Swedish cardamom buns (Kardemummabullar) from Milk Street Bakes: A Baking Book with 200 Sweet and Savory Recipes (page 141) by Christopher Kimball

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

  • hibeez on February 19, 2025

    These were delicious! Eaten warm, they were fantastic. I made the dough the night before and kept it overnight in the fridge. The dough rolled quite easily; cutting it cleanly was challenging as I had rolled it on the silicon rolling mat to see the measurements. I cut the dough in half, and then half (and half) again to get 16 even strips. Next time, I would chill half the dough while I cut and wound the first 8 slices. I found the dough getting softer and more difficult to roll toward the end. Not sure they doubled in size but they were puffy. Baked the full 18 minutes. The filling that oozed out solidified into little crispy bits after about 10 minutes on the rack. A bit of work that requires planning but deliciously worth it!

  • bwhip on December 25, 2024

    Heavenly! I made this for Christmas morning breakfast, and they were exceptional. Much less difficult and fiddly than I feared, and the dough was a dream to work with. I thought that the spice might be overpowering, but it was warm and lovely. This might become a holiday tradition!

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