On October 4, 2019, I ate my first Swedish cinnamon bun at a London location of Fabrique, a Stockholm‑based bakery chain. The bun was beautiful: a browned swirl of soft, fluffy, lightly sweetened bread infused with cardamom, filled with a buttery cinnamon sugar mixture, and sprinkled with white sugar pearls. I remember the date because October 4 is National Cinnamon Bun Day in Sweden, and it’s celebrated by Swedes worldwide, so the atmosphere was especially convivial.
But Swedes don’t confine their consumption of cinnamon buns, called kanelbullar, to a single day. They’re a favorite feature of the daily (even twice- or thrice-daily) social ritual known as fika, which consists of coffee and a snack enjoyed with friends, family, or colleagues. To call it a mere coffee break is to ignore the Swedes’ reverence and affection for the concept. As coauthors Anna Brones and Johanna Kindvall explain in their book Fika (2015), “To truly fika” (it’s both a noun and a verb) “requires a commitment to making time for a break in your day, the creation of a magical moment in the midst of the routine and the mundane.”
Amen to that. My first fika experience was so enjoyable that I was eager to make my own kanelbullar—and to incorporate the habit into my life.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.