Making Some Swedish Kanelbullar = 3 hours of struggling

[@AchtungKarate]

Wait for them to cool down?! The Swedish way is grabbing one straight off the red-hot baking tray and just hafsafafasfafffafaaf it all down.

[@livetefter4050]

My thought exactly. I was like bursting out "no, eat it right away! By the stove." Then you can have another one seated down, with coffee and all.

[@judosnubben]

exactly... just grab one direct from the owen and cold milk with that... thats great...

[@tomhansson3639]

HAHAHAHAH!!!!

[@jesperfinnborn9888]

Aaah. Ja garvar som fan nu när ja läste din kommentar. Underbar!

Soft and gooeey, the BEST!

[@hiTocopter]

A tall glass of cold milk with a freshly made kanelbulle and you've just summarized an average Swedish person's childhood :)

[@StanCoffee123]

@Yon Doh Allvarligt?! -_-

[@rikusummanen1634]

Can confirm this also from Finland!

[@benghazi4216]

@@rikusummanen1634 Which parts of Finland? ^^

[@NikesZ28]

Mmm yes, a warm kanelbulle and a glass of milk, not many Swedes are going to argue with that :)

[@ollerstroem]

Not locatose-free tho

[@jensjansson1993]

Swedish people usually dont use the dry yeast, we use the fresh yeast. If you read on the dry yeast package it says what its equal to. The receipt was using the amount for fresh yeast, and preferably the yeast for sweet dough. Seems like she nailed the buns though! 👍

[@haxel96]

While true, 1 packet of fresh yeast = 1 packet of dry yeast. 1 packet of dry being 1 of the bags, the 2 bags sold together was equivalent to 2 packets of fresh yeast.

[@Caprifool]

Yeah, the 50 g was kind of a hint it call for fresh yeast. Those dried yeast sachets have don't weigh 50 g.

[@shanicelove100]

i live in sweden and use dry yeast all the time and my friends too

[@jensjansson1993]

@@shanicelove100 yes many foreigners use dry yeast, I've never met a swede that normally use it though. In some really small villages or remote places dry yeast is more common though cause of their long shell life, when living abroad in countries like Spain, England and US I noticed that dry yeast is the preferred yeast and the fresh yeast can be hard to find. Next time you do your grocery shopping you can ask the staff why they stock so much fresh yeast and so little dry yeast. Or you could just open any swedish baking book and find out all receipt have fresh yeast in them (just like the foreigner did in this video when making Swedish Cinnamon buns)

[@shanicelove100]

My village has less then 700 people maybe thats why.

[@Wintermist-SWE]

The amount of coffee you drink we're already proud to have you!

[@fredriklarsson9415]

When you first put the whole roll on the oven plate without cutting it I paniced, but then you cut it up as you should. xD

[@Ca11mero]

So I watched this video as well and I can add some input, since you will most likely bake them again ;) The most common way of buying yeast is fresh yeast which the recipe refers to. It's the yellow cubes you find usually close to the butter in grocery stores. There is one for sweet doughs (pastries) and one regular one (bread). Reason why they split the butter/milk mixture is because you want to see when the yeast is completely mixed. For optimal buns you should use butter (usually a golden rectangle), the one in the video is margarine which isn't as good for baking. For the milk, always buy the 3% fat one. For the recipe itself, the classic recipe can be found on all flour packages (including the one you have in the video). Also get a set of Swedish measurements (you seem to have kryddmått though) + thermometer, it costs almost nothing.

[@reallivebluescat]

Can i just say its so cute of u to specify "It's the yellow cubes you find usually close to the butter in grocery stores". im not trolling

[@tomhansson3639]

Bla bla bla bla.

[@idasilvonsaari7726]

And also cut them with one of the metal dough scrapers rather than a knife, that should also help

[@gnarbeljo8980]

Nailed it. Idk why Americans keep using dry yeast. Also she can’t be an experienced home baker assuming margarine and butter are the same. I’d like to add that all swedish packs of butter regardless of size have mesured out where you cut on the backside, by 50 grams increments. And one milliliter is a thousandth of a liter. Like a milimeter is a thousandth of a meter. Mille= one thousand in Italian/Latin. Deciliter, tenth like decade, also latin. Metric is as easy as any system gets. But a Krm ie Kryddmått is a spice measurement, like a dash of salt, a pinch of pepper. If it’s flavouring and you have any experience cooking you understand. Never seen a recipie call for a krm bakingpowder.

