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“A cardamom bun is less sticky than the cinnamon-scented kanelbullar; more giving than the currant-freckled curls of the Chelsea bun, but just as much fun to unravel as you sip your coffee. You can spend a pleasing afternoon making a batch of buns. The milk-enriched dough is spread with ground spice, sugar and butter, sliced into wide ribbons then fashioned into an untidy knot. Each cook seems to have their signature tangle. The surface is speckled black and white, a gritty mix of caster sugar and ground cardamom. The salt and pepper of Swedish baking and my drug of choice.” — Nigel Slater
A cardamom bun is less sticky than the cinnamon-scented kanelbullar; more giving than the currant-freckled curls of the Chelsea bun, but just as much fun to unravel as you sip your coffee. You can spend a pleasing afternoon making a batch of buns. The milk-enriched dough is spread with ground spice, sugar and butter, sliced into wide ribbons then fashioned into an untidy knot. Each cook seems to have their signature tangle. The surface is speckled black and white, a gritty mix of caster sugar and ground cardamom. The salt and pepper of Swedish baking and my drug of choice.