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Swedish cardamom buns (kardamomma bulle) recipe

Swedish cardamom buns (kardamomma bulle) recipe


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  • Recipes
  • Dish type
  • Bread
  • Bread rolls and buns

Do like the Swedish do and share these buns and a coffee with a friend! Having a coffee break with friends or family is a social institution in Sweden, known as fika, and pastries (in particular cinnamon and cardamom buns) are so much a part of it that they are often referred to as fikabröd, meaning fika-bread.


London, England, UK

14 people made this

IngredientsMakes: 18 large buns

  • 500ml milk
  • 50g fresh live yeast or 14g dried active yeast
  • 180g caster sugar or brown sugar
  • 325g soft butter
  • 3 tablespoons freshly ground cardamom
  • 1/2 teaspoon salt
  • 840g plain flour
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 egg, lightly beaten (optional)
  • pearl sugar, chopped almonds or granulated sugar for decorating

MethodPrep:40min ›Cook:20min ›Extra time:1hr30min rising › Ready in:2hr30min

  1. Preheat the oven to its lowest temperature.
  2. Before mixing the ingredients you will need to proof the fresh yeast. Heat the 500ml milk in a saucepan or in the microwave until it is approximately 37 C (98.5 F). The temperature is important, if the milk is too hot, the yeast will burn. If the milk is too cool, the yeast will not activate (if you do not have a cooking thermometer you can use a medical one – just don’t tell anyone). When the milk is approximately 37 C, sprinkle 50g fresh yeast and add 90g of the caster sugar. Stir well until dissolved, then set aside for 5 minutes.
  3. While waiting for the yeast to activate, mix 150g soft butter, 2 teaspoons freshly ground cardamom and 1/2 teaspoon salt until smooth in a large bowl. After the yeast has activated, add the milk solution to the butter mixture.
  4. Gradually add the flour, then knead until the dough is smooth and elastic. Cover the bowl with a cloth.
  5. Place in the warmed oven. This is not to start the baking, but to help the dough rise. Leave to rise for about 45 to 60 minutes, until doubled in size. Remove from the oven.
  6. Meanwhile, mix the remainder of the butter and sugar, then add 1 1/2 tablespoons cardamom, 1 tablespoon ground cinnamon and the vanilla extract for the filling. Set aside.
  7. Preheat the oven to 250 C / Gas 9. Line a baking tray with baking parchment.
  8. When the dough is ready, roll it out into a large rectangle, about 40x50cm. Spread the filling on top.
  9. Fold the dough in half (you should have half of it layered on top of the other half).
  10. Cut out long strips of dough (about 1 to 2 cm wide).
  11. Properly spinning a cardamom bun into a knotty shape is an art. To begin with, you can just twist each strip and then roll it.
  12. Arrange the buns on the prepared baking tray. Cover with a clean cloth and leave to rise for 30 minutes.
  13. Brush the buns with a lightly beaten egg (the more egg you use, the browner the buns will be after baking). However, this is not an essential step, skipping it will make your buns egg-free.
  14. Sprinkle the buns generously with pearl sugar, granulated sugar or chopped almonds and the remaining cardamom and cinnamon.
  15. Bake in the preheated oven for 8 to 11 minutes, depending on the size of the buns, until risen and golden brown. Remove from the oven. The buns are at their best when they are warm. Enjoy!

Cardamom

In Britain, cardamom is more often associated with curries than with sweet pastries; cardamom pods are the big green pods in Pilau rice. For this recipe you will need the dark brown seeds inside the pods. Although supermarkets generally sell the green pods, rather than the seeds, the seeds are easily available online, including via Amazon. For this recipe, it is important to ground the seeds immediately before use, to keep their flavour and smell.

Recipe origin

This recipe is based on the one by Linda Lomelino of the wonderful (and highly recommended) Swedish blog Call Me Cupcake, with some personal tweaks. Even if you have never used cardamom or fresh yeast in your baking before, it is really worth sticking to the Swedish recipe and giving it a try, as these are the two ingredients that give the buns their fragrant, aromatic flavour.

Using live active yeast

Fresh yeast is easily available online, in most whole food shops or from real bakeries. If the yeast is alive and active, in step 1 it will release in the water and feed on the sugar. After a while, you should see a bubbly foam forming on the surface - carbon dioxide being released (see photo 1). This is proof that the yeast is active. If after 5 minutes you cannot see any bubbles, unfortunately your yeast is not working. You need to throw the milk solution away and start again. It is annoying, but it’s better starting again now than seeing your buns lying flat in the oven!

