use half the amount by volume when using "table salt". Kosher salt is not iodized. I think ATK did a video on getting a pinch of kosher salt vs. table salt. Per another comment here, as long as the amount by mass of salt is the same, the crystal size won't matter once it is dissolved in the process. Kosher, or rock salt, is what you will commonly find on New York City style pretzels or salt bagels.
Very nice sharing 🎉🎉🎉❤❤
Interesting way of making kanelbullar... /Swede 🇸🇪
Jag skrattar. Daer fanns aen krig, omkring uttalning av kanel och anvandning kardamom, den foersta gaang kanelbullar video var placerade pa den haer kanel av youtube.
The robot vacuum was brought to you by the same technology that brought us the cruise control missile.
Came for all the ways they pronounce Kanelbullar differently.
Could you use Bourbon instead of Brandy for the salmon?
why not? Vodka, Aquavit, Gin I think are more traditional but bourbon would be interesting!
Beautiful ❤❤❤❤❤
That's just one recipe for Gravlax. There's too many. I have my own, but I bet they're all good. I use a little lemon.
Fun fact, we call it 'Gravlaks' over here. 'Laks'='Salmon'.
Och serveras oftast med Hovmästarsås! 😉
Pastries are a Danish invention.
It's why they're called Danish.
This is not really Scandinavian, it is Swedish.
I should know, I'm Norwegian.
Hang on - aren’t both Norway and Sweden part of Scandinavia?
@@EastSider48215I would think so..along with Finland
Technically, gravadlax is from Jämtland. From back when it was its own independant republic and hadn't been annexed by Sweden yet. So Scandinavian is actually the correct term.
@@sassytbc7923 No.
@@sassytbc7923 Finland is not part of Scandinavia. It is Nordic, however.
Too much for this light weight, but they look gorgeous.
Why can I not view the recipe unless I give my credit card information? I hear that you will not charge for 2 weeks, but it's just an annoyance.
I enjoy the videos but I really wish you could just put one on a plate in front of me.
Can you please do a improved recipe for burgers and fries
Smoked burgers are life changing.
are they a couple? they're so cute together ☺
No, just friends with great on-screen chemistry. They're both married to men and have kids.
@@jase_allen awe that sweet, although it makes sense since they both give me "tops" energy so it might not work lol
Sorry, but this is Swedish food. How about some food from Denmark and Norway as well?
A Swede living in US here. This is the strangest way to make kanelbullar. There are hundreds of recipies of proper way to make them translated from Swedish.
I really love all these videos and I learn a lot. At the same time, the product ad pop ups advertising every piece of equipment used is devaluing demonstrations. ATK, please stop doing this.
All websites/online cooking shows need to make money to produce their sites/videos. Advertising products is a way to make money, if you click on and buy.
That pronounciation is funny af. Why not just call it Swedish cinnamon buns?
Without knowing anything about their respective life stories: as a child of immigrants who always had to turn on the charm and put up a fight for everything, Bridget really resonates with me; whereas, Julia strikes me as the prototypical nepo baby. Outside of all these worldly affairs, Lisa is a literal goddess who trifles not with the follies of man
For those of you who are here just for the Gravlax: 16:11
Too expensive for seniors on fixed income only for rich people
Love you all, but farm raised salmon is a nightmare. The effluent from the farms kills wild salmon populations, and the farmed fish are full of disease.
BS never heard of that mix before this.
Raw!?!? I’m good. Bye! ;)
Never heard of salt curing?
Way too much tedious work. Just give me an old fashioned cinnamon bun. You can add cardamom to any dough if you want that flavor too.
some people are just too crass!
I agree. Too much work.
It’s a little more work but it provides a different texture than a regular cinnamon roll.
@@kevinjohnston4923 This *are regular cinnamon rolls.
@@lsamoa Nope, it isn't. Swedish "kanelbulle" does not have cardamom in them just cinnamon. If they have they are called "Kardemumma bullar" (kardemumma=cardamom).