Swedish Christmas Baking: 16 Cozy Fika Treats Inspired by the Forest Bakery Video Watched 4.8 Million Times

Swedish Christmas baking starts in the dark, long before sunrise, when the smell of saffron and cardamom drifts through the kitchen. A video of a tiny bakery hidden in a Stockholm forest, following the bakers through their 5 a.m. winter routine, has been watched 4.8 million times, and it is easy to see why. These are the golden saffron buns of St. Lucia Day on December 13, the thin gingersnaps children make wishes on, cardamom knots for fika and toffee cups for the Christmas Eve table. Most need only pantry staples, and many keep for days in a tin. Put the kettle on, call the family into the kitchen and start baking..

Lussekatter: St. Lucia Saffron Buns for Swedish Christmas Baking

Before sunrise on December 13, Swedish children in white gowns carry trays of golden saffron buns through dark houses for St. Lucia Day. A video of a hidden forest bakery near Stockholm starting its 5 a.m. winter shift has been watched 4.8 million times, and these S-shaped lussekatter are exactly what you picture cooling on the racks. Steep the saffron in warm milk first for the brightest color. Then bake a loaf from our old-fashioned Christmas breads for the same morning. Swedish Christmas baking begins right here..

You will need: 1 batch sweet yeast dough (4 cups flour, 1 cup warm milk, 1 packet yeast, 1/3 cup sugar, 1/2 cup soft butter, 1 egg, 1/2 tsp salt), 1/2 tsp saffron threads, 1/3 cup quark or sour cream, raisins, 1 egg for brushing

How to make it: 1. Crush saffron with a pinch of sugar and steep in the warm milk 10 minutes. 2. Make the dough with the saffron milk and sour cream and rise 1 hour. 3. Divide into 20 pieces, roll into ropes and curl both ends into an S. 4. Press in raisins, rise 30 minutes and brush with egg. 5. Bake at 425 F for 8 to 10 minutes.

Kanelbullar: Swedish Christmas Baking Cinnamon Buns

Sweden loves cinnamon buns so much it has an official Cinnamon Bun Day, but they shine brightest on cold December afternoons. In Swedish Christmas baking, kanelbullar are less sticky than American rolls, with cardamom in the dough, a buttery cinnamon filling and a crunchy pearl sugar topping. Twisting them into knots looks fancy but is easy once you try two or three. They are essential for fika, the Swedish coffee break with friends. Set them out next to cinnamon-sugar snickerdoodles for a cozy spread. Knots or spirals?

You will need: 1 batch sweet yeast dough (4 cups flour, 1 cup warm milk, 1 packet yeast, 1/3 cup sugar, 1/2 cup soft butter, 1 egg, 1/2 tsp salt) plus 1 tsp ground cardamom, 1/2 cup soft butter, 1/2 cup sugar, 1 tbsp cinnamon, 1 egg, pearl sugar

How to make it: 1. Make the cardamom dough and rise 1 hour. 2. Roll into a rectangle, spread with butter, sugar and cinnamon. 3. Fold in thirds, cut strips, twist and tie into knots. 4. Rise 30 minutes, brush with egg and sprinkle pearl sugar. 5. Bake at 425 F for 10 to 12 minutes.

Kardemummabullar (Cardamom Knots)

These are the buns Swedish bakers are proudest of. Freshly crushed cardamom goes into both the dough and the buttery filling, so every bite tastes floral, warm and a little citrusy. A tray of these knotted beauties makes any December afternoon feel like a trip to a Stockholm bakery. Buy the pods and crush the seeds yourself if you can; the flavor is twice as bright. Leftover cardamom is lovely in homemade spice blends too. Have you ever baked with cardamom?

You will need: 1 batch sweet yeast dough (4 cups flour, 1 cup warm milk, 1 packet yeast, 1/3 cup sugar, 1/2 cup soft butter, 1 egg, 1/2 tsp salt) plus 1 tsp crushed cardamom, filling of 1/2 cup soft butter, 1/2 cup sugar, 2 tsp crushed cardamom, simple syrup

How to make it: 1. Make the cardamom dough and rise 1 hour. 2. Roll out, spread with cardamom butter and fold in thirds. 3. Cut into strips, twist and tie into knots. 4. Rise 30 minutes. 5. Bake at 425 F for 10 minutes and brush with syrup.

Pepparkakor: Swedish Christmas Baking Gingersnaps

No Swedish home smells like Christmas until the pepparkakor are in the oven. These paper-thin gingersnaps are spiced with cinnamon, ginger, cloves and cardamom, and families cut them into hearts, stars and little people. Children make a wish on one by placing it in their palm and tapping the center; if it breaks in three, the wish comes true. Roll the dough as thin as you can for the classic snap. Like make-ahead dough? Try slice-and-bake icebox cookies too. What will you wish for?

You will need: 1/2 cup butter, 2/3 cup sugar, 1/3 cup light syrup or molasses, 1/3 cup cream, 2 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp cardamom, 1 tsp baking soda, 3 cups flour

How to make it: 1. Warm butter, sugar, syrup and spices until melted, then cool and stir in cream. 2. Mix in baking soda and flour, wrap and chill overnight. 3. Roll very thin on a floured surface and cut shapes. 4. Bake at 400 F for 5 to 6 minutes until just darker at the edges. 5. Cool on the pan.

Swedish Princess Cake

The prinsesstarta is a showstopper with a soft green marzipan dome and a pink rose on top. Inside are layers of sponge, raspberry jam, vanilla custard and a tall mound of whipped cream. It first appeared in a Swedish cookbook in the 1930s, and it is named for three young Swedish princesses. It takes time, but each part is simple. Buy ready-made marzipan and tint it with a drop of green coloring. Curious about other palace treats? See these royal family favorite foods. Is this your birthday cake?

You will need: 1 baked 9 inch sponge cake split into 3 layers, 1/2 cup raspberry jam, 1 1/2 cups vanilla pastry cream, 2 cups heavy cream whipped with 2 tbsp sugar, 7 oz marzipan tinted green, powdered sugar

How to make it: 1. Spread the first sponge layer with jam and half the pastry cream. 2. Add the second layer and the remaining pastry cream. 3. Add the top layer and mound whipped cream into a dome. 4. Roll marzipan thin and drape it over, trimming the bottom. 5. Dust with powdered sugar, decorate with a marzipan rose and chill 2 hours.

Kladdkaka (Sticky Chocolate Cake)

Kladdkaka means sticky cake, and it is the chocolate dessert every Swede knows by heart. It is baked just until the edges set and the center stays gooey, somewhere between a brownie and a molten cake. It takes one bowl and about 30 minutes, which makes it a lifesaver in the busy weeks of Swedish Christmas baking. Dust it with powdered sugar and serve with whipped cream and raspberries. Love chocolate? Browse more chocolate cakes from scratch. Gooey or firm?

You will need: 1/2 cup butter melted, 1 cup sugar, 2 eggs, 1/2 cup flour, 1/3 cup cocoa powder, 1 tsp vanilla, pinch salt, powdered sugar, whipped cream

How to make it: 1. Heat oven to 350 F and grease an 8 inch springform pan. 2. Stir butter and sugar, then beat in eggs and vanilla. 3. Fold in flour, cocoa and salt. 4. Bake 18 to 20 minutes, until the edges set but the center is soft. 5. Cool, dust with powdered sugar and serve with cream.

Semla Cream Buns

Semlor are cardamom buns with the tops cut off, filled with almond paste and towering whipped cream, then crowned with their own little lids. They are traditionally eaten from Shrove Tuesday through Lent, but they are so good that many Swedish families bake them for winter gatherings too. Scoop out a little of the inside and mix it with the almond paste for the filling. Dust with powdered sugar before serving. Fans of cream puffs and eclairs will love them. Would you wait for Lent?

You will need: 1 batch sweet yeast dough (4 cups flour, 1 cup warm milk, 1 packet yeast, 1/3 cup sugar, 1/2 cup soft butter, 1 egg, 1/2 tsp salt) plus 1 tsp cardamom, 7 oz almond paste, 1/2 cup milk, 2 cups heavy cream whipped, powdered sugar

How to make it: 1. Shape dough into 12 balls, rise 30 minutes and bake at 400 F for 10 minutes; cool. 2. Cut off the top of each bun. 3. Scoop out some crumb and mix with almond paste and milk. 4. Fill buns with the almond mix and pipe on whipped cream. 5. Replace the lids and dust with powdered sugar.