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

didnt tweak it much, just added more cinnamon. made a lovely soft dough and very tasty buns which were quickly disappeared-24 Jun 2017


Swedish Cardamom Buns: Kardemummabullar

Published: Jul 27, 2018 · Modified: Feb 22, 2021 by Emma · This post may contain affiliate links.

"Pass the kardemummabullar, please." There's a reason why the Swedes insist on having sweet breads for their fika, or coffee break. These beautifully twisted, pillowy soft rolls have a delicate flavor of cardamom. Fortunately, these cardamom buns are pretty easy to make!

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Ingredients (for about 18 extra-large buns)

840 g all purpose flour (1400 ml)
500 ml milk
325 g soft butter
180 g (200 ml) granulated or brown sugar
50 g fresh (live) yeast (or 14 g, that is two envelopes, of fast action dried yeast)
3 tablespoons freshly ground cardamom
2 tablespoons ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract
Pearl sugar, chopped almonds or granulated sugar for decorating
1 egg, lightly beaten [optional]


What is Date Sugar?

But more about that date sugar, right? Bob’s Red Mill makes its own and ladies and gentlefolk, all I can say is WHOA. It’s made from dehydrated dates and oat flour and it yields just the most perfect amount of sweetness to your foods. If you haven’t had the pleasure of trying it, now is your time. It tastes great sprinkled into these buns, obviously, but I imagine it’s also wonderful in just about any other pastry, or in pancakes, waffles, etc. It’s a sweetener I can certainly get behind in just about any capacity.

But my favorite way so far, of course, is in these cardamom buns. And I already can’t wait to have them again for breakfast — at my own kitchen table.

P.S. Head over to Bob’s Red Mill for more recipes and products, or check out their Facebook, Twitter, Instagram or Pinterest pages for inspiration.

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Reviews

Best comfort food ever. Love the flavors. Easy to make but hard to wait for them to come out of the oven. I have made this MANY times.

Not great. Cardamom, which i love, is overpowering. Rolls dry and not sweet enough. I think 25 minutes baking time is way too long. The second batch i did at under 20 and came out much better. And i would absolutely increase the sugar. (and im not a fan of overly sweet baked goods. ). Will try again.

Followed the recipe (3 tablespoons of cardamom seeds) and got delicious rolls with great aroma. Grandma never made these but the anyone who breathes that aroma will be transported to her kitchen.

Is it really 3 Tablespoons of cardamom seeds? Should it be 3 teaspoons?

Amazingly delicious! I accidentally used double the amount of butter in the topping/filling stage (due to a quick misread of the # of sticks of butter instead of # of cups/ounces/tbsp ---why they are using this absolutely non-standard system is beyond me), but extra butter harms no one. Totally yum. The dough came together more quickly than I anticipated, and I probably should have used closer to the full 6 cups of flour rather than five, because the final dough was very soft and didn't hold its shape very nicely. Still, delicious and I'll add it to my repertoire.

I followed the recipe as written and they came out perfectly. (Although, I used a mixer instead of kneading by hand.) The results are not very sweet (which is how I feel they should be) and had a nice amount of spice. My only issue was figuring out how to do the twist. I ended up watching a few videos online and looking at some other pictures and figured it out. If you like classic Swedish cardamom rolls, this is a good recipe to use.

I just made the dough for this and then went and read the reviews. I am heartbroken! I used the 5 Tbsp of yeast called for in the recipe, and the actual amount is 5 tsp! All that kneading and wasted ingredients. I don't even know how to dispose of the dough, it's going to take over the bin! What a waste. I'm so sad.

These are time consuming but they are really good i would recommend to a friend.

Since I'm a gluten-free baker, and grew up in Sweden, I'm partial to my mother's recipe. I usually make a gluten-free Cardamon Braid. Yum!

The amount of yeast is not correct. It should be 5 teaspoons (2.5 tsp x 2)

I think these are delicious--I just tried the first one and am eager to enjoy the rest. I felt this recipe was a bit labor intensive (although I was interrupted by the phone several times), but was worth it.

We've traveled MN and WI to follow Ruth and her Jenny Lind Cardamom Rolls and bakery - the rolls grabbed us 13 years ago when she was baking them in Stockholm, WI. This weekend we head to Red Wing MN to enjoy them again made by THE Master, Ruth. I've made this recipe myself, and even though I'm a pretty good baker, I can't do them the justice that Ruth does. They are to die for!