[@Viniter]

You really need to get some kitchen scales... that would clear up all the "half a packet", "stick of butter" questions. Gram is the only unit one needs in the kitchen.

[@safe-keeper1042]

I always love it when someone uploads a KZbin video where they're not 100% "perfect" and on top of things.

[@rose-marielundholm3597]

Meagan, us swedes are already so proud of you for even wanting to move here and learn the language and take part in our culture. Puts a smile on my face😊

[@jte5783]

That’s dry yeast that you have there. Which works fine for baking, but it’s easier with the soft, squishy, kind that you, often, find next to the milk at the grocery store :)

[@reallivebluescat]

half a packet is refering to the fresh yeast à 50 means "half a packet of 50g" = 25grams. There should be a conversion somewhere on the dry yeast sachet that tells you what the equivalent is using dry yeast. Dry yeast are tradtionally added to the flour, whereas fresh yeast are crumbled into the liquids when making the dough. Alternativly, if you put the dry yeast into the liquid (lukewarm milk?) it should have some time to "bloom" before mixing the rest. You can see when its start to foam a little bit on top (activting the yeast). That would take about 30 mins?

[@harkelin]

Wait a minute... why am I binge watching all your videos? What makes you so captivating? I am a married father of two teenagers and here I am watching someone making kanelbullar, talking about Melodifestivalen and rating Julmust..? I just enjoy this!

[@khanmank]

There are more people like you out here ...

[@soylentgreenb]

You add a little bit of yeast since dry yeast is rarely used in Sweden, it's "yeast cake" (fresh yeast) and if you throw all the liquid in at once it tends to float around like lumps that are difficult to dissolve.

[@senchaholic]

Your swedish pronounciation is great. I'm very surprised. Usually English speakers struggle a lot more than what you seem to be doing 😊

The smell of the Kanelbullar is the best when you enter a house where they have baked. :)

[@jweiwei]

Hey! Very American to use dry yeast. Pro Swedish move is the "wet" cubes; red for sweet bakes. Also, the "butter" you used is actually margarin - an oil-based product of lesser taste quality.

[@TEXTMANNEN]

You are absolutely right about sugar in food. When I make my own strawberry jam... I halve the amount of sugar. Then it tastes more strawberry (which is already sweet) and less sugar. So much tastier.

[@pellekopp]

It won’t keep as long/at all outside a fridge, though?

[@TEXTMANNEN]

@@pellekopp true

[@michellemiller6950]

This was amazing!! I love watching you problem solve out loud haha

[@E-jit]

Nailed it! Nothing beats home made but if you don’t feel like baking, the frozen ones by Findus surprisingly good.

[@JenaSoderholm]

I live in Sweden for 30 years and have never baked Kanel bullar , so you did it very good..You even inspired me to try it..

[@kungsverige1886]

Dags att baka Jena...1🇸🇪

[@JenaSoderholm]

@@kungsverige1886 ju..har tänkt på det dem senaste 30 år 🤔

[@ulfakerblom9200]

Jag skriver på svenska eftersom du vill lära dig det. Det finns vanligtvis även ett recept på bullar (kanelbullar) på mjölpaketet. Det är det jag brukar använda när jag bakar bullar. Keep it up.

[@ErkkiPalmu]

Bullar taste best with cold milk though, just so you know 😉👍

[@mellertid]

Dry yeast is quite handy. I found a packet from january or february - 2020 - and the loaf came along just as good as I usually manage to make it. 👍

[@idlewildwind]

I didn't think anyone baked kanelbullar with just half a packet of yeast! Because then what do you do with the rest?? Nope, you gotta double the recipe. Also, if you can't find enough friends to eat them all before they go stale - you can freeze them. As soon as they cool down, just bag 'em up and chuck 'em in the freezer. Then you can microwave them on defrost for a minute or so and bam, faux-fresh homebaked kanelbullar! :D

[@battlemaster4208]

The thing is that we very rarely use dry yeast, we use fresh yeast which comes in 50 gram packets.

[@idlewildwind]

@@battlemaster4208 Which can be halved for this recipe, but then you have a poorly folded up piece of triangular yeast in the fridge and you're like "do not worry, tiny fungi, I will bake some bread with you later!" and then you inevitably forget and it dries up... x'D

[@scyphe]

It's May 1st tomorrow but as I watched you take those kanelbullar out of the oven my mouth was salivating and I could almost smell the dream inducing hot buns with it's butter & cinnamon.

