Lögberg-Heimskringla - 15.10.2006, Qupperneq 15

Visit us on the web at http://www.lh-inc.ca
When deciding what I would write for my column this month,
I gave in to a nostalgic desire
for my amma’s air buns. To-
day you feel guilty if you do
not always choose whole-grain
breads, but these buns bring
back wonderful memories of
dinners at Amma’s table, or
my mother surprising us, when
we came home from school,
with all-you-can eat, warm and
sticky cinnamon buns. They
are irresistible!
I usually use half of the
dough for cinnamon buns so
we can enjoy the pleasure of
both. They are easy to make, as
the dough is soft and manage-
able — but you do need time
for the three risings.
For my day off work I felt
it was well worthwhile. The
aroma of freshly baked bread
and cinnamon is in itself very
therapeutic. You can always
serve soup or stew for a simple
supper and lessen your guilt
over this indulgence. I froze
air buns for our Thanksgiving
dinner and managed to sneak
away a cinnamon bun for my
coffee break the next day at
work (I warmed it briefly in the
microwave and it tasted fresh
baked again).
I highly recommend that
you find the time to try these
buns – I know you won’t be
disappointed!
Kristrun Sigurdson’s
Air Buns
1/2 cup warm water
1 tsp. sugar
1 tbsp. or 1 pkg. traditional
yeast
1/2 cup shortening or butter
1/2 cup white sugar
2 tsp. salt
3 tbsp. vinegar
3 1/2 cups warm water
8 – 10 cups flour
1. Soften yeast in 1/2 cup
warm water with sugar. Let
set about 10 minutes.
2. In a large bowl combine
the remaining ingredients
except the flour. (Cut up the
butter into smaller pieces).
Add the softened yeast to
this mixture.
3. Stir in about 6 cups of flour,
adding gradually until the
dough begins to leave the
sides of the bowl. Turn out
on counter and knead in
remaining flour until dough
is smooth and elastic.
4. Set in a lightly greased
bowl and cover with cloth.
Let rise in a warm place
until doubled in size (about
2 hours; see note). Punch
down. Knead lightly and let
rise once more, another 2
hours.
5. Punch down and form into
buns the size of an egg.
Set slightly apart (farther
apart for a crustier bun) on
a greased baking sheet. Let
rise until doubled in size
(about 1 hour).
6. Bake at 375° F for 20 – 25
minutes. Remove and glaze
with milk and sugar (2 tbsp.
milk, 2 tbsp. sugar).
Note: If my kitchen is a
little cool, I warm up my oven
and then turn it off for a warm
place to let the dough rise.
Cinnamon Buns
This dough also makes
great cinnamon buns. My chil-
dren will gladly testify to this.
I use half the dough for buns
and then roll out the other half
into a large rectangle. Spread it
with softened butter; sprinkle
with brown sugar, cinnamon
and raisins if you like. Roll up,
jelly roll style and seal edge.
Cut into 1 1/4 – 1 1/2 inch
slices. Place cut side down into
greased pans prepared with
melted butter covering the bot-
tom-sprinkled over with brown
sugar. Let rise and bake as for
air buns. Turn out upside down
after baking.
Tip: Ground cardamom
may be added when you make
the dough for “New Iceland”
flavour. The whole recipe
would have to be used for cin-
namon buns. More to enjoy!
Verði ykkur að góðu.
Contact Kristin at
postmaster@coastline-pub-
lishing.com. To get informa-
tion on her Culinary Saga of
New Iceland visit www.coast-
line-publishing.com.
Lögberg-Heimskringla • 15. október 2006 • 15
Don’t feel guilty eating amma’s air buns
Kristin’s Kitchen
Kristin Olafson-Jenkyns
Dundas, ON
PUZZLE ANSWERS
WORDS
1. að rannsaka [to re-
search]
2. námskostnaður [tuition
fees]
3. námsstyrkur [scholar-
ship]
4. námsár [school year]
5. prófessor [professor]
6. doktorsgráða [doctorate]
7. háskóli [university]
8. pensill [paintbrush]
9. kennari [teacher]
10. fyrirlestur [lecture]
11. námsefni [curriculum]
12. ritaskrá [bibliography]
13. dagskrá [schedule]
14. tölva [computer]
15. prentari [printer]
16. að læra [to learn]
17. menntaskóli [high
school]
18. námskeið [course]
19. nám [studies]
20. nemandi [student]
21. námsbók [textbook]
22. lokapróf [finalexam]
23. bókasafn [library]
24. blýantur [pencil]
25. ritgerð [essay]
26. pappír [paper]
27. kennslustund [class]
28. próf [exam]
29. penni [pen]
H H B O I T K S B U H C K P B U H
I P W S C L S N S C D W D V I D S
N D C W Y A D G E H D Z D Q R T U
H U L S L U J O I I I X X D C S R
R N I C I G N O D J Y O O Y J S B
E S B X O T O E U H Q C A K Y L T
T G R R E P A P T G T S T Q H C N
N I A S C T Z M S O S K B U P W I
I F R C D N E I R E Y V M N A O A
R R Y H F S P A P E H S U I R C P
P S K O B R T E C I X F M V G O P
I C Q L T E A W N H E A P E O M D
Z R U A E S O E F C E G M R I P Q
S S U R S R Q H Y I I R G S L U U
E T H S R K U H I L N L Q I B T J
E U Z H T I K T C G O A V T I E E
F D Z I O P C G C R H O L Y B R R
N E E P L R K U V E A S H E A J F
O N L L E O O H L P L E C C X L B
I T U U A F O O V U C V S H S A M
T G D P R E B I E B M P Z E O M M
I V E J N S T F E X Z P U D R O R
U Q H H G S X K L A D F P O G O L
T C C H J O E C O U R S E F L M T
J K S E E R T W E C P K N P E U E
Solution:
A S H A S E A S M U T
C I A P E A L O A S I S
I T I S H A R D U R A N I A
D E L H I E S P Y C D S
S O D C N S S T E P
L A T E T O T E A C H
A D O B O L E D O O D A D
V A R M I N T S H A P E L Y
A R M A D A S H O T P O E
I S L A M I C O R E S
T O A D B O P E R E
S I N P U R L N E S T S
P L O V E R D O G T O S I T
S L I N G E W E R E M U
D I N E R E L Y D E N
PHOTO COURTESY OF KRISTIN OLAFSON
The same recipe for these air buns can be easily incoporated into cinnamon buns.