I welcomed author Lola Akinmade Akerstrom to The Blue and Yellow Kitchen to talk about her powerful novel In Every Mirror She’s Black (affiliate link). The book, set in Stockholm, tells the stories of three very different Black women who end up in Sweden, all with connections to a powerful Swedish man: a Nigerian-American, an African-American, and a Somalian refugee. Akinmade Akerstrom skillfully weaves the three stories together while touching on themes of loneliness, isolation, assimilation, and belonging. While it’s set in Sweden, it feels pointedly relevant to what’s happening in the U.S. with immigration. Plus it’s just an incredible read.
During the show, the author tells me about the Swedish tradition of fika (pronounced fee-kah), which is much more than a coffee break. Swedish cinnamon rolls are a key part of one of the character’s story as well. Note that this recipe is NOT gluten-free. I haven’t tried it with GF flour and don’t know if it would work.
Watch the episode below and order a copy of In Every Mirror She’s Black from Amazon or your favorite independent bookshop.
Swedish cinnamon rolls
Ingredients
Dough
- 2/3 cup milk whole milk 150 ml
- 3/4 tsp active dry yeast
- 1/4 cup granulated sugar (organic) 50 g
- 1 egg beaten, divided in two equal portions
- 4 ounces butter (unsalted) 1 stick, divided use
- 1-1/2 tbsp cardamom (ground) use high quality, grind seed pods yourself if you can
Filling
- 2 tbsp granulated sugar (organic)
- 1 tbsp cinnamon use Vietnamese cinnamon for best flavor
Glaze
- 2 tbsp pearl sugar see notes
Instructions
- Heat milk in microwave until warm to the touch but not hot. Stir in yeast and sugar. Let sit until you see bubbly foam on top (this tells you the yeast is alive).
- Beat the egg and divide into two portions. (A food scale is helpful here.)
- Divide the butter into two portions. Set aside one portion for the filling. Melt the other portion.
- In a large bowl (if you have a stand mixer, use this), combine the yeast mixture, half the beaten egg, melted butter, cardamom, and flour. Mix with the paddle or dough hook for 10 minutes. If you don't have a stand mixer, beat the dough with a wooden spoon until well-combined, then knead on the countertop for 10 minutes until smooth and pliable.
- Cover dough with a damp towel or plastic wrap on the bowl and let rise in a warm place for 30 minutes. Remaining butter should also be out at room temperature to soften.
- Roll out the dough into a rectangle about 1/8" (3mm) thick, and 12" (30cm) wide.
- Spread the softened butter evenly across the top.
- Mix the 2 tablespoons sugar with the cinnamon until one color, then sprinkle evenly over the butter.
- Starting at the long side, roll up as tightly as you can into a roll.
- Cut with a sharp knife into 12 pieces.
- Place each roll, cut side up, in a muffin tin lined with paper or silicone liners.
- Cover with a damp towel and let rise in a warm place until buns have at least doubled in size, about 2-1/2 hours.
- Preheat oven to 425ºF/220ºC.
- Brush tops of buns with the remaining beaten egg, then sprinkle with the pearl sugar.
- Bake for 10-12 minutes until golden brown on top.
- Cool on a wire rack.
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