Swedish home made "kanelbullar"/"bullar" recipe

Ingredients

38-40 bullar, 200 C 8-10 min

Dough
5 dl milk or almond drink
          - you can switch this to 3 dl almond drink + 2 dl oatly imat. imat is used instead of cream for a great taste, but is not necessarily.
150 g of butter or margarine
50 g of yeast (1 package)

Wheat flour
          - original amout is 13 dl flour, i always mesure by feeling and consistency.
1 dl sugar
1 ml mesuring spoon of clove/dianthus caryophy or cardamom
1 ml mesuring spoon of salt
          - I don't like to use much salt, you can use a little bit more if you like.

Filling: 
liquid butter and rape seed oil
          - I use this one from Arla because we always have it at home and it is easy to apply without
          having to melt butter, but regular butter or margarine is fine too.
sugar
cinnamon
cardemom
clove/dianthus caryophy

Topping:
1 egg
pearl sugar

Mix all dry ingredients in a bowl exept for wheat flour. In a pan melt butter and add the cold liquid (milk). Dip your finger it should be 37 C, if not, heat it up just a bit. Dissolve the yeast in the lukewarm liquid. Pour it over the dry ingredients. Start adding flour while you stir with a wooden spatula/scoop. To get really fluffy bullar the secret is you must not add too much flour. The flour is enough when the dough loosens from the edges of the bowl and feels like a soft belly :-)

Let prove under a baking cloth for 30 min.
work the dough a little bit with a small amout of flour. Split in 4 equal pieces. Flatten each piece in a rectangle or somewhat square shape with a rolling pin. Thickness around 3-4 mm is enough. Brush with the liquid butter then sprinkle the spices over so it covers the surface. Roll the dough like a rolled/stuffed away carpet. Cut the roll in somewhat 2,5 cm wide pieces. Put each piece in little paper molds (the ones used for muffins/cupcakes/bullar etc). You can now turn on the oven. Add baking cloth again and let prove for another 30 min.

Once they have rised properly brush them with egg and add pearl sugar. Put in oven for 8-10 min. The surface should be a tad golden brown when ready.

Classic gluten free luxury cookies recipe

This is a classic very luxury cookie recipe, wich originates from the "urban legend Marcus Neiman 250 dollar cookie recipe" wich I have modified a bit. I made this togheter with my little brother for my sisters birthday.

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Ingredients

Oven is 190 C for 10 min

150 g butter or 1,5 dl liquid butter & rape seed oil

2 eggs

1,5 dl sugar

1,5 dl dark brown sugar

1 ml mesuring spoon salt

1 tea spoon vanilla sugar

2 tea spoons baking powder

3 dl almond flour

6 dl fiber oatmeal

300-400 g of gluten free sweets (we used 1,5 200 g marabou milk chocolate)

Tips! - Gyllenhammar fiber oatmeal is excellent to use since it is already deflocculated. If you don't have it you can use regular oatmeal, just run it trough your mixer to make it finley divided.

- If you don't want it gluten free just switch the almond flour to regular wheat flour, it will make the cookies crispier.

- If you want milk free, just switch to your favourite gluten and milk free sweets and add it to your cake mixture. Try dark chocolate for example. Instead of butter use a milk free margarine/vegetal butter of your preference.

Mix all the dry ingredients togheter in a bowl. Add the liquid oilbutter and eggs. Stir. Continue mixing togheter with your hands. Chop quite chunky bits of the cocolate. Add it to your cookie mixture. Make small round balls and flatten them with your hand. if the mixture starts to stick too much to your hands, scrape them off and wash them with water, then continue. Put on a oven plate with baking paper 190 C for 10 min. They will float out a bit but not that much. They will be soft once out of the oven and harden a bit more when they cool. 

Enjoy your delicious gluten free cookies.

Please let me know what you think if you tried it!

The best easy gluten and milk free white cake recipe

This recipe is not like any other gluten and milk free cake recipe, it is very easy and you do not need many ingredients to make this delicious cake. Therefore you will not need a miles long shopping list! as they say, "anything of genious is simple". You probably have most of the ingredients already at home. This cake is not dry and it will certainly not be flat or compact. It is fluffy so it is easy to cut in two, wich will give you two nice layers to work with. This recipe is made up by me and my grandmother when we decided to bake a gluten and milk free cake to my cousins birthday as a present. I did a lot of research and togheter with my sweet grandmothers experience we hit the jackpot.

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Ingredients

Oven is 200 C for 30 min

Cake mixture: 

1 dl Almond flour

1 dl Potato flour (potato starch)

3 teaspoon Maizena flour (corn starch)

2 teaspoon baking powder

3 large or 4 standard sized eggs (by large eggs i mean those that have two eggyolks)

2 dl sugar

Filling & decoration: 

2 dl Crushed raspberries mixed with 1 dl sugar

2 package of oat or soy based cream that can be whipped.

1/2 teaspoon instant coffe mixed with a touch of hot water

cacaco powder

Vanilla sugar

Blackberries

Sugar

Tips! - We used Go green visp 1 package for the filling and 1 package alpro soya airy & creamy for decoration on the outside of the cake. The Go green one is a bit thicker and perfect for filling, the alpro soya one is more fluffy and airy (it rises more when you whip it) wich makes it more suitable for decoration. Either one is fine it is just a matter of preference.

Mix the dry ingredients almond-, potato- and maizena flour and baking powder togheter in a bowl. 

In another bowl whip sugar and eggs togheter really fluffy, you need to whip it for atleast 3-5 minutes (this step is important). 

Tips! - stir the dry ingredients slowly togheter with the egg and sugar mixture, don't stir to hard since it can take the airyness out of your cake mixture and make it flatter/sink in when you put it in the oven. 

When you are done pour cake mixture in a round prepared cake oven proof form approximatley 22 cm in diameter and 7 cm high 200 C for 30 min.

Tips! - The cake form need to be properly prepared with oil and lots of almond flour in it to prevent cake from sticking to the form. Improperly done form will ruin your cake wich makes it brake when you try to take it loose. To ensure your cake is whole, let it cool for 5-10 min before you take it from the form and loosen the edges with a knife. If it does not come loose, try the "wet cold cloth trick" and leave it on the outside bottom of the form for a while, then try again. This cake can be frozen onced cooled and used for later.

For the filling whip 1 package of the go green cream for a long time. Add flavours to your layers. We added 4 teaspoons vanilla sugar, 3 teaspoons of sugar and 1 teaspoon instant coffe with a touch of hot water (to make it dissolve) and cocoa powder for the first layer. Add as much cocoa powder that you see fit. 

The second layer the base is the same (so save some of that chocolate-coffe go green whipped cream) and add 2 dl of crushed raspberries togheter with 1 dl sugar and mix togheter. 

You can make any filling you like with diffrent berries or other flavours.

To decorate the outside we whipped 1 package alpro soya then added flavouring; 4 teaspoons vanilla sugar and 3 teaspoons sugar. Use a spritzer if you like to make a proper vintage vibe feeling to your cake. Then add frozen blackberries for decoration for a clean spring touch. In summertime you can use fresh strawberries.

Tips! - Remeber to decorate the cake the same day as the cake is supposed to be eaten, otherwise the berries can melt and "bleed out" on your gorgeous white cream.

Please let me know what you think if you tried it!