October 4th is Cinnamon Bun Day. In a little more than half a century, this sweet wheat bun, with the help of the sugar and flour industries, managed to get the status of Sweden's national pastry.
Few things are as closely associated with the Swedish tradition of coffee drinking as a cinnamon roll. But how traditional is it really? If you ask Ulrika Torell, a researcher and curator at the Nordic Museum, not really.
“It is a myth,” she says, “and the result of the skillful creation of a legend.”
And the history of the cinnamon roll itself is rather short. At the end of the 19th century, the price of wheat flour and sugar fell, and then many modern types of pastries appeared: cookies and buns. After World War I dry rations, the 1920s became simply a celebration of sweets, with a second sweet wave rising after World War II. And that's when the cinnamon bun exploded in popularity.
“Homemade wheat flour baking is a great achievement of the 20th century,” says Ulrika Thorell. “The ideal hostess should always have a jar full of biscuits at the ready, demonstrating her skill. Mini cookies and Viennese puffs were popular. As for pastries, cardamom was more often added to it than cinnamon, and puffs were baked more often than buns.
Context
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Russian service RFI 12/29/2012 Of course, cinnamon itself as a seasoning has been used in Swedish cuisine for a long time, but it was more often used in the preparation of, for example, desserts with apples.“So the cinnamon bun is a smart design. After all, the taste of cinnamon goes very well with wheat dough and sugar,” says Ulrika Thorell.
However, cinnamon rolls seem to have been sold in pastry shops as early as the 1920s. According to Ulrika Thorell, this may mean that the bakers drew inspiration from the Continent, as many of them were then trained in Germany.
Despite this, the cinnamon bun has become a symbol of a caring mother, a housewife who feeds fresh pastries with milk to her children who come home, and many lyrically remember "mom's cinnamon buns" as something that is the most delicious in the world.
Another step towards becoming an icon of Swedish coffee breaks, the cinnamon bun took when the Swedish Home Baking Council (Hembakningsrådet) celebrated its 40th anniversary. The Home Baking Council was founded in 1959 by a group of Swedish flour, yeast and sugar businesses to encourage people to bake at home, despite the fact that women were increasingly working in the profession at the time, and factory-made bread became a familiar item in stores. .
For the anniversary in 1999, they decided to create a new tradition related to home baking, and established Cinnamon Roll Day, appointing it to October 4th. The fact that the choice fell on this particular product is simply due to the fact that when asked what muffin they associate with homemade cakes, the vast majority of people answered “cinnamon bun”.
Today Cinnamon Bun Day is very popular, but it looks like the bun is once again best represented in pastry shops, despite everything.
“Today’s bakery buns have a much brighter taste, they put a lot of butter and sugar in them,” says food writer and pastry chef Mia Öhrn.
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A Storm of Desserts
Mother Jones 11/13/2014 She compared cinnamon rolls from a modern Stockholm bakery with a recipe from the classic 1975 cookbook Sju sorters kakor.“The filling from the recipe in the book contains 75 grams of butter and 90 grams of sugar for dough, mixed with 5 deciliters of dough. The filling for bakery buns is made from 250 grams of butter and 250 grams of sugar, based on about the same amount of dough.
In addition, buns from bakeries are three times larger. This dough in the bakery is enough for 25-30 buns of 95 grams each, and according to the recipe in the "Seven Types of Baking", 60 snails of 32 grams are obtained.
“A cinnamon bun is still a very complex pastry,” says Mia Ern. It requires a lot of time and ingredients and is made taking into account different subtleties. Traditional homemade buns are delicious when fresh, but they are hard to compete with their great bakery counterparts.
“Instead of baking my own buns from start to finish, I use the shortened version! My mother often took white bread the day before yesterday, cut it into pieces, buttered it, sprinkled it with sugar, cinnamon, and then warmed it up in the oven. It's also very tasty!"
The materials of InoSMI contain only assessments of foreign media and do not reflect the position of the editors of InoSMI.
Every Wednesday, Silver Rain gave his listeners a dozen fresh buns for the whole office from the Volkonsky bakery. To get a box of pastries, you had to complete the task: take a picture of the whole office or department in the image we invented!
