Sandhamn or “Sandön” as the island was originally named, lies in the outermost part of the Stockholm archipelago. The island is named after its rocky terrain and white sand dunes that are found throughout. This part of the archipelago is met with strong winds, and in order to keep the sand on the island, the local people planted a Pine forest.
Sandhamn is definitely worth a visit, as is the Sandhamn bakery.
Today, you can walk through a truly dreamy forest with small trails that intertwine. Sandhamn harbour hosts many restaurants and is open all year round for visitors. There are historic archives about the island dating back to the 12th century and with the opening of Sandhams Värdshus (Inn) in 1672 it became a major tourist attraction. The most popular beach is Trouville.
This beauty of this island has inspired many artists and authors alike. Recently and surely the most well-known today are the “Sandhamn Murder Series” by Viveca Sten, also made into a television series.
This beauty of this island has inspired many artists and authors alike.
Sandhamn is definitely worth a visit, as is the Sandhamn bakery. They are known for their delicious Seglarbullar. It has been rumoured that the bakery will close down and should that travesty occur here is a recipe of their buns that was shared with me many years ago.
Sandhamn bakery is known for their delicious Seglarbullar
Begin by soaking the raisins for at least 1 hour. Mix all the remaining ingredients at a slow and steady speed for about 15 minutes, this should give a dough that doesn’t stick to the sides of the bowl. Drain the raisins of water and add them to the dough. Mix until they are evenly incorporated.
Let the dough rest under a cloth for about 15 minutes.
Shape the dough into round buns, then cover them with a cloth again and let them double in size. The rising process takes roughly one hour. Brush the buns with melted butter and sprinkle sugar on top. Bake in the oven at 225 degrees Celcius for 10-12 minutes, or until golden brown.
Total baking time: ca 2 hours. Baking in the oven on 220-225 degrees for 10 min-12 min