writer + artist

How to Twist Swedish Cinnamon Buns (Kanelbullar)

with 3 comments

Freunde-von-Freunden-Marissa-Cox-Fika-8-930x620 (1)

When my friend Marissa asked if I might like to have a recipe from Fika: The Art of the Swedish Coffee Break featured on FvF, I immediately said yes. I like Marissa’s photography and since I rarely spend any time styling or photographing my own recipes I thought it would be fun to have someone come and do it for me. See, I am lazy in the kitchen!

Get a photographer in your (tiny) kitchen and you immediately realize how hard food photography and styling really is; I have a lot of respect for the people who make it look easy. But let’s be honest; there is nothing like someone doing the hard work for you. And it’s even better when you want to do a series of how-to photos. Instead of playing the awkward Tripod in the Kitchen with Self Timer Camera game, all you have to do is go through the steps and have the photographer shoot it for you. This is perfect for Swedish cinnamon and cardamom buns, which people often ask me how they should twist. Now I finally have a visual guide to share.

There are a variety of ways to twist Swedish cinnamon and cardamom buns (this post has a great tutorial, and the writer wears stripes just like me!), but the one we use in the book involves cutting strips, then doing a slice in the middle of each of those strips, and twisting the two pieces together. Here are the steps visually:




You can read the full post (and get the recipe) on FvF.

Images: Marissa Cox for FvF

Written by Anna Brones

June 2, 2015 at 12:50

3 Responses

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  1. Reblogged this on rennydiokno.com.


    June 2, 2015 at 13:11

  2. Hola todo muy buena pinta


    June 24, 2015 at 09:14

  3. I feel like I need to pick up that book now! I love the method you used (and thanks for the shout out). Your kanelbullar look amazing!! Also, hands up for stripes.


    June 30, 2015 at 18:45

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