Cinnamon and cardamom buns (Vetebullar) from Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (page 26) by Anna Brones and Johanna Kindvall

  • ground cinnamon
  • active dry yeast
  • all-purpose flour
  • milk
  • butter
  • cardamom seeds
  • pearl sugar
  • cane sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almonds for pearl sugar.

  • stockholm28 on March 01, 2016

    VETEBULLAR - KANELBULLAR och KARDEMUMMABULLAR (Cinnamon and Cardamom Buns), page 26 - These buns are really delicious. I made the cinnamon variety which was very heavy on the cardamom and thus tasted a bit closer to a cardamom bun. Also, I used ceylon cinnamon rather than cassia cinnamon, so the cinnamon flavor was mild. The dough was quite easy to handle. The only pain was shelling all those cardamom pods to get the seeds out; it took me at least half an hour to get the 3.5 tsps of seeds that I needed. I shaped them into the fancy, twisted version shown on the second page of the recipe. Next time, I might just try the plain, rolled like a snail version. While the twisted ones looked beautiful, I had to cook them about 10 minutes to get the centers done and that made the bottom of the buns slightly more done than I wanted. I think the rolled version would cook more evenly. These are definitely best right out of the oven. I put the leftovers in the freezer.

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