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Emelie

Emelie's Autumn Culinary Delights

As the days grow shorter and the air turns crisp, there's nothing quite like the comforting aroma of freshly baked goods wafting through the kitchen. Our co-founder Emelie shared two of her favorite autumn recipes with us - the soul-soothing Cinnamon Buns and a warming Curcuma Latte.

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

  1. 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.
  2. 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.
  3. Put the dough on a floured surface and share it in two parts.
  4. 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).
  5. 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!
  6. Let buns rise uncovered for 20-30 minutes. Meanwhile, heat the oven to 250 degrees.
  7. Brush the buns with a whisked egg and sprinkle with chopped almonds. Bake in owen for 12-15 minutes
  8. Enjoy!!

2. Turmeric Latte

If cinnamon buns aren't your thing and you prefer warm, comforting drinks instead, here's Emelie's go-to recipe for curcuma 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:

Combine all of the ingredients in a small saucepan. Bring to a simmer, then lower the heat and let it simmer for 5 minutes. Turn off the heat, strain, serve & enjoy!
Whether you're indulging in a cinnamon bun or sipping on a turmeric latte, these creations are bound to become cherished favorites in your seasonal repertoire. 
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