VEGAN SUGAR & SPICE BUNS- cardamom, cinnamon, Swedish inspiration + a spoonful of comfort

I recently mentioned an exercise I did many years ago, which involved drawing a line down the centre of a sheet of paper, dividing it into two columns. In one column I wrote a list of all of the things I had control over, and in the other a list of all of the things I had no control over. In the first column, the only things I wrote were “My attitude” and “My actions”. In the second column I wrote “Everything else”. This liberating, confronting, enlightening exercise feels awfully apt right now. And while I am loathe to jump on the Covid-19 advice-giving train, I certainly have some thoughts about taking personal responsibility myself in the face of this pandemic… and some methods that I implement myself – as a non-professional, unwitting expert in managing/mismanaging my own anxiety – having lived with anxiety to some degree for as long as I can remember.

Before I get to the bun recipe featured in this post, I will share the inspiration behind it. Quite simply, it’s Swedish fika; our treasured Swedish cultural institution of morning/afternoon tea time breaks, commonly enjoyed in workplaces, cafes and homes nationwide on a daily basis. Fika is a time to relax, pause and catch up with others (or oneself). And it’s a time to indulge in something delicious and/or energy boosting. These ultimate vegan fika-at-home buns are an amalgamation of Swedish favourites: the cinnamon bun, the cardamom bun and the sockerkringla (or sugar pretzel bun).

To claim my current mantra is “If in doubt, bake.”, would be oversimplifying my approach to the Covid-19 crisis to a seemingly nonchalant degree. Having said that, I certainly do find solace in domestic pursuits. And if there was ever an opportune time to indulge in such pursuits, it is surely now. Because I cook and bake a great deal, I tend to have a pantry that is well-stocked with non-perishables, and a freezer full of the things I might need to grab at a moment’s notice, such as frozen berries and vegetables. Rather than rushing to the stores in a panic buying frenzy the other day, we took stock of what was available to us at home already. This was not only a valuable exercise in home organisation, but we were able to see clearly what we were in need of, and purchase only those items accordingly. The not-yet-but-soon-to-expire flour I discovered in the back of the pantry cupboard was used to make these buns, in fact.

As I have mentioned, I am a naturally anxious person, but for some reason, despite taking the current situation seriously and following every trusted recommendation*, I feel unusually (for me) accepting of circumstances right now. I am trying to stay on top of things, practice gratitude and remain calm in the face of lost work/income, suddenly being in charge of homeschooling three children, navigating constant updates to the laws/rules/recommendations here, and so on. I know I am not alone in this juggling of responsibilities, and the thoughts and emotions that come with that!

In my quieter, more philosophical moments, I truly feel this is akin to the world hitting pause on all of us. We have no choice but to consider our actions right now, and many of us are becoming even more acutely aware of how they impact others (and the world) too. Not all will take this opportunity to re-examine and rethink priorities, but many are. Some, of course, are using this situation to polarise and point fingers, but the difference between this and a localised environmental or humanitarian tragedy is surely evident. A virus will do what it does, regardless of our gender, nationality, or political/religious affiliations. This isn’t about “those poor people over there”. This is a problem that has invited itself over and is currently knocking on all of our front doors. We literally are all in this together. And, at the same time, taking personal accountability – in part through social distancing – is paramount. As people go into quarantine and borders close, we are more isolated… and, paradoxically, more connected.

Social media has been a real source of social connectivity for me (since back in the Myspace days). Online platforms can be an especially positive means of connection when we are physically disconnected. I felt this most acutely when I started blogging right here in earnest during my high risk pregnancy with Lillian. It made such a difference to the state of my mental and emotional health. However, I would be remiss not to mention a potential negative of social media consumption that worries/angers me greatly right now. I implore anyone reading this to be deeply suspicious of the motives behind any post that implies or promises that a workout program/recipe/crystal/essential oil blend/meditation course, etc. will stave off Covid-19, or even cure it. It is both disturbing and baffling to me that some would seek to capitalise on a human tragedy such as this while spreading untrue, unhelpful and potentially dangerous “health” advice, but I have already seen it happening online.

