Cardamom buns (Kardemummabullar) from The Nordic Baking Book (page 272) by Magnus Nilsson and Richard Tellström

  • ground cardamom
  • golden syrup
  • milk
  • butter
  • sugar
  • fresh yeast
  • strong wheat flour

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

  • anya_sf on December 22, 2019

    I made dough # 2 (Tove's) and it was rather stiff, so next time I'd hold back 50 g flour and test the dough before adding the rest. I didn't have fresh yeast, so substituted the recommended equivalent (2 tsp) of instant yeast (SAF gold); after an hour, the dough rose a lot! Rolling and shaping instructions were very confusing (roll 1 cm wide?); I used the shaping instructions on p. 261, although I couldn't tell if those were for the full amount of dough or half. I ended up rolling each half into 16" x 14", folding over to 8" x 14", cutting into 14 1"-wide strips, yielding 28 total buns. I refrigerated the shaped buns overnight, then let rise in the morning before baking. They were rather crowded on the baking sheets, so they baked unevenly and needed 16 minutes in the oven. Double the syrup so there's enough for brushing. I skipped the sugar topping as they were sweet enough already. These buns have loads of cardamom; you could cut back, although my Swedish MIL wanted more.

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