Gosh this video gave me such old BA vibes. In the best possible way. I loved these buns when I lived in Norway, along with the raisin buns, and “Solo” branded orange buns. I’ll definitely make them but I might add raisins. ❤
This was a great explanation and much less disjointed than the previous video, but the cuts are still super jarring and slightly visually nauseating. I think we would all really appreciate it if you could let her have more than one sentence and about 1-5 seconds (I counted) between cuts.
I adore custard and coconut, however, have an aversion to cardamom. I suppose it could be left out altogether, but is there another spice that would work well in this recipe? Cinnamon doesn't sound like it would work, however, nutmeg is often included in a lot of egg or egg custard recipes. Would that work, or is there a better substitution for the cardamom?
2:21 Bread flower? Who needs proofreading when you can do 25 cuts/sec for that vintage BA vibe I guess. Bring back the team behind Bake It Up a Notch stat
btw, in English it's bread flour not flower. Flower is a homonym describing plants like roses, carnations and tulips. Flour is the ground seed such as wheat.
Thanks for the feedback Lynn. We're filming a few new series in the Test Kitchen and want to make sure the viewer can follow along with the recipe, but we'll certainly consider slowing down the cuts in the next episodes. Stay tuned!
I miss the old BA, haven't watched it since it was revealed it was a horrible place for some people to work. I am so happy for the success the people who quit have had.
So she's from Sweden, and this is her accent. I'm from Norway. We're even "worse" when it comes to that kind of pitch. It's the melody in our languages. But I assure you, if you were to learn Swedish or Norwegian, I'd be impressed and not putting you down if you reached the same language level in my language as she has in yours. But what do you think of the recipe? Will you try the skolebrød? Because that's what this video is about, remember?
@neaarentzen not too "hot" but not "too cold"...you explained your clean-as-you-go more than explaining "hot" Your recipe looks amazing, but couldn't give a temperature? I'm an experienced bread baker, so I know the safe temp for blooming yeast - but it would have been very helpful to include that. I will definitely try this (cardamom is an amazing spice)!
Overall, a good recipe. I've got Norwegian ancestry so was keen to watch this. I might suggest the presenter work on her vocal delivery. I realize a lot of young women do this, I hear it all the time, saying something with an upturn at the end so it sounds like a question. Must be a trendy way to talk these days, but kind of annoying. And, it makes the person speaking sound like they're not sure of what they're saying or doing, lacking confidence. Not good when you're presenting something on a public platform.
So she's from Sweden and it's her accent. I think her English is super good. I guess you assuming her not being foreign, but that she merely has an annoying, trending habit tells something about how good her English actually is.
How is your second language, Norwegian? As a Norwegian, I expect you have perfect R's and open E's. I write this in English not because I speak it perfectly, but because it probably is all you can understand. Please be nicer.
I don't like when there's a face of someone I'm not familiar with in the thumbnail and unsubscribe. Stick to the food and not such large photo of a human on a food sub.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I recommend flipping over the pestle- the larger rounded end is the one you use to grind spices against the mortar
I notice the improvement compared to the previous video. Kudos! 👍
Good job Nea! Norwegian Cardamom bread has been on my baking bucket list. These look amazing.
These look SO good! Another great video!
Gosh this video gave me such old BA vibes. In the best possible way.
I loved these buns when I lived in Norway, along with the raisin buns, and “Solo” branded orange buns. I’ll definitely make them but I might add raisins. ❤
Mmmmm raisins would add such a nice bite to these! Thanks for the comment.
Yes!! I remember those, the raisin buns we're so so good
This was a great explanation and much less disjointed than the previous video, but the cuts are still super jarring and slightly visually nauseating. I think we would all really appreciate it if you could let her have more than one sentence and about 1-5 seconds (I counted) between cuts.
She is so Smart. Amazing recipe 💯❤
Smart and talented! We
Aw appreciate you
I adore custard and coconut, however, have an aversion to cardamom. I suppose it could be left out altogether, but is there another spice that would work well in this recipe? Cinnamon doesn't sound like it would work, however, nutmeg is often included in a lot of egg or egg custard recipes. Would that work, or is there a better substitution for the cardamom?
I think nutmeg would be great!
as a scandinavian, Cinnamon for sure
cinnamon
Very nice recipe you are great chef
Gratz Food 52! You can pull super models now.
