Buns are very popular: you have the infamous kanelbullar (cinnamon buns, which are celebrated in Sweden on 4 October every year); kardemummabullar (cardamom buns); fastlagsbullar (fasting buns); vaniljbullar (vanilla custard buns); lussebullar (saffron buns) . . .
My aunt-in-law told me when I handed her yet another batch of freshly baked buns (she lives next door and is a very willing recipe taster) that Swedes just can’t get enough of buns, and neither can I. I’ve gone for a rustic approach here, with a rye and spelt flour combination. Apple, cheese and caraway is one of my favourite flavour combinations, but you can easily replace the warm aniseed notes of caraway with some chopped walnuts instead.