I simply love breakfast. Sweet or savoury it makes no difference at all, it’s just one of my favourite meals by virtue of its versatility. I discovered kanelbullar while “bakery hunting” for my morning breakfasts in Copenhagen. Not that i didn’t know well it’s british-american counterpart, the cinnamon bun, but what intrigued me the most was its shape. Braided breads of all sorts have always an effect on me, it must be my aesthetic and artistic inclinations playing a big part in this fascination.
So I was more than happy to comply to my friend Alex’s request when she begged me to bake a batch of kanelbullar for a girls night in. Why not share it with you and post it in Maroggia’s Mill Cookbook?
The recipe is 100% vegan, because many of my friends have chosen this lifestyle and it’s always interesting to take on a challenge, as…
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