For my first recipe from this month’s Cooking The Books Challenge I chose to bake some Norwegian Cinnamon Buns
from the Bread and Yeast Chapter of How To Be A Domestic Goddess. I’ve never been to Norway, it’s one of those places that’s high on my places to go list but I have eaten similar buns when I went to Copenhagen a few years back. I can also wholeheartedly recommend the delicious Cinnamon Buns that are sold in one of my favourite local eateries, a fabulous Norwegian cafe, Baltzersens in Harrogate. Their bakes are just utterly sublime.
In the recipe introduction Nigella says ” The Northern Europeans and especially the Scandinavians are wonderful bakers and eating these for breakfast or tea on a cold winter’s day makes one feel ours is a climate to be grateful for. But then, I’ve always thought that bad weather has its compensations, most of them culinary” Nigella, you’re a girl after my own heart!
Now, on this damp and cold February afternoon I’m at home from work and have just got in from walking the dog. My son is laid up on the sofa with the start of a horrible flu virus and my hubby has just phoned to say he feels rough and is coming home early. I guess if they are feeling rough, they might need something of a pick me up. So, I thought I’d bake them these Cinnamon Buns.
Here’s how I got on:
Although I was meant to leave the dough for only about 25 minutes it ended up being left for at least a couple of hours. This was due to me having to go and pick my daughter up from her school rehearsal. By the time we’d got back the dough had reached the top of the cling film stretched along the top of the bowl!
I had prepared some filling which was butter, sugar and cinnamon melted together. It smelled absolutely gorgeous!
The dough was very wet and difficult to work with, so I found it difficult to roll out and got in a right pickle with it. I needed lots of flour to stop it sticking to the rolling pin so I made my buns very much by hand and they do look very rustic! I managed to get them to roll up into my large traybake container but they were very haphazard and all different sizes.
The buns went into the oven at 210oC for about 20 minutes and they did burn a little on the top of them. Though when I looked at Nigella’s picture her’s were similar and she says not to worry “if they catch in places”. This was comfortably reassuring, thank you Nigella!
Well the buns went down well with my daughter and myself, though my son and husband were feeling very ropey and off their food. By the next couple of days I had gone down with the flu virus and went off my food too. One day all I managed was one of these buns and by then it had gone stale. I’m definitely going to try making them again, although they were a bit faffy to make they tasted delicious and I think my husband and son will enjoy them. After all they love Danish Pastries and Chelsea Buns so they’ll love these!
Love Sam xx