When I make these I modified the recipe to work in my bread machine. Also my cousin who learned this recipe from her swedish grandmother after shaping the rolls, we brush them with milk and sprinkle with pearl sugar.

Delicious! I added ground cardamom to the dough and braided it into a loaf, with egg wash and sprinkled lightly with the sugar on top. A real treat.

My Swedish mother taught me to roll the dough out to a large rectangle. Spread butter on the dough and sprinkle with cinnamin and sugar. Roll the dough lengthwise to make a log. Beginning at the top of the log use clean kitchen scissors and snip about 3/4 of the way into the log every inch. Begin at the top of the log to "Flower" out each snipped piece, laying each piece left, then right. It will almost look braided on the cookie sheet.

I didn`t have any whole cardamon so I used 1 teaspoon ground in the dough & then sprinkled another 1 teaspoon over the dough with the cinnamon. I think the amount of sugar in the dough could be increased just a smidge to 8 TLBS. The twisting of the rolls was quite vague, so I just twisted them in half from the middle & it worked, they look like figure eights. Made more than the 15 stated, more like 22. I have had better Swedish rolls.

My husband is a Stockholm native and he loved this recipe. I was struggling to find one that tasted authentic, yet utilized American ingrediants and measurements. (our yeast is different) You should top them with pearl sugar , which you can find it at IKEA or most Euro or gourmet markets. To the person who thought they were not sweet enough, I must say that typical Swedish rolls are not overly sweet. That way they go really well with hot chocolate!

Dough was excellent - but can anyone explain this double twisting figure 8. That didn't work for me so I laid them flat on a cookie sheet like regular cinnamon rolls. I rolled the dough to the exact dimensions so I have no idea what I did wrong. Also, be sure to use ALL of the sugar and spices. I thought the dough looked "full" and only used 1/2 and it wasn't sweet enough when I cooked it. Will definitely try again. The dough is really moist and fabulous.

This was a good recipe for Swedish buns, but be warned that they mean 5 TEASPOONS OF YEAST,not tablespoons! When I make this again I will add the cardamom with the warm liquid (as my Swedish mother always did) - so the spice delicately permeates the roll. The taste of the sprinkled cardamom was too harsh.

This is a versatile recipe that can handle adjusting. Since I had no cardamon, I made it with 5 spice powder. The rolls were really good. Iɽ like to try them with the cardamon sometime.

Very good variation of a very, very old recipe! My husband's Aunt ( a first generation Finn) passed this recipe along to me about 20 years ago! The only difference is that the rolled dough is placed in bread pans to bake-much like cinnamon bread. j

It is worth the price of cardamon, for the depth added to the taste in this receipe. Plain cinnamon will never do again.


For the Cardamom Vanilla Filling //

  • 3/4 cup butter, room temperature
  • 1/2 cup sugar
  • 1 Tablespoon freshly ground cardamom
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla bean paste or extract

To make the filling, whisk butter, sugar, cardamom, salt, and vanilla bean paste until smooth. Set aside.

Roll the dough out into a rectangle. Spread the filling evenly over the dough.

This is the trickiest part of this whole recipe, but truthfully, while it may not be traditional, they will taste amazing no matter what shape they are in, so just go for it and do your best.

Fold the bottom third of the rectangle to the middle and fold the top third over that, like a brochure. Slice into inch pieces.

Stretch a piece of dough out a bit, then tie into a knot and place on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.

Brush buns with egg wash and sprinkle half with sugar pearls and the other half cardamom sugar.

Bake in a preheated 425° oven for 12 to 15 minutes.

My kids prefer cinnamon buns, so with the other dough, I made them a pan of cinnamon buns. I just swapped cinnamon for cardamom and made them a glaze.


Fill and Roll the Kanelbullar

Combine the sugar and cinnamon in a small bowl sprinkle evenly over the 2 rectangles. Starting at one of the long sides, roll each rectangle like a jelly roll to form an 18-inch-long cylinder.

Using a sharp or serrated knife, cut each cylinder into 20 equal slices.

Place each slice in a paper cupcake wrapper and place wrappers on a baking sheet. Cover with a towel and allow to double in size, about 45 minutes.


Cinnamon buns


Glazed cinnamon buns

Kanelbullar are Sweden's most popular buns! They are sold by every supermarket, bakery and cafe right across Sweden. The photo above shows the most popular shape for the buns, as the dough has simply been rolled up, but it is also common to tie the dough into a knot, in which case they are sometimes called kanelknutar (cinnamon knots). According to their shape there are other names for the buns including kanelsnäckor (cinnamon snails), kanelsnurrer (cinnamon twirls) and kanelnystan (cinnamon yarn-balls).