[@Ubertrad]

I like your other videos too, but this one is especially great. I'd love to see more videos of you trying out swedish things in a similar fashion. Perhaps even as a live-stream?

[@GXNicko]

Hej hej! Just discovered your channel, I find it really fun watching you explore swedish traditions/food. I am moving to Sweden for my Phd on February, so, among other things, I have done a lot of "research" by watching several different youtube channels maintained by foreigners in Sweden. Your humorous take on everyday stuff is interesting and refreshing, so I look forward to your next videos! For suggestions, I guess you could make a video about trying out Surströmming, since it's Sweden's most notorious food by far. It could also be interesting to hear your take on Fika, or, in general, what the coffee culture is like there (maybe try out some coffee brands?). Apart from that, doing a tour of Örebro would be fun, if it's not too chilly out there right now. In any case, I am wishing you a merry Christmas vacation and a happy new year!

[@MeaganAfterDark]

Hej Nik! Thank you for the nice comment! So exciting that you'll be moving here soon. Sweden is wonderful. :) I love the ideas! I've actually never tried surstömming... I may or may not have been avoiding it 👀. I was also thinking of doing something fika/coffee related, so I'm happy to hear you suggested it! Thank you again, and "gott nytt år"!

[@enRodjavel]

For the surströmming, it aint bad when done correctly. Open the can under water slowly the first hit of "ohhh damn what have I gotten my self into" won't be as all other KZbinrs haha, Knäckebröd/flatbröd with butter, sliced boiled "Färsk" potatos, sour cream and a sprinkle of chives. You also need the "Nubbe" and a good Swedish darkish Beer.

[@kristinajohansson1351]

@@MeaganAfterDark I'm from Norrbotten, the land of surströmming, and I have eaten it once - in 1994. So don't sweat it.

[@smievil]

i unpacked normal raw herring to freeze some of them and throw the empty bag they came in in the thrash can, it smelt really bad the day after, think mackerel is also quite bad or strong smelling under normal circumstances. never tried surströmming though.

[@katinkaridde-coffey6493]

As you have the old style stove with hotplates try this. If you have any pennies laying around use a few between the pot and the hotplate. It prevents from burning stuff the bottom of the pot :-) . Buy "Hemmets kokbok". You have a ton of recipes, all the measuring conversions and it was when this cook book was first issued in 1903 (recipes has changed through the years) that the measuring set was invented with deciliter, matsked, tesked and kryddmått which you find everywhere now and is used in all modern recipes. If you really want something truly unique for Swedish buns try cardamom, kardemummabullar. It's a lot like cinnamon rolls but with the spice cardamom in the dough. Delicious!!

[@smievil]

wouldn't a thick bottom do the same? maybe pennies are cheaper. think my mom have inherited an old cast iron pan which has been burnt over open fires which only really work if you put pennies under it.

[@ottarkraemer9001]

Well done! They look awesome!

[@sebbef82]

Don't know if somebody mentioned this but historically yeast came fresh in a ~1" cube, weighing 50g, half would be 25g, not only in Sweden but I would say most part of the northern Europe. More recently the dry version of it became very popular due to it basically does not expire, but it comes in 2x25g as most recipies would involve some multiple of 25g. I agree, the taste is indeed second to the fragrance of entering a dwelling were kanelbullar just been baked, it triggers sentimenal feelings of a bygone era when grandmothers used to bake from scratch.

[@citizenkane4831]

Kanelbullar, best buns in the world. When you added the filling it looked like you did not have enough of it but they look supergood

[@oh...lecker9172]

Wow they came out really good. Need to do some as well again. So yummy. Best warm out of the oven with a cup of coffee😊

[@dennisbohman3848]

OT! 37°C is for fresh yeast, dry yeast needs like 45°C to get going, tip the coatch: use vetemjöl special for better result, it contains more gluten. the coatch. :)

[@smievil]

degen jäser saktare vid låg temperatur, men jästen kan dö vid 50grader. rekommenderat är runt 37grader på kronjäst hemsida.

