I'd say that the semla that dates back to the 15th and 16th century, with a heritage that goes back to the 13th century is the most traditional. Kanelbullar became popular in the 1920's.
Don't know why they are so pretentious. Never heard of "Bröd & Salt", but as a swede I have eaten kanelbullar and kardemummabullar all my life. At home, at grandma's place, at cafés and konditorier. Delicious with coffee or milk.
There seems to be a main flaw on those kanelbullar. Traditionally you don't put this shiny shit on them, as it makes them gluey. That's probably some kind of oriental adaptation, ( the boss seems to of that origin )
That "shiny shit" is literally just sockerlag aka just sugar syrup to give them a beautiful shiny sheen. Like any other sweet bread that comes out of the oven, yeah, they become sticky. But as they cool down they don't stick!
@@modestykager6009 unfortunately not. As they pick up the humidity from the surroundings they get back to sticky, even cooled down. Men ok, om det nu är gott för de som inte smakat riktiga kanelbullar så är det väl bra för dem, men tvinga inte mig att uppskatta det.
@@Biffkrull I apologise if you feel like people are forcing you to like sugar syrup on cinnamon buns. It's just that, it's something I've observed a lot of bakeries do in Sweden, even in your local ICA or Coop :0 They use sugar syrup to give the cinnamon buns an aesthetically pleasing look but to lock in the moisture when it's cooled down. I haven't experienced a gooey, messy cinnamon roll in Sweden unless they're purposely covered in glaze like in America. I'm intrigued!
I'd say that the semla that dates back to the 15th and 16th century, with a heritage that goes back to the 13th century is the most traditional. Kanelbullar became popular in the 1920's.
I miss their Kanelbullar! Had it when I visited a friend last year, so so good.
The shape of the delicious bread is delicious.🙂
Delicious
can i see the recipe please iam from baghdad, iraq 🇮🇶
Don't know why they are so pretentious. Never heard of "Bröd & Salt", but as a swede I have eaten kanelbullar and kardemummabullar all my life. At home, at grandma's place, at cafés and konditorier. Delicious with coffee or milk.
There seems to be a main flaw on those kanelbullar. Traditionally you don't put this shiny shit on them, as it makes them gluey. That's probably some kind of oriental adaptation, ( the boss seems to of that origin )
That "shiny shit" is literally just sockerlag aka just sugar syrup to give them a beautiful shiny sheen. Like any other sweet bread that comes out of the oven, yeah, they become sticky. But as they cool down they don't stick!
@@modestykager6009 unfortunately not. As they pick up the humidity from the surroundings they get back to sticky, even cooled down.
Men ok, om det nu är gott för de som inte smakat riktiga kanelbullar så är det väl bra för dem, men tvinga inte mig att uppskatta det.
@@Biffkrull I apologise if you feel like people are forcing you to like sugar syrup on cinnamon buns. It's just that, it's something I've observed a lot of bakeries do in Sweden, even in your local ICA or Coop :0 They use sugar syrup to give the cinnamon buns an aesthetically pleasing look but to lock in the moisture when it's cooled down. I haven't experienced a gooey, messy cinnamon roll in Sweden unless they're purposely covered in glaze like in America. I'm intrigued!