kardemummabullar, vegan

go get ya fika on

I love that feeling of learning to make something that’s always intimidated you. Maybe it was those beautiful twists of dough, the elegant (and in a way, restrained) flavour or just the general feeling that it takes a true swede to make something so fika-worthy.

But then I came across this fabulous myth-busting video by Brontë Aurell, author of Scandi Kitchen. She makes these buns look effortless, tidy, and quick as a flash to put together. I was really quite stunned.

I wanted to see if this recipe could be easily veganised, with my main intent being that my lovely vegan flatmate would be able to help me polish them off haha. And to my delight, it was an absolute doddle!

I completely implore you to watch the original video to get the steps (especially the twisting technique). But if ya fancy making them vegan, here’s my notes on how to do it below.

Smaklig måltid friends!

Notes on veganising:

  • Use margarine instead of butter, and you can use it straight from the fridge.
  • Use soy milk instead of whole milk.
  • Omit the eggs entirely – they don’t make a big difference at all.
  • To make an egg wash, mix 2tbsp caster sugar in 30mls of soy milk.
  • After shaping them and doing the second proof, put them in the fridge for about 20mins before baking so the filling doesn’t leak out the buns too much (as this happens more with margarine).

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