The Warm, Cheesy Apple Buns We'll Be Baking All Winter Long
When I married a Swede, I married into a culture that loves good design, tubed caviar, strong coffee, and a killer pastry. I still love the nostalgic waft of a mall Cinnabon, but there is truly nothing like a first bite into a fresh, still-warm-from-the-oven Swedish cinnamon bun (kanelbulle) or cardamom bun (kardamombulle). No trip to Stockholm is complete without enough bun-filled coffee breaks (called fika) to necessitate an upgrade to more forgiving stretchy pants.
That’s why when I first came upon Rachel Khoo’s cheesy take on a Swedish bun, my ears instantly perked up. Rachel is a wildly popular English cookbook author and star of one of my favorite cooking shows, The Little Paris Kitchen, where she set up a full-fledged restaurant in her tiny Parisian flat. In her latest book, The Little Swedish Kitchen, she explores Swedish cuisine after moving to Stockholm, where she now lives (mostly—she still bops into London once in a while) with her husband and toddler son.
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