Serves: Makes ~50 buns
Approx cost: ~€4.00
Approx calories (per piece): ~140
Approx preparation and cooking time: ~140 minutes
[dropcap style=”font-size: 60px; color: #0B0B61;”]No trip to Sweden would be complete without eating a cinnamon bun or five, and so in that vein I thought I’d finish up my Sweden-related posts with a post filled with cinnamon and sugar! I have posted cinnamon buns before, here, but you know how it is. Time goes by and you improve on recipes. I also wanted to share these simply because they rock, and the first time I posted them, I think my site had been up and running for all of a week, so almost nobody got to see them. I like to add plenty of fresh cardamom because it’s awesome and is really a perfect accompaniment for cinnamon buns, so while I can accept that cardamom isn’t to everyone’s tastes, I would urge you to give it a try as it is!
Do you remember that “cinnamon pull-apart loaf” which was flying around the blogosphere a few months ago? You can use this dough to make that if you’re that way inclined – it’s basically the same thing you can make the traditional “swirl” shapes. The only thing I’d recommend is to use some “bullformar” or “bun paper cases” if you have them. They’re about the width of a muffin paper, but much less deep. They’re really quite useful because otherwise the bun will spread a lot while cooking and the final result can sometimes be quite mis-shapen. The paper keeps everything nice and tidy!
These don’t keep fresh for that long, but the great news is that they freeze really well, so I often just leave a few out and freeze the rest as soon as they’ve cooled. Not only do they freeze well, but if you want to eat one again once it’s defrosted you can either just chow down or simply put the bun in the microwave for five seconds (longer if heating multiple buns) and you’ll have yourself a toasty, hot bun. For the authentic look, try and find some pearl sugar (also called nib sugar). I’ve never seen pearl sugar available for sale in France so I have to bring it back when I go to Sweden 🙂 Most people bring back local delicacies and crafts when they go on vacation; I bring back bags of sugar!
I do hope you’ve enjoyed my past few posts about Sweden, along with a few of my favourite recipes. In the next post I’ll be announcing the winner to the giveaway (if you didn’t enter yet, feel free to do that here!) and drawing inspiration from another country for some food fun, so I’ll be looking forward to that. Before I forget, thank you so much to Eva from KitchenInspirations for trying out my recent soup. Her post is here and she sure made it look beautiful. I think I’d be too scared to disturb that beautiful pattern on top! Surprisingly, artichokes in her local store didn’t turn out to be the frugal bargain that they were for me here, but anyway – go and check out her post! I’ll bid you all farewell for now. Have a great Friday, and weekend, and enjoy the recipe!
(Swedish Cinnamon Buns)
[learn_more caption=”Video Recipe” state=”open”]
For the buns
- 1kg Plain Flour
- 150g Butter
- 500ml Milk
- 200g Sugar
- 1 tbsp instant Dried Yeast
- ~1 tbsp Cardamom Pods
For the filling
- 200g Sugar
- ~150g Butter, softened
- ~2-3 tbsps ground Cinnamon
You’ll also need
- 1 Egg
- ~ 4-5 tbsps Pearl Sugar
- A Pastry Brush
- A Mortar and Pestle
- First we’ll make the dough, as this needs a while to rise. Melt the butter in a pan over a medium heat, stirring all the time so you don’t burn it. Once the butter has melted pour in the milk and the sugar, heating gently and stirring to ensure the sugar dissolves. Once the mixture feels quite warm to the touch, but not hot, remove from the heat. Place the yeast into a small bowl and add in a few tablespoons of the warm milk mixture. Whisk well and set aside for around 10 minutes.
- While the yeast is activating, place the flour into a large mixing bowl. Break open the cardamom pods and place the seeds inside into the Mortar and Pestle. Grind them as smoothly as you can and then add into the bowl with the flour. Make a well in the centre of the flour and pour in the yeast, which by now should have bubbles on top. Rinse out the yeast bowl with some more of the milk mixture and then pour all liquid into the well. Mix well with a wooden spoon to form a smooth dough, before turning out onto a floured surface and kneading well for around 5 minutes. Return to the bowl, cover with a clean cloth and place into a warm location for about one hour, by which time the dough should have doubled in size.
