I just found your show and I really like it.I am a 78 yr. old Widower and I do all of my own cooking and baking.I live in America,The state of Maryland. I will be faithfully watching. Take Care and Stay Safe.
I don't think I will ever stop making these. I was not a baker before and Cecelia has changed my mind. Whenever I have free time, I watch her videos and then make something unique and amazing. Thank you for bringing Sweden to my kitchen here in Ohio and I am loving my new hobby that brings so much joy to everyone around me. .... I can't eat it all!!!
I absolutely agree that Cecilia deserve more limelight, she does a brilliant job explaining how you can create delicious 🤤 bakes from your own home. I like the laid back ‘style’ of the commentary reminds me in away of Julia Childs, where not everything always goes as planned but the end result is always enticing and makes you want to try yourself. In this video I finally learnt how to ‘twist and twirl’ the buns, something I struggled with in the past. And the tips about adding left over to smaller buns was a good advice! So Cecilia, your subscribers base might be low at the moment but keep up the good work and I’m sure you will take off and reach the audience sizes you deserve.
there are many pastry channels on youtube and Cecilia most likely has the most legit impressive credentials She used to be at Restaurant Frantzen(the only 3 michelin starred restaurant in Sweden) If there is anyone to look up to, it is her
I made these today and holy smokes they are so delicious! I went a little rouge and added cinnamon and orange zest in the filling. They turned out incredible! They did take 5 hours to proof because it was cold today, but totally worth it! Thank you for the great recipe and video! I’ll be making these for years to come I’m sure!
in winter, i put my dough in the oven at 30 degrees celsius or 100 degrees fahrenheit (helps them rise faster, not any temperature higher than that or the yeast can get denatured and mess up)
Omg THANK YOU for telling me the weight of your bun strips in grams! I never see anyone do that and it drives me crazy! Love this video and can't wait to try this recipe! New sub!
I don’t know why this doesn’t pop up as the first option to see a a cardamom bun recipe. This is by far the best. From ingredients to descriptions and method everything is spot on. I would 10/10 to this recipe. I made it enjoyed it shared it . Amazing
The baking tips alone are a huge time saver. I discovered these buns in another channel, fell in love and then thought "why not learn from a local". TH-cam was reading my mind and suggested this! lol, amazing!
Oh how I missed Finnish pulla and I came across your channel. So eager to try, love your other videos as well. Keep it up!
หลายเดือนก่อน +1
Excellent. I’m looking forward to overwhelming myself with cardamom - one of my favourite spices. Also, I enjoy watching the economy of movement that comes with experience and expertise.
I baked these three days ago, and they are by far the best I have ever eaten. Your hints and tips were enormously helpful. I live in regional Australia so I have never come across them at a bakery here. However I was born in Sweden so I have been keen to perfect the art of kardemumma bullar. Actually I always bake with sourdough partially because it is not easy to get hold of any type of yeast other than instant. Your tips were perfect to help me with the issues I have had in the past. My plan going forward is to bake regularly to perfect the buns. I know my husband absolutely loves them as will my siblings who are always up for a fix of Swedish anything. Thank you for the clear information and the flexibility of your style. It was great to have my choice of mix and match kardemumma validated, a rich blend of ground green, green seeds and black seeds. Our go to bullar for the foreseeable future. I may even try the semlor, and kanelbullar soon. Thank you so much.
Made them today and followed both this and your newest master video. I still need to get the hang of the shaping, but I can’t wait wait for them to come out of the oven. Thank you for all the amazing tips!
I made yesterday your recipe but used half the amount of the ingredients. I ground my cardamom myself and grated it a little finer. What a unique taste. Very tasty. Thank you for sharing it with us.
You are one of the smartest and most communicative cooking teachers Ive watched. We have a diabetic in the house so I won't be making these but I am biting my wrist because I love "Cardamummy" so much that I can't stop saying it. You rock Swedish Sister. I think I need to find a great cardamom bun in LA somewhere.
