Swedish South Lake Union Fax? Try Swedish Fika Buns

“Swedish South Lake Union fax” does not name a Swedish dish, and a fax number is not a recipe ingredient; this page cannot verify contact details. For a Swedish food you can actually make, these cardamom-scented fika buns are soft, buttery rolls served with coffee or tea, and the dough is shaped into easy twists.

Swedish home bakers make many versions of cardamom buns, with different shapes and spice balances. This approachable recipe uses ground cardamom, a brown-sugar filling, and a light syrup glaze for glossy, tender buns without requiring special equipment or hard-to-find ingredients.

Ingredients

¾ cup (180 ml) whole milk
7 tablespoons (100 g) unsalted butter, plus a little extra for greasing the bowl
⅓ cup (67 g) granulated sugar, divided
2¼ teaspoons (7 g) active dry yeast, one standard packet
1 large egg (about 50 g), at room temperature, for the dough
4 cups (500 g) all-purpose flour, plus a little for dusting
1 teaspoon (6 g) fine salt
2 teaspoons (4 g) ground cardamom for the dough
6 tablespoons (85 g) unsalted butter, softened, for the filling
½ cup (100 g) packed light brown sugar
1 tablespoon (6 g) ground cardamom for the filling
½ teaspoon (1 g) ground cinnamon, optional
1 large egg (about 50 g) beaten with 1 tablespoon (15 ml) water, for brushing
2 tablespoons (25 g) Swedish pearl sugar, for topping; coarse sparkling sugar is a practical substitute, though its crystals are usually larger and crunchier
2 tablespoons (30 ml) water and 2 tablespoons (25 g) granulated sugar, for the optional quick glaze

Instructions

Warm the milk and butter. Put the milk and 7 tablespoons butter in a small saucepan over low heat, stirring until the butter has melted. The mixture should feel warm, not hot—about 100–110°F (38–43°C). If it is hotter, let it cool before adding the yeast so the heat does not impair its activity.
Wake the yeast. Pour the warm milk mixture into a large bowl. Stir in 1 teaspoon of the granulated sugar and the yeast, then leave it for 5 minutes. A light foam is reassuring, but some active dry yeast foams only modestly. If the yeast has expired or the mixture remains completely inactive, replace it before adding the other ingredients.
Mix and knead the dough. Add the remaining granulated sugar, the dough egg, flour, salt, and 2 teaspoons cardamom. Stir until a shaggy dough forms. Knead by hand on a lightly floured counter for about 8–10 minutes, or with a stand mixer and dough hook on low for 6–8 minutes. The dough should become smooth and elastic and may feel slightly tacky; add flour a tablespoon at a time only if it is too sticky to handle.
Let the dough rise. Put the dough in a lightly buttered bowl and turn it once to coat. Cover with a clean towel or reusable cover and leave in a comfortably warm, draft-free spot until roughly doubled, about 80 minutes. The exact time depends on room temperature and yeast activity, so judge by the dough rather than the clock alone.
Make the filling and prepare the pans. While the dough rises, stir the softened filling butter with the brown sugar, 1 tablespoon cardamom, and optional cinnamon until spreadable. Line two baking sheets with parchment. If your kitchen is warm, keep the filling at room temperature; chilled filling is harder to spread and can tear the dough.
Fill and cut the dough. Turn the risen dough onto a lightly floured counter and roll it into a rectangle about 12 by 16 inches (30 by 40 cm). Spread the filling evenly over the surface. Fold the dough into thirds like a letter, bringing one short end toward the center and folding the other over it. Roll gently to neaten the folded rectangle, then cut it crosswise into 12 strips, each about 1 inch (2.5 cm) wide.
Shape the twists. Take one strip and gently stretch it to about 10 inches (25 cm). Twist it several times, then wrap it around two fingers into a loose coil, tucking the end underneath. The shape does not need to be perfect: a simple twisted coil holds the filling and bakes evenly. Set each bun on a lined tray with room to expand.
Proof and heat the oven. Cover the buns loosely and leave them to rise for about 40 minutes, until puffy. Near the end of that rise, heat the oven to 400°F (200°C). Arrange racks so the trays can bake without touching each other; if your oven browns unevenly, plan to rotate the sheets halfway through.
Brush, top, and bake. Brush the buns lightly with the egg-and-water mixture and sprinkle with pearl sugar. Bake for about 14 minutes, until puffed and deep golden. Check a bun near the center with an instant-read thermometer: the center should reach about 190°F (88°C), which exceeds the USDA FSIS safe minimum of 160°F (71°C) for egg dishes. If the buns brown too quickly, loosely tent them with foil for the final few minutes.
Glaze and cool. If using the glaze, heat the water and 2 tablespoons sugar in a small pan, stirring until the sugar dissolves; simmer for about 1 minute, then brush a thin layer over the buns as soon as they come out of the oven. Cool on the trays for 10 minutes, then move to a rack. The filling is very hot straight from the oven, so allow the buns to cool enough to handle before serving.

