Every Wednesday, Silver Rain gave its listeners a dozen fresh buns for the entire office from the Volkonsky bakery. To receive a box of baked goods, you had to complete a task: take a photo with the entire office or department in the image we created!
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 the image, you could use any available means. The main thing is that your office turns out to be the most original!
And these are the buns the winners received:)))
Our winners
New Year in the Maldives can be celebrated even in your office! And if you do it the same way as today's winners #bunoftheday, then delicious pastries from Volkonsky !
Festival of disobedience #bunoftheday It turned out just right: this photo surprised not only the editor, but also the entire editorial staff :) The guys from the SPLAV company not only took original photographs, but also composed a poem! So fresh baked goods from Volkonsky are already on their way to you!
Wednesday morning - time to announce the winners. 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 ask you to share some buns from @wolkonsky_bakery
And here is the team that synchronously swam on #bunoftheday from the Volkonsky bakery - look at the preparation, the technique! Congratulations to the winners!
today goes to the “checkered regent with glasses”, the cat Behemoth and company! Baking from @wolkonsky_bakery, of course, without fish, but still fresh and tasty!
Today goes to the friendly team in the Yellow Submarine! It was very difficult to choose, but we did it :)))
Servants of the Cleopatromat cult are receiving the freshest baked goods from Volkonsky this week) Congratulations!
“And here, you know, we’re still indulging in buns...”
(cartoon “Carlson is back”)
Today, October 4, Sweden celebrates a national “delicious” holiday - Cinnamon Bun Day. But this fragrant pastry made from twisted butter dough has become popular far beyond the borders of the northern country. Cinnamon rolls are also common in Russian cuisine. It was these buns that Carlson indulged in in the famous Soviet cartoon.
We offer you several recipes for this delicacy with different “designs”. Swedes traditionally decorate them with pecans, frosting, raisins or cream cheese. It should be noted right away that the main secret in making buns is not the consistency of the dough, but the amount of cinnamon added. Join the celebration by choosing one of three recipes, even if you don’t live in Sweden. After all, baking on the table is always a holiday and an attribute of comfort in the home. According to legend, after eating such buns, a person becomes kinder.
1. Traditional with cinnamon.
Ingredients for the dough:
— Milk — 300 ml,
— Butter (or margarine) — 50 grams,
— Salt — 1 g,
— Sugar — 50 g,
— Wheat flour — 500 g,
— Yeast — 5 g,
Filling:
— Sugar — 50 g,
— Butter — 50 g,
— Cinnamon — 2 teaspoons.
Heat the oil and pour all the milk into it. Let the liquid cool slightly and add yeast, salt, sugar. Mix thoroughly and then pour the flour through a sieve.
Mix the dough. It should turn out soft, not sticky. Once it is ready, leave it to “ripen” for another 40 minutes. Meanwhile, start filling: mix cinnamon, sugar and butter at room temperature until smooth.
After the dough has risen, start cutting it: you need to roll out a layer 0.5-0.8 cm thick into a rectangular shape. Apply the filling evenly and roll into a roll. Cut into pieces 2-2.5 cm thick. You should get about 25 buns.
Place the finished pieces on a sheet. Let rise for about 20 minutes and sprinkle sugar on top. Bake for 10-15 minutes at 250 degrees. The buns are ready!
2. Ginger cinnamon rolls.
Ingredients:
Milk - 150 ml,
Yeast (fresh) - 20 g,
Sugar (for dough - 50 g; for sprinkling - 60 g) - 110 g,
Wheat flour - 350 g,
Butter - 55 g,
Chicken egg - 1 piece,
Salt to taste
Ginger (grated) - 1 teaspoon,
Cinnamon (for sprinkling) - 1 teaspoon.
