This video showcasing the preparation of Rabarberbullar, Swedish Rhubarb Buns, is a delightful journey into the world of Scandinavian baking. The host expertly guides us through the process of creating these sweet treats using fresh rhubarb. The video begins with an introduction to the ingredients, including the vibrant rhubarb that steals the show. The host's clear instructions and attention to detail make the recipe accessible to bakers of all skill levels. The visuals are crisp and visually appealing, with close-ups of the dough being rolled and the rhubarb filling being generously spread. What stands out in this video is the host's genuine passion for baking and their love for sharing traditional Swedish recipes. Their warm and engaging personality shines through, making it a joy to watch. The step-by-step demonstration, combined with helpful tips and tricks, makes it easy to follow along and recreate the Rabarberbullar at home. The final result is simply mouthwatering. The perfectly golden buns filled with tangy rhubarb and topped with a sweet glaze are a visual delight. The host's excitement and satisfaction upon tasting the finished product are contagious, leaving viewers eager to take a bite themselves. The video's production quality is excellent, with well-chosen background music that enhances the viewing experience. The overall aesthetic, combined with the host's inviting presence, creates a cozy and comforting atmosphere. After watching this video, I am inspired to try my hand at making these Swedish Rhubarb Buns. The recipe seems approachable, and I can't wait to experience the delightful combination of flavors firsthand. In conclusion, this video is a fantastic showcase of Swedish baking culture and the joy of creating delicious pastries. It is a testament to the host's passion for baking and their dedication to preserving traditional recipes. I highly recommend watching this video and giving Rabarberbullar a try for a truly Scandinavian baking experience.
Åhhh rabarber är det godaste jag vet. Särskilt ihop med färska jordgubbar. Det är en oslagbar komibnation. Du har en hög mysfaktor på din kanal tycker jag. Det är så sköönt med genuina människor som bjuder på sig själva samtidigt som man får lära sig nya saker. Det märks att du tycker om det du gör🥰
I love your recipes & demos! This one looks fabulous! Re covering buns for proving…I’m struggling to eliminate my use of plastic, so I use my mother’s old method of dampening a tea towel, squeezing really well, & covering dough. But you are right, can’t let the dough dry out.
A bakery near me in Hamburg makes this style of bun -- was totally foreign to me, totally lovely. Thanks to the RUclips algo for introducing me to your channel. High quality stuff, thanks
I absolutely love your channel. My grandmother moved to the U.S. from Sweden when she was 16. To support herself, she worked as a cook for super-rich families in New York City. There were usually 5 people on the kitchen staff. Because she was a gifted cook, she always worked as the top cook, right under the French chef. Your videos remind me so much of her and the Swdish food I grew up eating!
Cecilia, you're a brilliant chef and a born comedian (12:13 min), and I love your unpretentious authentic manner 😀I've just binge-watched your channel and I'm looking forward to more 🤗
Only recently discovered your channel, been in Stockholm last week on vacation, tried the Kardemummabullar (yum yum) and I love your recipes - thank you, will definitely try these, as soon as my rhubarb grows a little.
Hi miss Cecilia good day. Thank you so much for sharing this vedios. Can i make this also for my grandchildren? Because I'd love to. Happy cooking ❤☺ I'm from Philippines but I'm watching your vedios here in UAE.
Hi! Thanks for sharing the recipe. If I wanted to bring out the rhubarb flavor more ( I love rhubarbe), what would you suggest? Adding more rhubarbe pieces, or using another fruit/or spice to accentuate it more, or adding rhubarbe into the cream? Thanks for your advice.
Hi from Canada. I just recently discovered your channel and just love your recipes. I can’t get fresh yeast so what would be the equivalent of fresh yeast to dried yeast?
Oh thank you for reminding me! I’ll make a note on the recipe. But it’s 3x fresh yeast to dry yeast as a general rule. I’d sub in 23g of dry yeast (not instant though, idk that conversion). But make sure to bloom your dry yeast instead of just tossing it into the bowl. Do that by heating the milk until it’s bath water warm, stirring in the yeast and waiting 10-15 minutes.
These look so good! I’m going to a farmers’ market on Wednesday, and I’m definitely going to get some rhubarb to make these. I have a question about proofing. Have you ever used large proofing bags for proofing buns? I like them for bread, but I’ve never tried them with buns. What do you think of them? Thank you.
Yes, they would be fine. Of course they are much better the day of but they will be totally ok the next day too. I have a video with tips on storing and reheating ruclips.net/video/m_j4QI5kBMM/видео.html if you use the reheating method in the video just keep an eye on the rhubarb in the oven so it doesn’t get crispy.
Ja, jag tycker det är en bättre produkt plus det finns i varje mataffärer i Stockholm (har ingen koll över resten av Sverige haha). Det är svårt att hitta i USA, dem mest har dry yeast eller instant yeast, som är två olika produkter
@@ceciliatolone Det finns i resten av Sverige :) Vanligare än torrjäst, som också finns. Alla recept brukar ange vikt i färsk jäst, så använder man torr, får man konvertera :) Tack för en trevlig kanal.
This video showcasing the preparation of Rabarberbullar, Swedish Rhubarb Buns, is a delightful journey into the world of Scandinavian baking. The host expertly guides us through the process of creating these sweet treats using fresh rhubarb.
The video begins with an introduction to the ingredients, including the vibrant rhubarb that steals the show. The host's clear instructions and attention to detail make the recipe accessible to bakers of all skill levels. The visuals are crisp and visually appealing, with close-ups of the dough being rolled and the rhubarb filling being generously spread.
What stands out in this video is the host's genuine passion for baking and their love for sharing traditional Swedish recipes. Their warm and engaging personality shines through, making it a joy to watch. The step-by-step demonstration, combined with helpful tips and tricks, makes it easy to follow along and recreate the Rabarberbullar at home.
The final result is simply mouthwatering. The perfectly golden buns filled with tangy rhubarb and topped with a sweet glaze are a visual delight. The host's excitement and satisfaction upon tasting the finished product are contagious, leaving viewers eager to take a bite themselves.
The video's production quality is excellent, with well-chosen background music that enhances the viewing experience. The overall aesthetic, combined with the host's inviting presence, creates a cozy and comforting atmosphere.
After watching this video, I am inspired to try my hand at making these Swedish Rhubarb Buns. The recipe seems approachable, and I can't wait to experience the delightful combination of flavors firsthand.
In conclusion, this video is a fantastic showcase of Swedish baking culture and the joy of creating delicious pastries. It is a testament to the host's passion for baking and their dedication to preserving traditional recipes. I highly recommend watching this video and giving Rabarberbullar a try for a truly Scandinavian baking experience.
Mozambique, Canada, Australia... an international team of bakers in a master class!
It’s so cool!! Blows my mind that anyone anywhere at anytime could be watching and learning from my videos. Very cool!
Åhhh rabarber är det godaste jag vet. Särskilt ihop med färska jordgubbar. Det är en oslagbar komibnation. Du har en hög mysfaktor på din kanal tycker jag. Det är så sköönt med genuina människor som bjuder på sig själva samtidigt som man får lära sig nya saker. Det märks att du tycker om det du gör🥰
Ohhhh yeahhhhh my dude 🤘🤘
Hi Cecília, I love your recipes From Mozambique ❤
👋🏻 hi!! Thank you and welcome to the channel!!
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I love your recipes & demos! This one looks fabulous! Re covering buns for proving…I’m struggling to eliminate my use of plastic, so I use my mother’s old method of dampening a tea towel, squeezing really well, & covering dough. But you are right, can’t let the dough dry out.
Cardamom and rhubarb, two of my favorite things! Can’t wait to try this.
They are a match made in heaven!!
They turned out gorgeous! I just love your channel. My Grandma was a Swede. I love learning how to bake these delicious treats! Thanks for sharing!
Thank you for watching!
Nice video dear thanks for sharing beautiful video my friend, have a nice day! Stay safe, stay healthy 🥰🙏🌹❤
A bakery near me in Hamburg makes this style of bun -- was totally foreign to me, totally lovely.
Thanks to the RUclips algo for introducing me to your channel. High quality stuff, thanks
I absolutely love your channel. My grandmother moved to the U.S. from Sweden when she was 16. To support herself, she worked as a cook for super-rich families in New York City. There were usually 5 people on the kitchen staff. Because she was a gifted cook, she always worked as the top cook, right under the French chef. Your videos remind me so much of her and the Swdish food I grew up eating!
