This looks terrific! You make this look so easy and fun. I love your genuineness!!! I'm glad I happened onto your channel! And I am subscribing to your channel! Thank you so much ☺
I have just recently find out about your channel and recipes and I have to say I am astonished and soooooo looking forward to every new video, recipe and your advice😊 thank you and wishing you all the best😊
I am so happy you showed how to do the fold because I've been struggling with irregular looking kanellängder 😄 i'm a passionate home baker and a perfectionist. Definitely gonna try doing the strech and folds this time and make sure the ends aligns with the corners at the end. Will probably have to practice a bit to get them as beautiful as you do 😄
Love your passion and teaching for all these beautiful Swedish treats you are sharing! I will be baking this asap! Have you ever baked the traditional Swedish Tunn Brod in a old traditional fire oven?
@@ceciliatolone , it’s a family tradition of ours. Lots of family and family members playing accordion and violin to Swedish music. We should be baking in the next few months. I will post a photo.
@@josephdemarchi2128 it should be fine but the smaller the amount of dough the harder it is to get it to the right consistency. And it can make shaping more difficult. That’s why my batches are so “large”. Even at this batch size I find the dough more difficult to work with than the big batches I’m used in a bakery.
@@josephdemarchi2128Maybe I would suggest not to just halve given that the recipe makes for 5 “long buns”. I would go for 2/5 or 3/5, I’m doing so too in the next days! But if you don’t care about the extra dough just halve it 😆
Look similar to braided butter breads, even dough they’re not braided! Adorable 🥰 Couple questions: •Is the Milk still non-fat/skimmed even if it’s not mentioned here? •Here I can only find “fine” ground cardamom (almost pulverised), can I keep a 1:1 ratio for your buns dough? For cardamom sugar (100|40) as well
Milk is still non fat but you won’t really notice a difference if you use full fat. You should be able to keep a 1:1 ratio for cardamom no problem! The powdered cardamom might make your dough look kinda grey though just fyi
Love the apron-looks super comfy! The ones on your neck are too much pressure for me with an old neck injury-do you recall where you may have got it/brand to find online?
Hey hey there Cecilia. I have now binge watched about 6 of your videos, first I must say that you are authentically adorable. 2nd you Swedes sure do love cardamom, me too. I am of German decent and have found that in America most have a aversion to any bitter taste. I ADORE that you are SO passionate about baking, wondering where you coined the term “ good enough for a government job” ?? I think you’re selling yourself short.!I have baked your recipes and EVERYONE LOVES THEM . Keep up the good work you are awesome.❤
Hahah I can’t afford another one! Plus I feel like if I can do it in this Kenwood then other people can certainly make it in whatever stand mixer they have at home!
Can you say that 10x fast? Mandel och-kannellangder.....Could you use a "damp" (very wet but well rung out) towel to prevent crust from forming? I loathe plastic wrap because its so rotten for the environment.
I have made saffron buns and they were delicious !! I’ll try very soon this recipe for sure ! Good explanations , I really enjoy looking your videos
I love this can’t wait to try them ,,,,
Wow! This looks delightful! Can’t wait to give them a try!
This looks terrific! You make this look so easy and fun. I love your genuineness!!! I'm glad I happened onto your channel! And I am subscribing to your channel! Thank you so much ☺
I have just recently find out about your channel and recipes and I have to say I am astonished and soooooo looking forward to every new video, recipe and your advice😊 thank you and wishing you all the best😊
I am so happy you showed how to do the fold because I've been struggling with irregular looking kanellängder 😄 i'm a passionate home baker and a perfectionist. Definitely gonna try doing the strech and folds this time and make sure the ends aligns with the corners at the end. Will probably have to practice a bit to get them as beautiful as you do 😄
This is very helpful. Thank you
Many thanks for all your videos ! I just need time to cook 🙂
Den gör du bra, det vet jag!😊
Tack!!
"Love it" Just like my Dad used to make
You are getting so much better with your presentation keep up the great work
Thank you!! I’m really trying 🥹
Spectaculaire !!!! Merci pour cette recette 😊
Love your passion and teaching for all these beautiful Swedish treats you are sharing! I will be baking this asap!