- After the dough has risen, punch it down and turn out onto a lightly floured surface and lightly knead again. At this point, don’t add too much extra flour. The dough should ideally be slightly tacky. Set aside for a moment while we make the filling. Mix the sugar, softened butter and cinnamon together well to form a smooth paste. The amount of filling can be modified to suit your tastes. I find quite a bit of cinnamon and brown (demerara) sugar, instead of white, a very pleasing combination. Now divide the dough into two equal balls and very lightly flour a surface and rolling pin. Roll one of the balls out until about 5mm thick. Try to make it a neat rectangular shape if at all possible. I used to trim the edges but no longer do this – it certainly saves time and dough. Spoon out half of the filling and carefully spread out to cover the dough, being sure to go right up to the edges. Roll up the dough quite tightly to form a long sausage and then repeat the process for the second ball.
- Cut the dough “sausages” into slices, about 2cm thick, using a sharp knife, and arrange the slices onto a greased baking tray, or into suitable sized paper cases. Break the egg into a bowl and whisk, before brushing the top of the buns using the Pastry Brush. Finally, sprinkle a good pinch of Pearl Sugar over the tops. Cover once again with a clean cloth and allow to rise once more for about 45 minutes.
- When the 45 minutes is almost over preheat your oven to 170 degrees Celsius. Once the oven is up to temperature, place the cinnamon buns inside and bake for 10-15 minutes, until starting to turn a nice golden brown. Don’t over-bake them as they can turn hard quite fast. Allow them to cool a little before digging in (lava-temperature molten sugar and all that!) and enjoy! 🙂
It’s an interesting idea to use the small paper cases, does it help to keep all the sweet syrup inside?
Hi Marianna – yeah. Mainly they keep the buns contained and in a neat shape when they’ve risen, but if you use a lot of sugar then it melts and pools at the bottom of the paper to create a deliciously crispy, caramelly puddle of awesomeness!
Charles, you are absolutely right to post once more the Cinnamon Buns. It’s a bit depressing when one thinks about all the excellent dishes posted a long time ago and hardly noticed…
These famous buns have always tempted me, but your cardamom twist makes them even more appealing. If I ever make these I will use your cardamom trick!
Pearl sugar is available in France and widely used with “Belgian” wafers. It’s called “sucre perlé” or “perles de sucre”. The very famous brands Béghin Say and Daddy make it and sell in supermarkets. I have seen it in Carrefour for example, but not next to the sugar: it’s usually I think next to cake decorations (because it’s a decoration).
Thanks so much Sissi – you know, I actually went to the huge supermarket in my town after reading your comment (it’s seriously the size of a small village!) and I looked all over… I just couldn’t find it anyway. Maybe it’s a regional thing – as in, maybe its more common in other areas of France, but not so much the Ile de France? Not sure, but I’d be so happy if I could find it, because they definitely use it in French bakeries. Maybe I should just ask them, lol 😀
Charles, maybe it also depends on the supermarket chain you go to? There are in France (in my opinion) two types of chains: basic and the well supplied. I go to Carrefour, sometimes Géant, sometimes Monoprix, but I have noticed such chains as Cora, Super U, Intermarché tend to be very basic in the choice of products and I never go there (unless I really don’t have any other choice). It may be regional too of course.
Thanks Sissi – I usually go to Carrefour, close to my house, or Auchan, which is the enormous store on the outskirts of the town, and have yet to see it in either of those, but maybe I’ll check again in Carrefour 🙂
I’ve just read on a French forum that it depends on the shops, not even regions. Some people find it in Carrefour and some don’t find it in the same supermarket… Weird…
Oh, I meant to say – cardamom is quite common in Swedish cinnamon buns. On some early morning flights between Stockholm and the other towns in Sweden they’ll often have a trolley of warm cinnamon buns which they’ll dispense during the the flight. Having the whole airplane smelling of warm cinnamon bun, with the faint background smell of cardamom is a fantastically comforting experience 😀
It sounds heavenly… I put sometimes cardamom in my coffee, so having a coffee with a warm cinnamon and cardamom bun on a plane sounds like a dream trip 🙂
So pretty! I don’t believe I’ve seen pearl sugar here or maybe I just haven’t been looking. I love the addition of the cardamom. I love anything cardamom. Cardamom tea, cardamom bread, cardamom coffee ….
