Here Are Some Recipes To Escape The Societal Dread

I don’t want to deal with this. Not today. I am going to. Believe me. I am going to. They are not going to win. This is my country too. 

But in the meantime, here are a couple of recipes that I am using to distract myself this week. 

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Kardemummabullar

So these are traditional Swedish cardamom buns that are a beloved treat in Sweden. Similar to cinnamon rolls but flavored with cardamom, these buns are known for their soft, buttery dough and aromatic spice. They are often twisted into intricate knots, making them as visually appealing as they are delicious. Perfect with a cup of coffee or tea, Kardemummabullar embody the essence of Swedish fika—a moment to relax and enjoy a sweet treat. 

Ingredients:

For the Dough:

• 1 cup (240 ml) whole milk, warmed (about 110°F/43°C)
• 2¼ teaspoons (7 g) active dry yeast (1 packet)
• ½ cup (100 g) granulated sugar
• 4 cups (500 g) all-purpose flour
• 1 teaspoon ground cardamom
• ½ teaspoon salt
• 1 large egg
• ½ cup (113 g) unsalted butter, softened

For the Filling:

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 2 teaspoons ground cardamom

For the Topping:

• 1 egg, beaten (for egg wash)
• Pearl sugar or coarse sugar, for sprinkling

Instructions:

1. Prepare the Dough:
   • In a small bowl, combine the warmed milk and a pinch of sugar. Sprinkle the yeast over the milk and let it sit for 5–10 minutes until it becomes frothy.
   • In a large mixing bowl, whisk together the flour, granulated sugar, ground cardamom, and salt.
   • Add the yeast mixture, softened butter, and egg to the dry ingredients.
   • Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.
   • Place the dough in a lightly greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Prepare the Filling:
   • In a bowl, mix together the softened butter, granulated sugar, and ground cardamom until it forms a smooth paste.
3. Assemble the Buns:
   • Punch down the risen dough and roll it out on a floured surface into a rectangle approximately 20 x 12 inches (50 x 30 cm).
   • Spread the cardamom filling evenly over the dough.
   • Fold one-third of the dough over the center, then fold the remaining third on top, like folding a letter. You will have a layered rectangle.
   • Roll the folded dough gently to flatten it slightly, maintaining the rectangular shape.
   • Cut the dough into strips about 1 inch (2.5 cm) wide.
   • Take each strip and slice it lengthwise, leaving one end uncut. Twist the two strands around each other.
   • Form each twisted strip into a knot by wrapping it around two fingers, then tucking the end through the center.
4. Second Rise:
   • Place the shaped buns on baking sheets lined with parchment paper, leaving enough space between them.
   • Cover the buns with a clean cloth and let them rise for an additional 30–45 minutes until puffy.
5. Bake the Buns:
   • Preheat your oven to 425°F (220°C).
   • Brush the tops of the risen buns with the beaten egg.
   • Sprinkle pearl sugar or coarse sugar over each bun.
   • Bake for 10–12 minutes, or until the buns are golden brown.
6. Cool and Serve:
   • Remove the buns from the oven and let them cool on a wire rack.
   • Serve warm or at room temperature. Enjoy with coffee or tea.

Personal Notes:

• For the best flavor, consider using freshly ground cardamom seeds instead of pre-ground cardamom (if you can find them).
• These buns are best enjoyed the day they are made but can be stored in an airtight container for up to two days.
• You can freeze the buns after baking and cooling. To serve, thaw and warm them in the oven for a few minutes.

Lavender Honey Madeleines

Now I haven’t made these yet but lavender honey madeleines are delicate, shell-shaped French sponge cakes infused with the subtle floral notes of culinary lavender and sweetened with honey. This elegant twist on the classic madeleine offers a fragrant and delightful treat, perfect for afternoon tea or as a light dessert. The combination of lavender and honey creates a unique flavor profile that is both soothing and indulgent (or so I hear). I obtained this recipe from my old piano teacher, so I’m really excited to try it. 

Ingredients:

For the Madeleines:

• ½ cup (113 g) unsalted butter, plus extra for greasing the pan
• ⅔ cup (135 g) granulated sugar
• 3 large eggs, at room temperature
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon culinary lavender buds, finely ground

For the Glaze (Optional):

• 1 cup (120 g) powdered sugar
• 1 tablespoon honey
• 2–3 tablespoons milk or lemon juice
• Extra lavender buds for garnish (optional)

Instructions:

1. Prepare the Batter:
   • Melt the butter in a saucepan over low heat or in the microwave. Set aside to cool to room temperature.
   • In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed until the mixture is thick, pale, and forms ribbons when the beaters are lifted (about 5 minutes).
   • Add the honey and vanilla extract to the egg mixture, mixing until well combined.
2. Incorporate Dry Ingredients:
   • In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and finely ground lavender buds.
   • Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
3. Add the Butter:
   • Gradually drizzle the cooled melted butter into the batter, folding gently until fully incorporated.
   • Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or up to overnight. Chilling helps achieve the classic madeleine hump.
4. Prepare the Madeleine Pan:
   • Preheat your oven to 375°F (190°C).
   • Generously butter a madeleine pan and dust with flour, tapping out any excess. Alternatively, use a non-stick baking spray with flour.
5. Bake the Madeleines:
   • Spoon the chilled batter into the prepared madeleine molds, filling each mold about three-quarters full.
   • Bake for 10–12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
   • Remove the pan from the oven and let it cool for a few minutes on a wire rack.
6. Remove and Cool:
   • Gently tap the madeleine pan to release the cakes or use a small knife to ease them out if necessary.
   • Place the madeleines on a wire rack to cool completely.
7. Prepare the Glaze (Optional):
   • In a small bowl, whisk together the powdered sugar, honey, and milk or lemon juice until smooth and slightly runny.
   • Adjust the consistency by adding more liquid or powdered sugar as needed.
8. Glaze and Garnish:
   • Dip the scalloped side of each cooled madeleine into the glaze or drizzle it over the top.
   • Sprinkle with extra lavender buds if desired.
   • Allow the glaze to set for a few minutes before serving.

Stay safe out there everyone.