Zabytkowa piekarnia na Lofotach | Norweskie cynamonki z pieca opalanego drewnem | Muzeum w Å

A documentary film chronicling a day at work in a bakery in Lofoten. Kamila Koszlaga, a baker from Gdańsk, talks about her daily work in a bakery above the Arctic Circle. We explore a living museum – a historic bakery on the grounds of the Museum in Å. The film features work on baking sourdough bread, traditional Norwegian cinnamon rolls, and a massive wood-fired oven. Featured in the video: Lofoten, Norway Bakery above the Arctic Circle Living Museum Bakery at the Museum in Å Sourdough Bread Traditional Norwegian Cinnamon Rolls Historic Oven Historic Bakery (The footage was recorded in September 2021, edited in December 2025) Let's stay in touch: My Instagram:   / outdoorgirl.pl   Kamila's Instagram:   / schlebiamm   Bakery in A:   / bakerietia   Cinnamon Roll Recipe: Sugar-cinnamon mixture: Just a little eyeballing - you need to mix brown sugar with white sugar first: 1/3 brown, 2/3 white. Add ground cinnamon to taste (if you like a very cinnamony flavor, add more). Melt the butter, spread it evenly, sprinkle the cinnamon-sugar mixture over it, and roll it up. Dough ingredients and proportions: White flour: 500 g Sugar: 75 g Salt: 7.5 g Cardamom: 6 g Yeast: 20 g Milk: 100 ml Water: 150 ml Eggs: 1 egg Butter: 75 g (soft) Dough: In a bowl, combine all the ingredients except the butter. Once the dough is mixed, add the butter and mix until elastic. Set the dough aside to rest for at least 60 minutes (Kamila leaves it in the refrigerator overnight). Preheat the oven to 180°C (350°F). Lightly sprinkle the countertop with flour, remove the dough, and roll it out to a rectangular shape. Combine the remaining melted butter with cinnamon and sugar. Coat the entire surface of the rolled-out dough with the mixture. Roll the dough into a log, starting from the long side. Cut the log into slices about 1 cm wide and braid them into a cinnamon roll shape. Set them aside and let the dough rest for about 30 minutes, until the dough has risen. You can brush with: milk, egg, or just egg yolk. Kamila brushes with beaten egg mixed with water. Bake for about 15-20 minutes, until golden brown.