Thanks Ping! I put cardamom in my coffee sometimes too – I like to crush a load up and stick it in the coffee filter. Its SOOOO good 😀
Oh Charles, I love these!! Great tip on the freezing – I had not thought of that! Normally I’m tossing leftover cinnamon rolls. The cardamon is a nice twist; I’ll have to try that next time. And, the rows of paper filled muffins are so cute!! I’ve used muffin pans to keep the rolls in shape but I think your idea is much prettier!!
You can combine the two and put the muffin papers IN the muffin tins to make transporting the buns into and out of the oven more easily. 🙂
Jean | Delightful Repast says
Linda, did you say *tossing* *leftover* cinnamon rolls?! I’ve never *had* a cinnamon roll left over, but if I ever did I could never bring myself to toss it! 😀 PS You’re probably skinnier than I am, too!
Hi Linda – Next time I go to Sweden I should buy a whole load of those paper cases specially for cinnamon swirls and send them out to anyone who wants them 😀 Seems like people would like them quite a bit 😀
Definitely freeze them. Of course, as with any bread product they’re never quite the same as when fresh, but they’re still good, and it’s definitely better than waste!
Breakfast! Love your pic of them all lined up. You must go read The Orange Bee’s latest post – it’s all because of you!
Hi Linda! Definitely breakfast… and elevenses, then maybe lunch, tea-time and a before bed snack 🙂
Checked out your post – love it, thanks for the reminder 🙂
[email protected] says
omg, if I were feeling better today I’d bake some right now for my kids! I laughed when I read “they don’t keep fresh for that long” my kids would eat them all at one sitting! lol If not my kids then me and my hubby! This is so perfect for Sunday morning brunch!
Hi Lisa – they’re hard to resist. That’s even one of the reasons why I try to get them in the freezer as soon as possible – otherwise they just vanish each time I pass them by 😀
Hehe… so, I’m not the only one who brings food back from her travels. 😀 They look absolutely gorgeous! I’m taking one for my afternoon tea! 🙂
Thanks Marie 🙂 It seems a lot of people in Sweden put the “filling” in a weird way. They spread on butter, then sprinkle on sugar and cinnamon. When you roll it up, all the cinnamon and sugar falls out…. I don’t know why more people don’t make a “paste” like this!
Hehe… I know what you mean. It looks so neat when you mix it well first.
Kelly @ Inspired Edibles says
First, let me just say that the photo with all the little buns in their beds (paper cups) is stunning – looks like it’s right out of a pastry chef magazine! I’m with you and Sissi on this one… it’s brilliant to resurrect old posts and breathe new life into them later in one’s blogging career ;). Love the cardamom pods in this recipe – and I know my whole family would go GAGA over these… I’ll have to surprise them one of these days… Have a great weekend Charles!
Aw, thanks Kelly, you’re so kind to say such nice things 🙂 You can also make a really nice plait or something similar with the dough – let me know if you try them ever. I’ve yet to meet anyone who doesn’t love these babies 🙂
Have a good weekend Kelly! 🙂
It looks like you made a HUGE amount of buns. You’ve been a busy beaver. 🙂 I’m getting ready to have a cup of coffee and one (or six) of those would just hit the spot.
Haha, well, it looks a lot, but they’re soon eaten, and to be honest, making 50 doesn’t really take longer than making 20. Just gotta cut the big dough sausage up 🙂
You’ve inspired me to make the only ‘Swedish’ pastry dish I know how to make. I haven’t done it in years and I don’t know how authentic it is, but I going to do it. Keep watching the skies (err I mean … the LJ). 🙂
Nice – looking forward to seeing them! There’s a Swedish cake I want to make sometime soon as well… need to get around to that! 🙂
Pure Complex says
Oh Charles… you do know the key to my heart. I absolutely LOVE LOVE LOVE cinnamon rolls. I am still a bit nervous about making these but.. there is no time like the present. So I might as well try out your recipe, not be scared, and call it a day 🙂
Hi Kay – I’ve yet to meet anyone who hates cinnamon rolls… I wonder if such people exist in the world? 😀
Do let me know if you try them – I’d love to know how it went 🙂
I love cardamom in sweets. Not much of a sweet guy, I know, I know. But I do love that spice in sweets.
Hi Greg – Cardamom’s fab isn’t it? It’s got such a beautiful… almost medicinal flavour to it.
Eva kitcheninspirations.wordpress.com says
Thank you for the shout out and links Charles, so nice of you.