In my travels I have tasted hundreds, so I can promise you that I have not tasted a better cinnamon bun anywhere! Sure some have been equally good, but none better! The dough is light and buttery and the filling is sweet and delicately spiced. They really are Swedelicious! John Duxbury

Summary

• This recipe below produces a lovely buttery dough. However, if you prefer a firmer/breadier dough, replace half the milk with water, omit the egg and reduce the amount of butter to 75 grams.
• The filling even more a matter of personal taste! Some prefer more or less butter (100 grams is common), sugar (50 grams is common) and cinnamon (½ tablespoon is common). So, feel free to tweak the quantities below to suit your own taste.

• Glazing is also a matter of personal taste. The buns at the top of the page were glazed, but the buns above have simply been brushed with beaten egg and a little milk. (If you don't glaze the buns, sprinkle them with pearl sugar before baking them.)

• If you would prefer kanelknutar (cinnamon knots), follow the instructions for knotting kardamummaknotar (cardamon knots).
• The key to light buns is to add soft butter to the dough very gradually during step 3 and to add as little flour as possibly during step 4.
• Making these buns without a stand-mixer can get very messy because of all the soft butter, so if you are making the dough by hand I recommend melting the butter, adding it along with the milk in step 2, skipping step 3 and increasing the kneading time to 10 minutes in step 4.

• Most supermarkets only stock cardamom pods, so you will probably need to grind your own: lightly crush the pods to remove the seeds and then grind the seeds for 3 or 4 minutes.

• Swedes normally use fresh yeast for sweet doughs, but this recipe is based on using "instant" fast action yeast as it is more readily available and on blind-tests most people can't tell the difference.

• If you would prefer to use fresh yeast, simply warm the milk to 35-37°C (95-98°F), crumble in 25 grams of fresh yeast, whisk together, lightly cover and leave somewhere warm for about 15 minutes until bubbly. Add to the spiced flour in step 2.

• The buns are nearly all garnished with a sprinkling of crunchy pearl sugar, sometimes called sugar nibs, which can be bought online or in specialist shops. If you can't find any you can use demerara sugar or almond flakes (slivers) instead.
• The rolls freeze well and are wonderful reheated for a leisurely breakfast (5 minutes in warm oven if already defrosted, 10 minutes from frozen).

• Use paper cinnamon bun cases if possible as it helps to improve the shape of the buns. Swedish bullformar (bun cases) are normally 6 cm (2¼ inch) diameter at the base (8 cm/3 inch at the top) and 2½ cm (1 inch) deep.

• Join in the Swedish custom and bake some for Kanelbullens Dag (Cinnamon Bun Day) on 4th October. Swedish bakers expect to sell three times as many buns on Kanelbullens Dag as on a normal day. And they sell a lot normally!

Stage 1: Making the dough

450+ g strong white flour (all-purpose or bread flour)
80 g caster (superfine) sugar
7 g fast action dried yeast
5 g (½ tbsp) freshly ground cardamom
3 g (½ tsp) salt
250 g* whole milk (3-5% fat content)
1 egg, lightly whisked
100 g butter, softened and cut into small cubes

*Bakers now measure all quantities in grams

1. Add the flour, sugar, dried yeast and ground cardamom to the bowl of a stand-mixer fitted with a dough hook. Mix thoroughly, then stir in the salt.

2. Add the milk and whisked egg to a pan and heat gently until lukewarm, 35-40ºC (95-105ºF). Add to the spiced flour and mix to form a rough dough.

3. On speed 2 (kMix) or 3 (KitchenAid), slowly add the softened butter, a cube at a time, taking 2 or 3 minutes to add all the butter.

4. Continue to knead on speed 2 or 3, adding additional flour if the dough is too sticky. The idea is to end up with a dough that is sticky to the touch, but does not stick to your hands when you handle it. You may not need to any extra flour, it depends on the flour, but take care to avoid adding too much as your buns will turn out rather dry. Once you have made any adjustment required to the amount of flour, continue to knead on speed 2 or 3 for a further 3 minutes.

5. Tip the dough onto a lightly floured surface and shape into a ball. Transfer to a lightly oiled bowl, cover with clingfilm (plastic wrap), a shower cap or a cloth and leave in a warm draught-free place until it has doubled in size, about an hour at 24°C (75°F).

Stage 2: Filling and rolling

80 g butter, very soft
1 tsp plain (all-purpose) flour
1 tbsp ground cinnamon
1 tsp vanilla sugar
40 g light brown cane sugar*
40 g granulated sugar

*Or use just 80 g of either granulated sugar

6. If you are not using paper bun cases, line two baking trays with parchment paper and set aside. Turn the dough out onto a lightly floured work surface, flatten into a rough rectangle and then roll out until approximately 50 cm x 40 cm (20" x 16").

7. For the filling mix the butter, flour, cinnamon and sugars together and then spread evenly over the dough.

8. Roll the dough up to create a 50 cm (20") long sausage and then cut into 16 rounds. Place into the paper cases or onto the prepared baking trays, keeping them well apart if not in cases, and cover with a kitchen towel. Allow to rise until almost doubled, about 60 minutes.

9. Preheat the oven to 225ºC (450ºF, gas 8, fan 200ºC) at least 20 minutes before baking the buns.

Stage 3: Baking and glazing

1 egg
1 tsp milk
50 g* water
45 g* granulated sugar
¼ tsp* vanilla paste, optional
1-3 tbsp pearl sugar

Note: I always glaze cardamom buns, but I don't usually bother glazing cinnamon rolls - it really is a matter of personal taste.

10. Whisk the egg and milk together, brush the cinnamon rolls with egg wash and then bake for about 8-10 minutes, until golden brown.*

11. Optional step: meanwhile heat the water, sugar and vanilla paste (optional) to boiling, stirring constantly until all the sugar has dissolved. Leave to cool whilst the buns are baking.

12. Optional step: glaze the buns with the sugar syrup, sprinkle with pearl sugar and then cover with a cloth to prevent them drying out.

13. After a few minutes transfer the buns to a cooling rack and recover.

*If you don't intend to glaze the buns, sprinkle on the pearl sugar before baking them.

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Swedish Cardamom Buns

One of the things that we’d wished we would have been able to bring back with us from Sweden was a basket of freshly baked Kardamummbular, the cardamom buns we’d fallen in love with during our stay.

But as it turns out, we may have been gifted a better alternative: Aron’s mother, Christine, kindly did some recipe-testing and, after a few trials, shared with us the secret to making them at home.

If you haven’t tried them before, they’re a wonderful alternative to the very sweet cinnamon rolls we’re more accustomed to: the cardamom is very fragrant and complex, the sweet is balanced, and the dough is both soft and crisp. They also tend to be smaller—just right for an afternoon coffee break or Fika.

When we were looking for a recipe to start from, I sent Christine a beautiful one by Alana of Fix Feast Flair, which Alana had adapted from Kokblog. Be sure to have a look at Anna’s recipe: the step-by-step images are gorgeous, and she has a wonderful GIF of her knotting the buns.

I’ve transcribed the recipe with Christine’s modifications below.

SWEDISH CARDAMOM BUNS
(Adapted from Fix Feast Flair)

For the dough
1 cup + 1 Tbsp. room-temperature milk
1 envelope or 1 Tbsp. dry active yeast
1 tsp sugar
3 1/4 cup all-purpose flour, plus more to flour surfaces (Note: humidity can vary the amount needed use more if dough is too sticky)
1 tsp. whole cardamom seeds
1/4 tsp. salt
4 Tbsp. butter (at room temperature)
Oil/cooking spray (to grease bowl)

For the filling
4 Tbsp. butter (at room temperature)
1/2 cup dark brown sugar
1 1/2 tsp. whole cardamom seeds

For the topping
2-3 Tbsp. water (just enough to dissolve sugar)
1/4 cup dark brown sugar
1/2 tsp. vanilla bean paste, or a couple of drops of pure vanilla extract
1-2 Tbsp. large-crystal granulated sugar
1/2 tsp. whole cardamom seeds

You’ll need
Stand mixer
Measuring cups & spoons
Mixing bowls
Rolling pin
Spatula
Sharp knife or pastry wheel (w/straight blade)
Ruler
Baking sheets lined with parchment or silpat mats
Wire rack
Pastry brush

Note on sourcing cardamom seeds: If your grocery only carries the green cardamom pods or does not carry the seeds at a reasonable price, it may be worth ordering some online. De-seeding the pods can be quite tedious. These were very good and came with an expiration date.

To make the dough
Pregrease/oil a large bowl and set aside.

In the stand-mixer bowl, add yeast to the milk with 1 tsp. sugar and stir until yeast has dissolved. Let activate for 10 minutes.

