Swedish Buns

Tonight I whipped up a batch of Swedish Buns or as Jamie Oliver likes to call them ‘Sexy Swedish Buns’, not really sure what makes them sexy! This weeks cookbook of choice is the lesser known (I guess) ‘Jamie Does’ to accompany his TV series of the same name, where he visits 6 different countries and shows us recipes from each.

I have to say I normally have great faith in Jamie, but at the final stages of this recipe I did doubt him, the dough was really really wet and I was convinced it wasn’t going to cook, and it really did not look like it did in the book.. However, I persevered and I was wrong, they turned out perfectly (well taste and smell wise, not quite as dainty as in the book!)



1 x 7g Packet of Yeast
375ml Warm Milk
1 heaped tsp. ground Cardamom
2 Large Eggs
a pinch of salt
200g Caster Sugar
50g Butter , melted
800g Plain Flour, plus extra for dusting
15g Unsalted Butter
75g Demerara Sugar
400g Blueberries
75g Caster Sugar
1 Orange


  • Stir the yeast into the warm milk in a bowl
  • Beat the eggs and salt in a large bowl
  • Add the Cardamom, Caster Sugar (200g), melted butter, 500g of Plain Flour and the milk and yeast mixture.
  • Whisk constantly as you add everything, so you end up with a thick, gluey consistency
  • Mix in the remaining 300g of flour, until you have a dough
  • Using floured hands bring the dough together, dust with flour and cover with cling film and leave in a warm place to prove for 1 hour or until the dough has doubled in size.
  • Meanwhile, put the blueberries and caster sugar(75g) into a bowl
  • Finely grate the orange zest and add most of it to the bowl along with a good squeeze of juice
  • Mash this all together with a potato masher
  • Line a large baking tray with greaseproof paper, then dot the paper with a few knobs of the butter and sprinkle over half the Demerara sugar
  • Dust a clean surface and your hands with flour and gently stretch and pull the risen dough out until its a bit bigger than an A4 sheet of paper.
  • Use a slotted spoon to move half of the mashed blueberry mixture onto the dough and spread it out evenly.
  • Pull the sides of the dough up and into the middle and keep turning and pushing the dough
  • Cut the dough into 8 equal portions
  • Pull and stretch each one into a long, thin sausage shape, twisting them around on themselves so you a rough knot
  • Arrange them on the baking tray, leave space in between to allow them to spread as they cook
  • Push your fingers into the top of each one to make a well, then spoon in a few of the remaining mashed berries and gently push them down.  Spoon over a little of the juice as well.
  • Sprinkle with the rest of the Demerara sugar and orange zest
  • Cover with a damp tea towel and leave to prove for about 20 mins in a warm place
  • Preheat the oven to 180C/350F/Gas Mark4.
  • Once the buns have risen, put them in the oven for approx. 25 mins, until golden and crispy


Jamie suggests you eat these hot, by themselves or with warm custard.  I went for the first option, purely just through the lack of custard.  These are delicious straight from the oven, and you get a wonderful smell of Cardamom and Orange just filling the house.