u/Necessary-Pass-2042

Ok so I went to Hart in Copenhagen and got their Vanilla & Cardamom soft bun and I am not the same person I was before. It was this incredibly soft, pillowy milk bun dough, laminated with a vanilla, cardamom and almond spread, twisted before baking, then finished with a spiced creamy syrup and fresh orange zest on top. Not crunchy, not heavy — just cloud-soft with this fragrant creamy filling and that hit of fresh orange at the end.

I live in the UK and I cannot get back to Copenhagen as often as I would like (read: every single day).

Hart posted about it on their Instagram so I know the basic components: milk bun dough, vanilla + cardamom spiced syrup glaze, fresh orange zest. But I don't want just any milk bun recipe — I want THAT specific bun. The Hart one. Nothing else comes close and I refuse to accept a substitute.

Has anyone worked there? Does anyone know someone who has? Has Hart ever shared their recipe anywhere? Is there a cookbook? A class? Anything? I will take any lead I can get 🙏

Ok so I went to Hart in Copenhagen and got their Vanilla & Cardamom soft bun and I am not the same person I was before. It was this incredibly soft, pillowy milk bun dough, laminated with a vanilla, cardamom and almond spread, twisted before baking, then finished with a spiced creamy syrup and fresh orange zest on top. Not crunchy, not heavy — just cloud-soft with this fragrant creamy filling and that hit of fresh orange at the end.

I live in the UK and I cannot get back to Copenhagen as often as I would like (read: every single day).

Hart posted about it on their Instagram so I know the basic components: milk bun dough, vanilla + cardamom spiced syrup glaze, fresh orange zest. But I don't want just any milk bun recipe — I want THAT specific bun. The Hart one. Nothing else comes close and I refuse to accept a substitute.

Has anyone worked there? Does anyone know someone who has? Has Hart ever shared their recipe anywhere? Is there a cookbook? A class? Anything? I will take any lead I can get 🙏

I've been experimenting with fermented tofu (furu) and I love the idea but some versions I've tried are way too strong for my taste.

I'm looking for traditional recipes — Chinese, Japanese, anything really — where the result is milder and less funky. A few things I'm curious about:

• Salt / spices ratio — does more salt really slow down fermentation and keep the flavor gentler? do you add any spices?
• Fermentation time — I've heard 2–3 weeks gives a much milder result than letting it go longer. Is that your experience?
• Type of tofu — does extra-firm work better than softer varieties for a more controlled ferment?
• Starter — this is what I'm most curious about. Do you use a specific mold culture, koji, a store-bought piece of fermented tofu as a starter, or just let wild fermentation do its thing? Does the starter make the biggest difference in terms of smell?

Would love to hear what works for you, especially if you learned it from family or regional traditions. The Okinawan tofuyo style with koji and awamori sounds fascinating to me — has anyone tried making it at home?