Nordic Bakery Cinnamon Rolls

For Christmas, my mum bought me the Nordic Bakery Cookbook.  Its chock full of great Scandinavian recipes and delights.  If you are in London, you may have visited one of the Nordic Bakery stores and sampled their legendary Cinnamon Buns.

Thankfully this recipe was in the book I got, so guess what I made first??

My buns look huge in comparision to the image on the front and inside of the book.  However, they tasted divine.  I think next time I need to get the dough a bit thinner before rolling and roll that little bit tighter.  It does use over 1kg of flour, so be prepared for some hard work!

Anyway, enjoy the picture spam below.



What is your favourite recipe with Cinnamon?  Let me know in the comments and thanks for stopping by.


Sunday Croissants

There are few simple pleasures on a Sunday.  Something lovely to eat, a sunday paper and a good cup of coffee.  I’m not a big fan of store bought croissants, simply because they can be a bit tasteless and plastic.  There is nothing to beat fresh bakeds ones.  With that in mind, and aimed with my trusty Baking Made Easy by Lorraine Pascal, I decided to try and make my own.  I love this book, great recipes and really easy to follow.

In a nutshell, you need flour, yeast and butter.  There is a lot of rolling and folding to create the layers of flaky pastry that croissants are known for.  In between the rolling and folding, you need to chill the pastry.  I think the trickiest bit happened after I made the dough, you have to fold into the dough pretty much a whole packet of room temp butter.  So it can go everywhere.

Butter folded in, I did two more folds then left it in the fridge overnight.  In the morning, I gave it one more roll and fold before rolling it out and cutting it into triangles.  I googled lots of other croissant tutorials, the best shape is a base to the triange of the size you want the croissant and then make a really large peak.  Then you can get a good roll and they look better.

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With a good egg wash they are off into the oven.  And they were divine.  So lovely, so flaky and so much better than I had hoped for.  I made tonnes of dough, so I froze it.  It was easy to work with once defrosted, but instead of getting up early to made them up, I did them the night before and covered them with clingfilm.  They rose quite well, better in fact and you get a great gap in the centre where steam build up and makes the pastry yummy.

I am so going to make these again.  Next time, I’m going to make some fruit scones….