Monthly Archives: June 2015

chocolate hazelnut mounds

Inspired by the sweet cherry amaretti I came up with these chocolate hazelnut mounds. They are crunchy on the outside and still a little gooey in the middle. I used dark salted chocolate for this recipe which gave these chocolate hazelnut mounds a special flavour.


chocolate hazelnut mounds
Prep time
Cook time
Total time
Yields: 20
  • 2⅓ cup (200g) ground hazelnuts
  • 10 tablespoons (120g) sugar plus 1½ tablespoons (20g) sugar
  • ½ teaspoon of sea salt
  • ½ cup (100g) dark chocolate, chopped
  • 3 egg whites (M)
  • icing sugar for rolling
  1. Preheat oven to 340°F / 170°C.
  2. Mix the ground hazelnuts, sugar and salt in a bowl.
  3. In a second bowl, whisk the egg whites and 1½ tablespoons (20g) sugar into soft peaks.
  4. Fold the egg whites gently into the other ingredients.
  5. Add the chopped chocolate.
  6. Form walnut-sized balls and roll generously in icing sugar. The dough is quite sticky so it will be easier to roll the balls in the icing sugar rather than in your hands.
  7. Place the mounds on a baking tray and flatten slightly.
  8. Bake for 14 mins, until slightly coloured but still gooey inside.
  9. Leave to cool.



kaneelbullar (swedish cinnamon buns)

I don’t know where I found this recipe, I might have photocopied it somewhere, so please forgive me for not linking it to the original post. While going through a couple of recipes online to see where I might have found the one I am using, I saw that most recipes call for lukewarm milk instead of cold milk, but I stuck with the cold milk.


The dough should be kneaded well for at least 10 minutes but my hand-held mixer is not up to the task, so I tried kneading the dough with my hands. It was a terrible, sticky mess and I gave up. I also hadn’t dissolved the yeast properly, so I was quite curious to see how these buns turned out. While I was writing this and leaving the dough to rise I started feeling sorry for the dough and gave it another try (it hadn’t risen a millimetre yet).


I guess I used another 1 1/2 cups (200g) of flour trying to wrestle the dough under control, but I think it was worth it in the end. It did look a little bit better.


I rolled out the dough into four thinner squares and placed these smaller buns into mini muffin pans and ended up with 48 mini cinnamon buns.


kaneelbullar (swedish cinnamon buns)
Prep time
Cook time
Total time
Yields: 20
  • 1 cup 6 1 tablespoon (250ml) cold milk
  • 5½ tablespoons (80g) softened butter
  • 6 - 7 tablespoons (75g) sugar
  • 1½ teaspoon salt
  • 1 teaspoon cardamom
  • 2 packages dry active yeast (14g)
  • 4 cups (500g) flour (plus 1or 2 cups (200g) or more)
  • 1 egg (L)
  • 7 tablespoons (100g) softened butter
  • 14 tablespoons (120g) brown (granulated) sugar
  • 2 tablespoons cinnamon
  • 1 egg for brushing
  1. Mix the milk with the yeast and stir until dissolved.
  2. Then add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine.
  3. Keep the mixer on continuously using the dough hook while adding the flour.
  4. Work the dough for about 10 minutes with a mixer.
  5. Leave to rise (1 to 2 hours) until it’s doubled in size.
  6. Work through the dough with some more flour until the dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 18 x 14 inches / 45cm x 35cm).
  7. Spread a generous amount of butter evenly, then sprinkle with cinnamon and sugar.
  8. Roll the piece lengthways so you end up with a long, tight thin roll.
  9. Cut the rolls into about 20 pieces and place each in a muffin pan.
  10. Cover and leave to rise another 1 to 2 hours.
  11. Beat the egg with a pinch of salt and ½ teaspoon of water and brush carefully on the buns.
  12. Sprinkle with pearl sugar (optional).
  13. Bake at 480°F / 250°C for 8-10 minutes.


Even though I didn’t follow the instructions properly the miniature cinnamon buns turned out pretty OK. I’m sure they could have been better, probably not so dense, but they were still delicious.