I am SO psyched for this series. My Danish family would do coffee and something sweet around 11 and again around 3, but it wasn’t an institution in the same way. When I worked briefly in Sweden, many department members would appear in the kitchen around 3, and we’d have a cup of coffee, a baked treat, and a chat, and it was a delightful part of the day!
@@hintex487 It really was. And we didn’t stay long - 20-30 minutes max - but it was a boost just at the time when my energy often slumps, and I don’t think it’s only me.
Thank you so much! I'll be making these very soon! Fika reminds me of the "Kaffee und Kuchen" tradition in Germany. Always love to have a bit of something sweet with coffee and conversation in the afternoon.
Oh I love this concept! Fika is one of my favorite things especially on a weekend afternoon but I never had a word for it until now. The shaping on these buns looks so fun
Pro tip from Cecilia Tolone's recipe, she brushes on the egg wash just after the buns are done and out of the oven. It helps to keep them glossy! The residual heat from the buns will cook the egg (if anyone's concerned about that). Then you don't need to add the simple syrup after.
Back for a follow up. I haven't even finished eating a whole bun and I had to take a minute to say this is perfection! I followed the instructions as best I could and the results have been great. This recipe is a keeper, I give it 5 star. Thanks very much. :)
I just started baking so all these new recipes to try are so welcomed. I also have a couple Swedish friends that I’d like to surprise with this and my budding knowledge of fika. Looking forward to more!
@@Sanity_Faire I use whole pods. I find that if I crush them in the same manner I would crush garlic, I can pull apart the shell and extract the pods. Also, I live in MA where the Spice Exchange stores have cardamom that's not ground but out of the pods. I've also used that. One more option is to search through pods and find ones that are already a little split- use finger nails to pull apart. Not elegant, but it works.
This was great! I miss these just Nea or Cesar shows! I heard about cardamom for years, but have never used it. This recipe looks like a great reason to try. I've added green cardamom pods to my grocery list.
I'm not sure if the recipe has a mistake. It says black cardamom and not green cardamom. On a different note does anyone know of a good egg substitute in sweet breads? For awhile now I haven't made buns and I really want to make poppyseed buns and cinnamon buns, etc. but my dad now has an egg intolerance/mild allergy.
Black cardamom has a much smokier, more intense flavor compared to green cardamom, so it could definitely alter the taste, especially in sweet baked goods.
She gives us the ingredient measurements, but asks us to add a decent amount of sugar. I don't have that measuring cup. And how much cardamom? She looks embarrassed to give us this recipe. I'm certain she will handle the next recipes a bit better as she gets more accustomed to being in front of the camera. Chin up, Sweetie.
@ you’re absolutely correct. I was having such a bad day, because I was watching the video while baking the rolls following exactly what she did. When she got to a decent amount of sugar and no cardamom amounts, it’s threw me because previous to that she gave exact measurements. Never realized the recipe was at the bottom of the “more“ area. Apologies.
I am SO psyched for this series. My Danish family would do coffee and something sweet around 11 and again around 3, but it wasn’t an institution in the same way. When I worked briefly in Sweden, many department members would appear in the kitchen around 3, and we’d have a cup of coffee, a baked treat, and a chat, and it was a delightful part of the day!
That sounds like such a lovely tradition! The coffee breaks with a treat and conversation really do add something special to the day.
@@hintex487 It really was. And we didn’t stay long - 20-30 minutes max - but it was a boost just at the time when my energy often slumps, and I don’t think it’s only me.
You Danes have just as many good pastries as us Swedes, if not more. You dont need this series
I love everything about Sweden, and Fika is one of my favorite things about Sweden! Thank you for this series Nea!
Fika truly is a wonderful tradition, and it’s great that you're enjoying this series!
This new fika series is so exciting! Especially, right before the Christmas holidays! Please make saffransbullar and pepparkakor.
Thank you so much! I'll be making these very soon! Fika reminds me of the "Kaffee und Kuchen" tradition in Germany. Always love to have a bit of something sweet with coffee and conversation in the afternoon.
Oh I love this concept! Fika is one of my favorite things especially on a weekend afternoon but I never had a word for it until now. The shaping on these buns looks so fun
great opening to a cozy series! Wish I could smell this video!!
Pro tip from Cecilia Tolone's recipe, she brushes on the egg wash just after the buns are done and out of the oven. It helps to keep them glossy! The residual heat from the buns will cook the egg (if anyone's concerned about that). Then you don't need to add the simple syrup after.