We prepare yeast dough using the sponge method: dilute yeast, sugar and two tablespoons of flour in warm milk. Place the liquid in a warm place. Meanwhile, add salt, melted butter, the rest of the sugar, dough, egg and grated ginger to the sifted flour. Knead the dough - it should turn out elastic and soft. Cover it with film for an hour until it doubles in size.
Then divide the dough into two parts and roll out a layer approximately 5 mm thick. Take a mug with a diameter of 6 centimeters and cut into circles. Roll each one into a bagel and then pinch the edges together. Place everything on a baking sheet, brush with beaten egg or sour cream mixture (1 tbsp sour cream with 1 tsp flour and 1 tsp melted butter). Mix cinnamon and sugar and sprinkle on top of buns. Bake at 180 degrees for 20 minutes until golden brown.
3. Buns with coffee glaze and orange zest
Ingredients for the dough:
— Wheat flour — 560 g,
— Milk (warm) — 375 ml,
- Sugar - 1 tsp,
— Cinnamon — 0.5 tsp.,
— Nutmeg — 1 pinch,
— Dry yeast — 10 g,
- Orange zest - 2 tsp,
— Butter (melted) — 45 g.
Filling:
— Butter — 15 g,
— Raisins — 75 g,
— Brown sugar — 50 g,
Glaze:
— Powdered sugar — 240 g,
— Butter — 15 g,
- Milk (warm) - 2 tbsp. l.,
— Instant coffee — 3 tsp.,
— Honey (liquid) — 3 tsp.
Add sugar, yeast and 1 tablespoon of flour to warm milk. Stir until the yeast is completely dissolved. Place in a warm place for 10 minutes. Mix the remaining flour with seasonings, zest and butter. Add the yeast mixture to the mixture. Knead into a soft dough and leave it covered for an hour and a half.
Next, roll out the dough into a rectangle, sprinkle with a mixture of raisins and sugar and cut into strips. We roll them into small rolls and place them on a greased baking sheet. Cover and leave for 30 minutes in a warm place. Then put it in the oven at 210 degrees. Bake until browned.
To prepare the glaze, sift the powder, mix the milk with butter and coffee. After the buns are ready, brush them with honey and pour glaze over them. Let cool before serving.
You can try all three recipes on free Sundays, when the whole family gathers at one table. Each time you can add cinnamon rolls to suit your mood, bringing your culinary ideas to life. Bon appetit!
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Remember the famous phrase of one of the most colorful heroes of Soviet animation, Carlson: “And here we are playing with buns!” If we turn to the original source on which this cartoon was based, then, like a true Swede, Carlson did not indulge in buns at all, but in the famous Swedish cinnamon buns with the brand name Kanelbulle.
This delicious pastry is so popular in Sweden that a special holiday is dedicated to it - Cinnamon Roll Day. He passes every year on October 4 , and it is on this day that sales of the traditional delicacy throughout the country increase several times at once.
The initiators of organizing celebrations in honor of the gastronomic symbol of Sweden were members of the Swedish Home Baking Association, and since 1999 they have been the main organizers of all events that take place on October 4th. First of all, these are numerous charity events and concert programs that take place in open areas, theatrical performances and dance marathons. Not only ordinary citizens, but also famous artists, athletes, politicians and other public people take part in them.
What is Cinnamon Bun Day like in Sweden?
The most contented people on this day are, of course, the children. Various fun activities, attractions and tastings are also arranged for them, and most importantly, not a single adult tries to limit their consumption of sweets, because then the significant date will simply lose its meaning. There are also master classes from famous chefs who teach everyone how to cook Kanelbulle correctly. They usually end with free tastings and competitions for the most delicious and beautiful bun. The winners, of course, receive valuable prizes, so they leave the holiday not only with a full stomach and a great mood, but also with a pleasant gift.
In all cafes and restaurants, cinnamon rolls become the main dish of the day, so the owners of these establishments reward visitors with significant discounts and original compliments. This day becomes especially interesting and educational for numerous tourists, for whom special excursions to bakeries and other catering establishments are organized. Here they are introduced to Swedish culinary traditions, told about the history and recipes of many Swedish dishes, without also neglecting the cultural and historical development of the country.
