Sweet Bread & Cookies

Donuts / Doughnuts

Donuts came to America via Dutch settlers, but the typical ring shape was invented in the US. The hole allowed the donuts to cook faster and more evenly, plus it cut down on the amount of dough and thus increased profit! In fact, the hole used to be a lot bigger back in the day. This recipe makes amazingly soft and delicious doughnuts, with or without the suggested toppings.

American Cookies

Chocolate chip cookies were invented by Toll House Inn owner and chef Ruth Graves Wakefield in 1938. They taste amazing with ice cream! Sugar cookies and snickerdoodles (my favorite) are other American classics definitely worth trying.

Semla (Swedish Lent Bun)

Swedes will go to almost any lengths to get a hold of this delicacy that used to be available only before Lent and served primarily on Shrove Tuesday. These days bakeries start selling them shortly after Christmas because they are so popular. Sweet bread filled with almond paste and whipped cream – what’s not to like?

Lussekatter (Swedish Saffron Buns)

Vetebröd (Swedish Sweet Bread) with saffron and raisins is baked for advent, Lucia and Christmas. There are many different shapes, but the most common is the S-shaped lussekatt or julgalt.

Simple Panettone

I was first introduced to this traditional Italian Christmas treat in the USA, but now it can be found in Swedish stores as well. My recipe comprises Swedish sweet bread dough flavored with citrus and dried fruit. It is remarkably similar to authentic Panettone in both flavor and looks.

Light & Moist Cornbread

This cornbread is one of the reasons why chili is so popular at our house. It took some time to get it right, since we find many recipes are either too sweet or too dry. This strikes the perfect balance between traditional cornbread and moist, airy cake.

Vetebröd (Swedish Sweet Bread)

This dough is used for most Swedish buns and coffee cakes. Sweet enough on its own with a delicious hint of cardamom and crunchy pearl sugar on top, or filled with nut paste, pastry cream, jam and more. I use them for both Swedish and American cinnamon rolls.