Cardamom Buns

Kardemummabullar directly translates from Swedish to Cardamom Buns. These are some of the staples of the Swedish pastries and usually enjoyed during Fika (which is the Swedish coffee break that's more about socializing than actually drinking coffee). There is another version of this pastry, very similar to Kardemummabullar, which is Kanelbullar- the same recipe but with cinnamon instead of cardamom. I haven't been to Sweden yet, but this buttery bun full of cardamom notes makes me feel like I'm in a coffee shop in Stockholm. They are super easy to make, and their knot shaping technique is so fun; you have to try it! Here I used ground cardamom, but if you don't have it, it is totally fine- just grind some cardamom pods. This recipe yields 12-14 Cardamom Buns.

Shall we???

Let's go!


For the dough-

500 gr white flour

300 ml whole milk

90 gr super soft butter

75 gr sugar

10 gr ground cardamom

5 gr salt

5 gr dry yeast

For the filling-

120 gr super soft butter

50 gr white sugar

50 gr brown sugar

10 gr ground cardamom

For the syrup-

80 ml water

80 gr sugar

4 gr Vanilla

For the egg wash-

1 free-range egg yolk

A sip of heavy cream

Preparation steps:

- In a stand mixer's bowl mix the milk with yeast, sugar, and 10 gr ground cardamom.

- Add the flour and set the mixer at the lowest speed. Knead until all the ingredients incorporated into the dough.

- Add the salt.

- After 4 min, up the speed of the mixer one notch faster. Add the butter, slowly slowly. If you have problems incorporating the butter in the dough- stop the mixer and work the dough by hand. Then turn on the mixer again and keep kneading as usual.

- After all the butter incorporated into the dough- keep kneading for an additional 5-6 min.

- Round the dough and place in a greased bowl, covered with a towel, until double in size.

- Prepare the filling while you wait- Mix with the sugar, the ground cardamom, and the soft butter. Keep this mixture at room temperature.

- Punch the dough. Using a rolling pin open the dough to a rectangle shape, 1/2 cm thickness.

- Spread the filling evenly over the entire rectangle, using a spatula or soft dough scraper.

- Fold one end of the shorter side of the rectangle toward the middle of the rectangle. Now fold the other short end of the rectangle over the one just folded making them slightly overlap at the center. There will now be three layers of dough and two layers of filling.

- Roll this layered rectangle out once more into a larger rectangle. Again- 1/2 cm thickness.

- Cut strips of dough about 1-1.5 cm wide. Roll them on themselves, then roll into a knot, and place them on the baking tray, leaving enough space in between for proofing.

- Cover the shaped buns with a towel and let them proof for about an hour.

- Preheat the oven to 450F or 240C.

- Once they doubled in size, brush the buns with the egg wash.

- Bake until golden brown, about 12-14 minutes.

- As the buns are baking prepare the syrup by simply bring the water, sugar, and vanilla to a boil on high heat.

- As soon as the cardamom buns come out of the oven- brush them immediately with the syrup and sprinkle with the pecans (or anything else that will make you happy.


- BenGingi.

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