Bullar (Swedish Version) available at American Swedish Institute.


Regular price $39.95
  • Available for pickup at ASI
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*Note:  Bullar is in SWEDISH ONLY*

It's time to start baking real buns again. Big, sticky buns, with lots of filling! Bun lover and top confectioner Daniel Lindeberg teaches his best tricks to succeed with bun baking, and the book's roughly 45 recipes prove that buns are so much more than just cinnamon buns. Learn the smartest way to plan your bun baking and how you can easily bake different types of buns from the same dough.

The book is pedagogically divided according to five basic doughs: wheat dough, Walloon dough, brioche dough, croissant dough and saffron dough. Of course, you will also find lots of tips, tricks and the occasional anecdote.

Daniel Lindeberg started Frantzén/Lindeberg in 2009. Since autumn 2014, he has been running Lindeberg Bageri & Konditori in Orminge, Nacka outside Stockholm. He has spent the last 19 years preparing desserts in star restaurants and baking cakes, buns and breads in the best bakeries and patisseries.

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