Many local food venues have adapted over the last few months, as we’ve seen with so many offering delivery and takeaway. Some have also launched new offerings, like these ‘bake at home’ Scandinavian buns by Skogen Kitchen on King Edward Street.

Scandi cafe, Skogen, has already developed a reputation for its delicious buns, available in a variety of flavours in boxes of 4 (£10), 8 (£18), or 12 (£24).

To add to this, the new ‘bake at home’ buns can now be bought in the cafe, in bags of 8 for £12, in any of the cafe’s usual flavours:

• Cinnamon (vegan, gluten & dairy-free also available)
• Cardamom
• Cranberry & cinnamon
• Chocolate & cardamom

Let’s get testing…

The buns arrive frozen, with instructions for defrosting, baking and glazing. From there on it, it really is as simple as abc…

A) Defrost

Defrost your buns (ideally overnight) in a refrigerator.

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B) Bake

Preheat your oven, spread your buns out on a lined baking tray (do give them plenty of room, because they really do grow!), brush with beaten egg and bake for 12-16 minutes.

C) Glaze

Finish your buns with a sugar glaze. Skogen Kitchen uses golden syrup mixed with water (50/50), I used caster sugar in the same ratio. Then enjoy your reward of fresh, warm, soft Scandinavian buns for your *fika. The only thing you’ll need to watch out for are sticky fingers stealing your buns!

*fika [Fee-ka] Swedish

(n.) ‘to take time out of your day, slow down and enjoy coffee and a little something to eat whilst catching up with a friend’

So how did the buns turn out..?

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They turned out beautifully. I tried the cinnamon buns, and they are absolutely worth stocking up on. You just can’t beat fresh ‘from the oven’ smell and texture. You can buy yours from the cafe anytime during usual opening hours.

Cafe owner Claire is also happy to make an exception and deliver to anyone shielding or isolating, just send an email to claire@skogen.kitchen.

Skogen Kitchen
2 King Edward St, Oxford OX1 4HS
01865 580104
skogen.kitchen

We were gifted a sample of frozen buns to test, all views remain our own.