Discover the diversity of Swedish cuisine with the cookbook ‘The tastiest from Sweden’ by Ingrid Hofstra. This cookbook contains 60 delicious recipes, from classic meatballs to surprising regional dishes.
The tastiest dishes from Sweden
In this cookbook, Ingrid Hofstra, who moved to Sweden with her family, not only shares recipes but also her love for Swedish cuisine and traditions. You will be taken on a tasty journey through Sweden, where Ingrid will let you enjoy tasty dishes during special moments such as ‘Fat Tuesday’.
Nice cookbook with clear instructions
The cookbook contains 60 delicious recipes from Sweden, such as meatballs and special regional dishes. Ingrid introduces you to Swedish flavors, such as herring, egg and beetroot salads, cinnamon rolls and healthy oat cookies. The recipes are clearly described. It is indicated how many people the dish is for and how long it takes to make it. In addition, beautiful pictures of the dishes and Sweden have been added.
The tastiest from Sweden – front cover of the cookbook. The tastiest from Sweden – back of the cookbook
Win: 3x The best from Sweden by Ingrid
Are you enthusiastic about ‘The best from Sweden’? Then we have good news! We can give away 3 copies of the book to our followers! How can you win?
In the comments below the Facebook, Instagram or TikTok post, tag the person with whom you would like to make a recipe from this book. Would you like to have an extra chance? Then share this message on your own timeline on Facebook, or in your stories on Instagram! This competition runs until Sunday February 25 at 8 p.m., after which we will announce the winners of all Facebook, Instagram and TikTok participants. Of course it would be nice if you like Culi Amsterdam (Facebook, Instagram, TikTok) and Ingrid Hofstra (Instagram) will follow.
Can’t wait? Below we share a recipe for cinnamon rolls from the cookbook ‘The tastiest from Sweden’.
Cinnamon buns – Kaneelbroodjes
For 12 rolls
Preparation time: 1 hour and 35 minutes
Nothing screams ‘fika’ more than a cup of coffee with a cinnamon roll. Apparently the average Swede eats as many as 316 cinnamon rolls per year. And if you really want to impress, bake them yourself. Rolled, knotted or wrapped – there are no rules. The sandwiches have been baked since 1920, but only became really popular in the 1950s, when the ingredients became affordable to the general public. In 1999, the Swedish Council of Home Bakers even declared October 4 as Kanelbullen’s Day.
Cinnamon buns – Kaneelbroodjes
Ingredients
Needed for the dough:
550 g flour + extra for rolling out 100 g sugar ½ tsp. salt 5 g cardamom seeds (without pods), crushed 250 ml water 100 g unsalted butter, at room temperature 25 g fresh yeast
Filling
113 g unsalted butter, at room temperature200 g brown sugar pinch of salt1½ tbsp. Ceylon cinnamon2 tbsp. Cream
Additional needed
oil, for greasing 1 egg 1 tsp. vanilla extract pearl sugar, for garnish
Preparation
Start by making the dough: mix flour, sugar, salt and cardamom in the bowl of your mixer.
Add the water and butter and crumble the yeast above the bowl. Mix on low speed for 15 minutes.
The dough should be smooth and no longer stick to the sides of your bowl.
Remove the dough from the bowl, knead it a few times on a clean workbench and place in an oiled bowl covered with cling film. Place in the refrigerator for at least 8 hours (or preferably overnight).
Prepare the filling: Melt the butter over medium heat. Continue swirling the pan with butter until the butter turns a golden brown color and turn off the heat. Pour into a bowl and let cool slightly. If all goes well, you will have some filling left over later. But I always prefer to make too much than too little.
Mix the sugar, salt and cinnamon in a separate bowl and pour into the butter together with the cream. Stir well.
Remove the dough from the refrigerator and roll it out on a floured workbench into a rectangle of approximately 30 x 40 centimeters. The dough should be about 5 millimeters thick. Spread the filling thinly and evenly over it, up to all the edges. It is easiest to place a row of filling in piles in the middle and work your way up and down from there.
Fold the dough into thirds. Fold the top half to the center and the bottom half over it.
Make sure the seam is pressed slightly closed and lightly dust the workbench again. Using your hand, lift the dough piece by piece so that it relaxes and releases from your workbench. Then carefully roll out the dough across the width and then gradually lengthwise so that you get a rectangle of 30 by preferably at least 25 centimeters.
Don’t roll for too long, otherwise your dough will tear and the filling will come out. Cut strips about 1½ centimeters thick, weighing 60-80 grams. Take a strip, grab both ends and tap it gently on your work surface to stretch it. Twist the strips and wrap them around your fingers twice, tie the end by passing it through the center of the wrapper and place the rolls on a baking tray lined with baking paper.
Place a tea towel over the rolls and let them rise for 1-2 hours, until they have doubled in size.
Preheat the oven to 200 °C, top and bottom heat. Brush the rolls with beaten egg, mixed with 1 teaspoon of water and a small pinch of salt. Place the baking tray in the oven and bake for 10-15 minutes, until golden brown. If necessary, rotate the baking tray halfway to get an even color.
In the meantime, make a sugar syrup by boiling 100 grams of sugar with 100 milliliters of water in a saucepan. Add 1 teaspoon of vanilla extract if necessary.
As soon as they come out of the oven, immediately brush the rolls with a layer of syrup and sprinkle with pearl sugar. Let them cool – but not too long – the rolls taste best warm.
This cookbook is available until April 16, 2024 for the introductory price of only €24.99.
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