Category: In my kitchen

Swedish pepparkakor

This Swedish pepparkakor recipe isn’t one that comes with many traditions. It was in fact created on the very first weekend of advent earlier this month after days of formula research and calculations. We had just brought upstairs two cardboard boxes labelled hastily JUL 2015 [Christmas 2015] from our förråd [storage] and there were candles […]

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PS. Time to start baking with saffron

Saffran, pepparkakor, lingon och mandel. If you sat on the windowsill, here with me – yes, right now – you’d see many things around us. The stars and advent candles, fluttering in every house. The snow, covering roofs till the horizon and further. In my kitchen – and I suspect many others – saffran, pepparkakor, […]

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Just a Sunday afternoon – Carrot cake energy balls

Summer has started, on a Sunday afternoon. The days are now long again. With the sun setting at ten thirty pm and rising just a short hours later at two thirty am. And when I told Svante last Sunday “Det känns som sommar idag.”, he was quick to answer “Det är sommar.”, something that went […]

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Something only we know – Our favourite cinnamon shortbreads

It’s still very much winter here in Skellefteå. In fact, we’ve had a blizzard over the weekend; snow, at times twirling around with the winds; and at other times, falling almost horizontally. A western under the snow. Not unlike the Dyonisos album that lullabied my teenage years. Oh love me, Oh kiss me, I’m lying […]

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A brioche study, recipe: the “generic” brioche (control)

Analysing the impact of the egg-to-milk ratio in brioche formulas The formula The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which is something I’ll carry on doing over the next experiments, as the kneading time of a half-recipe takes longer when […]

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A brioche study, part one: the approach

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your curiosity and drive you to research important techniques. It went along the following lines: Do […]

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Saffransbullar med mandelmassa

[Swedish saffron and almond buns] Sunrise: 9:33 AM Sunset: 1:28 PM Temperature: -11.8°C The Swedish saffron and almond buns you see here were made on the twenty-fourth of November. Perhaps, it was a Tuesday. Or a Monday. But I remember how we made the dough the night before. And topped it with marzipan butter in […]

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