Pairing Swedish cinnamon knots with tea
I don’t know very much about Sweden, the only thing I know is that their pastries are my new obsession. One kind in particular, Swedish cinnamon knots, also known as kanelbullar. In Sweden sweet treats are a very important part of fika, the Swedish coffee break, which is more of a lifestyle, actually and alternatively can include tea too!
“It is the moment that you take a break, often with a cup of coffee, but alternatively with tea, and find a baked good to pair with it. You can do it alone, you can do it with friends. You can do it at home, in a park or at work. But the essential thing is that you do it, that you make time to take a break: that's what fika is all about."
Fika: The Art of the Swedish Coffee Break, by Anna Brones and Johanna Kindvall
Fika is about slowing down to appreciate the small things in life, exactly what tea time represents to me! What better way to embrace slow life than taking the time to bake a classic fika treat from scratch!?
My first encounter with Swedish cinnamon knots is fairly recent and was made possible by the proximity to Scandinavian restaurant Kantine, whose Swedish cinnamon knots and cardamom buns are to die for. They are not overly sweet, which I appreciate a lot. So when their Swedish cinnamon knots recipe appeared on Edible San Francisco, I had to make them and pair them with tea.
The recipe is detailed and easy to follow and there’s even a very helpful video showing how to create the knot. I think I need to practice the technique a little bit more but it’s a great recipe and I’ve added it to my favorite recipe collection. It was a bit challenging for my stand mixer to handle 5 cups of flour plus the other ingredients, so I kneaded the dough by hand for the recommended time and it was not difficult at all. It was actually very satisfying and very meditative at the same time. I also let the dough rest in the fridge overnight. But let’s talk about tea pairings!
Yunnan Bi Luo Chun black tea (notes of dark chocolate and cocoa nibs) - the tea makes the knots more cinnamon-y, the knots make the tea more malty. Bold!
Jin Hou Congou black tea aka Golden Monkey (notes of apricots and chocolate) - the tea makes the knots sweeter, the knots make the tea almost floral. Yum!
Assam black tea - the tea enhances the cinnamon flavor in the knots, the knots enhance the malty notes of the tea. Nice and balanced.
Darjeeling 2nd flush - the tea makes the knots sweeter, the knots draw out the spicy, peppery notes and light astringency from the tea for a nice contrast. Unexpected!
What tea would you pair Swedish cinnamon knots with? Let me know in the comments!
Read more about fika here.
Disclaimer: I was not paid to mention or review businesses, products or services. This is my honest opinion.