Have you ever baked the traditional Swedish Tunn Brod in a old traditional fire oven?
I haven’t!! I would love to but I pretty much only know Stockholmare so I haven’t had the opportunity to see tunnbröd in action
@@ceciliatolone , it’s a family tradition of ours. Lots of family and family members playing accordion and violin to Swedish music. We should be baking in the next few months. I will post a photo.
I’m so glad the algorithm sent me here. These look so good and I love how you explained everything
So glad to hear that!!
@@ceciliatolone Do you think there would be any issue if i just halved the recipe?
@@josephdemarchi2128 it should be fine but the smaller the amount of dough the harder it is to get it to the right consistency. And it can make shaping more difficult. That’s why my batches are so “large”. Even at this batch size I find the dough more difficult to work with than the big batches I’m used in a bakery.
@@josephdemarchi2128Maybe I would suggest not to just halve given that the recipe makes for 5 “long buns”. I would go for 2/5 or 3/5, I’m doing so too in the next days! But if you don’t care about the extra dough just halve it 😆
Inspiring! I want to make them and bring them to work.
That’s what they’re great for!
Hi, can u send me the link of the kardamom that u use for your recipes? Thx
Look similar to braided butter breads, even dough they’re not braided! Adorable 🥰 Couple questions:
•Is the Milk still non-fat/skimmed even if it’s not mentioned here?
•Here I can only find “fine” ground cardamom (almost pulverised), can I keep a 1:1 ratio for your buns dough? For cardamom sugar (100|40) as well
Milk is still non fat but you won’t really notice a difference if you use full fat. You should be able to keep a 1:1 ratio for cardamom no problem! The powdered cardamom might make your dough look kinda grey though just fyi
Love the apron-looks super comfy! The ones on your neck are too much pressure for me with an old neck injury-do you recall where you may have got it/brand to find online?
I also haaate having an apron around my neck!! I made this apron and I have a video about how to make your own coming out in a few weeks 😊😊
Hey hey there Cecilia. I have now binge watched about 6 of your videos, first I must say that you are authentically adorable. 2nd you Swedes sure do love cardamom, me too. I am of German decent and have found that in America most have a aversion to any bitter taste. I ADORE that you are SO passionate about baking, wondering where you coined the term “ good enough for a government job” ?? I think you’re selling yourself short.!I have baked your recipes and EVERYONE LOVES THEM . Keep up the good work you are awesome.❤
My dad says it all the time and I always thought it was so funny! So glad you like the recipes!!
Hi your dad sent me. Nice channel. Now I'm subscribed to you both!
Amazing!
Can you add almond in the roll
About what size are each log after you roll them out? 12 x 8 or 13 x 9?
Using this kenwood mixer has a strange vibe. Even though it's an old and creaky the fact that you keep using it makes it endearing and cute.😅😅
Hahah I can’t afford another one! Plus I feel like if I can do it in this Kenwood then other people can certainly make it in whatever stand mixer they have at home!
Can you say that 10x fast? Mandel och-kannellangder.....Could you use a "damp" (very wet but well rung out) towel to prevent crust from forming? I loathe plastic wrap because its so rotten for the environment.
Hola, ¿ cual es la receta del mazapan ? Grácias
Can this recipe be cut in half? Are there any adjustments that need to be made? I don’t have a lot of freezer space, especially now (Christmas time!)
Yes it can be!
Split the recipe and made two loaves. They turned out great!
Mandelmassa isn't commonly available outside of Scandinavia though unfortunately.
Not sure about other places, but you can get it at most stores in the Northwest USA.
@@jamie032300 not so much in Scotland.
It's not quite the same as marzipan.
In Sweden almond paste has a higher almond content then marzipan.
I have made it before. It’s pretty easy if you have a food processor. I think I used the recipe on the King Arthur Flour website.
This looks good, but my wife is allergic to almonds.
(thinking) I wonder what it would be like with pine nuts?
Pine nuts might work! Or you can just skip the almond altogether and do a butter, sugar, cinnamon filling 😊
When you said “chunkies”I thought I was watching one of your father’s videos.
I was hoping someone would pick up on that! The apple doesn’t fall far from the tree lol