Thank you so much! I know Clark St Bakery has traditional Swedish cardamom buns as does Colossus Bread. Clark St has several locations in town and Colossus has two in the South Bay 😊
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Love it. Lived in Sweden for 7 years. Moved back a year ago and I’m making this now for Xmas! FYI the 15g of salt in the dough is not on the website recipe. Thanks for this!
found a recipe online, tried it out, and immediately said "mmm, no, this needs 5 table spoons more cardamom". The recipe skimped so much, it was ridiculous. This recipe looks amazing, i love your technique, I can't wait to try it!
I tried this recipe by hand kneading and turned out to be so great crispy outside so soft inside since Ive never used that much cardamom before, I had been worrying if the flavor would be too strong but it was completely balanced and delicious!
Hey Cecilia---today spent about 7 hours on my usual long-haul kardemummabullar recipe and then I saw your video. Wish I'd seen it before!---but it'll be a time-saver next time. 'Cause THEY ARE A STAPLE OF MY DIET, omg. Your video is beyond helpful, and you're very cheery! I appreciate cheeriness. And the details like relaxing the dough, easing tension in the dough's corners, etc, so very helpful. You're a gem---thank you! On to your cinnamon buns!
Oh my goodness! 7 hours? That is long haul! I’m glad the my video was helpful!! And for the cinnamon buns, even if I don’t explicitly talk about the same things as in the cardamom bun video the principles still apply. Like with relaxing the dough and chilling it etc. just so you know 😊😊
I just made these and they are SCRUMPTIOUS! I'm in America and per her online instructions for Americans, AP flower in the states tends to absorb more liquid. I halved the recipe and still added 50g of milk. Mine took a bit longer to bake than the 9 minutes suggested in her recipe. I baked mine for about 18 minutes.
You are an extremely good technician. I have made these a few times, but never with the precision of your demonstration. I just got back from Sweden, and can't wait to make them again while watching this. Thank you.
Thank you Cecilia, I am not a baker by any means. I made these today to have with Christmas breakfast and I can't tell you how much I love them. I need to tweak my rolling out the dough skills, but they came out pretty awesome.
Oh I love your video! I used to work in denmark and im running bakery in Korea. I always miss cardamom balls so i make it my self and sell it right now, but still i miss the moment I had it in copenhagen in winter,,,❤
I've been making these for months after seeing this video. My family loves them, especially my husband. I make them well spiced. What a huge difference in the flavor. Sometimes, I mix cardamom and cinnamon. Delicious.
J'ai regarder la vidéo, c'est très bien expliqué. Mais je ne suis pas sûre d'être capable d'en faire. Ca donne envie. J'ai presque l'impression de sentir l'odeur des gâteaux quand je vous vois les sortir du four ! BRAVO !
I made these this past weekend and I lost my mind!! These are sooooooo good. I dream about them and can’t wait to make them again and eat them!! Yum!! I love how much cardamom there is!!! ❤❤❤❤❤
May i know , do i have to leave the dough to rest after the mixing or directly left it and ad she did shape it , wrap it with pkastic and rest in fridge????
Bra bakat! Ska testa ditt recept nästa gång :) Under hela min barndom bakade vi enorma mängder kardemumma- och kanelbullar (100-200 åt gången). Godaste combon är kardemumma + vaniljsocker. En annan kombination jag gjort många gånger, som du kan testa, är att blanda mandelmassa, smör, socker och vaniljsocker som fyllning.
My favorite part is watching her body language description of "relaxed dough." This looks like a great recipe to try. I enjoy these at Fabrique Bakery in NYC. If you don't have a pastry knife, try using a pizza cutter!
My favorite bakery in Salt Lake City just closed and they used to make these. So, I had to figure out how to make them myself...I followed your instructions to a T and they came out perfectly! Thank you for making my cardamom dreams come true!
Cecelia Thank you for this wonderful recipe and your tutorial. I recently made this for the first time. I had never tasted cardamom buns before. It was so delicious I was asked to make it again and have since shared your link.
I adore this recipe, thank you sooo much for sharing your secrets. I noticed the recipe on your website recipe omits salt in the dough; I definitely prefer a little salt so I just added 15g like you say here
Thanks for the recipe, and instructions, Cecilia. I haven't made these for several decades. My mother and Mormor are not alive, to ask for help making these, so I am delighted to have found this video. I'll be making them for family. Oh, and, you rock!