Cardamom buns is genius! I've never heard of this before, what an interesting Swedish pastry. Definitely going to try this recipe ❤
I was salivating several times just by watching the ready product… they look so tasty!
The finished product definitely looks mouthwatering
So glad I found this, only a minute in but already I can tell I'm going to love this series! Thanks so much, I'm ready to bake. :)
Back for a follow up. I haven't even finished eating a whole bun and I had to take a minute to say this is perfection! I followed the instructions as best I could and the results have been great. This recipe is a keeper, I give it 5 star. Thanks very much. :)
just made those and ate two already, so good! thank you for sharing the recipe!
The recipe is fantastic... complemented by the Scandinavian-theme set design! Clean lines and complementary colors - Nice
I just started baking so all these new recipes to try are so welcomed. I also have a couple Swedish friends that I’d like to surprise with this and my budding knowledge of fika. Looking forward to more!
That's such a wonderful idea!
Congrats Nea!!
Excellent twist culturally. Thank you. 🙏
Fika is the best!
Cardamom buns are delicious, and even better when in Denmark!
Pearl sugar and pistachios on top would be striking for a photo shoot.
Didn’t know about Fisk but have been making cardamom buns for years. Loooooove them!
I got whole cardamom and could NOT get a pod to open with mortar/pestle…do you use already ground?
@@Sanity_Faire I use whole pods. I find that if I crush them in the same manner I would crush garlic, I can pull apart the shell and extract the pods. Also, I live in MA where the Spice Exchange stores have cardamom that's not ground but out of the pods. I've also used that. One more option is to search through pods and find ones that are already a little split- use finger nails to pull apart. Not elegant, but it works.
Cardamom buns are such a treat!
Fisk?
This was great! I miss these just Nea or Cesar shows! I heard about cardamom for years, but have never used it. This recipe looks like a great reason to try. I've added green cardamom pods to my grocery list.
That blue sweater is very nice! I'd love to know where it's from :)
Anyone know if you can do the dough and then put in the fridge for over night & finish in the AM??
Very nice :)
FYI there’s a really loud high pitched ringing or buzzing all through the video that is very annoying.
I think it's the induction burner. I've worked in kitchens with those and they're so annoying.
Ok I thought it was just me and was about to google my symptoms 🤣
@@kamnakartik4678😂
They need to get you an Ankarsrum!
Svensk fika är bäst 🇸🇪🥰
What brand is that element please?
I dont think thats the word you are looking for.
I'm not sure if the recipe has a mistake. It says black cardamom and not green cardamom.
On a different note does anyone know of a good egg substitute in sweet breads? For awhile now I haven't made buns and I really want to make poppyseed buns and cinnamon buns, etc. but my dad now has an egg intolerance/mild allergy.
Black cardamom has a much smokier, more intense flavor compared to green cardamom, so it could definitely alter the taste, especially in sweet baked goods.
@hintex487 I've only used black cardamom in chili oil. All the recipes I've seen for cardamom buns use green cardamom which is why I'm questioning it.
Black cardemon isnt cardemon. And it doesnt taste the same at all. Its only used in curries/masalas basically
Yes. Its green cardemon
Please say "Det dax för fika!" in future episodes!
*"Det är"
But i would skip the Det. "Dax för fixa" is simpler to say (time for fika)
Microwave the milk would be easier to control the milk temperature
What’s that high pitched ring in the back 😭?
She gives us the ingredient measurements, but asks us to add a decent amount of sugar. I don't have that measuring cup. And how much cardamom?
She looks embarrassed to give us this recipe. I'm certain she will handle the next recipes a bit better as she gets more accustomed to being in front of the camera.
Chin up, Sweetie.
The recipe with all the measurements is literally linked in the caption...lol
Click on more in the notes below the video. There is a link with the recipe.
This is a really weird comment, Susan
@ you’re absolutely correct. I was having such a bad day, because I was watching the video while baking the rolls following exactly what she did. When she got to a decent amount of sugar and no cardamom amounts, it’s threw me because previous to that she gave exact measurements. Never realized the recipe was at the bottom of the “more“ area. Apologies.
Oh, this is the um girl. No thanks.
❤❤❤❤
Good riddance. English is her second language and she's sharing a piece of her culture. Bye.
Rude