Times have changed and things that were taken for granted have changed as well.
When we were kids, we used to attend all the weddings in the family. It was a great time to catch up with your cousins and we used to run around and have so much fun!
Today, the task of attending weddings have been mostly assigned to the older generation. Hectic work schedules, exams, distance – all make it difficult for the youth today and the kids to attend family functions now a days.
Apartment complexes were another rarity when we were kids. There was a strong preference to independent houses.
Community living, associated cultural activities, gym, club house, swimming pool, the ‘Pay and Dine’ system – my childhood knew none of these.
Recently, many of us from our community attended a wedding together. The hostess guided us to the refreshment stall where sandwiches, milkshakes, basundi, french fries and a lot of other yummy stuff were there.
Bang came the first question from one of the kids,”Are these sandwiches for free, Aunty?” It was followed by a moment of silence and roars of laughter. The kids were so used to our community ‘Pay and Dine’ system that they thought it applied everywhere!!
Soon, I had many kids telling me to try the sandwiches and french fries. Because “These are yum and these are for free, aunty…”
While I ponder whether this generation knows what attending functions are about or not, you guys please check out the We Knead to Bake bread of November : Kanelsnegle, Swedish Cinnamon Rolls.
Recipe Source : My Diverse Kitchen
- Warm Milk : 1 cup
- Instant yeast : 2 tsp
- All Purpose Flour : 2 cups
- The Starter (all of it)
- All Purpose Flour : 2 cups
- Salt : 1 tsp
- Cardamom, powdered : from 6-8 pods
- Lemon Zest : 2 tsp
- Caster Sugar : 1/3 cup
- Butter : 60 gm, softened
- Butter : 75 gms, softened
- Sugar : 1/2 cup
- Cinnamon : 2 tsp ( I used only 1 tsp)
- Almonds : 1/3 cup (coarsely ground)
- Milk : 1/4 cup
- Large sugar crystals
- Mix together all the ingredients for the Starter. Make a dough, keep in a big well oiled bowl and refrigerate overnight. The dough might rise a lot, so choose a big vessel. (It didn’t rise that much for me, though).
- Let this sit outside for at least 30 minutes before you start making the bread dough to bring it to the room temperature.
- In a food processor or in a big bowl, add the starter (after tearing them into big pieces) and add the rest of the flour, cardamom, salt and lemon zest. Add the sugar as well and process until its mixed well. Add the butter and mix until a soft dough is formed. Knead with hands till its smooth and elastic. Add milk if the dough is dry and add flour to the dough, if its wet.
- Make the filling. Mix the butter, sugar and cinnamon into a spreadable paste. Keep aside.
- Roll out the dough into a rectangle of 20 X 12 inch size. Spread the filling evenly on it. Sprinkle the coarse almond powder on top and roll into a tight swiss roll type roll.
- Cut the roll into 20 equal pieces and let them sit (cut side down) in a greased baking sheet leaving some space between them to rise for about 15 minutes. They should puff up a bit, but not too much.
- Brush with milk and sprinkle sugar and bake in a pre heated oven at 200C for about 15 – 20 minutes until they are cooked and are golden brown on top. The bread should sound hollow when tapped at the bottom.
- Cool them in wire racks and store. Serve them slightly warm.
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