Loved watching you, you have a way about you of making it very interesting because only watching live interesting clear and to the point shows. So thanks for that. Hope there would be more videos coming. Thanks
Very beautiful to see you cooking those superb kardemummabullar which I just adore! Thank you so very much for your humor, so fun!! Just, please, don't take as much plastic wrap!!
Very nice recipe! I immediately had to copy it into my recipe book as I have always adored cardamom, and even if I’ve never made it even tasted these I know I’m going to at the next opportunity and this recipe literally looks legit. I often like to take a grain of cardamom and chew on it like a lolly. I love the aroma and think of it as perfume for my mouth! The flavour is so intense and resinous and I think these little buns will be right down my alley. Love from New Zealand!
Hey! I was following this recipe from your website and the salt says "15g 2.5 tsp salt" so... I measured that out thinking it was a strange quantity and a lot of salt. Doubled checked here and it's "15g (2.5 tsp) of salt" lol. Just a note that you may want to add the () on your website haha. Stoked to make these again with your recipe! It's been a couple years, but yours is the one I've had most success with 🤘 My kiddos love em
I made this and it worked out the first time, even though I have no baking experience. I went all over town looking for the right cardamom and it made sense. It's unbelievably delicious. The finished buns taste exactly like the buns I tried in the Swedish bakery. Thank you for such a detailed recipe and for the effort you put in! The only question that remains is how to work with frozen buns? Should I take them out and leave them overnight at room temperature to thaw and rise before baking or should I do something else? Thank you very much 😌
Yay! So glad you liked them! If they are unbaked and frozen you can do one of two things. You can let them thaw at room temperature and they will defrost and then start proofing and bake as usual. Or you can defrost them in the fridge (usually takes overnight) and then take them out, proof and bake. Whether they are defrosting in the fridge or on the counter make sure they are covered in plastic just like I show when they are proofing. The only difference between defrosting on the counter or on the fridge is the time it takes. I like doing the fridge over night if I want fresh buns in the morning. I like proofing outside if I’m doing it during the day.
Holaaa !! Primera vez q veo tu canal , y quede fascinada !! Muy bien explicado y una linda y relajante locación !! Desde ya tienes una nueva seguidora y of course my like !!! Cariños ! 🥰
These look so good! I went to Sweden this summer and I was trying so hard to figure out what it was that I ordered! Pretty sure I ordered a Kardemummabullar, thinking it was a cinnamon bun... definitely a surprise when I bit into it and realized it wasn't cinnamon.
It probably was a cardamom bun! Most place have both cardamom and cinnamon buns and they are usually shaped the same AND both have cardamom in the dough lol. So very easy to mix up!!
5:56 "No piece of dough is ever perfect.. there's a life lesson in there for you."
Cheers!! You rock!
I watch A LOT of cooking/baking videos and it's the first time I naturally said "She explains everything so well !"
Oh my gosh thank you! That means a lot 🥹
Maybe poor form BUUUT … chain baker. 😉 just sayin. 😊
@@ceciliatolone him dear how are you my dear friend
@@ceciliatolone hi my dear friend please
@@ceciliatolone hi my dear friend
I just found your show and I really like it.I am a 78 yr. old Widower and I do all of my own cooking and baking.I live in America,The state of Maryland. I will be faithfully watching. Take Care and Stay Safe.
I don't think I will ever stop making these. I was not a baker before and Cecelia has changed my mind. Whenever I have free time, I watch her videos and then make something unique and amazing. Thank you for bringing Sweden to my kitchen here in Ohio and I am loving my new hobby that brings so much joy to everyone around me. .... I can't eat it all!!!
Glad you like them!
Most underrated baking chanel on youtube
Thank you! Very sweet of you to say 🥰
I absolutely agree that Cecilia deserve more limelight, she does a brilliant job explaining how you can create delicious 🤤 bakes from your own home. I like the laid back ‘style’ of the commentary reminds me in away of Julia Childs, where not everything always goes as planned but the end result is always enticing and makes you want to try yourself.
