This bun recipe has been in my family for at least four generations. The other recipes were taken from my grandmother’s cookbook, which was published in 1947. As in most baking recipes, follow the ingredients closely but change the flavorings to suit your tastes. Different nuts can be substituted. You can use more or less cardamom as desired.
The recipes call for crushed or ground cardamom. For the best price, purchase whole pods in specialty markets. Buy either the green or bleached pods that are a pale beige color. Gently smash the pods to remove the seeds. Grind the seeds in a spice grinder, coffee grinder or a mortar and pestle. If you can’t find the whole pods, ground cardamom can be substituted, but the flavor will be subtler, and I prefer the look of the black specks of cardamom in the pastries.