[@gnarbeljo8980]

Ok baking is chemistry. For all baking: when you use yeast (fresh is used in Sweden whenever possible) or any other leavening agent like baking powder or soda you’re looking to disolve it to spread evenly in your dough, not kill it by activating it with too much heat before it hits the oven, but just enough for your dough to rise. Fingertemperature is perfect. So cold milk plus hot melted butter mixed in small amounts testing with your finger is just an easy method to know when to to stir in your yeast. With cubes of fresh yeast you break it up into little crumbles, and stir until dissolved. Then you can add the rest of your wet ingredients and mix in your dry ones. It will rise evenly and you won’t get a nob of yeast on your bun. Ask any American who bakes, it’s like you don’t bake with refrigerated eggs but room temp. Don’t overmix brownie batter, etc. Most home bakers learn by experience. Also: Use butter not margarine for classic kanelbullar. Backside of packet shows measurements to cut by grams. You can just cut through the paper at the right line. The more butter and cinnamon-sugar mixture you spread on before rolling them into buns, the tastier, personally I prefer a whole handfull of black cardamom i crush pretty coarsley in my mortar instead of cinnamon (TRY IT!). It looked fine! You can cover your dough with a teatowel or clingfilm for proofing, no difference really, just in a dry place not too cool or drafty. Those are the principles, but when using things like soda or baking powder you mix them into your dry ingredients, and they get activated by the wet ones mixed separately then added. Acid and salt activates them, and again not too cold ingredients help , like milk, eggs, fruit juice etc. Those products are not used for proofing doughs, but added to batters that go directly into the heat like cakes and muffins. Ie instant leavening agents. Working with dough is different, and requires kneading (stretching the glutenous fibers created with yeast/oxygen, leaving it to proof, then letting some air out (boxing or cutting and shaping) and then a short ten min rise again and into a hot oven (or variations on this depending on your recipe). Same principles all over the world. Active yeast is a live ingredient, like kombucha, like Kefir, so it has an organic development (takes time). Pastry/pie crusts, puff pastry, flaky is all a third method but I’ll leave that out here. Oh and kneed with the heel of your hand, rather than poke with your fingers. (Like wedging clay if you ever took a pottery class) Lastly: Get a set of Swedish measurements on a ring, and a cheap electronic scale at any hardware store! You’ll need it for everything! 😄

[@dieterhenrichs]

The first second, I read "3 hours of juggling" 😄 Welcome back to KZbin! ✨✨😊

[@MrAstonP]

The standardised measuring devices you use... Those were created in the early 60’s to avoid different sized cups and spoons etc. Around the same the time height of a kitchen work bench etc were standardised too... Always use proper butter “smör”, and regular yeast when baking. Great work! The amount of coffee is really Swedish..:-) À is actually a French Word we borrowed. In this context meaning ”of which” (contains).

[@borjesvensson8661]

Vem bakar enkel sats kanelbullar? Massor åt gången och in i frysen😁

[@RazorPierre]

Generellt betyder 1 paket jäst inte torrjäst utan det gäller färsk jäst. Jag blev också tokig när du kavlade degen, den var för kletig, men then i realized you made it really juicy by leaving it so sticky. Bra jobbat!

[@smievil]

messier dough are sometimes worth the effort. cinnamon rolls are a bit finicky though.

[@annicaesplund6613]

You can bake them in different ways. The one you made is a kanelsnäcka. Then there are knutar, (which can be different as well), pojkar (which are also called örfilar), Rimbobullar and so on. These are all called kanelbullar. The dough can be made with or without cardemom. If you put an egg in the dough is called Karlsbaderdeg and are mainly used for gifflar and no cinnamon or pärlsocker. The wheat dough can also be made in to vanilla buns: skip the cinnamon, use vaniljsocker + strösocker and more butter. The topping can be pärlsocker + flakes almonds as well. The filling in the dough can also be shredded mandelmassa.

[@smievil]

i feel like dough tend to get a bit fluffier if you sneak an egg into it. but would you get gifflar like pågen if you rotate a kanelsnäcka 90 degrees? feel like mine would bloat weirdly if i did. pistachio buns tend to be available in stores, the green color looks interesting. one could probably get quite creative with fillings if they feel like it. one nearby store sold "cinnamon croissant", don't know if that's a common thing, but classic cinnamon fillings and extra holes in it, was nice. not really a fan of croissants otherwise though, haven't tried much i guess though.