In this video I finally learnt how to ‘twist and twirl’ the buns, something I struggled with in the past. And the tips about adding left over to smaller buns was a good advice!
So Cecilia, your subscribers base might be low at the moment but keep up the good work and I’m sure you will take off and reach the audience sizes you deserve.
there are many pastry channels on youtube and Cecilia most likely has the most legit impressive credentials
She used to be at Restaurant Frantzen(the only 3 michelin starred restaurant in Sweden)
If there is anyone to look up to, it is her
I like when the baker and flour are relaxed....
I made these today and holy smokes they are so delicious! I went a little rouge and added cinnamon and orange zest in the filling. They turned out incredible! They did take 5 hours to proof because it was cold today, but totally worth it! Thank you for the great recipe and video! I’ll be making these for years to come I’m sure!
in winter, i put my dough in the oven at 30 degrees celsius or 100 degrees fahrenheit (helps them rise faster, not any temperature higher than that or the yeast can get denatured and mess up)
Try adding almond paste.
Omg THANK YOU for telling me the weight of your bun strips in grams! I never see anyone do that and it drives me crazy! Love this video and can't wait to try this recipe! New sub!
I don’t know why this doesn’t pop up as the first option to see a a cardamom bun recipe. This is by far the best. From ingredients to descriptions and method everything is spot on.
I would 10/10 to this recipe.
I made it enjoyed it shared it . Amazing
The baking tips alone are a huge time saver. I discovered these buns in another channel, fell in love and then thought "why not learn from a local". TH-cam was reading my mind and suggested this! lol, amazing!
You are so welcome! I’m glad you enjoyed it!
Cardamom with sweet goes very well, I love its flavour. These look delicious.
Oh how I missed Finnish pulla and I came across your channel. So eager to try, love your other videos as well. Keep it up!
Excellent. I’m looking forward to overwhelming myself with cardamom - one of my favourite spices. Also, I enjoy watching the economy of movement that comes with experience and expertise.
I baked these three days ago, and they are by far the best I have ever eaten. Your hints and tips were enormously helpful. I live in regional Australia so I have never come across them at a bakery here. However I was born in Sweden so I have been keen to perfect the art of kardemumma bullar. Actually I always bake with sourdough partially because it is not easy to get hold of any type of yeast other than instant. Your tips were perfect to help me with the issues I have had in the past. My plan going forward is to bake regularly to perfect the buns. I know my husband absolutely loves them as will my siblings who are always up for a fix of Swedish anything. Thank you for the clear information and the flexibility of your style. It was great to have my choice of mix and match kardemumma validated, a rich blend of ground green, green seeds and black seeds. Our go to bullar for the foreseeable future. I may even try the semlor, and kanelbullar soon. Thank you so much.
I love watching you work the dough. And you sense of humour is great too. First time here 😊
Made them today and followed both this and your newest master video. I still need to get the hang of the shaping, but I can’t wait wait for them to come out of the oven. Thank you for all the amazing tips!
Härligt med goda kardemummabullar 👍
I made yesterday your recipe but used half the amount of the ingredients. I ground my cardamom myself and grated it a little finer. What a unique taste. Very tasty. Thank you for sharing it with us.
I was looking for a someone in the comments that made half of the recipe !!
those look so freaking good, can't wait to try. thanks!
I got hooked on those on a recent trip to Stockholm.
Cardamom Bun is a new experience for me. I saw something new from your channel. Not even in five star hotels. I am from Sri Lanka
The tips on how to work the dough really helps.
Glad to help!
You should be a president of Kardemummabullar... this is so goooood I use this recipe for my swedish bf and he loves it also I looooooove it!!!! 🤤👍
Hahaha president of kardemummabullar! I like that!! Glad you enjoyed the buns 😊😊
You are one of the smartest and most communicative cooking teachers Ive watched. We have a diabetic in the house so I won't be making these but I am biting my wrist because I love "Cardamummy" so much that I can't stop saying it. You rock Swedish Sister. I think I need to find a great cardamom bun in LA somewhere.
