Source: The December 2014 Saveur 100 Notes: The original dough recipe calls for ¼ teaspoon salt. I up this to 2 teaspoons, which seems like a lot, but my general rule of thumb for baking is 1 teaspoon kosher salt for every 2 cups of flour. Cardamom: I omitted entirely, which maybe makes this entirely unSwedish, but I've overdone cardamom in the past and still haven't recovered. Add cardamom as you wish. Pearl sugar. This recipe calls for Swedish pearl sugar, which is not what is pictured here. I used Belgian pearl sugar, which is much larger and intended for liege waffles. The pearl sugar adds a nice, festive, tasty touch, but if you don't have any, you can make a simple glaze with milk and confectioners' sugar.