Holy COW! that’s a lot of cinnamon buns! I thought you were feeding an army until I read that they freeze really well :-). The recipe reminds me of brioche dough with the melted butter, sugar and milk…YUM! JT got me the Baking with Julia cookbook for Christmas and I have yet to bake something…maybe this is the little push (inspiration) I needed!
Haha Eva – it’s not so many… well, I suppose it is, but they’re just so good. My parents practically “demand” I make these when they come to visit, and I usually send them home with a bag too. Last time my sister was visiting from China she wanted a bag to give to her friends back home but ended up eating the whole bag before she’d even arrived 😀
I’ve never heard of pearl sugar before till now, but coem to think of it, I believe I have seen them sprinkled on top of buns and pastries before. oddly, they were chinese pastries…the cinnamon buns look delicious charles!! and the addition of cardamom, one of my most favourite spices.
Hi Shuhan – it’s typical isn’t it… the whole professional baking establishment seems to have ready access to these things which normal people like us just can’t get their hands on 🙁 I see it a lot on pastries in France too, and even though Sissi says it’s sold here I’ve still yet to see it alas 🙁
Jean | Delightful Repast says
Charles, these look beautiful! And I know how wonderful they taste. I’m not usually a huge cardamom fan, but it does have its place, and one of those places is cinnamon buns. I made bread today, and the smells coming out of my kitchen drove us crazy! Add the scents of cinnamon and cardamom and … irresistable!
Thanks so much Jean. I agree – cardamom definitely has its place… Some breads, coffee… one shouldn’t overdo it! Bread-day for me is tomorrow… I’ll be cooking up another batch of loaves for the week ahead 🙂
Was that for a party???
It looks good..It has cinnamon (I love it), so I wouldn’t mind a couple (or more)…
Technically butter is not good cholesterol but cinnamon is meant to help the heart work better…soooo! I find no reason to indulge in these..
Oups I meant to say I find no reason NOT to indulge..
Hi Nada – no, no party… just a regular old cinnamon roll batch in the Smith household 🙂 I like to stash some away in the freezer, and they’re always a hit with friends too so no reason not to make a bucket-load 🙂
I had no idea cinnamon was supposedly good for the heart… heh – the things you learn 🙂
well, among other things.it says several studies have shown improved insulin sensitivity and blood glucose control by taking as little as ½ teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease.
Niiice, so scoffing cinnamon buns will keep me slim and pretty, right? 😀 Got it!
No, seriously – I never knew – thanks for the information 🙂
I LUV cinnamon. So much so that this is my favourite time of the year, because they sell THESE everywhere. I’m on my 3rd pound of the little crunchy spicy darlings.
If it helps, I know that they have sugar pearls in Belgium..because they sprinkle them on the yeasted version of waffles. Well at least in Brussels.
Hehe, thanks Nada, though even Belgium is a little far to go just for a box of sugar 😀 I should be set. I have two big boxes in my cupboard right now and they should last me a *long* time 🙂
[email protected] in disguise says
I love cinnamon buns! in fact I love anything cinnamon and you are right cinnamon and cardamom go perfectly together and a tiny bet of nutmeg takes things to a whole new level.
Loved your posts about Sweden Charles and I look forward to what you have in store
Thanks so much Sawsan – hopefully I’ll be able to get out soon and take some more photos. They always make for fun posts. I’m with you on the cinnamon and cardamom. Such a fabulous combination!
Hotly Spiced says
I love the photo of all the buns lined up waiting to go in the oven. It looks like you made enough for the army! There is a French patisserie near where I live and it sells little cakes and things with that kind of sugar on them. I have asked them what you call that kind of sugar. I’m now on the hunt to try and buy some – it just finishes off a bun perfectly. Great recipe Charles and they just look perfect!
Thanks Charlie – it’s definitely a lot of buns, but my friends like them so I never have any shortage of people begging for them 😀 Hope you’re able to find the sugar… if not, you can make a icing and pipe it thinly on the top, but it’s not the same to be honest…
Robert-Gilles Martineau says
I had the pleasure to discover your site thanks to Sissi at With A Glass!
Well, well, well, I wonder which part of France (I’m from Bourgogne!) you are living in to have made such a gastronome of a British gentleman! LOL
Well, a Frenchman like me who plays cricket should not wonder after all…
Talking of cricket England might be in need of French flair (that goes for rugby, too! LOL)!
