Truly Felicia

I made this: Crunchy Apple Crumble

I realized I haven't posted a recipe since the Buttermilk Raisin Bread and thought I'd share my Crunchy Apple Crumble.

This is a dessert of choice when I am strapped for time or making brunch. Mainly because for brunches there are so many different things to make at the same time that the ease with which this crumble comes together makes it a given. Another reason it has become a favorite is because it mixes three tastes that I love and always return to - apples, cinnamon and vanilla.

If you like you can halve the ingredients to make a crumble for two or three people with some left over for the next day. Some, Andreas for one, actually think it is even better after a night in the fridge. Ah, and also for breakfast. Now that's love.

Crunchy Apple Crumble, serves 6-8

2/3 cups (1 1/2 dl) all purpose white flour
2/3 cups (1 1/2 dl) oatmeal
1 1/5 tbsp granulated sugar
1 1/5 tbsp cane sugar
1 stick (125 g) butter, if using unsalted butter add a pinch of salt

Filling

4-5 medium sized apples
Lots of ground cinnamon
Cane sugar

Pre-heat the oven to 430°F (220°C). Take the butter out of the fridge and place on a plate.

Peel, core and slice the apples, I have had good results with Golden Delicious, Pink Lady and Gravenstein, but you can use any firm flavorful apple variety. In Sweden we get the lovely Signe Tillish even at this time of year, which works wonderfully.

Arrange the apple slices in an oven proof dish. Now, I know that a lot of cookbooks call for a certain sized dish and for some pies it does make sense to follow the recommendation in order for the pie to cook properly. For this crumble however you can use any dish you like, hooray! As long as you determine the apples and crumble will fit into it you're good to go. In these pictures I used two small dishes instead of one large.

Sprinkle the apples with ground cinnamon and cane sugar and if you like a teaspoon fresh lemon juice.

Pour the dry ingredients into a bowl and add the butter and mix with you hands until it comes together somewhat and forms large crumbs. If it turns into more of a dough, add some flour but don't over mix.

Pour the crumbs onto the apples and bake for 30-40 minutes until golden brown. Enjoy warm with champagne and vanilla ice cream, preferably home made or a high-quality variety from the store. Lovely!

- all photographs by me

I made this: Buttermilk Raisin Bread

This is one of my standard and favorite bread recipes. It comes together in less than an hour and tastes heavenly. I make this bread on Sundays for brunch or breakfast and then slice and freeze half of it. That way we have home baked and healthy bread all week. If you are not a bread baker, like my friend Jenny complained she isn't the other day, I urge you to try this. It's easy as pie and trust me, everyone who gets to try it will be dazzled by your baking skills. Don't be deterred by the long list of ingredients. It is worth it.

I love raisins, but you can add any dried fruit, seeds or nuts that you like. I have also tried adding bananas, which I don't recommend. Instead, I'll post my Banana Bread recipe soon for all banana lovers.

Buttermilk Raisin Bread, 1 loaf

2 cups (5 dl) fresh cultured buttermilk, yogurt or filmjölk
6 tbs (1 dl) dark molasses
1/3 cup (3/4 dl) crushed rye
3 tsb (1/2 dl) wheat bran
2/3 cup (1 1/2 dl) light rye flour
6 tsb (1 dl) unbleached whole wheat flour
1 cup (2 1/2 dl) all purpose or bread flour
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 cup (1 1/4 dl) flax seeds
1/2 cup (1 1/4 dl) sunflower seeds
1/2 cup (1 1/4 dl) raisins

Preheat the oven to 400°F (200°C). Line a 8 1/2 inch (1 1/2 litre) loaf pan with baking paper, letting it stick out. This makes it easy to get your bread out of the pan when it has cooled. Many recipes using a loaf pan ask you to butter the pan, which in my kitchen always makes some of the bread stick to the pan and the loaf come out less than perfect. Baking paper is an easy trick.

Mix the dry ingredients carefully in a large bowl. With a fork, pour the buttermilk and molasses into the bowl and mix quickly. Pour the dough into the pan, sprinkle with crushed rye and place in the middle of the oven. Bake for 40-45 minutes. Tap the bread lightly, it should sound hollow when done. Let the bread cool slightly under a clean kitchen towel before removing from the pan.

Enjoy with butter and jam or cheese. While on the subject of cheese, this bread is also excellent to serve as a pairing to a cheese platter.

- all photos by me

I made this: Kanelbullar (Cinnamon buns)

Baking machine from the 60's. Thank you Mam.

So kanelbullar (Swedish cinnamon buns), a traditional Swedish pastry. They are truly fantastic, especially if you like cinnamon. I've always loved them - my first words were "bulle" (short for cinnamon bun in Swedish) and "bada" (swim/bathe in Swedish). I believe that says something about me, no? That's why kanelbullar will be my first post. I was first about to dedicate this first post to my love for the ocean but then I was craving kanelbullar and thought I might as well document and post this recipe.

So here goes, I always make a double batch and put some in the freezer and give some away. They're very much appreciated and make a great gift, put them in a clear plastic bag and tie with a beautiful ribbon. Don't bake the ones that are going in the freezer too long, you want them to be golden so that they don't turn dry when you re-heat them in the oven at a later date.

Swedish Kanelbullar, about 36 buns, one batch

3/4 cups (150 g) melted butter

2 1/5 cups (5 dl) full-fat (3%) milk

1 cup (2 dl) granulated sugar
1/2 tsp salt
1 tbsp freshly ground cardamom
1 pkg (50 g) of fresh yeast or 2 pkg dry active yeast (4 1/2 tsp)
6-7 cups (14 dl) all purpose or bread flour 

Filling

Butter

Granulated sugar

Lots of ground cinnamon

Before baking

1 egg, lightly beaten together into an egg wash
Pearl sugar

Melt the butter and crumble the fresh yeast into your baking machine or a large bowl. When the butter is melted, add the milk and the cardamom and heat to 98ºF or 37ºC, not hotter.

Pour the mixture over the yeast and add the sugar and the salt mixing with a spatula until the yeast has dissolved. Then add most of the flour and let the machine mix the dough until smooth. Don't overdo the amount of flour or your buns will become hard and dry. The dough should be a little sticky but manageable. Cover with a clean kitchen towel and allow to double in size, about 45 minutes.

Pour the dough onto your counter and split in half with a sharp knife. Use your rolling pin to roll the dough, the thinner it is the better. Spread a fair amount of butter over the dough and sprinkle with lots of sugar and cinnamon. Don't scrape! More is better!

Fold the flat dough in half, maybe this sounds tricky but it doesn't have to be perfect. Cut the dough from the fold in 1/2 inch pieces, which should make about 18 pieces. Twist each piece and then curl it into a round roll.

  

Place each roll on a baking sheet. Cover with a towel and allow to double in size, about 45 minutes. Preheat oven to 425ºF or 225ºC.

Brush risen cinnamon rolls with the egg wash and sprinkle with pearl sugar. Place in the middle of the oven and bake for 7 minutes, or until golden. Let cool under a clean kitchen towel or enjoy them warm with a glass of milk, tea or hot chocolate.

- all photos by me