Thank you so much! I know Clark St Bakery has traditional Swedish cardamom buns as does Colossus Bread. Clark St has several locations in town and Colossus has two in the South Bay 😊
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Love it. Lived in Sweden for 7 years. Moved back a year ago and I’m making this now for Xmas!
FYI the 15g of salt in the dough is not on the website recipe. Thanks for this!
found a recipe online, tried it out, and immediately said "mmm, no, this needs 5 table spoons more cardamom". The recipe skimped so much, it was ridiculous. This recipe looks amazing, i love your technique, I can't wait to try it!
I’ve just come back from Sweden and I bought these from bakeries every day. I’m going to make these for sure!
Your excitement is infectious. Lovely.
😊 thank you
I tried this recipe by hand kneading
and turned out to be so great
crispy outside so soft inside
since Ive never used that much cardamom before, I had been worrying if the flavor would be too strong
but it was completely balanced and delicious!
How long did you knead?
@@salehachishti1207
Five minutes or so ,until smooth!
@@wok1978 thank you for a quick response :) just made them wow they’re amazing
I did to but never got a nice smooth dough, my arms are kioling me. 😂
Very well explained. I liked your video. Thanks for the recipe. The buns looked good.
I m obsessed with them !!! Thank you for sharing the recipe (and hi from Ireland 🇮🇪)
Your dough looks so dang gorgeous!
I love cardamom! Cant wait to try these
Hey Cecilia---today spent about 7 hours on my usual long-haul kardemummabullar recipe and then I saw your video. Wish I'd seen it before!---but it'll be a time-saver next time. 'Cause THEY ARE A STAPLE OF MY DIET, omg. Your video is beyond helpful, and you're very cheery! I appreciate cheeriness. And the details like relaxing the dough, easing tension in the dough's corners, etc, so very helpful. You're a gem---thank you! On to your cinnamon buns!
Oh my goodness! 7 hours? That is long haul! I’m glad the my video was helpful!! And for the cinnamon buns, even if I don’t explicitly talk about the same things as in the cardamom bun video the principles still apply. Like with relaxing the dough and chilling it etc. just so you know 😊😊
I just made these and they are SCRUMPTIOUS! I'm in America and per her online instructions for Americans, AP flower in the states tends to absorb more liquid. I halved the recipe and still added 50g of milk. Mine took a bit longer to bake than the 9 minutes suggested in her recipe. I baked mine for about 18 minutes.
Making your recipe for the first time tonight…. Ooooh I can’t wait until they’re done!!!
You are an extremely good technician. I have made these a few times, but never with the precision of your demonstration. I just got back from Sweden, and can't wait to make them again while watching this. Thank you.
We have family in Sweden so have learned how to make these from my daughter in law. I live in US, so sometimes use half cinnamon half cardomin.
Half cinnamon and half cardamom is so delicious as well!
Just had these for the first time at a cafe in NYC and fell in love 🥰 I’m gonna make this tomorrow, thanks so much!
Hope it went well!!
You really know your stuff. Thanks for an excellent tutorial.
Thank you Cecilia, I am not a baker by any means. I made these today to have with Christmas breakfast and I can't tell you how much I love them. I need to tweak my rolling out the dough skills, but they came out pretty awesome.
Immediately subscribed! I love your vibe
Thanks for subbing!
THE VIDEO THE PEOPLE NEED IS FINALLY HERE 😍😍😍 can’t wait to make these
Oh I love your video! I used to work in denmark and im running bakery in Korea. I always miss cardamom balls so i make it my self and sell it right now, but still i miss the moment I had it in copenhagen in winter,,,❤
Thank you! The pastries in Denmark/Sweden are so good! Great baking culture
Thank you very much, your explanations were great! Looking forward to try to make them.
I've been making these for months after seeing this video. My family loves them, especially my husband. I make them well spiced. What a huge difference in the flavor. Sometimes, I mix cardamom and cinnamon. Delicious.
Cardamom and cinnamon together are a great combo! So happy to hear your family loves the recipe 😊😊
J'ai regarder la vidéo, c'est très bien expliqué. Mais je ne suis pas sûre d'être capable d'en faire. Ca donne envie. J'ai presque l'impression de sentir l'odeur des gâteaux quand je vous vois les sortir du four ! BRAVO !
