WHILE AWAY A FEW HOURS MAKING ONE OF SOFIA NORDGREN'S TRADITIONAL SWEDISH CAKES AND FILL YOUR HOME WITH THE SCENT OF THE FESTIVE SEASON
There’s something magical about baking at this time of year. Time inside is treasured, and hearty desserts are back on the menu. Winter calls for comfort, and sweet cakes and bakes certainly offer their fair share of that.
This is especially true in cold climate countries, such as Denmark, Finland, Iceland, Norway and Sweden. Traditions here revolve around snowy outdoor adventures followed by hot coffee with friends, cinnamon-scented buns and toes warming by the fire. There’s a lot we can learn from these heart-warming customs.
Gratitude in all seasons
Winter is one of the most important times of the year to practise mindfulness and gratitude – so often, we focus on the lack of light or warmth, but when we embrace the beauty of the season and the rituals of baking and savouring food with friends and family, we can soon find true joy in the slower pace of winter.
Why not gather your nearest and dearest (of the two-legged and four-legged kind!) for a Sunday afternoon walk in the woods? As you wonder through the trees, listen out for birds and other wildlife, hear the crunch of leaves beneath your feet, and watch the smiles on loved-ones' faces as they chatter. Allow yourself to really be in the moment, before heading home to kick off the wellies and tuck into a delicious Nordic-inspired bake.
Comfort food
These recipes are the perfect way to welcome the festive season, making use of warming spices such as cinnamon, ginger and cloves. Seasonal fruits like apples and berries add a satisfying sweetness and remind us of what the natural world has to offer – even when it is dark outside. What better way to spend a rainy day? Happy baking…
Cinnamon apple wreath (kanelkrans med äppelfyllning)
This wreath is inspired by cinnamon buns, but with an apple sauce filling. Making apple sauce is a great way to preserve a surplus of the fruit. The recipe below makes more than you’ll need for this wreath, so store the remainder in the fridge and use it to top your morning porridge.
Serves about 12
75g vegan margarine
250ml plant milk, plus extra for brushing
25g fresh yeast (or 12g dried)
90g caster sugar
1/4 tsp salt
2½ tbsp ground cinnamon
420g plain flour, plus extra for dusting
300g apple sauce (see below to make your own)
Granulated sugar or chopped almonds, for sprinkling
For the apple sauce (makes about 600g)
1kg apples 100g caster sugar
1 First, make the apple sauce. Peel, core and quarter the apples, placing them in a bowl of cold water as you go to prevent browning.
2 Drain the water