After yeast has been activated, add flour, cardamom, and salt to your yeast/milk mixture and, using the dough hook attachment, mix on low until dough begins to come together. Increase speed to medium-low and add cubed butter, a few at a time. Once all the butter has been added, increase speed to medium/medium-high and knead for about 5 minutes.Take care not to over-knead.

Scrape dough out onto a lightly floured surface and shape it into a bun, tucking the edges toward the center. Place in your greased bowl, seam side down and cover with plastic wrap. Place bowl in a warm place and let it rise for at least 40 minutes.

To make the filling
Combine butter, brown sugar, and cardamom seeds, and mix together—by hand or on medium-low speed with the stand-mixer—until creamy and smooth.

To form the buns
Line baking sheets with parchment or silpat mats and set aside.

Roll dough into a 13” x 21” rectangle on a lightly floured surface.

Mark 7″ sections on the 21″ side with the back of a knife so that you have three equal sections.

Spread filling onto the first two-thirds of the rolled-out-dough rectangle with a spatula.

Using the same technique as one might when making puff-pastry, fold the unbuttered third over half of the buttered two-thirds and then bring the remaining third over on top. (Here’s a diagram.)

Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.And, using your ruler and a sharp knife or pastry wheel, cut scant 1-inch strands. You should have 15-20 strands.

To knot: Starting from the end, wrap one strand around the tips of your thumb and four fingers (three if you have big hands) twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom.

If you’re having trouble, don’t fret! You can watch a GIF here for the technique described above, but essentially you’re just tying a sewing knot. Wrap it around your fingers a few times and then tuck the ends under and you’ll be fine.

Place buns on your pre-lined baking sheets, (giving enough room for dough to rise and spread during proofing and baking), cover with a kitchen towel and let rise for about 30 minutes.

While proofing, preheat oven to 430°F (at least 30 minutes before baking).

To make the topping
While rolls are proofing, dissolve sugar and vanilla in a few tablespoons of water and set the syrup aside. Combine cardamom seeds and granulated sugar in a small bowl and set aside.

Bake
Bake proofed rolls for 10 minutes or until tops are golden brown.

From the oven, immediately brush tops with syrup and sprinkle liberally with cardamom-sugar topping.

Share and enjoy!

Tremendous thanks to Christine Bruhn for helping us get to enjoy these again—fresh! You can read some food-safety tips from Dr. Bruhn as well.


These Swedish Cinnamon Buns Will Make You Want to Turn on the Oven Immediately

This recipe for Swedish cinnamon buns comes from Michelin starred chef Emma Bengtsson of Aquavit. They’re so delicious you’ll be tempted to turn on your oven no matter how hot it’s getting outside.

What Are Swedish Cinnamon Buns?

Sweden is the land of pastries and baked goods, and the kanelbulle (cinnamon roll) is considered the most popular of all. It’s not surprising then that October 4th (Kanelbullens Dag) is a national holiday that celebrates the treat. The origins of the cinnamon roll are debatable, but it is commonly accepted that the first versions of these pastries were created in Scandinavia sometime in the early 18th century, with variations popping up in different countries across the world soon after.

Unlike the frosted version that is more commonly known in the United States, the Swedish cinnamon roll is not as sweet or heavy. The dough contains cardamom (which gives it a spicier and more aromatic feel), and the buns are topped with pearl sugar instead of slathered in frosting.

Waffle Pantry Belgian Pearl Sugar, 16 ounces for $11.99 from Amazon

The traditional topping, this sugar doesn't melt in the oven.

Scroll down for Emma Bengtsson’s kanelbulle recipe, and see her demonstrate it in her home kitchen below:

Meet Your Baker

Emma Bengtsson became a master pastry chef without even planning it. As a teenager her heart was set on joining the Swedish army and becoming a combat pilot, but as she grew impatient around the process of joining the armed forces, she took a left turn and went into culinary school. By her third year she knew she wanted to stick with food and dismissed her military dream as she started her internship at Edsbacka (a popular restaurant dating back to 1602 outside of Stockholm, which was one of the few restaurants with 2 Michelin stars in the country before closing permanently in 2010). There she was taken under the wing of the restaurant’s famous pastry chef, who trained her to take over his post when he retired.

That plus the 4 years as executive pastry chef at Aquavit after her arrival in NYC the same year that Edsbacka closed, total 15 years working as a pastry chef. Emma later moved from pastry chef to head chef of the legendary NYC restaurant, and under her, the restaurant garnered 2 Michelin stars.


Watch the video: Πασχαλινά κουλουράκια της Αργυρώς. Αργυρώ Μπαρμπαρίγου (June 2022).