[@denisejansson5536]

If you look on the side of the flourpackage ull find one of the most used recipies for Kanelbullar, no need to google :D

[@gnarbeljo8980]

I remember not being able to source the sugar grains for the tops in the US! 😩

[@F1rstWorldNomaD]

You naild it. Good job 👍

[@kjellahlstrom3710]

Your videos are very wholesome. 👍👍👍👍👍

[@isaks3243]

you add just a little bit to reduce the risk of having clumps of flour in the finished buns. you add a little, you mix it around until it is combined and then you add the rest and you'll have a good mixture

[@morot172]

For your next batch I wholeheartedly recommend using real butter instead of margarine, and almost twice the amount what the recipe suggest! When you eat one of those super soft and lovely buns from a good bakery that's usually their secret trick :)

[@harrysvensson2610]

50% of the time the secret ingredient is butter, the other 50% of the time it's sugar.

[@smievil]

some people recommend using room temperature butter/margarine instead of melted ones.

[@danielpalmberg3371]

Half a package (a’ 50g) means, that if a/one package contains 50g, you use half that amount... How many grams a package contains is usually printed on the package. And as someone else said - in recepies they usually referr to fresh yeast, and you might need to adjust the amount of dry yeast according to the instructions on the dry yeast package. The buns you made looked great!! Your swedish is amazingly good!! Looking forward to the next vid...

[@Jemme95]

No à 50g means literally 50g. If it says half a package (à 50g) it means that the package should be equal to 50g

[@livetefter4050]

The amount in the dry jeast is measured up to be equivalent to a packet of fresh jeast. So half a packet of dry have the same effect as half a packet of fresh. If I remember correctly the butter-milk mix should be a bit warmer than luke warm for the dry jeast. My best tip for learning so much is to buy the book "Vår kokbok". I bought mine in early 1990's and it's my go to book when it comes to a lot of things in the kitchen.

[@BlixtenHCL]

Great stuff. Next time double batches and put them in the freezer. For the next thing to try and bake try rulltårta. Both the chocolate one with with filling and the other one with jam filling!

[@gurk2k]

Helt klart godkänt! Mycket fina bullar! Du dricker kaffe som en svensk, uttalet är jättebra. Bra jobbat!

[@bengtrubin2981]

I like the way you attack the secret weapon, the kanelbulle !!....It looked al right, just a piece of advice have some more flour on the roll when you flatten the dough .......

[@thesnesgeek]

Omg! I have the same baking bowl at home! Aaaaalright

[@andersljung4224]

This was something of the funniest I have seen for a while! You are so "cute" doing this! Keep up your Youtubing!

[@udrichie]

"Instead of strösocker I will use regular sugar" - gets out a package of strösocker :-)

[@TheTinyrobot]

so what i learnt when working at a coffeshop with a bakery is that the recipes always give you too little time for the rising of the dough. in reality you should let it sit for like an hour at least, for the second time i always let them sit on the stove with the oven heated so it goes a little faster :) it's also very common for recipes to use too much yeast. but you did great!

[@smievil]

some youtuber seem to only use a very small amount of yeast, might just be that their yeast is very different. and i've heard that longer proof times would have better flavours. could probably experiment more with it at home. some also suggest leaving dough in the fridge over night, i don't have much space in it though, and not sure if that would cause much of a difference if it just works a bit more slowly. think rising for too long can cause issues, but there might be other reasons for that.

[@michan1848]

If you bake with dry yeast, mix it with the flour first and then add the liquid and the rest. Also, to get the buns more juicy, don't melt the butter, just let it soften in room temperature for an hour.

[@millam222]

Dry yeast is often "bloomed" in USA, wich means that you mix milk and yeast and letting it set and get bubbly :) = You have started the fermentation. In sweden you can also do a "fördeg", but that is not that common. :)

[@smievil]

kronjäst suggest mixing their yeast with flour. i feel good about that. and room temperature fat is also nice for the cinnamon part, think some people do it a bit differently, think it gets noticeably more creamy like that. think as messy dough as one can handle would be nice, but maybe it's possible to overdo it. always caught of guard with how light wheat dough feels compared to rye.

[@erikak8665]

My grandmother always made me fold the dough (when rolled out and filled) in half and then cut it up in 2 cm thick slices, and then tie them into little knots 😬

[@ge_mig_nat_som_kanns]

Yes, that’s how I make mine.

[@MagiskaSamtal]

That's the way I make them too. And always on 2 packets of yeast and 1 litre milk. Anything less is useless. 😁

[@mattiascarlsson9479]

Nice work 👍👍

[@SuperBenkoo]

Congratulations! they look delicious!!

[@heymateymate5976]

Fellow Örebroare! nicely made buns!

