Kanelbulle

The kanelbulle, the cinnamon bun, is the classic partner to Swedish fika: a swirl of cardamom-scented dough rolled with cinnamon and sugar and topped with crunchy pearl sugar. So central to the culture that it has its own national day, Kanelbullens dag on 4 October, it is the everyday sweet of the whole country. The cardamom in the dough is what separates the Swedish bun from most others, and the pearl sugar on top is standard rather than icing. Bakeries shape them either as a rolled swirl or as a knotted bun, the knot being the more recent fashion, and both are sold everywhere from village bakeries to petrol stations.

What's there

• The pearl-sugar swirl - the cinnamon bun topped with crunchy sugar.
• Cardamom dough - the scented sweet dough behind Swedish baking.
• Warm from the oven - the bun at its best fresh and soft.
• Cinnamon bun day - the 4 October national celebration of it.

When to go

Year-round; best warm from a bakery with a coffee, and especially celebrated on 4 October. Any Swedish cafe delivers a version.

Practical notes

It is a simple pleasure, a bun and coffee, rather than a grand food experience. Size and quality vary, so a good bakery beats a tired cafe. It is best fresh and warm, since it stales quickly.

Nearby

Cafes everywhere serve it; the Haga district in Gothenburg does the giant version.