That’s so cool!! My grandmother is also Swedish and having her food while I was growing up was what inspired me to move Sweden and pursue cooking 😊
Hello from Russia. Buns from Cecilia are now a hit with us. Everyone just loves the buns. Thanks chief.
Hello from Australia.
Thank you for sharing your recipes. I've made 2 of them . They were amazing and my family approved❤😊
That’s so great to hear!!
This beautiful my friend, very nice video ! Thank you very much)✌😁🥰💜💜🌞
oh my word those are beautiful! You teach so well, such an inspiration!
Cecilia, you're a brilliant chef and a born comedian (12:13 min), and I love your unpretentious authentic manner 😀I've just binge-watched your channel and I'm looking forward to more 🤗
Thank you! That’s so sweet of you to say 😊😊
Only recently discovered your channel, been in Stockholm last week on vacation, tried the Kardemummabullar (yum yum) and I love your recipes - thank you, will definitely try these, as soon as my rhubarb grows a little.
Thank you for the compliment! Hope you like these buns when you do make them 😊😊
Very good video my friend, I really liked it, I always support you, keep up the good work 💓💓💓💐
Great stuff! They where hard to get started but took off once in the soil! Now in the store so easy! Nice summer eat in Sweden!
It's amazing good work ❤❤
Hi miss Cecilia good day. Thank you so much for sharing this vedios. Can i make this also for my grandchildren? Because I'd love to. Happy cooking ❤☺ I'm from Philippines but I'm watching your vedios here in UAE.
Very nice video, thank you for sharing with us, have a nice day. See you soon!💜🥰🙏🌹
Hi! Thanks for sharing the recipe. If I wanted to bring out the rhubarb flavor more ( I love rhubarbe), what would you suggest? Adding more rhubarbe pieces, or using another fruit/or spice to accentuate it more, or adding rhubarbe into the cream? Thanks for your advice.
I would say add more rhubarb to the top! You could also make a rhubarb jam and spread a thin layer on top of the butter filling 😊
@@ceciliatolone thank you! ☺️
This looks great.
Thank you!
Yes! My rhubarb is ripe and I'm making this!
Jesus Christ is the way the truth and the life. Blessings!
❤
Hi from Canada. I just recently discovered your channel and just love your recipes. I can’t get fresh yeast so what would be the equivalent of fresh yeast to dried yeast?
Oh thank you for reminding me! I’ll make a note on the recipe. But it’s 3x fresh yeast to dry yeast as a general rule. I’d sub in 23g of dry yeast (not instant though, idk that conversion). But make sure to bloom your dry yeast instead of just tossing it into the bowl. Do that by heating the milk until it’s bath water warm, stirring in the yeast and waiting 10-15 minutes.
Thank you 😊
These look so good! I’m going to a farmers’ market on Wednesday, and I’m definitely going to get some rhubarb to make these.
I have a question about proofing. Have you ever used large proofing bags for proofing buns? I like them for bread, but I’ve never tried them with buns. What do you think of them? Thank you.
I have when I worked in a bakery and they work great! I just don’t have them at home so I sub with plastic wrap.
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👌👌
Yummy tasty
А , немогли бы добавить в предписании рецепта, французского перевода?
Спасибо за ранее.
Would these still be good to make the day before I serve them?
Yes, they would be fine. Of course they are much better the day of but they will be totally ok the next day too. I have a video with tips on storing and reheating
ruclips.net/video/m_j4QI5kBMM/видео.html
if you use the reheating method in the video just keep an eye on the rhubarb in the oven so it doesn’t get crispy.
@@ceciliatolone Thank you!
Yum :-)
Gillar att du använder färsk jäst, har ni det i staterna?
Ja, jag tycker det är en bättre produkt plus det finns i varje mataffärer i Stockholm (har ingen koll över resten av Sverige haha). Det är svårt att hitta i USA, dem mest har dry yeast eller instant yeast, som är två olika produkter
@@ceciliatolone Det finns i resten av Sverige :) Vanligare än torrjäst, som också finns. Alla recept brukar ange vikt i färsk jäst, så använder man torr, får man konvertera :) Tack för en trevlig kanal.
😋😋❤🙏❤
Are you of italian origin?
Yes! Italian and Swedish 😊
Oh my god
Cecilia, you are very beautiful