Swedish cardamon buns

swedish cardamon buns

Wczoraj pisałam, przy okazji spełniania życzeń, że jest ktoś, na czyim zdaniu mi trochę, troszeczkę, zależy. Kto nie docenia tego, co gotuję. Jak sobie człowiek trochę ponarzeka, to nie tylko człowiekowi lżej, ale zaraz też sprawy przybierają zupełnie inny obrót. Przynajmniej ja tak mam. Zawsze jest odwrotnie, niż powiem, że jest. Dlatego muszę wiecznie narzekać, żeby działo się dobrze. Chociaż nie cierpię narzekać i nie cierpię kiedy narzekają inni. Ale czasami nie mam wyjścia. Albo przynajmniej nie mogę mówić, że jest fajnie, bo zaraz fajnie nie będzie. Takie fatum. Może tym razem jednak przyczyną zwrotu w akcji była moja delikatna sugestia, że jednak byłoby miło być czasami pochwalonym. Bo jednak się człowiek nastoi w tej kuchni, naważy, namierzy, namyje Kiciusia. Czasami nawet trzeba iść do sklepu. To jednak fajnie jest potem zobaczyć chociaż uśmiech. Upieczone wczoraj bułki zostały więc pochwalone. Było mi bardzo miło. Szczególnie, że nie było powodu ich nie pochwalić. Bułki są bowiem przesmaczne. Niezbyt puchate, jak na drożdże, chrupiące, przyjemnie kardamonowe. Doskonale się przechowują, jak na drożdże, smakują cudownie na drugi dzień. Nie koniecznie rano, bo nikt nie każe wam jeść śniadania rano. Rano są ciekawsze rzeczy do roboty. Za to koniecznie lekko podgrzane i koniecznie z dobrą, mocną kawą. Kardamon i kawa przeżywają odwiecznie jeden z najgorętszych romansów. Bułeczki, cieplutkie, razem z ulubionym kubkiem, o czym należy bezwzględnie pamiętać, powinny zostać podane prosto do łóżka. Piekącemu. Bo nakład pracy każdej ze stron powinien zostać wyrównany. Możecie nakruszyć.

makes around 15 buns


  • package active dry yeast (7g)
  • 250 ml warm milk
  • 75 g butter
  • 3 tablespoon sugar
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon cardamon
  • 500 g all purpouse flour


  • 75 g soft butter
  • 75 g brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cardamon


  • 1 egg
  • sugar for sprinkling


  • Melt the butter with sugar and milk, set aside to cool to a lightly warm. Add yeast and mix to combine. Let it rest untill the bubbles appear, around 10 minutes
  • Sift the flour with cardamon and add to the yeast together with an egg. Knead to get elastic dough. If it’s too runny add some more flour. Cover and set asaide in a warm place to let it rise double, for around 1 hour
  • When doubled, put the dough to a lightly floured surface and roll into a 35 x 40 cm rectangle. Mix the butter with spices to get the filling and spread it all over the dough. Sprinkle with brown sugar and fold it 3 times on the longer edge. Fold the 1/3 from the upper side of the dough to the middle, then do the same with the lower part
  • Cut into 2 cm stripes
  • Cut each stripe half lenght almost to the end, leaving around 2 cm edge, not to let it rend. Strech each ending and curl them into rope shape, then connect the endings to create a nest. If they don’t want to glue together damp them a bit
  • Place the buns on the baking sheet with parchment paper, cover and let them double in size for around 30 mins – 1 hour
  • Pre-heat the oven to 200 C degrees. When the buns have risen brush them with whisked egg and sprinkle amply with sugar. Bake for around 20 min untill golden

cardamon buns

Homemade bubblegum vodka

homemade bubblegum vodka

I don’t like vodka and I never have. Maybe even I hate it. Maybe I’m not a real Polish or maybe I’m Polish who doesn’t like vodka. Simply. At least I can drink vanilla vodka. Also never as a pure vodka, only as a mixed drink, and from across all of them, the most complicated is the one with vanilla vodka and blackcurrant juice. But I love drinks. No matter if they’re with umbrella, rain boots or raincoat. They must be colourful, lovely and girly. Not too sweet but not too strong as well. Just perfectly spot on. Obviusly I don’t know how to prepare many of them, my liqour cabinet is also not stocked too impressively, not to say it’s trurly empty. Complication of preparing drinks is beyond my reach much more that most complicated 7 leyers cake. For all my life I pay a tribiute to traditional division between men and women’s roles in life. And as far I belive a man should care about a car, including car wash visits and vacuming, I also leave the choice of wine and overall cabinet service to the man. However I don’t want to go to extrems and I don’t demand from any man to rave about pink bubblegum flavoured vodka. Likewise to have any idea such an invention even exists. So I made it myself. It’s absolutely brilliant! Smells like a newborn Barbie and has lovely, delicate colour. And it taste like…. bubblegum 😀 I’m still not able to drink it pure but I think most of you will. Now I’m thinking what to mix it with. As I won’t ask any guy to experiment with a girly vodka. Boys aren’t familiar with such things.