Now I’impressed! Are you a professional or is gastronomy a hobby? If it is the latter, it is a privilege to compliment you on the superlative pictures and great recipes!
Today I learned some Swedish! Cheers mate! as they would say in Oz!
Looking forward to my next visit!
Hi Robert-Gilles – so nice of you to stop by! I’m actually living just outside Paris, near Versailles, so I have access to a very eclectic selection of restaurants and world cuisines! My next “area” on my list of things I want to sample is mid-African and southern-African cuisine. I’ve seen a few restaurants in Paris – Senegalese, Gambian etc, so really want to give them a shot soon!
Alas, this is merely a hobby – I’m still keeping the dream that someone, somewhere will want to pay me to “Five Euro Food” on TV one day – that would be pretty awesome, but since that will probably never happen I’ll be content instead with trying new foods and cooking nice things in my spare time 🙂
Robert-Gilles Martineau says
Well Charles, if I were you, I would persevere!
After 13 years of homepaging and blogging I landed jobs at http://agrigraph.jp/ a site sponsored by the local government (in Japanese but also in 4 more languages). I’m the guy with the sunshades and a giant lobster!
It has also opened many doors, I can guarantee you!
Gastronomy is the most universal hobby!
You can make only friends with it (except if you are one of those haughty French “critiques”! LOL)
Looking forward to visiting you soon!
Cheers and all that!
fati's recipes says
Oh Charles, I had to stop and take a breath at those buns! Yes I did view that pull apart bun thing around the blogosphere recently, but I had a problem with ALL of the ones I saw. They looked plain wonky! When my aunty made it recently, I complained. She told me that maybe it’s “just how they’re supposed to be”.
But I kept all my hopes for a different recipe with PRETTY buns. And when I saw this one was I was in awe. They are SO beautiful, but not only that, recently my mum bought me those paper cups you’re talking about. She picked them up accidentally thinking they were the muffin cases I needed. So really I have no reason to not try these… especially considering I can eat cinnamon right out of the jar…!! 😀
“Wonky” – I never made the pull apart loaf myself, but I think its beauty lies in its “rusticness”, and that everything is a bit “this way and that”.
Hope you decide to give these a try – you’ll have to let me know how they turn out! 🙂
fati's recipes says
Oh I know… I like to try and embrace that thought, too. Rustic look thing. Will definitely let you know how I went! 🙂
These cinnamon rolls are gorgeous! I love the pearl sugar sprinkled over top.
That’s such a good idea to use the paper liners! I make my cinnamon buns in muffin trays (because I’m not good at sharing the pull apart ones–I’m always the one who wants the bigger piece) and it’s always such a pain to clean up afterwards.
Maintenant, je suis lire la piece “Zone” par Marcel Dube, un ecrivain Canadien en cours de francais. Avez-vous entendre?
Hi Kyleen – thank you so much. They’re pretty irresistible. I totally agree about the whole clean up hassle. I think the thought of cleaning muffin trays before has actually put me off baking some things before 😀
Je n’ai jamais entendu parlé de “Zone”, ni de Marce Dube en fait. Si je me souviens bien on a fait une étude sur un film français tellement bizarre quand j’étais au college. Le nom était “La Métamorphose” je crois. Si t’as l’opportunité de le voir, je le te recommande, même si c’est un peu étrange! 🙂
Charles – these look incredible! GREAT idea to use the liners. It kills me to say this, but I am deathly allergic to cinnamon (and a whole host of other things). I developed the allergy about 8-9 years ago so I know exactly what I’m missing…I LOVE cinnamon! The rolls are simply stunning!
Hi Ann – indeed, I remember. It’s too bad you can’t enjoy these. I wonder if you could make “spiced” buns… A blend of cardamom, clove, nutmeg, and sprinkle that inside instead. Of course, it’s not cinnamon but maybe it could be a tasty alternative!
How about using ‘allspice’ instead as a cinnamon substitute. I googled and it says…
The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.
Ooh, great idea – I love allspice. You made me look it up… apparently it’s called Jamaican Chilli in French – Gotta go see if I can get some myself!
Nami | Just One Cookbook says
Oh yummy! When I saw the picture of lots of cinnamon buns, I thought they are giveaway #3! Just kidding. =P Looks so delicious and kids (and of course I) will go crazy for these. My husband never baked. It’s time to show him that he can bake delicious cinnamon buns like these FOR ME!
