So, I recently took a DNA test. I’ve always been interested in where I came from, who my ancestors are, and what their lives were like. I know on my mom’s side we are Swedish, a Swede from both her parents. Clearly, I look like a Swede. Now, on my dad’s side, we always claimed Greek.We also have other nationalities mixed in there, but we all proudly claimed Greek. My great grandpa emigrated to the USA from Patrai, Greece, as Efclidis Poulidas. We knew him as George Pulos. I think because I have always been fascinated with Greece, the culture, people and food. I assumed when I did the DNA test, I would have at least some Greek show up. Unfortunately, it turns out I have no claim to my Greek heritage at all in my DNA. Like, nothing. It didn’t even show up. Honestly I felt a little deflated. I do however, have almost a 40% claim to my Swedish ancestors! The Swedish line is definitely dominant in my body:).So, I guess I need to start giving a little more recognition to my Scandinavian side. I’ll think more about Hakan Hansson, or Karna Jensdotter. Unfortunately, not much of their traditions were passed on through the generations to me. This means I need to do a little digging and find out what I want it to mean to me. Obviously food is going to be a big part of this. So, I’ve spent the last few days perusing the web for recipes. I’ll be sharing the ones I come up with.
My first recipe is an easy one, it’s a Swedish cardamom roll. Very similar to a cinnamon roll, but with the addition of plenty of cardamom. Have you ever used cardamom? Prior to this research I’m doing, I had only used cardamom in a bakery I worked at when we made Limpa, which I love.
Mix dough until it has combined.
While the machine is still running, add the butter in 1 tablespoon at a time.
Mix until smooth.
Start with your dough. Mix ingredients until smooth, about 7-10 minutes.
Let this rise until doubled, mine took about an hour.
Next, mix filling.
Roll dough to 18×24.
Spread with filing.
Fold left hand side in 1/3 way, then fold right hand side in 1/3 way as well. I think it’s easier to keep working with the dough after it’s been refrigerator for 15-20 minutes.
So, chill and then cut in 1 inch slices. Twist each slice and tie into a knot, of some sorts.
These videos will show you how to form the rolls.
Cover and let rise until doubled.
Brush with an egg wash.
Bake until golden.
Now, sit back and enjoy. You deserve it.
Swedish Cardamom Buns
- 1 cup lukewarm milk I used 2%. You could also use a whole milk if you prefer
- 1 tablespoon active dry yeast
- 1/3 cup sugar
- 3 1/2-4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 1 egg
- 6 tablespoons butter, softened
- 1/2 cup dark brown sugar
- 1/2 cup butter, softened
- 2 teaspoons cinnamom
- 2 teaspoons cardamom
- Sprinkle yeast over the lukewarm milk. Let it activate, this takes about 5-7 minutes. Place flour, sugar, salt and cardamom in mixing bowl. When the yeast is activated, add it and the egg to flour mixture. Mix for several minutes until the dough comes together. Next add the 6 tablespoon of softened butter to dough while the machine is still mixing, about 1 tablespoon at a time. Continue to mix until it is smooth, about 7-10 minutes. Allow dough to rise, covered, until doubled. Mix filling- the butter, brown sugar, cinnamon and cardamom.Roll dough to 18×24.Spread dough with filling.Fold the left hand side of the dough over on 1/3 of dough. Next, fold the right hand side on dough.Refrigerate for 15-20 minutes, this makes it so much easier to work with.Pull dough from refrigerator. Cut into 1 inch strips. Roll each strip and tie into knot, of sorts. Check video for tutorial. Allow to rise until doubled again.Preheat oven to 375 degrees. Brush rolls with egg wash. Bake until golden brown.Now, sit back and enjoy. You deserve it.