Tips

Measure flour carefully. Scooping directly from a packed flour bag can add too much and make the buns dry. For the best texture, weigh 500 g; if using cups, fluff the flour, spoon it into the cups, and level each cup without pressing it down.
Use fresh, aromatic cardamom. Ground cardamom is convenient and works well here. If you have whole green cardamom pods, remove the seeds and grind them finely; the flavor is usually brighter. Start with the listed amount because freshly ground spice can taste more pronounced.
Keep the dough soft, not stiff. A slightly tacky dough makes a tender bun. Dust the counter lightly when shaping, but avoid working extra flour into the dough. If the dough springs back while rolling, cover it and let it rest for 5–10 minutes before continuing.
Adjust for your room temperature. A cool kitchen can make either rise take longer than the stated estimate. Use visible expansion and a puffy feel as your guide. Do not put dough on a very hot radiator or in an overheated oven, where it can warm unevenly or start to bake.

Serving Suggestions

Serve the buns slightly warm or at room temperature with coffee, black tea, or a glass of cold milk. Their sweet, fragrant filling makes them a natural fika treat—the Swedish custom of taking a coffee break with something small to eat—rather than a dessert that needs frosting or a plated sauce. A bowl of berries or sliced pears can make a simple breakfast spread feel more complete without competing with the cardamom.

For a gathering, arrange the buns on a platter with the pearl-sugar sides visible and offer napkins: the filling can leave a little buttery residue on fingers. If baking for guests, bring them to the table after a short cooling period, when the centers are still soft but the filling is no longer scalding. They are also easy to pack once fully cool for a picnic or an office coffee break.

Variations

Cinnamon-cardamom mix: Increase the cinnamon in the filling to 1½ teaspoons (3 g) and reduce the filling cardamom to 2 teaspoons (4 g). The result tastes warmer and more cinnamon-forward, while still retaining the distinctive fragrance of cardamom.

Raisin buns: Scatter ⅓ cup (50 g) raisins over the filling before folding the dough. If the raisins are dry, soak them in warm water for 10 minutes, then drain and pat them dry. Wet raisins can make the filling slippery, so remove excess water thoroughly.

Less-sweet finish: Leave off the syrup glaze and use just a light sprinkle of pearl sugar, or omit the topping altogether. The brown-sugar filling still provides sweetness, and the buns will be less shiny and a little less sweet on the surface.

Orange-cardamom: Add 1 teaspoon finely grated orange zest to the filling. It gives the buns a fresh citrus note without changing the method. Avoid grating the bitter white pith, and keep the amount modest so the orange does not overwhelm the spice.

For a simpler shape: Instead of twisting each strip, cut the folded dough into 12 equal squares and place them in a greased muffin tin. The buns will look more like little rolls than traditional twists, but the method is less fiddly and keeps the filling contained.

Storage and Reheating

Cool the buns completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe container or bag for up to 2 months; separate layers with parchment to prevent sticking. Refrigeration is not ideal because it can make enriched bread stale more quickly. As with other cooked foods, refrigerate within 2 hours if you choose to store the buns chilled, and use them within 3–4 days.

To refresh a room-temperature bun, warm it in a 300°F (150°C) oven for 5–7 minutes, or microwave it for about 10–15 seconds. Reheat frozen buns in a 300°F (150°C) oven for about 12–15 minutes, checking that the centers are hot. If the buns contain egg, USDA FSIS guidance for reheated leftovers is 165°F (74°C); use a thermometer when reheating a batch, especially if serving someone who needs food handled carefully. Avoid repeated reheating, which dries the crumb.

Frequently Asked Questions

Are these cinnamon rolls?
They are related in spirit but are not exactly the same. These Swedish-style buns are flavored chiefly with cardamom, folded and twisted into individual shapes, and often finished with pearl sugar. Cinnamon is optional here, rather than the main flavor. Swedish bakers use a range of shapes and recipes, so this is one practical home version rather than a claim to a single definitive formula.

Can I use instant yeast instead of active dry yeast?
Yes. Use the same weight, 7 g (about 2¼ teaspoons), and mix it directly into the flour rather than waiting for it to foam in the warm milk. Still warm the milk and butter and make sure the mixture is not hot when it meets the dough. Rise times can vary, so look for the dough to double and the shaped buns to become puffy.

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 12 hours. The cold, slow rise changes the schedule, so allow the dough to sit at room temperature until it is workable before rolling and shaping; it may need extra time to puff during the second rise. Do not leave the egg-and-milk dough at room temperature for an extended overnight rise.

Why did my buns turn out dry or dense?
Too much flour is a common cause: a firm dough cannot expand as easily and bakes up heavier. Measuring by weight helps. Dense buns may also result from inactive yeast, an underproofed dough, or adding milk that was too hot. The kneaded dough should feel elastic and a little tacky, and the shaped buns should look visibly puffy before they go into the oven.

What can I use if I cannot find Swedish pearl sugar?
Coarse sparkling sugar is the easiest substitute and gives a similar crunchy top, though its crystals may be larger. You can also omit the topping and brush the buns with the thin syrup glaze. Regular granulated sugar melts more readily and will not create the same crisp, distinct crystals.

Why does the phrase “Swedish South Lake Union fax” appear here?
It does not identify a known recipe or food. “Fax” is a communications term, and South Lake Union is a place name, so neither should be treated as an ingredient or culinary tradition. This recipe is for Swedish-inspired cardamom fika buns; if you need a fax number for a local organization, confirm it through that organization’s current official contact information rather than relying on a recipe page.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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