Hi Nami – I think it’s a great idea to set your husband to work baking some of these. If you succeeds, he will find it very rewarding I think. Few things are as successful as a hand-made, freshly baked bread or cake!
Chopinand @ ChopinandMysaucepan says
Your cinnamon buns looks absolutely delicious although the pearl sugar reminds me of pearl salt bits on some chewy pretzels that I had in a Bavarian beer cafe here in Sydney recently. They weren’t very good at all and although I don’t have a sweet tooth and prefer savoury pastries, I think I would opt for your cinnamon buns over those chewy salty pretzels any day.
Hi Chopinand – Haha, yeah, I was looking at them all in a dish the other day and actually thinking the exact same thing! I remember a few years ago they were selling chocolate coated pretzels. It always seemed like a very odd combination to me.
Hope you get a chance to try these sometime – Making a big batch of home-made cinnamon buns is really fun!
Carolina HeartStrings says
Love how you bake them in the individual wrappers. A very elegant touch.
Well, you can never have too many posts on cinnamon buns, as they tend to completely addictive… Love the idea of paper liners, this way I could carry quite extensive cinnamon bun “quality control” by tasting, without anyone ever noticing how many were there to start with… 🙂
Hi Gourmantine – lol… you and I think alike. I’ve been known to accidentally eat several in the name of “QC” because aside from the empty paper cases, which I swiftly dispose of, no-one can ever know 😀
As crazy as this sounds, and it will sound crazy, I’m not really a fan of cinnamon buns. I don’t know why. I love cinnamon and sugar and I love buns. For some reason, they just don’t get me excited when they’re together. The rest of my family – extended family included, however, would LOVE these! My grandma used to make plates and plates of these (because every last plate would be devoured) for family gatherings. Since my grandma passed a few years ago the cinnamon rolls have been tested by a few others in our family, but I think the torch officially passed to my sister over the holidays. She rocked them and there wasn’t a single one left by the end of the night. 🙂
And for the record, I have definitely enjoyed your culinary tour of Sweden! I feel like I’ve learned so much. 🙂
“I’m not really a fan of cinnamon buns.”
… and you dare to walk these hallowed halls of Cinnamon-heaven??!
“The rest of my family – extended family included, however, would LOVE these!”
Ah, ok, they’ll make up for your failure 🙂
Thanks Kristy – you should post your sister’s recipe sometime if she’ll allow it. I’d love to see what they’re like!
Barb @ Profiteroles & Ponytails says
Cinnamon buns are my weakness, so I would need to make these on a day that I knew I was having company so that I could send them home with a care package. I feel like I’m peeking through the window of a charming little bakery…..just wish it wasn’t so far away!
Thanks so much Barb – nothing says friendship like a care package of freshly baked cinnamon buns sent home with you, right? 😀
I love your Sweden-related food posts, and the stories too!:) I hope to go there someday~
Hehe, did I hear you mention you took five of these cinnamon buns?:P
Thanks Christy – I hope you can pay the country a visit sometime too… It’s so beautiful. Let me know if you ever do – I’ll give you tips on places you just have to see!
This pictures made me so hungry!! I´m craving for cinnamon buns since I saw the first recipe on your site but I was always too lazy to make them. Anyway I printed the recipe now and the next time I go to Germany I will buy some pearl sugar!
Thanks Maria – I guess you can probably find some places online which would send sugar to you! If not, you can make a paste icing from icing sugar and water and arrange it on top! Both are nice 🙂
I love the look of the pearl sugar on the cinnamon buns and I love cardamom so much, it makes me want one of these now! Your recipe sounds amazing and I’m glad you posted this again as I am new visiting your blog and missed the old post.
Hi Betsy – thanks so much for dropping by! I think cardamom is a wonderful spice… a wonderful, almost medicinal, flavour, and it goes really well with cinnamon. I love it when you’re eating these and you come across a coarser piece of cardamom, not entirely ground up, so the flavour is extra strong!
One tip though – if you make these – don’t use ready-ground cardamom. Make sure you use the pods and grind them yourself, otherwise the flavour is really weak!
What an excellent recipe! My little batch (I mad half because it’s too tempting to make the whole lot) is now rising and waiting to go in the oven. I don’t have pearl sugar to had so just sprinkled some caster (superfine) sugar on top. Also making hassle back sweet potatoes tonight along with salmon, so it’s going to be a very Swedish evening!