Radio Sweden Thursday
Convicted murderers may be shaking bars longer if Sweden’s Justice Minister gets her way.
Sweden puts the concern for climate change onto supermarket shelves and in your shopping basket.
Most Swedes have a portrait by Alexander Roslin in their wallets at this very moment. But while his famous portraits live on – his name does not.
And enjoy a coffee break! Today’s all about the cinnamon bun!
Closing Music: Thore Skogman, Jag Fikar Efter Kaffe
Sweden’s courts have been toughening up when it comes to dealing with murderers. And now, Justice Minister Beatrice Ask is willing to take things one step further - as George Wood can tell us.
The polar ice caps are melting, freak floods have hit many countries around the world this summer, and forest fires due to drought have ravaged many parts of Europe. And a lot of experts and politicians are putting all this down to global warming, and mankind pumping more and more greenhouse gases into the atmosphere. And while pressure is being placed on big business and countries as a whole to cut carbon emissions, what about you and me? What can we do as consumers to help prevent climate change? The Swedish Government is now drawing up plans that might just make it a little easier.
Visit the National Museum with us for a look at an artist who put unforgettable images on canvas but is all but forgotten himself: Alexander Roslin.
Swedish Cinnamon Rolls (Kanelbullar)
Swedish Cinnamon buns are a tasty treat served year round. They are best served with coffe, tea or milk.
What you need:
100 grams unsalted butter
5 dl milk
50 grams fresh yeast
½ tsp salt
1-1½ dl sugar
1 tsp ground cardamom
13 dl flour (approx)
100 grams unsalted butter (softened)
1 dl sugar
2 tbl ground cinnamon
1 egg, beaten
Pearl or crushed sugar
What you do:
Pre-heat oven to 250C.
Melt butter, add milk and heat to 37C
Crumble yeast into a large bowl. Add some of the milk mixture and stir until yeast is dissolved. Add remaining liquid, salt, sugar, cardamom and about 2/3 of the flour. Knead until smooth and elastic.
Add most of the rest of the flour, reserving a small amount for rolling out the dough. Knead until dough begins to clean the bowl. Sprinkle with flour and let rise in a warm place until doubled, about 30 minutes.
Punch down dough and knead for a few minutes. Turn out onto a board or counter knead again, adding more flour if needed to clean board.
Roll out the dough into a rectangle. Spread the softened butter all over, sprinkle with the sugar and cinnamon and roll up like a Swiss roll, starting on the short side. Cut into 1-2 cm slices and place on greased baking sheets (or sheets covered with baking paper).
Cover and let rise in a warm place until doubled, about 30 minutes.
One doubled in size, brush rolls with beaten egg and sprinkle with pearl or crushed sugar. Bake for 5-10 or until golden brown. Cover while cooling and enjoy!