Laura recently came back from a trip to Finland with an addiction to cinnamon and cardamom pulla. In the days immediately afterwards we made a half-hearted attempt to make our own from a random recipe we found online. It was a disaster. The dough was way too runny and instead of rolling them with cinnamon butter we ended up baking it in a cake tin and applying butter and cinnamon afterwards.

Earlier this week Laura was reading Falling Cloudberries, the food biography of Greek-Finnish writer Tessa Kiros, and she discovered a recipe for cinnamon and cardamom buns. So, with some time on my hands this Bank Holiday weekend I decided to give them a go. The recipe is a multi-stage process and I thought it would be interesting to document the process, and here is the result: