These Swedish orange cardamom buns are united with fluffy sweetness, lightly seasoned with cardamom and orange filling, and coated with a rich orange glaze. Christmas is coming soon. At this time of the year, you can listen to Christmas songs all day long, light candles, create a comfortable home, and maybe start the Advent calendar and decorate your Christmas tree.
If you are lucky, you might enjoy some snow (it still hasn't reached Chicago, so far only a few days in November, but I wasn't even in town when it happened). Whether it’s snowing or not, Christmas is magical in many ways, that’s why we are all excited about it, year after year… In Sweden, I spent 7 years there, I learned Some have now become part of my culture. also. Among them, three are observed during Christmas: the "glögg" tradition of mulled wine, and the chords of "Julbord" and "Santa Lucia" for Christmas dinners. It all started with the tradition of Gloger, from mid-November to Christmas Eve.
Every weekend during this period, people will invite each other into their comfortable homes when it is dark outside. They drank a glass of "glögg" mulled wine with white almonds and dried fruits on it. Traditions include Swedish Christmas delicacies made with saffron, such as the traditional "Lussekatter" saffron bread. The baking of Swedish orange cardamom bread is a serious business in Sweden: in addition to traditional recipes, every family has their own baking secrets.
This love of baking and the culture of "fika" (tea time) explains why I fell in love with this beautiful country (I have such a sweet tooth!). Spices are also common in baking, cinnamon and cardamom are the most used throughout the year, and saffron is used exclusively for Christmas baking. Among the three, cardamom is definitely my favorite. The Swedish "kardemummabullar" cardamom bread (I know, not easy to pronounce) is by far my favorite baking. Whether you are used to cooking/baking with cardamom or not, you need to follow a basic rule of thumb: be sure to grind cardamom seeds yourself before using. You can buy the whole green pod and extract all the seeds for grinding, or you can buy the extracted seeds (easier and faster). Then just use a mortar or spice grinder to grind the seeds.
The reason for grinding the seeds at the last minute is that the ground cardamom quickly loses its flavor. In my cardamom bread recipe, I use crushed cardamom seeds (using a mortar) to make a batter and ground cardamom powder as the filling. In this way, you can ensure that cardamom releases its flavor beautifully. Swedish Cardamom Orange Bread This time, I twisted the traditional cardamom bread into a ball and added a little simple orange. I only used enthusiasm: in the batter itself (you will notice a wonderful orange smell when the batter rises), in the filling, in the icing. The orange peel and cardamom pair well, adding a very "Christmas" feel to the recipe.
Learn how to shape Swedish bread. Find below some other Swedish baking delicacies that I like: Swedish "Kanelbullar" cinnamon rolls Swedish "kardemummabullar" cardamom bread (and why you should use pre-made dough) Swedish cinnamon star bread as "kanelbulle" cardamom bread Swedish raspberry wreath Swedish saffron Christmas Festival Bun "Lussekatter" Swedish Saffron Braided Bread with Vanilla Cream Sweet Chocolate Orange Roll Christmas Tree Swedish Vanilla Blueberry Buns Swedish Saffron Swedish Orange Cardamom Buns Swedish Snacks Fun They use sweet dough is the way we give them.
You can bake some classic muffins (the simplest) and other cute muffin shapes, just like the ones I use for cardamom muffins. Today I propose another method to give them a format often used in Swedish bakeries. If you just read the recipe, it might be a bit complicated to understand, which is why I made a small video for you. Personally, I find it really fun and fun to shape it, but if you are a bit in a hurry, roll them up like regular cinnamon rolls, it will also work well. One last thing about frosting. Again, there are two options: use beaten eggs (with or without sugar and milk), or make a simple syrup with water and sugar as I did here. Both options work, but I prefer the latter because it keeps the dough soft and smooth, while the beaten eggs can make it slightly dry and/or crunchy on top. If you choose syrup, brush your teeth immediately after removing the bread from the oven for best results. Happy baking!