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Recipe: Steffi Knowles-Dellner’s Kanel and Kardemummabullar

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If you’ve not baked with cardamom before, believe us you’re in for a treat. The first thing you’ll notice, even before you taste these buns, is the smell. And what a smell.

Steffi says: “Here is the basic recipe for all of the buns in this book. The dough should initially be fairly sticky, but rest assured that it will come together with kneading. This makes a fluffier, more bread-like bun, which is best frozen straight after cooling if you are not planning to eat all the buns immediately. If you want to glaze them with a sugar syrup, bring 75g (6 tbsp) granulated sugar to a simmer with 100ml (7 tbsp) water. Let the sugar dissolve and continue to simmer for a few minutes. Allow to cool slightly before brushing over the buns as soon as they come out of the oven.”

Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner (Quadrille, £20) Photography © Yuki Sugiura.

 Kanel and Kardemummabullar Recipe:

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

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