[@magnusnilsson9792]

About the yeast, using double the amount is no problem, they just get fluffier. For the dough, please use more flour, so it doesn't stick as much, also that way you'll get a full set of 20 buns. The dough does not need butter & milk, water works fine, temperature(37C = 100F) is important for the yeast though. When the dough is rolled out, just smear out the butter, then sprinkle the butter with the cinnamon, no need to pre-mix them.

[@Aluzard]

decent attemt for your first try ^^ Good work all in all.

[@MarcelGomesPan]

Me with baby voice to the little bun: ”Jaaaaaa.....ååååh.” 🤣

[@tessanensbo4570]

I love to bake. You did fine! Det vore kul att få lära dig baka bullar som jag fått lära mig av min farmor.

[@claraernstell7910]

A tip is to use the formula on the back of the vetemjöl package! :)

[@benghazi4216]

Pro tip, for real

[@akersjon278]

Ahhh yes, the scent of freshly baked cinnamon buns in the kitchen, now that's a Swedish classic right there! I always pull them out of the oven just a hair early when they still are a bit pale looking, because then they are a little gooey in the middle still.Yum, yum, yum! BTW: Want to integrate into Swedish society and make new Swedish friends in a hurry? Then bake a bunch of delicious cinnamon buns and share them out at work/school... 😉👍

[@Rikard_Nilsson]

the "á" is french and means something like "each consisting of", it's just to denote that when it says you need "1 packet" you know what size packet it is. So you should grab a packet of 50grams and only use half of it... tip: place them in baking-cups (Bullformar) before putting them in the oven, that way they'll mostly stay separated.

[@jannepuhakka79]

Wow, I'm superimpressed by how well they turned out considering that it as your first time doing kanelbullar. Have you made them again?

[@MeaganAfterDark]

Thanks! No, I haven't made them since, but I will eventually! :)

[@someoneelse7629]

@@MeaganAfterDark you will make them in half the time tis time, and you will half that time too... But make a double batch next time, and freeze them to always have "fika" at home like a real Swedish tant.

[@johantj]

I will eat them all days of the week!

[@lobaxx]

The instructions assume live yeast, hence all the “body temperature” and “poor a little first” instructions to avoid killing the yeast.

[@jeannouis5854]

That was amazing. I enjoyed your struggles trying to figure out what some instructions meant! Could you translate the recipe for us Americans (using our measurement system)?

[@ebg13]

You can probably by a metric messurment set at IKEA, even in the US. Just keep it hidden in the bottom drawer and only bake at night, when everyone is asleep, if you're afraid your family will rat you out to the inquisition.

[@h06anbjo]

Oooor, maybe google conversion sites like the rest of the world does?

[@MrKryckan90]

Absolute best way to enjoy them is when the first batch is fresh out of the oven while still hot, together with a glass of cold milk! Ask any kid :)

[@carlmannhard8051]

This is awesome :) I feel like baking now

[@jericoba]

You have good pronunciation. I hope you'll enjoy Sweden!

[@stefanjohansson2298]

Great job :-). I am happy for you.

[@SomeKindOfMattias]

Fun fact, If you live in a small town you can at ANY time waltz over to your neighbor, that you need not know, knock on their unlocked door and by Swedish law they have to serve you coffee and kanelbullar. Not having a batch of kannelbullar in the fridge, ready for guests, is grounds for banishment to Norway or Skåne. Don’t try this in big city though or you’ll get an angry notice (tm), or shot if it’s Malmö (Sweden’s Detroit, we arm them to keep the Danish at bay)

[@sturekatten]

Använder du torrjäst så ska temeraturen vara 45 grader på degvätskan om det ska jäsa bra

[@Bodyriot]

Well, so now, after watching your video, I have to bake cinnamon buns too!! Hahaha.

[@SecretLars]

1/2 packet of yeast is 1/4 of the yeast you had. I.E. you had 2 packets. Use full fat milk. Sepparated pouring to prevent forming lumps and avoid killing the yeast. The dough being sticky is because you didn't knead it enough, there is not enough gluten developed. Less flour makes more moist bread but requires more even more kneading. More flour makes dry bread and requires less kneading. Eating a dry bun isn't as enjoyable and you'll think either the baker is bad or lazy. The more gluten you've developed the more the dough will rise due to the air getting trapped. Refrain from using margarine. When compared to butter (smör) it has an off taste. thick filling isn't bad, but rather good. You can also switch cinnamon with cocoa or cardamom, or even pistachio paste. Pistachio with shaved almonds on top for a nutty treat. Cardamom for coffee bread, great to dip in the coffee (black coffee). Cocoa for a dark-chocolate flavour. Cinnamon for the classic.

