Swedish Cardamom Buns (Kardemummabullar)
By Middagsarkivet
- Medium
- 12 servings
In Sweden, kardemummabullar sit next to cinnamon buns on nearly every bakery counter, and in most households one or the other shows up for fika, the daily coffee break that is closer to a national institution than a snack. Cardamom is the spice Swedes reach for first, not cinnamon, and a proper bun should taste distinctly of it rather than just carry a whisper.
The shape is part of the appeal: instead of a tight cinnamon-roll spiral, the dough is cut into strips and twisted into loose, craggy knots, so the filling shows in streaks rather than a solid swirl. They keep well and travel well, which is why they turn up at birthdays, in packed lunches, and on trays at any gathering where coffee is served.
How to make it
- 1
Bloom the yeast
Whisk the yeast into the warm milk and let it stand until foamy.
- 2
Mix the dough
In a large bowl, combine the flour, sugar, salt, and cardamom. Add the milk mixture, egg, and melted butter, and mix until a shaggy dough forms.
- 3
Knead
Knead the dough by hand or with a stand mixer fitted with a dough hook until it is smooth, elastic, and no longer sticky.
- 4
First rise
Cover the bowl and let the dough rise in a warm spot until doubled in size.
- 5
Roll out the dough
Turn the dough onto a floured counter and roll it into a large rectangle, about 12 by 20 inches.
- 6
Fill
Beat together the softened butter, sugar, cardamom, and cinnamon for the filling, and spread it evenly over the dough.
- 7
Fold and cut
Fold the rectangle into thirds like a letter, then cut the folded dough crosswise into 12 strips.
- 8
Twist into knots
Twist each strip several times and loop it loosely into a knot, tucking the ends underneath. Place the buns on two parchment-lined baking sheets.
- 9
Second rise
Cover the buns loosely and let them rise again until noticeably puffed.
- 10
Finish and bake
Brush the buns with beaten egg and sprinkle with pearl sugar. Bake at 400°F (200°C) until golden brown.
A couple of tips
Grind whole cardamom pods yourself if you can; the pre-ground kind loses its punch fast and the difference is noticeable.
Chill the shaped, unbaked buns overnight and let them come to room temperature and finish rising before baking, if you want fresh buns without an early start.
Don't skip the second rise. A bun that goes into the oven cold and under-proofed bakes up dense instead of airy.
What you need
- stand mixer with dough hook (optional)
- rolling pin
Serving
Serve with black coffee, the way Swedes drink it at fika, alongside a small dish of lingonberry preserves if you want a tart contrast to the sweetness.
Storing it
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 2 months and thaw at room temperature, or warm briefly in the oven.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Fat | 17 g |
| of which saturated | 10 g |
| Carbohydrates | 47 g |
| of which sugars | 15 g |
| Fiber | 1 g |
| Protein | 6 g |
| Salt | 0 g |
Questions and answers
- Can you freeze cardamom buns?
- Yes. Freeze them fully baked and cooled in a sealed bag for up to 2 months, then thaw at room temperature or warm them in a low oven before serving.
- Can you make the dough ahead of time?
- Shape the buns, then refrigerate them overnight before the second rise; let them warm up and finish proofing on the counter the next morning before baking.
- What can I use instead of pearl sugar?
- Crushed sugar cubes give a similar crunchy topping, or you can skip the topping and dust the baked buns with confectioners' sugar instead.
- Why did my buns come out dense?
- This usually means the dough didn't rise long enough, either the first or second time; both rises should leave the dough visibly larger and soft to the touch before moving on.
- How long do these keep?
- They're best within 2 days at room temperature in a sealed container, after that the crumb starts to dry out, though a few seconds in the microwave revives them.
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- $0.114
- 1 min 27 sec
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