I'd love to make those. I can already smell it! Well shown, thanks.
I made these this past weekend and I lost my mind!! These are sooooooo good. I dream about them and can’t wait to make them again and eat them!! Yum!! I love how much cardamom there is!!! ❤❤❤❤❤
May i know , do i have to leave the dough to rest after the mixing or directly left it and ad she did shape it , wrap it with pkastic and rest in fridge????
Bra bakat! Ska testa ditt recept nästa gång :)
Under hela min barndom bakade vi enorma mängder kardemumma- och kanelbullar (100-200 åt gången). Godaste combon är kardemumma + vaniljsocker.
En annan kombination jag gjort många gånger, som du kan testa, är att blanda mandelmassa, smör, socker och vaniljsocker som fyllning.
Just made these. I did cut down the cardamon in the sugar mix by half but otherwise followed the recipe. These were delicious. Thank you!!!
I would love to see Swedish Cardamom coffee cake, Vort and Limpa on your channel
Vört is coming this Christmas!
Thank you for your vedio shared to us. Surely i will cook this cardamom bun its look like yummy. I hope my grandchildren love this.
I hope they like it too!
@@ceciliatolone Can I sub 2% milk instead of non-fat?
Thank you for this recipe! Heliga Birgitta be för oss ✝.
My favorite part is watching her body language description of "relaxed dough." This looks like a great recipe to try. I enjoy these at Fabrique Bakery in NYC. If you don't have a pastry knife, try using a pizza cutter!
I just stumbled upon your video, I love the way you explain things. Thank you I’ll be trying this for the holidays 💕
Just got back from Copenhagen and had some at Juno and Skt Peders. Will be using your recipe to make these again, thank you love!
My recipe should be pretty similar to Juno’s! Let me know how they turn out when you make them 😊😊
My favorite bakery in Salt Lake City just closed and they used to make these. So, I had to figure out how to make them myself...I followed your instructions to a T and they came out perfectly! Thank you for making my cardamom dreams come true!
I lived there most of my life and still have family there. Which bakery just closed?
The cardamom buns look delicious, their aroma and fragrance must be wonderful!
It’s soooo good! Very dangerous to have at home haha
Cecelia
Thank you for this wonderful recipe and your tutorial.
I recently made this for the first time. I had never tasted cardamom buns before. It was so delicious I was asked to make it again and have since shared your link.
Thank you for the wonderful recipe.
Made today. The dough is very nice. Loved it. I was wondering why no eggs, but it’s absolutely wonderful. Thank you very much!
I adore this recipe, thank you sooo much for sharing your secrets. I noticed the recipe on your website recipe omits salt in the dough; I definitely prefer a little salt so I just added 15g like you say here
Loved your enthusiasm
Cecilia, thank you for this wonderful recipe! I made it and my family loved it very much.
Thanks for the recipe, and instructions, Cecilia. I haven't made these for several decades. My mother and Mormor are not alive, to ask for help making these, so I am delighted to have found this video. I'll be making them for family. Oh, and, you rock!
Thank you! I hope you enjoy them! 😊😊
Lovely!! Thank you for such a good explanation and video!🎉🎉
Loved watching you, you have a way about you of making it very interesting because only watching live interesting clear and to the point shows. So thanks for that. Hope there would be more videos coming. Thanks
More buns videos are coming in the next few months!
Very beautiful to see you cooking those superb kardemummabullar which I just adore! Thank you so very much for your humor, so fun!! Just, please, don't take as much plastic wrap!!
Very nice recipe! I immediately had to copy it into my recipe book as I have always adored cardamom, and even if I’ve never made it even tasted these I know I’m going to at the next opportunity and this recipe literally looks legit.
I often like to take a grain of cardamom and chew on it like a lolly. I love the aroma and think of it as perfume for my mouth! The flavour is so intense and resinous and I think these little buns will be right down my alley. Love from New Zealand!
Heej! fint!! Looks very delicious!. lexi from Sweden.. Utlands svensk. Subscribed
Tack!!
Thank you for your quality content!
