VALNÖTSBULLAR: Swedish Style Walnut Buns 

Ooo the blanching is a good tip! I’ve never tried and often find walnuts can be on the edge of bitter.

@@ceciliatolone It's a common hack introduced on my side (ie. Korean) of the baking community & apparently it's also done in other East Asian countries where they use toasted walnuts for their food or desserts! Here it's often referred to as the 전처리(literally "pre-processing") step and it can be done for other types of nuts as well, like almonds or pistachios. I've personally never done it with hazelnuts as they're always sold here with the skins removed, but I suppose it can work for hazelnuts as well - it will make the skins much easier to peel, too!

@@제정은-f7j Alice Medrich does this with hazelnuts in boiling water with a little baking soda. The water turns black, the skins then rubbed off in a towel.

If you can't find buttermilk (I cannot find it in Mexico either... 😢), what you can try is to warm up some milk (not too much, it shouldn't be boiling, just nice lukewarm) and put a couple tablespoons of lemon juice or vinegar in it. Mix and let it rest for around 10 minutes. It should have a similar flavour and consistency of buttermilk. I use this when I need it in a recipe. I hope it helps. 😊

@@kristiinalaine2750 Cecilia used lattfil as a substitute in her brown butter blueberry muffin video. You can so substitute it with a 50/50 mixture of milk and yogurt, or milk curdled with lemon juice or vinegar.

@@제정은-f7j Thank you! 👍

you could always just make some butter then use the butter milk and have a nice by-product of butter

@@GyuriVanda93 Okay! I shall try that! Thanks 😍