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Today I’m gonna share my fabulous cinnamon buns recipe: are you excited?
It has been a few days since I’ve decided to make this daily ‘thing’ on my Instagram Stories called ‘A lesson a day’ (hashtag #alessonaday), in which I draw your attention to a significant quote, a portion of a song or podcast, a movie clip…that has something to teach us.
You don’t make mistakes, mistakes make you.
This was the first lesson I shared.
I heard this quote on Tony Robbins’ podcast (called The Tony Robbins Podcast, if you’re interested) when he was interviewing world-renowned musician, business entrepreneur & fashion icon, Armando Christian Perez a.k.a Pitbull.
Pitbull talked about his journey to achieving success, coming from a not-that-easy childhood and experiencing also drug issues when he was very young, he never gave up.
Nothing comes easily and we should all learn from experiences, the good ones and the unpleasant ones as well.
The power of failure
You know I don’t appreciate the word ‘failure’ that much (see this post). Let’s talk about slip-ups instead.
After having heard that quote from Pitbull on Sunday, while biking to my sister’s house, I made a little research and I found out it was a sentence from the movie ‘The last word’, where actress Shirley MacLaine said ‘Mistakes make you smarter. Mistakes make you stronger. Mistakes make you more self-reliant.’
Oh my gosh, AMEN.
These words are music to my ears!
I have always strongly believed in the power of “unsuccesses” (I know it’s not a word…yet). Just think about it. Whenever you make a mistake, you have two choices: you can either start thinking negatively and lose heart, OR you can stay positive and make a lesson out of it. Logic thread, uh?
I remember years ago when I was going through a tough moment, I thought ‘Ok Roby now you have two choices: staying there and do nothing, or do like a ball…that everytime it falls, it bounces’. Guess what, from that moment I decided I wanted to bounce every time I felt.
Believe me, EVERYONE in this world has made at least one mistake (wrong, we made plenty of mistakes). We started making them at our early age, when we were busy trying to stand up and then falling on our butts. We kept trying…and that’s the reason why we can now walk.
From mistakes we learn, we ALWAYS learn something. Mistakes are an opportunity and, as soon as you’ll realize this and you will change perspective, you will be…successful.
About this cinnamon buns recipe…
Talking about this cinnamon buns recipe… can someone please bless kardemummabullar?
Do you know what I loved most about these beautiful cinnamon knots? When I closed my eyes and took a bite, I immediately felt like I was walking through the Swedish woods. That cardamom and cinnamon combo is EVERYTHING. My boyfriend, who lived in Göteborg for a couple of months, loved them (and he knows what they taste like!).
Now, I know what you’re thinking. Is this recipe low in calories? Nope. Can we consider these ‘healthy’? Sorry to disappoint, there’s no answer to this question. There is no food in the world that can be considered healthy or non-healthy itself. You should think about your all-round lifestyle instead.
Is it healthy for our mind and soul? Definitely yes. It’s a treat that you can eat sometimes! Is this healthy if you eat everyday three cinnamon buns? Mmm nope.
Oh, by the way, this is totally a hygge recipe.
Recipe is inspired to the one in ‘Scandikitchen Fika & Hygge: Comforting Cakes and Bakes from Scandinavia With Love’ book.
Ingredients: (makes about 16 cinnamon buns Kardemummabullar)
- Dried yeast, 7 gr (or 25 gr of fresh yeast)
- Whole milk, 250 ml
- High quality butter, 80 gr
- Brown whole sugar, 40 gr
- Spelt flour, 400 gr
- Ground cardamom, two teaspoons (few pods)
- Salt, one teaspoon
- Beaten egg, one
- High quality butter, 80 gr (at room temperature)
- All-purpose flour, one teaspoon
- Ground cinnamon, one tablespoon
- Ground cardamom, half a teaspoon
- Brown sugar, 60 gr
- Beaten egg
First thing first, warm up the milk, add the dry yeast and whisk, then leave it aside until bubbly. Pour it into a mixing bowl (I used my bread machine), add melted butter and sugar and start mixing.
In a bowl, mix flour, ground cardamom and salt, gradually add the dry ingredients into the mixing bowl. Add half the beaten egg and keep kneading for a few minutes. The mixture should be sticky and not too much dry.
Cover the dough with plastic wrap and allow to rise for 30 minutes or until it has doubled in size.
Turn the dough out onto a lightly floured surface and start kneading it with your hands then roll it out to a 40 x 50 cm rectangle.
To make the filling: in a bowl, add the butter, flour, cinnamon and cardamom and sugar, then mix well and finally spread it over the rolled-out dough, using a spatula. Fold the dough in half lengthways.
Using a pizza cutter, cut 16 strips widthways, take one strip and carefully twist it around a few times. Curl into a ‘knot’ and make sure both ends are tucked under so they do not open during baking (follow this tutorial).
Place the knots spaced well apart on the baking sheets and leave to rise under a kitchen cloth for 30 minutes.
Preheat the oven to 200°C, brush each kardemummabullar with the beaten egg then cook them for 10 minutes or until golden.