I have really enjoyed your baking tutorials. Thanks for the great instructional
Hey! I was following this recipe from your website and the salt says "15g 2.5 tsp salt" so... I measured that out thinking it was a strange quantity and a lot of salt. Doubled checked here and it's "15g (2.5 tsp) of salt" lol. Just a note that you may want to add the () on your website haha. Stoked to make these again with your recipe! It's been a couple years, but yours is the one I've had most success with 🤘 My kiddos love em
I can't wait to make these, what a detailed video!! Love this.
I made this and it worked out the first time, even though I have no baking experience. I went all over town looking for the right cardamom and it made sense. It's unbelievably delicious. The finished buns taste exactly like the buns I tried in the Swedish bakery. Thank you for such a detailed recipe and for the effort you put in! The only question that remains is how to work with frozen buns? Should I take them out and leave them overnight at room temperature to thaw and rise before baking or should I do something else? Thank you very much 😌
Yay! So glad you liked them! If they are unbaked and frozen you can do one of two things. You can let them thaw at room temperature and they will defrost and then start proofing and bake as usual. Or you can defrost them in the fridge (usually takes overnight) and then take them out, proof and bake. Whether they are defrosting in the fridge or on the counter make sure they are covered in plastic just like I show when they are proofing. The only difference between defrosting on the counter or on the fridge is the time it takes. I like doing the fridge over night if I want fresh buns in the morning. I like proofing outside if I’m doing it during the day.
If they are left overnight at room temp they will overproof. Also they won’t proof in the fridge, just defrost, so it’s safer to leave them in there
@@ceciliatolone Thanks a lot 😍
Yummy! Culinary greetings from Poland!
Cardamom is my fave spice so I need to make these 😍
you have such a sweet soul🌸
Holaaa !!
Primera vez q veo tu canal , y quede fascinada !!
Muy bien explicado y una linda y relajante locación !! Desde ya tienes una nueva seguidora y of course my like !!!
Cariños ! 🥰
I have just made them and they are the most delicious buns ever! Thank you so much for the recipe (:
So glad you liked them!!
Wonderful! Can't wait to try this recipe. Thank you for the in-depth instructions and tips and tricks!!
You had me at "atrocious amount of cardamom."
Beautifully explained! Thanks so much.
Pretty cool, I've had them before and they are delicious! I'll make them soon! Thanks for the video! Cheers from Philadelphia Chef Cecilia! ~Chef John
خیلی مقبول خوشرنگ است تشکر از زحمت تان خانم
Fantastic video.
Yup, gonna try these, Dudette!! Then I'm gonna hit the gym!!
Hahaha these are great for a pre workout snack!
These look so good! I went to Sweden this summer and I was trying so hard to figure out what it was that I ordered! Pretty sure I ordered a Kardemummabullar, thinking it was a cinnamon bun... definitely a surprise when I bit into it and realized it wasn't cinnamon.
It probably was a cardamom bun! Most place have both cardamom and cinnamon buns and they are usually shaped the same AND both have cardamom in the dough lol. So very easy to mix up!!
Arată foarte bine,te salut din România ❤❤🌺💐🤗
10:07 😂 "Good enough... for a government job.".. Thank you for the awesome tips and detailed video!!!
Looks delicious and I’d like one for fika
I can’t wait to try this, I love cardamom! Yummies!
Hope you enjoy!!
"Good enough for a government job", lol! This was awesome, I grew up on Cardamom buns (grandmothers were Swedish and Dutch) sooo yummy.
My dad says that’s alllll the time and I didn’t get until my early 20s. Like it took my whole childhood for it to click what he was actually saying 😂😂
Nice tip on the knives.
Literally my favorite pastry!!! Cannot wait to learn how to make them from you!
Can’t wait to see your finished product!
Amazing explanation, I am going to buy cardamom to try your recipe at home. I will try to knead the dough by hand 😎
Thanks for this wonderful recipe. I will try it
Thank you so much for great demo and delicious cardamom bread ❤❤❤❤❤❤
You’re welcome! Glad you enjoyed the video 😊😊
So good explained, with humor too and 😊 and the result is delicious! 😋
Thank you! Glad you enjoyed the video ☺️