Kardemummabullar (twisty cardamom buns)

46028799_2214531652158287_6027254325191901184_nSaveur’s gorgeous baking issue came this month, and it inspired me to do lots of baking last weekend.  Two of the recipes inspired by this issue were sourdough pretzels and Kardemummabullar, a swedish cardamom bread that was a little flaky and totally delicious!

I couldn’t find the recipe online yet, but here’s one that is similar.

I also sadly don’t have any pictures of the process, but I want to save this one because it is a keeper!

The hardest part of this recipe is doing the twisting.  The recipe in the magazine is not helpful; it could do with a diagram or two.  Basically, you have to cut the dough into strips, twist them, then wind them into a bun shape.  In any case, they turned out well and my family really enjoyed them.

Next recipe: sourdough pretzels!

2 thoughts on “Kardemummabullar (twisty cardamom buns)

  1. Slow Learner says:

    OMG, those were fabulous! Not too sweet, and the wee bit of sugar caramelized and added such a scrumptious note! I’m glad to see you plan to keep that one around!


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