By far this is the best ever written recipe I have seen. It is perfect. So neat and clear. Short, sweet and to the point. Wow, you should give lessons to all the people who write their recipes
Interesting to have both yeast and baking powder in the same recipe. Hoping to make this soon. I use freshly milled wheat in all my baking and fingers crossed that they will come out as tasty as yours.
What, no cardamom ? Heresy I say! Believe it or not, straight to jail. Just kidding, I figured by this point all swedish baked goods had to have cardamom; they look lovely and I'll definitely try these out :D (especially since my local Ikea stopped selling gifflar)
Thank you for sharing Cecilia! Reminiscent of the pinwheels - definitely a guilty pleasure when traveling. Pretty sure they call my name when I spot them at the convenience store/gas station store! Love your attitude and humor. Thank you! Can't wait to try at home
I’m definitely going to make these! Will substitute fresh yeast with 17g quick rise active dry yeast and a splash of vanilla extract instead of vanilla sugar. Another baked good that uses yeast and baking powder is American Angel Biscuits. Yum!
Big fan of the channel, an the recipe looks great. One question I have to know: do you use the wood in the background? I see it in every video and every time I think, "I wonder if there is a cozy fire somewhere nearby" Thanks for your work!
I like the thoroughness of your YouTubd instructions. The written instructions on your blog could use some editing. Way at the bottom, long after the ingredients had been added, I found the note distinguishing the amount of fresh vs dry yeast. I see in more recent recipes that you have made this notation. It would be helpful to review older entries. I'm not sure if my batch survived the mistake.
Love your recipes! Can I knead this dough by hand or do I definitely need a stand mixer? (I've always done lussebulle by hand which turn out great every time, but my hallonbulle a few weeks ago were a massive failure so trying to understand if buns with less complicated shapes can be kneaded by hand)
Hi! Could you please do a video on Sverigekaka? I have a Swedish Cafe in town and that cake is my friend’s favourite. (I think they also do a lemon version there.) I would love to be able to perfect it, but hardly seen any recipes for it. Many thanks!
Hi Cecilia! They look delicious, I am definitely going to try these Gifflar. I am an import swede, so lets say its a part of my initiation ;) Which stand mixer are you using by the way?
Did you actually write bake 4-5 minutes? That is not realistic! Please clarify, my guess is I’m never going to get the answer, just like everybody else online, they claim they read and answer questions, but nobody answers or reads anything, but here’s hoping.
Yeah they’re pretty small so 4-5 is what worked for me and my oven. But as with all bake times, adjust for what works for you and your oven 😊 the important thing is that they are golden brown. If you are unsure if they are cooked through you can take the internal temp which should be 92C at least. Also I read every single comment but across all platforms it can be hard to answer every single question asked of me every single day. Especially when the question is just someone not believing what I wrote down. 😊
By far this is the best ever written recipe I have seen. It is perfect. So neat and clear. Short, sweet and to the point. Wow, you should give lessons to all the people who write their recipes
Interesting to have both yeast and baking powder in the same recipe. Hoping to make this soon. I use freshly milled wheat in all my baking and fingers crossed that they will come out as tasty as yours.
What, no cardamom ? Heresy I say!
Believe it or not, straight to jail.
Just kidding, I figured by this point all swedish baked goods had to have cardamom;
they look lovely and I'll definitely try these out :D
(especially since my local Ikea stopped selling gifflar)
Your videos are great. I do wish you'd show close-ups of the baked good so we could really see the type of crumb that you achieve.
Great feedback! I’ll work on that in future videos 😊😊
Thanks for this recipe! We loooooove gifflar!
You’re welcome!! It was such a fun recipe to develop I hope people like it!
Thank you for sharing Cecilia! Reminiscent of the pinwheels - definitely a guilty pleasure when traveling. Pretty sure they call my name when I spot them at the convenience store/gas station store! Love your attitude and humor. Thank you! Can't wait to try at home
Can’t wait to give these a try. Always enjoy your videos.
Thank you!
Great video! ❤
Thank you, as always, for your wonderful baking videos!!
You are so welcome!
I also made them your size and put them in for 5 minutes and they were still pale... Do you put them in the middle??
Which color yeast are we using? red or blue?
Love your personality
I’m definitely going to make these! Will substitute fresh yeast with 17g quick rise active dry yeast and a splash of vanilla extract instead of vanilla sugar. Another baked good that uses yeast and baking powder is American Angel Biscuits. Yum!
I’ve never heard of angel biscuits! Are they like regular biscuits or what makes them different?
Big fan of the channel, an the recipe looks great.
One question I have to know: do you use the wood in the background? I see it in every video and every time I think, "I wonder if there is a cozy fire somewhere nearby"
Thanks for your work!
Yes I do! I have a kakelugn which is like a Swedish style fireplace in the apartment. I use it all winter😊
I like the thoroughness of your YouTubd instructions. The written instructions on your blog could use some editing. Way at the bottom, long after the ingredients had been added, I found the note distinguishing the amount of fresh vs dry yeast. I see in more recent recipes that you have made this notation. It would be helpful to review older entries. I'm not sure if my batch survived the mistake.
Love your recipes! Can I knead this dough by hand or do I definitely need a stand mixer? (I've always done lussebulle by hand which turn out great every time, but my hallonbulle a few weeks ago were a massive failure so trying to understand if buns with less complicated shapes can be kneaded by hand)
Well, guess we're making thrse tomorrow
Hi! Could you please do a video on Sverigekaka? I have a Swedish Cafe in town and that cake is my friend’s favourite. (I think they also do a lemon version there.) I would love to be able to perfect it, but hardly seen any recipes for it. Many thanks!
Hi Cecilia! They look delicious, I am definitely going to try these Gifflar. I am an import swede, so lets say its a part of my initiation ;) Which stand mixer are you using by the way?
A Kenwood! I got a pretty cheap version but it’s held up well these last 4 years!
Can i make the buns and leave them in the frosge overbight to bake the next day?
How about if you make orange rolls, they are so good.
These look so good! Going to make these ❤️ if we cant buy the karlsbaderdeg flour here in the US, what flour would you reccomend?
I would use either 50/50 AP and bread flou if you already have bread flour at home. Otherwise AP is fine.
Is salted butter + table salt correct for this specific dough Cecilia? Just to be sure 😅
They look AMAZING, cannot wait to try your recipe!
Yes! But if you’re sensitive to salt I’d use unsalted butter 😊
@@ceciliatolone Haha nope I’m totally okay with it! I just didn’t wanted to mess up everything before having even started 😝 Thanks!!
admit it--you were waiting to slip your Muppet Swedish Chef impression into a video and karbardlebeedlebardledeedledoo was your chance
Luckily for me they are available in UK supermarkets.
I appreciated the US "1/2 inch" measurement in and amongst the "grams" measurements 😅
Hahah I do try to keep my Americans in mind!
Hvala na receptu ako bi mogli i prevod na srpski da date pozdrav iz Beograda Srbija
I am fasting today, shouldn't watch this :D
Did you actually write bake 4-5 minutes? That is not realistic! Please clarify, my guess is I’m never going to get the answer, just like everybody else online, they claim they read and answer questions, but nobody answers or reads anything, but here’s hoping.
Yeah they’re pretty small so 4-5 is what worked for me and my oven. But as with all bake times, adjust for what works for you and your oven 😊 the important thing is that they are golden brown. If you are unsure if they are cooked through you can take the internal temp which should be 92C at least.
Also I read every single comment but across all platforms it can be hard to answer every single question asked of me every single day. Especially when the question is just someone not believing what I wrote down. 😊