[@isaks3243]

haha, yep, you should have had fresh yeast, you know the yeast packages that come in a cube. those are 50 grams each and you should use one of those. I have no clue how much dry yeast to make it do the same thing as half a pack of fresh yeast.

[@Tavic1]

Du är jätterolig, snälla gör fler videos 😁👍

[@reallivebluescat]

half a packet of yeast is refering to the fresh yeast and "à 50g" means "half (a packet) of 50g" = 25grams. There should be a conversion somewhere on the dry yeast sachet that tells you what the equivalent is using dry yeast. Dry yeast are tradtionally added to the flour, whereas fresh yeast are crumbled into the liquids when making the dough. Alternativly, if you put the dry yeast into the liquid (lukewarm milk?) it should have some time to "bloom" before mixing with the rest. You can see when its start to foam a little bit on top (activating the yeast). That should take about 30 mins i think.

[@elizabethkonradsson8228]

Bra jobbad Meagan.

[@FredrikGustaf]

Ser riktigt goda ut! 😃

[@erik....]

Those buns were indeed quite sexy, but my personal favorites are vaniljbullar (the same type as kanelbullar but with vanilla cream). You should try them. :)

[@MeaganAfterDark]

Oooh I like this idea! I think I've eaten them before, but maybe I could try and make them... Sounds pretty advanced, but it could be fun!

[@andreasfjellborg1810]

Bake these a few times each year, the looser the dough is the better the buns will be. Mixing fresh yeast + sugar, then adding the milk&butter mix, after that the flour and salt. Preffer vanilj bullar, mixing butter with sugar and vanilla powder/sugar, instead of butter cinamon and sugar.

[@PirrePirre]

Well you are not alone, swedish recipes can be confusing sometimes 😆

[@Calistarius79]

Betyder detta att vi kommer få se ett försök till att göra Kladdkaka också? :)

[@hannavictoriamorck5313]

Det vore underbart!

[@akeolsson8020]

Apparently swedish cinnamon rolls are allowed to have more cinnamon in them than the danish equivalent. That is due to the fact that they are coded differently by eu standards. Swedish variety is classified as "seasonal" whereas the Danes have theirs as normal bread.

[@vetinte782]

Det såg ju gött ut iaf

[@arnljot9030]

Pronounciation on point 👌

[@freemangriffin4953]

I am a Vegan and am always looking to see if I can veganize wonderful recipes! There is almost always a way to do it! This was a fun video!!!! Ja tack!

[@smievil]

milk and butter could somewhat be replaced with water and milk free margarine. think egg is only used to at a later part and could be replaced with some other stuff.

[@hilmamark]

How long have you been in Sweden? your pronunciation is so good!!

[@gonace]

à means for example "stycken av" or "at" in English, so "à 50g" is "at 50g" meaning 50g of that ingredient then 1/2 (0.5) of that.

[@michael_swardh]

They look great :)

[@LeeroyJenkinss]

Somebody please tell me why this woman isnt wifed up!? Lol They came out amazing, nicely done.

[@Fiatmannen1]

Man this is painful! Keep up the good work !

[@svantesvedin1299]

Niceley done! However _Allways_ double the filling! :)

[@Jkos1980]

the yeast, half a pack á 50g, means that you use half a block of fresh yeast, and a block is 50 grams the á means something like of, or that is ... the yeast you used is dry yeast, and one bag (of the 2 you got) is about the same as a block of fresh yeast, but it needs a bit hotter liquid 40 C, not 37 as fresh yeast need

[@Mathias013]

Ser verkligen jättegoda ut.

[@Dunderpatten]

Haha this was hilarious to watch :) Kryddmått, milliliter! (Btw "à 50g" means for instance, "per 50g". So if it says half a packet à 50g, it means, half a packet that weighs 50g. So you should end up with 25g. Hopefully that didn't make it more complicated!)

[@triscelion7336]

You use à in Swedish as you would use @ (commercial at) in American (not to be confused with English, different languages today!). That's why you write 2 à 50:- on an invoice. It means 2 items at 50:- each. Total 100:-. Also used as above.

[@astral7080]

Perfect!

[@dRpHUL]

Them buns!