We are living in strange times. There are valuable lessons to learn in all of this, I am certain; lessons that may have been impossible to recognise if we continued existing on autopilot and/or rushing around doing what we have always done.

I’m sad for the world.
And I am hopeful too. 

Take care, everyone. Love to you from Stockholm.
Marisa

PS If you’re feeling anxious or isolated, feel free to drop me a line. 

*By trusted, I mean the World Health Organisation and Krisinformation.se, essentially.

*Please note: these buns will not cure or prevent viral infection. But they might provide a fun baking project for you. They might take your mind off things for a short time. They might be a good activity to share with your kids. They might make good use of ingredients you may well have in your pantry at home already.
They are certainly delicious.

VEGAN SUGAR & SPICE BUNS

Swedish-Style Cinnamon & Cardamom Sugared Buns
Makes: 32-40

DOUGH INGREDIENTS

815g (5.9 cups or 28.75 oz) bread flour
1 tsp baking powder
100 ml (1/3 cup + 4 tsp) organic caster sugar
2 tsp ground cardamom
A pinch of salt

200g (3/4 cup + 2 tbsp) vegan buttery spread (at room temperature or spreadable consistency)
50g of fresh yeast for sweet dough (or 5 tsp dry yeast)
405ml (1 1/2 cups + 3 tbsp) room-temperature plant milk
75 ml (1/4 cup + 1 tbsp) pureed silken tofu or plant yogurt

FILLING INGREDIENTS

75g (1/3 cup) vegan buttery spread (at room temperature or spreadable consistency)
65g (1/3 cup) organic caster sugar
4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp vanilla powder

TOPPING INGREDIENTS

65g (1/3 cup) organic caster sugar
1/4 tsp vanilla powder
1/2 tsp ground cardamom

Around 50g (3 1/2 tbsp) vegan buttery spread, melted

DIRECTIONS

In a large bowl (preferably of a large standing mixer with a dough hook attachment) combine the flour, baking powder, sugar, salt and cardamom. 

Add clicks of the vegan butter and crumbled (or powdered) yeast into the flour mixture.

Stir the pureed tofu (or plant yogurt) into the plant milk and add this to the dry mix flour. 

Knead (preferably using a standing mixer) for around 10 minutes.

Cover the bowl, with the well-kneaded dough inside, with a clean tea towel and allow the dough to rise for about 1 hour at room temperature.

Meanwhile prepare the filling by mixing the ingredients together in a medium sized bowl.

Preheat your oven to 220°C, fan (or 425°F, fan).

Tip the dough onto a lightly floured surface. Rolling it out to a 40 x 60 cm (18 x 23.5 inch) rectangular form. 

Spread the filling across the surface of the dough evenly.

Fold the dough lengthwise into three layers (like a a sheet). Roll it out again to a size of around 40 x 60 cm (18 x 23.5 inch) and trim the edges with a pizza cutter, ideally, to make a neat rectangular form.

Cut the slab into 1.5cm (approximately) strips of dough using a pizza cutter. Take each dough strip and cut it in half almost to the top (leave around a 1cm join) using a pizza cutter.

Twist the divided dough strip around itself then place it on the table, creating a spiral with it and tucking the end under to form a neat knot-like bun.

Place the buns spaced apart on 2-3 large baking trays and cover them with clean tea towels to allow the buns time to prove and rise a little. This should take 1-2 hours depending on air temperature.

Bake the buns on the middle rack of your oven for 7-8 minutes.

Meanwhile, mix the sugar, vanilla and cardamom for the bun topping together on a plate.

Brush the tops of the slightly cooled buns with melted vegan butter, and dip them into the sugar mixture. 

Serve the sugared buns immediately, still warm, or allow them to cool on wire racks completely before serving.