By the way, Cinnamon Bun Day is celebrated not only in Sweden, because this pastry has long become one of the favorite delicacies of citizens of other countries. Cinnamon bun celebrations are held, for example, in Germany, America, France and New Zealand. Naturally, in each of these countries, some of their own peculiarities are introduced into the baking recipe, which, however, does not make them less tasty and fragrant. So this event is already considered international by many.
Russians also love fresh baked goods, so why don’t we join in on such a tasty and good holiday? Our bakeries are already successfully selling all kinds of flatbreads prepared according to Oriental and Italian recipes. It would be nice to add Swedish pastries to them. Until that happens, we suggest you celebrate Cinnamon Roll Day yourself and prepare this delicacy for a family lunch or dinner. Moreover, on the Internet you can find not only a description of the recipe for their preparation, but also videos with master classes from leading Russian and Swedish chefs who are happy to share their experience and knowledge with everyone.
October 4th is Cinnamon Bun Day. In just over half a century, this sweet wheat bun, with the help of the sugar and flour industry, managed to gain the status of the Swedish national pastry.
There are few things as closely associated with the Swedish coffee tradition as the cinnamon bun. But how traditional is it really? If you ask Ulrika Torell, researcher and curator at the Nordic Museum, not much.
“It’s a myth,” she says, “and the result of the skillful creation of a legend.”
The history of the cinnamon roll itself is quite short. At the end of the 19th century, the price of wheat flour and sugar fell, and then many modern types of baked goods appeared: cookies and buns. After the First World War dry rations, the 1920s became a holiday of sweets, and the second sweet wave arose after the Second World War. And that's when the cinnamon bun exploded in popularity.
“Homemade baking from wheat flour is a great achievement of the 20th century,” says Ulrika Thorell. “The ideal housewife would always have a jar full of cookies ready to show off her skills.” Mini cookies and Vienna puffs were popular. As for baked goods, cardamom was more often added to it than cinnamon, and puff pastries were baked more often than buns.”
Context
"Judge's Ears" for dessert
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The New York Times 06/12/2017Rum baba - dessert of the grandmother of kings from the royal bakery
RFI Russian Service 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 when preparing, for example, desserts with apples.“So the cinnamon bun is a clever design. After all, the taste of cinnamon goes very well with wheat dough and sugar,” says Ulrika Thorell.
However, it appears that cinnamon rolls began to be sold in bakeries back in the 1920s. According to Ulrike Thorell, this could mean that the bakers took inspiration from the continent, as many of them were studying in Germany at the time.
Despite this, the cinnamon roll has become a symbol of a caring mother, a housewife who feeds her children fresh baked goods with milk when they come home, and many lyrically remember “mom’s cinnamon rolls” as the most delicious thing in the world.
The cinnamon bun took another step towards becoming a Swedish coffee break icon when the Swedish Home Baking Council (Hembakningsrådet) celebrated its fortieth anniversary. The Home Baking Council was founded in 1959 by a group of Swedish flour, yeast and sugar manufacturers to encourage people to bake at home, even though women were increasingly working in the professions at the time and factory-made bread had become commonplace in stores. .
For their anniversary in 1999, they decided to create a new home-baking tradition and created Cinnamon Roll Day on October 4th. The fact that the choice fell on this particular product is simply due to the fact that when asked what kind of baked goods they associate with home-baked goods, the vast majority of people answered “cinnamon bun.”
Today is Cinnamon Bun Day, but it seems that the bun, despite everything, is once again best represented in bakery shops.
“Today's bakery buns have a much richer flavor and are loaded with lots of butter and sugar,” says food writer and pastry chef Mia Öhrn.