  • 250 ml vodka
  • 1 package bubblegums (6 cubes)


  • Put the gums into the jar and pour vodka over them. Twist the jar and store in a dark, dark place for at least a week
  • Drain the vodka through the fine sieve and throw the gums to the trash, they’re not useful any more 😉
  • Chill the vodka before drinking

bubblegum vodka recipe


bubble gum infused vodka

bubblegum flavoured vodka recipe


Cookie butter

cookie spread

So if we already made it clear how high risk brings an ignorace of baking christmas cookies and how dangerous results it can cause, all of us prepared a few kilograms stock of speculoos and now we all consider waht to do with it. Everyone has probably some sweets consumption limit, ones lower, others higher. Well, fine, some don’t have it at all. Those will need to bake another batch expecially for this recipe. All the rest can use the supply, of course the amount that didn’t fit in Santa’s bag, to remake it with only a few simple moves into a delicious cookie spread and eat it with your toasts, sandwitches, pancakes or just eat it by spoon straight from the jar. Let’s not fool each others, that’s how usually end all the spreads, reputedly called the bread spreads. We all eat the from the jar. And a homemade ones are so much better as we can modify their taste. Cookie butters are not so much popular here, but even if they are widely available in you country, there’s nothing better than a homemade one!

makes one jar (around 250 ml)


  • 150 g speculoos
  • 60 g honey
  • 30 g brown sugar
  • 100 ml milk
  • 50 ml canola oil
  • 90 g white chocolate


  • Heat the oven to 150 C degrees, place the cookies on a baking sheet and put to the oven for 10 min.
  • Powder the crisped cookies in a stand mixer or by a blender and mix with crushed chocolate
  • In a pan heat milk with honey and sugar untill dissolved, do not let it boil
  • Pour the milk mixture over the cookies and mix to get a smooth, bit gooey batter. Add oil and mix untill combined
  • Pour into the jar, twist and let cool on the counter, then store in the fridge uo to 1 week

cookie cream recipe

krem ze specoolus

cookie butter recipe

cookie butter recipe


you may also like


Roasted chestnuts

roasted chestnuts by Pink Hungry

Some time ago, or basically around two yeasr ago, roasted chestnuts became associated with pre – Christmas time. No, it’s not obvious as they’re rarerly seen in Poland and many people have still no idea what are they. I didn’t like them before, they were bizzare to me. But let’s be honest, I didn’t like most of foods with pistachios ahead. I wasn’t normal that only means. Now I am and I love chestnuts. Not only chestnut flour can hex some magical dishes but the fruits as well. Most of us pair them off with Paris but I’m not so sure if they’re not even more popular in Italy. And in th US. And, I hope, soon in Poland 😉 Anyway I will do my best and work hard to convince people here to their taste. They’re sugary, soft, little bit nutty and earthen. Roasting them is funnily easy and eating makes even more fun. And it can be a base for the next kitchen capers. For me winter wouldn’t have sense without roasted chestnuts. Ok, I know. Winter doesn’t have any sense at all. But now even Christmas would be less magical without those little loonies. Absolutely inexplicably they are blended to me with cute little girls with their curls taken directly from the hair curler wearing white fluffy angora hats giving lovely box of roasted chestnuts to their dads with two-days growth of hair and raindeer jumper. Or no, wait! I have an explication. TV commercials are stuffing us with such a beautiful picture where every one snowflake is perfectly regular but I can bet that each of us wants some piece of this commercial for herself. Most of you will choose the dad, others will go for the sweet girl orphaned at that moment. I’m taking chestnuts.


  • chestnuts


  • Pre-heat the oven to 200 C degrees. Cut the top of each chestnut with the cross sign. Use a sharp knife as the shells are quite hard. Put them into the oven, place on the baking sheet and roast for around 30 min or untill soft (check it carefoully as they’re very hot)
  • Peel when still warm as the shell gets very hard when cooled

how to roast chestnuts at home

roasted chestnuts recipe by Pink Hungry

roasted chestnuts by Pink Hungry



you may also like

Chestnut flour bread
Chestnut flour bread
Chestnut tagliatelle
Chestnut tagliatelle