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Thanks Cecilia❤

My mom used to make these every Christmas. I can’t wait to make these. Thank you

I tried to make it, and it was really delicious.. 😋😋😋 thank you for sharing a delicious recipe upload on khal 😋😋

Lol......I was just about to say, GET ANOTHER MIXER, when you said you're cheap. I just started laughing 😅😅 .hope you get a sponsor real soon. You're funny.😊😊

Can anyone tell me what amount of dry yeast I would need?

What a delight to find your channel. I subscribed not only on my first view but before it was halfway. That was a first for me. I can't wait to see more.😊

thx for new video. ur video is always awesome and I love ur baking style:) I ve got questions! after finishing mixing dough, u don't check degree of dough cus ur dough need a lot time due to ur mixer.. and i heard final dough degree should be under 27.. is it so matter 4 this bread?

🙂WOoooooooooooW...🙂Amazing! 👍Excellent job! 🙂Thanks for sharing this wonderful video 🙂really fascinating We love it.🙂Respected friend we really enjoyed your video from start to finish.🙂Stay blessed!🙂Keep it up!🙂God bless you abundantly forever 🙂Enjoy amazingly blessed weekend Stay happy and well protected.🙂Carry on! Your friend with 👍big like!🙂Stay connected!🙂With best wishes🙂

I was always admiring your apron while watching your videos. Thank you for this tutorial. I am just in the process of making it. Hope I will manage ❤

thanks for all the details! i wonder though why nobody recommends freezing proofed unbaked buns. it makes them last longer since the yeast has already did its‘ job.

Is FB Marketplace or any other second hand platform not a thing in Sweden? You can pretty much get brand new KitchenAid mixers for a fraction of the retail price - that's how I got mine! I made your Cardamom Buns a few days ago after finally getting the real deal cardamom seeds and grinding them - delicious!

Ankarsrum should sponsor you!

This is the very shape I use for my blueberry buns - I think I'll try this recipe when raspberries are on sale ❤

Great buns. I'm drooling.

Yummm

Another incredible Swedish delight, made by the adorable, yet highly knowledgeable Cecilia! @ankarsrum kom nu... Ge den här damen en sponsring redan😊😊😊😊

Trustworthy!

You need to get yourself an Ankarsrum! Good Swedish brand. I love my Ank! I’ve been making your blueberry buns for a while and have also used raspberries instead of the blueberries. Raspberry is my favourite! So good! Thank you for sharing your fabulous recipes!

Great video, thanks! Love your happy, common sense attitude. I hope you get a sponsor soon. Maybe approach Ankarsrum? I have a Ank mixer and it's so much easier to use than my Kitchenaid and never overheats.

I love watching your tutorials. You do such a nice job and I learn so much from you. Thankyou for taking the time to make these video demonstrations. You make my day happier.

Thanks!

wait, this is a laminated dough, yes? what happened to all the big pats of butter and rolling them in and stuff?

will you do a video for skorpa some time?

I’ve blown a fuse on a commercial kitchenaid from having too high a speed. Kitchenaid you should only use speed one or two for doughs and heavy mixes. The wattage of Kitchenaids are so low compared with others. My kitchenaid was only 350w, whereas my kenwood chef is over 1000w.

Yum these look fabulous I will make them next time instead of cardamom buns which are also so divine!!!

I grew up in a Swedish-American community with a Swedish bakery on every corner (all gone now) - all those bakers said cardamoN - when did everyone start saying cardamoM??? it's definitely the flavor I most associate with Swedish baking

And here i thought wouldn't find anything novel to bake this weekend. Gonna buy me some raspberries real quick!

Definitely trying my hand at these this autumn!

I’m trying these like right now! 🎉

Ooohhhhhh

These look amazing, really want to try them. What flour do you use for these?

Great recipe and hints for shaping cinnamon buns. Thank you for sharing.

the milk. What is the unit of measure? Grams? Deciliters? Milliliters?

These look amazing God bless you! ✝🙏 Heliga Birgitta be för oss

GILMORE GIRLSS

Excellent and informative. Would love to see you do a video and recipe for Runeberg Torte :)

Thanks so much, probably the best video for real Swedish cardamom buns, it was really a pleasure to watch. I am from Belgium and we only have Belgian pearl sugar (used for Liège waffles), so I just crushed the big pearls with a mortar and it's almost like the Swedish coarse size, they don't melt while cooking. I wish Santa Maria spice brand would sell coarse shelled cardamom out of Sweden, here we just have the regular pods or powder, so I just use mortar and shell them one by one, the flavour is definitely enhanced. For those who want an even more flavourful recipe, just add saffron in the dough, they will taste divine. Thank you!

Highly informative video, thanks so much.

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.

Love your recipes and your no-nonsense personality! I have an Ankarsrum Assistent micer and use the roller and scraper. Would the mixing time be the same?I also use freshly milled flour, but that's a whole other conversation, lol.

Korea,,hard to find even cardamom powder.. what kind of powder should i buy?Any tips?.

Cecilia, long time no video… 😢 I wait so badly

I’ve just come back from Sweden and I bought these from bakeries every day. I’m going to make these for sure!

Hi Cecilia, hello from australia! Love your recipes - they're the only swedish buns I trust! I'm finding it difficult to use my KitchenAid for long periods of time as it seems to overheat after 5 or so minutes. Was wondering if you had a special kind of mixer or whether there was an alternative way of developing that gluten in the dough? Thank you xx

So many questions answered, loved this

I'm on a diet, don't have a mixer, will probably never make these buns... But I watched the whole video! Excellent information and very entertaining. You're not just a professional baker but also a TV presenter.

curious as to why cream would mess with the dough. great video!

Thank you for the detailed video! My family loved the buns from your previous video and now I feel I can make them even tastier!

Although I had fantastic beginners luck with your first video and have followed your excellent direction since. As a scientist, I LOVE the effort you made with this video because it gives me more flexibility when making these buns...andcwho doesnt need that at Christmas time, when I happen to make them. I really appreciate all you have shared but mostly..the absolutely DELICIOUS buns that resulted from your teaching. I love the cinnamon buns too. As delicious as they are pretty. Thank you, Cecelia.

You’ve hit the one out of the park! Great video, great tips, and you are always fun to watch. Bob’s Red Mill makes a pastry flour that is between cake and all purpose for protein…I may give that a go next time. I’ve been watching your videos for quite some time now and referred a lot of people to watch them - i really appreciated that you talked protein of the flour, and fat content of the butter. I grew up in a Norwegian/Swedish heritage household, so, cardamom was the easy part. Thank you, as always, for all the work you put into these presentations.