binge watching your bun videos....again

I tried cardamom bun from lillebrors few months ago and it was actually very sticky.. so i thought they used the syrup glaze after baking. Quite surprised to hear from you that they only do eggwash after baking? Or do they also put syrup glaze? Thank you!

"oi, oi, oi, oi" more "Cecilia & Marion makes", please!! such a fun and delicious video, would have liked to see the brunch party in action - cheers

Wow what a gorgeous apple pie so glad to find this channel.🍎🍂🥧

I prefer raisins in cookies than bread, so I think I'll replace them with nuts or do a half-and-half mixture of raisins and nuts. I typically add milk and egg to my sandwich bread so it's like a cross between plain bread and brioche. This dough looks somewhat similar, maybe sweeter!

Cecillia, you make it impossible to pick a favorite. Everything you make looks delicious! I love when you use the same phrases that your dad uses, "beautiful" in a sing-song way. Thanks for another terrific video! hUgz from Ohio, Lee

This is beautiful! Do you ever make it with layers? What other swedish cakes do you enjoy? 😊

Another great recipe! Great job!

Amazing recipe great job! You're incredible!

Huge fan of Cecilia's baking and her sense of humour, loving this video 😀😋😀

Is it possible to overknead dough? If so, what does it look like, how would you know it was overkneaded and can it be rescued?

This was so helpful, thank you. I was very close to making the cardamon mistake but its a good thing ai watched your video beforehand.

Remember: You'll know when the buns have doubled in size when they are twice the size they were before hand.

if i wasn't subscribed before i would be now. heck yah raisins belong in baked goods and they ARE delicious

I am the Victorian child and I am here for the raisins. 😊😂

Know i can maybee do a thing with all the raisins i got. Om nu de gamla jävla blandaren fungerar och jag hittar vart jag lagt delarna för deg.

So many different types of buns!

I’m an escargot fan, raisins in my baked goods are ok by me, and I mean real raisins not those puddly things we call sultanas down under, but juicy muscatels.

I love your videos and how well you present the techniques, explaining why you're doing things this way instead of that way. A (hopefully) helpful suggestion: try not to say 'like' so often, it detracts from your presentation. 🙂

This is definitely a must try. Thank you

Boo raisins. Boo.

Very nice Recipe ❤❤❤❤❤

❤❤❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉 wow beautiful

Have made these with Instant yeast in the states and this works just throwing it in like the fresh yeast (without activating first) with no issues! Also made a fall version of these once with a little bit of nutmeg + pumpkin spice + brown sugar filling and that was also very good and highly recommend to people looking to experiment a little with these. Looking forward to trying your hallonbullar recipe soon also.

I love this can’t wait to try them ,,,,

Can you add almond in the roll

Interesting to have both yeast and baking powder in the same recipe. Hoping to make this soon. I use freshly milled wheat in all my baking and fingers crossed that they will come out as tasty as yours.

Any tips to roll the dough evenly? I always put a lot of pressure on one edge when the other is way thicker.

Happy to see you're still posting! I'm making your princesstårta today and was hoping to peruse the rest of your videos after I was done. You're excellent!

Love watching you always, love your style. I also enjoyed your friend’s way of cooking very much. Thank you both, you made long videos fun, I never watch long videos, but it was very interesting and educational

Definitely trying these this fall. Mom always made crescent rolls with cardamom and Aunty Mid used the same dough for coffee cakes.

Love the recipe! BUT, a mixer overheating is NOT ok lol. This can definitely shorten the life of the machine, so unless people have money to get the motor replaced/repaired earlier than needed - don't overwork it 😅

Looks yummy will define try it ❤

If you go to the trouble..why use nonfat milk? Boooo! lol..full fat..more butter! All organic! Love my kitchenaid, I actually blew it up after many years, it’s not difficult to tear all the gears apart, and replace. It’s just, to be honest, very greasy and time consuming, but you do get basically a brand new machine. It is important to clean all the dirty grease as it probably has metal particles that act like sandpaper on the gears, so do your best, and replace with fresh, clean, greasy grease. I did also buy an Ankarsrum, I just can’t get used to it. The arm never stays set at the tension I need, I just don’t see it working as well as my kitchenaid, however, big caveat, I think it’s also what you get used to..if you’re willing to start over and endure a learning curve, then try an Ankarsrum, but, if you’re used to the action of a bowl and hook, get the nuclear Kitchenaid, they’re great, reliable, and you can rebuild as necessary. Another big aid in breads, doughs, etc are the (obviously food safe) plastic trays that stack they sell for pizza dough balls..you can also turn them upside down, spray/mist w water and cover trays to let stuff rise, eliminating plastic wrap waste and anything touching your rising doughs, and a moist environment. They fit over cookie sheets perfectly.. Get at least two trays so you can stack them and do larger batches of stuff. I also love the flour brushes made in your corner of the world by Iris Hantverk, they’re great for nice even flour coverage and brushing off excess!

Yum

Thanks Cecilia❤

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

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😊😊😊😊