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Dessert storm
Mother Jones 11/13/2014 She compared cinnamon rolls from a modern Stockholm bakery with a recipe from the 1975 classic cookbook Sju sorters kakor.“The filling from the recipe in the book contains 75 grams of butter and 90 grams of sugar for the 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 approximately the same amount of dough.”
In addition, the buns from the bakery 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 “Seven Types of Baking” you get 60 snails of 32 grams each.
“Cinnamon buns are still quite a complex baked product,” says Mia Earn. It requires a lot of time and ingredients and is made taking into account various subtleties. Traditional homemade scones are delicious when fresh, but they struggle to compete with their fabulous bakery cousins.
“Instead of baking my own buns from start to finish, I use a shortcut! My mother often took day-old white bread, cut it into pieces, spread it with butter, sprinkled it with sugar and cinnamon, and then heated it in the oven. It’s also very tasty!”
InoSMI materials contain assessments exclusively of foreign media and do not reflect the position of the InoSMI editorial staff.
Day of the Swedish cinnamon bun, which is considered almost a national culinary treasure, and certainly one of the symbols of the Swedish kingdom. This day was established by Hembakningsrådet - the Home Baking Council - in 1999, when this non-governmental organization celebrated its 40th anniversary.
So, about cinnamon rolls. 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 same one turned out to be Swedish: “Kärt barn har många namn.”
Today, on the occasion of that very Day, I baked cinnamon rolls according to a new recipe for myself - with thick kesella curd paste and without eggs. Yes, the top of the buns can be coated with an egg beaten with salt (sic!) and water, or just cream/light sour cream. Yeast dough with curd is wonderful! Tender, soft, fluffy, you can’t feel the cottage cheese itself, it dissolves in the overall structure of the dough.
The recipe was shared by Annika Nyfors from the Magasinet weekly magazine. Annika adapted a version of buns taken from the website of the same Home Baking Council. I slightly changed the recipe 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 for a weak dough) - or 50 g of compressed yeast
500 ml milk
250 ml of 10% kesella (kvarg) - a 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 l (1800 ml or 18 dl) white wheat flour, suitable for buns and bread (number 550) - Estonian and Finnish flour can use less, about 1.6-1.7 l, because Swedish flour is lighter, only 60 g per 100 ml
For filling
150 g butter, room T
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 light 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 into a ball of dough, into which gradually add the butter mixture. Or prepare dough with compressed yeast, diluting it in warm milk.
Knead into an elastic, homogeneous dough. If you knead 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 fairly warm room temperature.
For the filling, I strongly advise you to mix sugar and cinnamon rather than sprinkle it on the dough separately. Sometimes all three components are mixed - butter, cinnamon and sugar.
Knead the risen dough and knead lightly. Divide into 2 equal parts. On a work surface (lightly floured if necessary), knead each piece of dough into a 30cm by 40cm rectangle. Use a rolling pin if desired. But in my opinion, it is better to knead the yeast dough with your palms.
Grease each rectangle with half the butter and sprinkle with half the sugar mixture. Roll into a long medium-thick roll, rolling along the short side. Cut into pieces 2-3 cm thick. Place in paper sockets. Do not lubricate the sockets with anything - the buns are greasy, the oil is released during baking.
I decided to bake the buns partially in muffin tins, so I placed the bun rosettes in the muffin tin. Covered it with a towel and let it rise at room temperature for another 1 hour.
After about 45 minutes, set the oven to heat up to 250 C (225 C plus fan). Brush the risen buns with egg mixture or butter. Sprinkle with cardamom powder. And put in the oven: those in the form of muffins for 11-13 minutes, those that are simply in sockets on a baking sheet for 7-9 minutes, depending on the size. The buns should brown quite intensely and become crusty.
Sprinkle the finished buns lightly with water and leave to cool in a basket under a towel.
Serve cooled or warm, traditionally with coffee. And I like them with slightly sweetened black tea, sometimes with tea whitened with milk.
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