hello everyone and welcome to the inaugural episode of a new little series that I've invented I'm calling it cats amazing Scandinavian food sweets treats and other delicacies that are nice to eat might need to work on the name but anyway I have decided that I'm going to start a little series where I show you some very simple very traditional Scandinavian foods or desserts and things like that so today I'm going to show you how to make some proper Scandinavian cinnamon buns or cinnamon rolls as they're also called in Swedish we call them Canali bula and that is what we are going to be calling them today because we are learning about scandinavian food and culture while we're at it so we're going to be calling it to come in bula and that is what we are going to be making today as you can see I've organized myself quite well I literally like I'm playing a cooking show right now if you're wondering what's going on with all of this this is me playing Nigella or The Naked Chef or something I am wearing an apron guys this is serious business so from the recipe that we're using today we should be getting about 15 of the cinnamon rolls of the canal bula so if you want more you can literally just double everything that I have here so what we have is some butter egg sugar flour milk some salt cardamom a very very important ingredient literally don't even try it without cardamom and then we also have some fast action dried yeast all right so let's get started so we're gonna start by pouring the milk into a bowl now this milk has been heated to about 42 degrees Celsius so a little bit warmer than a finger temperature then we are going to add the sugar into the mix stir a little bit then we're gonna add the cardamom and you go mmm the cardamom smells amazing and then we're also gonna put the half a teaspoon of salt about there and we're gonna put the egg in as well mmm smells good already okay let's put that to the side for a second then we are going to put some of the flour in this other bowl because we are going to mix it with the dry yeast and I'll just mix that together so we're gonna start adding the yeasty flour into the mix with everything else the milk the egg the sugar and all that just gonna add it little by little because it will get quite big quite quickly okay so that's what it looks like now and I'm just gonna continue to add flour and the butter is just sitting here waiting patiently because we're gonna add that at the very end okay now this is what the dough looks like so I think now I'm going to which hand shall I use all she use my right hand I'm just gonna get most of the dough off from here and then I'm still gonna be adding the rest of the flour but just working it with my hand now just make sure that you have a clean hands kids and also any rings another jewelry you might want to take off all right so that's the last of the flour but if I feel like I need more flour I'm obviously gonna add it so the aim here is for the dough to no longer stick to the walls of the bowl okay so as you can see it's still really sticky it's still sticking to the walls but at this point I'm gonna put in the butter the butter should be room temperature and it might feel a bit strange getting it in there but don't worry just keep keep working it into the dough and it will turn out amazing so now it's no longer sticking to the walls of the bowl but it's sticking to me you really don't want to put in too much flour because that's gonna make them really dry and boring but I definitely wouldn't want it to be this sticky still I'm gonna add a little bit more I'm gonna add some of my hand sexually try to get rid of this okay now as you can see it's starting to look really good so I would say this is pretty much ready I am going to leave it now to stand and hopefully it will rise to about twice its size I'm going to leave it for about 30 minutes maybe 45 I'm going to cover it with a tea towel like so now if you wanted to speed up this process you could for instance put the bowl in some hot water or like in the sunshine somewhere where it would get a little bit of extra warmth you can even do it in the microwave but I really don't recommend it so I'm just gonna let it stand in a room temperature here in the kitchen for as long as it takes maybe up to 45 minutes if it's twice the size it is now then I'll be happy so I'll see you in a bit the dough has risen I did put it in warm water to stand because I kind of forgot that I live in London and it's always cold in flats in London so I did put it in a hot bath and that helped it to rise so I've got my rolling pin and we're basically just gonna start rolling the dough out so this is the exciting bit because now we are actually making our Canadian boot a lot so I'm just gonna try to make this as kind of a thin as I can round about the size of an oven tray okay I think that's pretty much done so first I'm gonna put some real proper butter maybe like 50 grams so I'm just gonna spread the butter out with my little wooden spoon or a knife as it's also called I'm just kind of evenly spreading it out you could put a lot more butter than this but I don't think it needs to be like drenched in butter then we are going to put some well we'll put the sugar first so I'm just kind of trying to sprinkle the sugar somewhat to even leave okay I think that'll do with the sugar and next up we have cinnamon now with this you can be quite generous I think yeah sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle well that was perfect timing because now the cinnamon is finished hmm maybe like to put a little bit more I thought I had more cinnamon but I think this is fine as it is so now we are just going to roll this whole thing into a delicious look and then we're gonna cut it up feels a little bit sticky I'm wondering if I should have put a little bit more flour but well okay now I am going to cut the ends off I'm sure this extra dough won't go to waste I'm sure somebody in this household will sacrifice themselves and eat it so now we are going to make triangles and this is where the magic really happens and the last one there we go so now you have these triangles and you might be wondering what the heck we're gonna do with a little triangle well I will show you we are going to push them down and once I have done all of these then I'm gonna leave them to stand again for another 30 minutes so then they're gonna rise a little bit again so they will be bigger than this and then obviously once they go in the oven Bell I was gonna say explode but hopefully not explode but they'll get bigger okay that's all of them done so now we're going to let these stand for about 30 minutes I'm gonna pop them on a baking tray with some baking sheet under and put a little tea towel again over them so I will see you when that's done this is what the Kanaly Bootle added look like right now so now we are just going to use the other half of the egg from before and I'm just gonna put some egg over these it's just so they will get that nice kind of glossy finish on the cinnamon rolls so I've got nine rolls on this my baking tray is just ridiculously small I've got another one two three four five six there so altogether it made 15 which I think is what we estimated in the beginning as well so that's good and then we're going to put some of these pearl sugar nibs on them so I'm just gonna sprinkle on so now these are going to go in the oven for about maybe ten minutes be exciting to see how they turn out we have such a rubbish oven where we live I don't know we'll see how this will turn out but I've got 10 minutes on the clock and then we wait oh my gosh I really you could smell what I'm smelling right now so looks like my cannula turned out pretty damn good oh my god the smell is just like the most intoxicating thing ever I think I'm gonna go and give one to Dave now straight away cuz he's a bit ill he's feeling a bit poorly I just put the other batch in the oven as well so hopefully they'll turn out just as good but there's one there that looks a little bit strange but other than that pretty happy a little bit burnt here and there but you know what in my personal opinion they should be a little bit burnt here and there like they can't be too raw so to say so now you guys all know how to make proper Scandinavian Camilla boiler and is it life just a little bit more sweeter now I think so so that was all for this video thank you so much for watching I really hope that you enjoyed it let me know in the comments if you're excited about my little scandi food series and any specific foods or dishes you would like to see in this series then do go ahead and let me know in the comments and yeah oh sorry I'm just like high right now from this smell so I think I need to just eat one basically thank you so much for watching I will see you again soon bye