One of the things I love about blogging is discovering other people's recipes from other cultures. My Swedish blogger friend Veronika introduced me to these festive, yeasted sweet buns, which make a lovely and unusual holiday treat. I adapted her version to use American measurements, and was very happy with the results. Make sure to use full-fat dairy here, or the buns will be too dry--Veronika uses quark (farmer cheese), but drained ricotta or Greek yogurt will work just as well.

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