Rundstykker

The first thing I made from this book. These are some of the softest bread rolls I’ve ever made. They reminded me of a fresh Scottish morning roll. I used these for sandwiches and would 100% recommend making these.

St Lucia Buns

I made these for St Lucia day (a holiday celebrated in Sweden), but I messed them up as I left the main ingredient – the saffron – out of the dough. So I ended up making a saffron glaze to stain the baked buns and while they were nice, they were obviously not how they were supposed to be.

Cardamom Buns and Skoleboller

I made both of these pastries on the same day as they use the same pastry dough. I absolutely adore cardamom and sugar together, so the cardamom buns are probably my favourite thing I’ve made from the book so far.

The skolebollar are the cardamom pastry filled with custard and topped with coconut. The one I had in Oslo was flat, more like a danish pastry shape. And so I think I made these too tall and round. But they tasted good!