Move over hygge: it’s time for Lagom
So it seems like we have just managed to embrace Hygge, and then another Scandinavian concept comes along: Lagom. Lagom is a Swedish word which roughly translates as ‘just enough, sufficient, in moderation’.
It’s no wonder it has become yet another wellness and life concept people are keen to embrace, when it’s all about a state of balance, sustainability and frugality. Whereas Hygge is more about moments in your day, Lagom is described as an overarching way of living your life. So rather than adding Lagom into your day like a Hygge cup of coffee, Lagom is a whole life approach and philosophy.
So how can you start practicing Lagom in your life for greater balance and wellbeing? Here are a few tips.
1. Balanced eatingAt its very essence, Lagom is an anti all-or-nothing mindset. Rather eat in moderation: not too much, not too little. Even just thinking about Lagom as a prompt when you’re eating or planning your meals could help create more balance there. To us however, balanced eating totally includes eating lots of cake every now and then.
2. Reduce food and energy wasteSustainability is, as it is to us, a big theme of Lagom. Planning your meals, storing food correctly, boiling just the right amount of water in the kettle, turning off lights, etc, can all help. So do that to lagom the shit out of your life.
3. Cut out the crapWe love the element of minimalism that comes across as part of Lagom. We’re not saying you should go totally minimalist in your own home, but it’s a reminder how you can get rid of unneeded clutter, declutter on a bigger scale, and keep your home tidier.
4. Look at your work/life balanceWhether you work a 9-5 in an office or do night shifts, it’s important to think about how many hours you’re working. Also, whether or not you feel you have your work/life balance right, is definitely a Lagom concept worth considering.
Apparently in Sweden some people think Lagom is rather boring – and we can see why. Sometimes moderation is just not going to cut it! However, we feel if we take the right elements of the meaning behind it, just like Hygge, we can become more intentional around creating that balance and sustainability in our life when it serves us. And that’s a wonderful thing.
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Serve this cinnamon bread to your guests this weekend
The weekend is a few hours away, which means it’s prime time to start thinking about all the delicious food you’re going to consume in the next two days. Whether you had a breezy week or a busy one, we know you’ve more than earned your weekend. It’s time to relax and indulge. And to do so, you will probably háve to make this fluffy cinnamon bread. So get out your best kitchen gear, your apron, and bake the weekend away!
Cinnamon Break Bread
Dough:1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (446 g) unbleached all purpose flour, divided
1/2 cup (114 g) sugar
1 large egg
1 teaspoon table salt
2 1/4 teaspoons rapid-rise or instant yeast olive oil or butter for greasing
Filling:3/4 cup sugar or brown sugar
1 tablespoon ground cinnamon
4 to 5 tablespoons unsalted butter, room temperature
Egg wash:1 beaten egg
Icing:1 cup confectioners’ sugar
2 tablespoons milk
1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. (If you don’t own a microwave, gently heat the butter and milk together in a small skillet.) Place 1 cup (128 g) of the flour, the sugar, the egg and the salt in the bowl of a stand mixer fitted with the dough hook and mix on low speed. Slowly pour the warm milk and butter mixture into the bowl. (Note: If you pour slowly you will ensure not cooking the egg if your mixture is a little too hot). Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Touch the mixture to make sure it is just barely warm. Sprinkle yeast over top and stir. Add remaining 2 1/2 cups (318 g) flour to the mixing bowl. Continue beating on low speed until flour is absorbed and dough is smooth and elastic (or actually quite sticky), about 8 minutes. Note: In the past, I have added more flour (only about a quarter cup) but most recently I don’t add any more flour. The dough will not gather around the hook — it will look like a sticky mess — but after the two hour rise, it is surprisingly easy to work with.
2. Lightly grease a large bowl with butter or oil. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
3. Meanwhile, mix sugar and cinnamon in medium bowl. Punch down dough. Divide the dough in half. Roll each into a large rectangle about ½-inch thick. Spread 2 (or more) tablespoons butter onto each half, sprinkle with just enough cinnamon sugar to cover — you will have extra; don’t go overboard or you will have issues with the cinnamon and sugar oozing out during the baking — and roll into a log starting with the short side. Place each log seam side down on a baking sheet lined with parchment paper. Make cuts every couple of inches straight down leaving the last layer of the log intact. Gently pull the sections outward as pictured above. Let rise for about 40 to 45 minutes or until slightly puffed. Preheat the oven to 375 degrees.
4. Brush the loaves with the beaten egg. Bake for 15 to 20 minutes or until golden — this may take more or less time depending on the size of your loaves and on your oven. Let cool slightly. Whisk the powdered sugar and milk together. Drizzle over top. Serve. Enjoy!