Emelie's Autumn Culinary Delights
Sep 28, 2023
1. Rhubarb Marmalade Cinnamon Buns
Emelie's rhubarb marmalade cinnamon buns are a testament to her love for perennial rhubarb. With a touch of coconut oil, vanilla, and coconut sugar, these buns are a delectable twist on a classic. Here's how you can recreate them in your own kitchen.
Ingredients:
For the dough:
5 dl milk
50 grams of yeast for sweet dough
2 dl powdered sugar
0.5 tsp salt
3 tsp cardamom, ground
13 -15 dl flour
125 grams butter, softened
For the topping:
100 grams of butter
1.5 dl sugar
2 tablespoons cinnamon, grounded, cardamom, apple sauce or Rhubarb marmalade are her favorites!
For garnish:
Chopped almonds/brown sugar
Preparation method:
Will make around 35-45 buns
- Melt the butter and add the milk to approximately 37 degrees. Crumble the yeast in a dough bowl. Add the milk and butter and stir until most of the yeast has dissolved.
- Add sugar, salt, cardamom and most of the flour, but save a little flour (0,1-0,2 liter) for baking out the buns. Work this into a smooth dough. Cover with a kitchen towel and let the dough rise until doubled in size, about 30- 50 minutes.
- Put the dough on a floured surface and share it in two parts.
- Work each portion into a thin, about 25×50 cm square. Spread the filling and roll up along the long side. Cut the roll into about 2 cm wide pieces and place them in cake forms (you don´t need cake forms if you don't have them).
- Variation nr 2 (the one I do in the picture) Roll out the dough to a square that is approx. 35×40 cm. Spread filling on half of the dough and fold over. Cut 20-25 strips, twist each strip a twist and fold it into a knot. Voila!
- Let buns rise uncovered for 20-30 minutes. Meanwhile, heat the oven to 250 degrees.
- Brush the buns with a whisked egg and sprinkle with chopped almonds. Bake in owen for 12-15 minutes
- Enjoy!!
2. Turmeric Latte
Ingredients:
1cm of fresh curcuma chopped into pieces
1cm of fresh ginger chopped into pieces
1 teaspoon of ashwagandha (you can skip it!)
Boiling water and a splash of oat milk.
Preparation method:
