Gluten-Free Fyllda Hastbullar: Swedish Cardamom-Filled Quick Buns

Matilda Hildingsson and Natalie Myrberg

Ingredients

1½ cups (160 g) finely ground almonds or almond meal

1¼ cups (180 g) rice flour (or swap for half plain and half wholemeal flours)

¼ cup (55 g) sugar

3 teaspoons baking powder

1½ teaspoons cardamom seeds, crushed

7 tablespoons (100 g) butter

1 egg

½ cup (140 g) plain yogurt

Filling:

About ⅓ cup (100 g) jam

3½ tablespoons (50 g) butter, at room temperature

2 teaspoons ground cinnamon

1 teaspoon crushed cardamom seeds

Topping:

Pearl sugar (optional)

Preparation

Preheat the oven to 450°F/225°C.

In a bowl, mix together the almonds, rice flour, sugar, baking powder, and cardamom seeds. Cut the butter into the mixture in small cubes and work together with your fingertips until the mixture resembles coarse breadcrumbs.

In a separate bowl, whisk together the egg and yogurt. Add to the dry mixture and work together until a dough forms.

Spoon the dough into silicone or paper muffin liners. Using your finger or the back of a spoon, make an indent in the middle of each one. Place about a teaspoon of the jam into the indent or mix together the butter, cinnamon, and cardamom and add a teaspoon of this filling. Sprinkle with pearl sugar, if using.

Bake for 12–15 minutes until the tops are a deep golden brown.

Remove from the oven and let cool for a bit. Serve warm or let cool completely, then store in an airtight container.

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About

"A proper fika will have some sort of baked good, and the most classic is cardamom buns. But you don't always have time to make a yeasted dough, and hastbullar are the perfect solution for whipping up quick fika treats. I make this version using ground almonds and brown rice flour, which makes them a nice gluten-free alternative. If you have a food processor at home, you can make the ground almonds yourself, or even try a version with hazelnuts. These are spiced with cardamom and to make them extra special are filled with either jam or a butter/cinnamon mixture, just as you would find in typical cinnamon or cardamom buns. Try the Pear and cardamom compote (page 157) for a filling, or any jam that you have on hand. Fresh berries will also work well—just mash them with a little sugar before placing in the buns. " Anna Brones