Ekla Bulard is a traditional Swedish sweet bun, often enjoyed during fika – the coffee break ritual that is central to Swedish daily life. The cardamom‑spiced dough and fruit fillings reflect Sweden’s historic love of aromatic spices and preserved fruit.

In southern Sweden, the buns are sometimes filled with lingonberries or raisins, while in the north they may include cloudberries. The classic version, like Cecilia Tolone’s, uses a mix of apples and a buttery cinnamon swirl.

Ekla Bulard is typically served warm, brushed with a light apple syrup, and dusted with raw sugar. It is paired with strong black coffee or tea during a mid‑day fika.

These apple buns are popular at birthdays, holidays such as Midsummer, and as a comforting treat during the cold winter months when fresh fruit is scarce.

Swedish pastries often feature buttery doughs flavored with cardamom or cinnamon and filled with fruit or almond paste. Ekla Bulard follows this pattern, showcasing the balance of spice, sweet fruit, and soft crumb that defines Swedish baking.

Traditional ingredients include cardamom‑spiced wheat dough, butter, sugar, apples, cinnamon, and raw sugar topping. Acceptable substitutes are using other firm apples, maple syrup instead of apple concentrate, or a plant‑based butter for a vegan version.

Ekla Bulard pairs beautifully with Swedish coffee, a glass of cold milk, or alongside a slice of cheese like Västerbotten for a sweet‑savory contrast. It also complements other fika treats such as cinnamon buns (kanelbullar).

The combination of a fragrant cardamom dough, a buttery cinnamon swirl, and a sweet apple syrup glaze creates a layered flavor profile that is both aromatic and comforting, setting it apart from simpler plain buns.

Common errors include over‑mixing the dough, which makes it tough; under‑proofing the buns, leading to dense texture; and using too much syrup after baking, which can make the buns soggy. Follow the critical steps for proper dough rest and proofing.

Cecilia Tolone reduced the cardamom to let the apple and cinnamon flavors shine through while still providing the signature warm spice note that defines the dough.

Yes. You can bake the buns a day ahead, then store them in an airtight container at room temperature for up to 12 hours. For longer storage, freeze the baked buns and reheat in a 180 °C oven before serving.

The YouTube channel Cecilia Tolone focuses on approachable home baking, especially European pastries and breads, offering clear step‑by‑step tutorials with a friendly, conversational style.

Cecilia Tolone emphasizes simplicity and ingredient accessibility, often adapting traditional recipes with fewer steps or reduced spice levels while still preserving authentic flavors, which sets her apart from more elaborate or strictly traditional channels.