Captains Dinner Logo
to top

Wanderlust to Scandinavia

June 12th, 2018 | bread & pastries

If there are Scandinavian cinnamon buns at home, then I know our daughter is going on vacation to the far north of Europe, or she has just returned. Yesterday it was time again: incredibly seductive scent of cinnamon and cardamom moved through the house. And in fact: in two weeks she’ll start. Sweden, Norway, Finland.

Wanderlust to Scandinavia

Every Scandinavian fan knows it: the cinnamon bun. For sure, there are at least as many recipes as for the famous “Hamburger Franzbrötchen”, which is also a kind of cinnamon bun. But what makes the two clearly different is cardamom. It gives the special aroma, which one can taste in many of Scandinavia’s pastry.

By the way: Lukewarm the cinnamon buns taste the best…

Scandinavian cinnamon buns

(gives about 24 buns – Attention: dough needs 2,5 h time for rising + 60 minutes baking time)

250 ml of lukewarm milk
25 g fresh yeast
dissolve yeast in the milk
1 egg
450 g wheat flour (Type 405)
50 g sugar
2 ts ground cardamom
½ ts salt
75 g soft butter
add all ingredients to the yeast milk, knead into a smooth dough
place the dough in a bowl, cover with a clean dishcloth and let rise in a warm place or in the oven (maximum 50 ° C) for 1-2 hours until the dough has doubled
100 g soft butter
75 g sugar
2 ts cinnamon
mix as filling
roll out the dough on a floured surface to a rectangle (30 x 40 cm), spread the cinnamon filling on it
roll up the dough from the long side, cut off 2.5 cm thick slices and place on a baking sheet lined with baking paper
allow to rise covered for another 30 minutes
bake at 180 ° C for about 25-30 minutes


I like to use freshly ground cardamom. I “crack” the light green capsules with a knife handle and then dissolve the black kernels out. For grinding, I use a cast iron spice mill, which works great. The aroma is much, much more intense than when you buy ground cardamom.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Cicchetti & Spritz in Venice November 19th, 2022 | Landgänge

Cicchetti & Spritz – this is Venice!

Venice offers cicchetti in an incredible range – from the very simple “cut” to the noble cicchetto, which almost means the effort of a small dish. But it’s not always just the cicchetti that create the experience, sometimes it’s certain originals behind the counter. For example Sam at Arcicchetti Bákaro near Piazzale Roma.

read more
Salat mit Granatapfel-Dressing May 20th, 2019 | main dishes

Salad with pomegranate dressing

Pomegranates are power fruits, they spice up every salad. In this recipe, you use pomegranate syrup instead of the fresh seeds, so you avoid the annoying pitting of the pomegranate. This exotic oriental salad – together with flatbread and hummus – is a great summer entree.

read more
May 29th, 2018 | main dishes

Asparagus & Strawberries – a dream team

May and June, fresh green, herbs in abundance, asparagus, strawberries, rhubarb – culinary the best time of the year. While asparagus was always associated with smoked ham and hollandaise sauce, asparagus is popular with us today as a salad or crunchy roasted. And the combination of salmon, asparagus, strawberries, pine nuts and fine oil is just gorgeous.

read more


Just enter your data, and you will be notified of the latest posts.