Post your photo on Instagram with the hashtag. And on Wednesday, in the "Breakfast Included" program, we chose the most creative photo and on the same day, its authors received a dozen of the freshest buns by courier! To create an image, you could use any improvised means. The main thing is that your office turned out to be the most original!
And here are the buns received by the winners:)))
Our winners
New Year in the Maldives can be arranged even in your office! And if you do it the same way as today's winners #bun of the day, then delicious pastries from Volkonsky !
Feast of Disobedience #bun of the day it turned out just right: this photo surprised not only the editor, but the entire editorial staff :) The guys from the SPLAV company not only took an original photo, but also composed a poem! So fresh pastries from Volkonsky are already coming to you!
Wednesday morning - time to announce the winners And here they are, our pilots in black! Congratulations! Buns from @wolkonsky_bakery already in the oven, about to be ready
And here he is - the winner of today's drawing. Congratulations and please share with the cat buns from @wolkonsky_bakery
And here is the team that synchronously floated on #bun of the day from the bakery "Volkonsky" - you see what preparation, what equipment! Congratulations to the winners!
today goes to the "checkered regent in glasses", the cat Behemoth and company! pastries from @wolkonsky_bakery, of course, without fish, but still fresh and tasty!
Today goes to a friendly team in the Yellow Submarine! It was very difficult to choose, but we managed:)))
The freshest pastries from Volkonsky this week are received by Cleopatromat cultists) Congratulations!
Day of the Swedish cinnamon roll, which is considered almost a national culinary treasure, and certainly one of the symbols of the Swedish kingdom. The day was established by Hembakningsrådet - the Home Baking Council - in 1999, when this non-governmental organization celebrated its 40th anniversary.
Now, about cinnamon buns. She, like every good child, has many names in Swedish: kanelbulle, kanelsnäcka, vegabulle, kanelknut, kanelnurra. By the way, along the way, it turned out that the one turned out to be Swedish: "Kärt barn har många namn".
Today, on the occasion of that very Day, I baked cinnamon buns according to a new recipe for myself - with thick curd paste kesella and without eggs. Yes, the top of the buns can be brushed with egg beaten with salt (sic!) and water, or just cream/sour cream. Yeast dough with cottage cheese is great! Tender, soft, fluffy, the cottage cheese itself is not felt, it dissolves in the general structure of the dough.
The recipe was shared by Annika Nyfors from Magasinet weekly. Annika adopted a version of the buns taken from the website of the Home Baking Council. I have modified the recipe a bit to suit my tastes and experience.
Makes 40-60 buns (I made 48 small buns)
100 g butter on the verge of melting, very, very soft, but not melted
2 sachets of dry yeast (look at the packaging - one sachet should be enough for 500 ml of liquid with an uncooked dough) - or 50 g of pressed yeast
500 ml milk
250 ml 10% kesella (kvarg) - completely homogeneous, thick, whey-free, curd mass, without grains, with a slight sour-creamy taste
150 ml sugar
1/2 tbsp salt (required!)
1 tsp freshly ground cardamom
1/2 tsp vanilla sugar
about 1.8 liters (1800 ml or 18 dl) of white wheat flour suitable for buns and bread (number 550) - Estonian and Finnish flour can go less, about 1.6-1.7 liters, because. Swedish flour is lighter, only 60 g in 100 ml
For filling
150 g butter, room temperature
100 ml sugar
3-4 tbsp ground cinnamon
For coating:
1 egg
1/2 tsp water
1/3 tsp salt
or 60 ml cream or thin sour cream
Ground green cardamom seeds for sprinkling
Mix sifted flour, dry yeast, sugar. Lightly beat the butter with the curd mass, salt, vanilla sugar and cardamom. Heat the milk to 42 C. Pour into the flour mixture, knead the dough ball, where gradually add the butter mixture. Or make a dough with pressed yeast by diluting it in warm milk.
Knead elastic homogeneous dough. If kneading in a food processor, it will take about 10 minutes. You need to knead, knead and beat the dough with your hands for about half an hour or a little less. Cover with a towel and let double in size. This may take 45 min-1 hour at a sufficiently warm room temperature.
