Kanelbullar
Ingredients:
For the dough:
2.6 oz butter
1 1/4 cup full fat milk
2 tsp yeast
1/4 tsp salt
1/4 cup sugar
3 1/2 cup flour
1 tsp cardamom
For the cinnamon sugar:
4 oz butter, room temperature
1/2 cup sugar*
6 tbsp cinnamon*
*Combine to make cinnamon sugar
On top of each kanelbulle:
1 whisked egg
pearl sugar
Melt the butter and mix it with the milk and bring to finger temperature. Mix the yeast with butter/milk and let dissolve. Add salt, sugar, and cardamom and mix well. Slowly add flour to the mixture, 1/2 cup at a time until the dough is not overly sticky. Cover and let rise for about 30 minutes.
Roll out the dough into a 10×22 inch rectangle. Spread the 4 oz of butter onto the rolled out dough. Sprinkle the cinnamon sugar on top of the butter. Roll up the dough length-wise and cut about 0.8 of an inch slices. Let rise for 30 more minutes. (This is where the photos from here would help.)
Whisk the egg and brush on top of each kanelbulle and sprinkle with pearl sugar.
Bake for 8 to 10 minutes at 435 F.
Chokladkaka
8 oz of baking chocolate (I used 56% cocoa)
8 oz real butter
4 eggs
1 cup sugar
1 cup flour
1/4 tsp baking soda
Melt butter and chocolate in a water bath. Bring water to boil in a large saucepan and place a smaller saucepan in the middle with the butter and chocolate in it to melt. Whip eggs and sugar together in bowl on high for 10 minutes.
Add flour and baking powder to the melted chocolate mixture. Mix the chocolate and egg mixtures together into one. You must use a springform pan for this cake. Put wax paper on the bottom of the pan and grease the entire pan and sprinkle with chopped hazelnuts.
Pour the cake batter into the springform pan. Bake at 390 Fahrenheit for 12 to 15 minutes.
The cake will be ‘loose’ in the middle (loose is what they used in Swedish and I directly translated it because I couldn’t think of another word for it) and cooked around the edges.
**You must let this cake completely cool until you attempt taking it out of the pan, what works best for me is to let it cool and then keep it in the fridge for a few hours and then take it out of the pan! This is very important part of baking this cake!
**Also, the cake has to sit in the fridge overnight before it can be served. Take the cake out of the fridge 30 minutes before serving and sift cocoa on top. This cake is best served with whipped cream on the side.