Hallongrottor: Swedish Christmas Baking Raspberry Caves

Hallongrottor means raspberry caves, and these little cookies are on almost every Swedish cookie plate. Soft buttery dough is baked in mini cupcake papers with a spoonful of raspberry jam in the center, which bubbles into a shiny little pool. They are quick to make, kid friendly and very pretty on a holiday platter. Use a thick jam so it does not run. Swedish Christmas baking calls for seven kinds of cookies, and this is an easy one. Try jam-filled Linzer cookies too. Raspberry or strawberry?

You will need: 1 cup butter softened, 1/2 cup sugar, 2 tsp vanilla, 2 cups flour, 1 tsp baking powder, 1/2 cup thick raspberry jam

How to make it: 1. Beat butter, sugar and vanilla. 2. Mix in flour and baking powder. 3. Roll into 1 inch balls and place in mini paper cups. 4. Press a dent in each and fill with jam. 5. Bake at 400 F for 10 to 12 minutes.

Chokladbollar (No-Bake Chocolate Balls)

Chokladbollar are the first recipe many Swedish children learn, and they still make grownups smile. Oats, cocoa, sugar, butter and a splash of cold coffee are mixed together, rolled into balls and coated in coconut. No oven needed, so they are a lifesaver on busy holiday weekends. Swap the coffee for milk for little ones. Chill them before serving so they hold their shape. For a holiday tray, pair them with no-bake rocky road squares. Coconut or pearl sugar?

You will need: 1 cup butter softened, 1 cup sugar, 3 tbsp cocoa powder, 2 tsp vanilla, 3 cups rolled oats, 2 tbsp cold coffee or milk, shredded coconut

How to make it: 1. Beat butter, sugar, cocoa and vanilla. 2. Stir in oats and coffee or milk. 3. Roll into 1 inch balls. 4. Roll in coconut. 5. Chill at least 1 hour.

Mazarin Tarts

Mazariner are small almond tarts with a crisp butter crust, a soft almond filling and a thin pale icing on top. You will find them in every Swedish bakery case and on many Christmas cookie trays. They are a lovely way to use almond paste, and they keep well for several days. Bake them in small fluted tins or a muffin pan. The icing is just powdered sugar and a few drops of water. Pair them with more bakery-style almond desserts on a holiday platter. Almond fan?

You will need: Crust: 1 1/4 cups flour, 1/3 cup sugar, 1/2 cup cold butter, 1 egg yolk. Filling: 7 oz almond paste grated, 1/2 cup soft butter, 2 eggs. Icing: 1/2 cup powdered sugar, 2 tsp water

How to make it: 1. Mix crust ingredients, press into 12 greased tart tins or muffin cups and chill. 2. Beat almond paste, butter and eggs until smooth. 3. Fill each crust two thirds full. 4. Bake at 350 F for 20 to 22 minutes and cool. 5. Spread with icing.

Knack: Swedish Christmas Baking Toffee Cups

Knack is the chewy little toffee Swedish families make every December, poured into tiny paper cups and topped with chopped almonds. It needs only cream, sugar, syrup and butter, cooked to the hard ball stage. Swedish Christmas baking is not just about the oven; candy making is part of the fun. Use a candy thermometer and watch it closely, because sugar is very hot. Kids can place the paper cups, but adults should pour. Pair it with homemade Christmas candy. Chewy or crisp?

You will need: 1 cup heavy cream, 1 cup sugar, 1 cup light syrup, 2 tbsp butter, 1/2 cup chopped almonds, mini paper candy cups

How to make it: 1. Set out 40 mini paper cups on a tray. 2. Combine cream, sugar and syrup in a heavy pot. 3. Boil, stirring, until it reaches 260 F on a candy thermometer. 4. Stir in butter and almonds. 5. Spoon into the cups and cool completely.

Vanilla Hearts for Swedish Christmas Baking

Vaniljhjartan are tiny shortcrust hearts filled with vanilla custard and dusted with powdered sugar. They are a classic in Swedish bakeries at Christmas, and they melt in your mouth. Make the custard the day before so it is thick and cool. Small heart-shaped tins are easy to find online, but a mini muffin pan works for round versions. These are the sweetest finish to a Swedish Christmas baking day. Serve them beside bite-size mini pies. Would you make a batch?

You will need: Crust: 2 cups flour, 1/2 cup sugar, 1 cup cold butter, 1 egg yolk. Filling: 1 cup thick vanilla custard. Powdered sugar

How to make it: 1. Mix crust ingredients and chill 30 minutes. 2. Press thin layers into heart tins or mini muffin cups. 3. Fill with custard and cover with a thin dough lid. 4. Bake at 400 F for 12 to 15 minutes. 5. Cool, unmold and dust with powdered sugar.

Saffron Rice Cake (Saffranspannkaka)

From the island of Gotland comes saffranspannkaka, a baked saffron rice cake that tastes like a cross between rice pudding and custard. It is golden, fragrant and served warm with whipped cream and dewberry or blackberry jam. It is a beautiful way to use leftover rice pudding. Swedish Christmas baking traditions often feature saffron, and this is one of the easiest to try. Bake it in a pie dish for neat slices. Find more rice puddings from around the world. Have you heard of this one?

You will need: 2 cups cooked rice pudding or 1 cup short grain rice simmered in 3 cups milk, 1/2 tsp saffron, 3 eggs, 1/3 cup sugar, 1/2 cup cream, 1/3 cup chopped almonds, 1/4 cup raisins

How to make it: 1. Crush saffron with a pinch of sugar and stir into the cream. 2. Whisk eggs, sugar and saffron cream. 3. Stir in rice pudding, almonds and raisins. 4. Pour into a greased pie dish. 5. Bake at 350 F for 35 to 40 minutes until set.

Risgrynsgrot (Christmas Rice Pudding)

On Christmas Eve in Sweden, creamy rice porridge simmered with milk and cinnamon is served as a warm bowl of comfort. One almond is hidden in the pot, and whoever finds it is said to marry in the coming year. Leftovers become ris a la Malta the next day, folded with whipped cream and served with orange or raspberry sauce. Stir often so the milk does not scorch. Add it to your list of make-ahead Christmas desserts. Who will find the almond?

You will need: 1 cup short grain rice, 1 cup water, 4 cups full-fat milk, 1 cinnamon stick, 2 tbsp sugar, 1 tbsp butter, pinch salt, 1 blanched almond, cinnamon and sugar for serving

How to make it: 1. Simmer rice in water with butter until absorbed, about 10 minutes. 2. Add milk, cinnamon stick and salt. 3. Cook gently 40 minutes, stirring often. 4. Stir in sugar and hide the almond. 5. Serve with cinnamon, sugar and cold milk.

Drommar (Dream Cookies)

Drommar, or dream cookies, are light, crumbly and almost melt on your tongue. The secret is baker’s ammonia (hartshorn), an old-fashioned leavener that gives them their airy, crinkled look. If you cannot find it, baking soda works, though they will be a bit less crisp. Only a few ingredients are needed: butter, sugar, flour and vanilla. They are the most delicate cookie on the Swedish Christmas baking tray. Pair them with piped butter cookies. Have you ever baked with hartshorn?

You will need: 1/2 cup butter softened, 1/2 cup oil, 1 cup sugar, 2 tsp vanilla sugar or 1 tsp vanilla, 1 tsp baker’s ammonia or baking soda, 2 1/4 cups flour

How to make it: 1. Beat butter, oil, sugar and vanilla until fluffy. 2. Mix leavener with flour and stir in. 3. Roll into walnut-sized balls. 4. Place on a lined sheet. 5. Bake at 300 F for 20 to 25 minutes, until set and just pale gold.

Swedish Rye Bread (Vortbrod)

At the Swedish Christmas table, dark, sweet rye bread is sliced next to the ham. Families flavor vortbrod with orange zest, anise and fennel, and many add molasses for a glossy brown crumb. It may sound unusual, but the sweet spices make it perfect with butter and a slice of cheese. Bake it a few days ahead; it slices even better on day two. Swedish Christmas baking always includes at least one bread. Spread warm slices with flavored compound butters. Would you try it?

You will need: 2 cups rye flour, 2 1/2 cups bread flour, 1 packet yeast, 1 1/2 cups warm water, 1/3 cup molasses, 2 tbsp butter, zest of 1 orange, 1 tsp crushed anise or fennel seed, 1 1/2 tsp salt

How to make it: 1. Dissolve yeast in warm water with molasses. 2. Add butter, zest, spices, salt and both flours and knead 8 minutes. 3. Rise 1 1/2 hours. 4. Shape into 2 round loaves, rise 45 minutes. 5. Bake at 375 F for 35 minutes and brush with molasses water while hot.