- You may wish to grind this high-quality cardamom into a finer powder for baking purposes.
- We used 120g (1 heaping cup) of Kankitsu Labo dry candied amanatsu peels that we rough chopped.
- Wondering why this recipe calls for scalded milk? This extra step can denature the milk proteins, which otherwise may weaken the gluten. Using scalded milk can help you achieve even fluffier bread.
Slightly adapted from: Scandinavian Feasts by Beatrice Ojakangas