For the filling, I strongly advise you to mix sugar and cinnamon, and not sprinkle them on the dough separately. Sometimes all three components are mixed - oil, cinnamon and sugar.
Punch down the risen dough and knead a little more. Divide into 2 equal parts. On a work surface (lightly floured if necessary) knead each piece of dough into a 30cm x 40cm rectangle. Use a rolling pin if you like. But in my opinion, it is better to knead the yeast dough with your palms.
Brush each rectangle with half of the butter and sprinkle with half of the sugar mixture. Roll into a long, medium-density roll, rolling up the short side. Cut into pieces 2-3 cm thick. Place in paper sockets. Do not lubricate the sockets with anything - the buns are fatty, the oil is released during baking.
I decided to bake the buns partially in muffin tins, so I placed the rosettes with the buns in the muffin tin. Covered with a towel, let rise at room temperature for another 1 hour.
After about 45 minutes, put the oven to heat up to 250 C (225 C plus fan). Grease the approached buns with egg mixture or cream. Sprinkle with ground cardamom. And put in the oven: those in the form of muffins for 11-13 minutes, those that are just in sockets on a baking sheet for 7-9 minutes, depending on the size. The buns should be quite intensely browned and covered with a crust.
Lightly sprinkle the finished buns with water and leave to cool in a basket under a towel.
Serve cold or warm, traditionally with coffee. And I love them with slightly sweetened black tea, sometimes with tea whitened with milk.
Cholesterol can only be found in animal fats, so the words “No cholesterol” on bottles of sunflower and olive oils are just a marketing ploy.
Proper nutrition for weight loss - our method
Actually the method "I will lose weight" is simple. We reduce the amount of simple carbohydrates, and delimit food by day of the week.
In week 4, this is the "green day" when you eat vegetables, fruits and greens + meat, fish, milk and dairy products.
2 days is a "loaf day" when you eat foods containing carbohydrates + vegetables (including potatoes and legumes), fruits, cheese, cottage cheese, eggs, milk and dairy products.
Day 1 - "everything is possible day." His diet is up to you.
We will describe the method in detail a little later, after we find out:
What to eat to lose weight? Protein, fats, carbohydrates, water and salt
In order for you to lose weight, but still be healthy, you need to change your diet.
You should consume 100-120 grams of protein per day. Its source can be meat, poultry, fish, seafood, cottage cheese (not fat-free), eggs. Everything you love. Most importantly, food should not be fried.
You should definitely eat a lot of greens, vegetables and fruits. However, vegetables and fruits that are high in carbohydrates (potatoes, yellow peas, chickpeas, bananas, grapes) will have to be reserved for carbohydrate days.
You should consume 70-80 grams of fat per day. This is the total amount - including fat in foods and fat consumed separately (vegetable oils, butter or lard). If you live in a region with a cold climate, you need to increase the amount of fat in your diet. Butter is used without heat treatment, lard too (by the way, lard is rich in useful arachidonic acid). Vegetable oils, any to your taste, it is advisable to use several different ones.
The amount of carbohydrates in the “green day” is 100 grams, in the “loaf day” 300 grams (up to 400 grams is acceptable with intense exercise). Sugar can be replaced with fructose, honey and limited to 1-2 teaspoons per cup of tea or coffee.
Salt 6-8 grams per day. In summer, in hot weather, the amount of salt can be increased, as there is a large loss of it with sweat.
Water 40-50 ml per kilogram of body weight per day (including water contained in foods, soups, juices, compotes).
What is not needed
Completely eliminate margarine and spreads from your diet. It is advisable not to eat industrial pastries - waffles, cookies. Almost all of them are made with components containing trans fats.
Replace milk chocolate with black. Factory sweets, it is desirable to exclude completely. In their composition, in addition to solid confectionery fats, there are flavors, dyes, emulsifiers and a lot of things that you would never eat if you knew about its presence.
Limit, or if you can, eliminate mayonnaise and hot spices. Eliminate foods and seasonings containing monosodium glutamate and potassium.
Do not drink sugary soda, and even more so the one that says "diet".
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