2:21 Bread flower? Who needs proofreading when you can do 25 cuts/sec for that vintage BA vibe I guess. Bring back the team behind Bake It Up a Notch stat
btw, in English it's bread flour not flower. Flower is a homonym describing plants like roses, carnations and tulips. Flour is the ground seed such as wheat.
Custard makes everything better
Agree!
I'm sorry other food RUclipsrs, but this custard is just way better
People are behaving poorly since new formats rolled out on the channel. I suppose advice are welcome but don't understand the harsh comments btw
Delicious!! ❤😋
Thanks for the kind comment!
Is it me or are the counters too low
They are ADA-compliant counters to accommodate anyone who might want to cook in our kitchen!
Too many cuts for someone with vertigo. Dear editor this isn’t necessary.
Thanks for the feedback Lynn. We're filming a few new series in the Test Kitchen and want to make sure the viewer can follow along with the recipe, but we'll certainly consider slowing down the cuts in the next episodes. Stay tuned!
Those look fantastic! They spelt the word bread flour as bread FLOWER lol
OOp! Spring is on our minds.
Thank you! And oops😅
was wondering if there was new species that we didn't know about.
Giving 2018 Bon Appetite
I miss the old BA, haven't watched it since it was revealed it was a horrible place for some people to work. I am so happy for the success the people who quit have had.
Gorgeous!
❣
Why would a baking expert use the word HOT to describe the liquid to activate yeast??!! First description should be warm
Baker here! I meant to say warm but it's hard to take things back on camera sometimes!
Walt Disney work school bread!
How many stand mixers died to bring us this recipe?
Haha ZERO! They are workhorses.
Haha yes! What Food52 said!
@@food52 I saw what happened in Anna and Allison's bran muffin video. Good to hear the mixer made it through the accident. 😁
using all purpose flour for this would be a tragedy :)
Nope, that's what is in the authentic recipes
You could really use either, I just prefer bread flour!!
@@neaarentzen anymore, I only buy bread flour, making a loaf right now :)
Love it!! What kind of loaf? Homemade bread is the best
@@neaarentzen Just plain white bread. I make a loaf every week :)
Amazing.
Every sentence was a question, which would explain why she seemed to be more than a bit confused.
So she's from Sweden, and this is her accent. I'm from Norway. We're even "worse" when it comes to that kind of pitch. It's the melody in our languages. But I assure you, if you were to learn Swedish or Norwegian, I'd be impressed and not putting you down if you reached the same language level in my language as she has in yours. But what do you think of the recipe? Will you try the skolebrød? Because that's what this video is about, remember?
@@Ridiculina ❣Appreciate you!
Thanks for the feedback, I can't say I was confused at all but it's something I'll keep in mind as I continue to film!!
@neaarentzen not too "hot" but not "too cold"...you explained your clean-as-you-go more than explaining "hot"
Your recipe looks amazing, but couldn't give a temperature?
I'm an experienced bread baker, so I know the safe temp for blooming yeast - but it would have been very helpful to include that.
I will definitely try this (cardamom is an amazing spice)!
@@janetgerney2094hello! Thanks for the feedback! I definitely will include more specific temps going forward!
Overall, a good recipe. I've got Norwegian ancestry so was keen to watch this. I might suggest the presenter work on her vocal delivery. I realize a lot of young women do this, I hear it all the time, saying something with an upturn at the end so it sounds like a question. Must be a trendy way to talk these days, but kind of annoying. And, it makes the person speaking sound like they're not sure of what they're saying or doing, lacking confidence. Not good when you're presenting something on a public platform.
So she's from Sweden and it's her accent. I think her English is super good. I guess you assuming her not being foreign, but that she merely has an annoying, trending habit tells something about how good her English actually is.
people talk in different ways and you just need to accept that
How is your second language, Norwegian? As a Norwegian, I expect you have perfect R's and open E's.
I write this in English not because I speak it perfectly, but because it probably is all you can understand.
Please be nicer.
@@Ridiculina 💕
@@estoniass ❣❣
I don't like when there's a face of someone I'm not familiar with in the thumbnail and unsubscribe. Stick to the food and not such large photo of a human on a food sub.
Totally understandable. Hopefully you'll keep watching and get familiar with the new faces in our Test Kitchen though!