Swedish Cardamom Buns (Kardemummabullar)
Swedish cardamom buns with a buttery, spiced filling and golden twisted tops. Bake a batch and bring a little bakery-fresh fika comfort to your own kitchen.
Equipment
- Small saucepan
- small bowl
- mixing bowls
- Whisk
- Stand mixer with dough hook (optional)
- Rolling Pin
- Sharp knife
- Baking sheet
- Silicone mat or parchment paper
- Pastry brush
- Airtight container
Ingredients
For the Dough
- ½ cup milk whole milk gives the softest crumb, but whatever you have will work
- 1 teaspoon fast-acting yeast sometimes labeled instant or rapid-rise
- 2 tablespoons unsalted butter softened, not melted
- 2 tablespoons light brown sugar adds a gentle caramel note
- ½ teaspoon ground cardamom use a fresh jar; stale cardamom tastes like dust
- 1 ½ cups all-purpose (plain) flour see swaps for gluten free
- ⅛ teaspoon salt keeps the sweetness in check
For the Filling
- 3 tablespoons unsalted butter soft enough to spread without tearing the dough
- 3 tablespoons light brown sugar melts into a sticky, fragrant layer
- 1 teaspoon ground cardamom where the real perfume comes from
To Top
- 1 egg for the egg wash; you won't use all of it
- 1 teaspoon cane sugar about 1 teaspoon; pearl sugar is the classic Swedish finish
Instructions
Wake Up the Yeast
- Warm the milk gently in a small pan until it just starts to bubble around the edges, then remove from the heat. Let it cool until tepid.
- Sprinkle the yeast over the top and leave it while you gather everything else.
Mix and Knead the Dough
- Stir the softened butter, brown sugar, and cardamom together in a small bowl until it forms a sandy paste. In a separate bowl, whisk the salt into the flour.
- Mix the butter mixture into the milk and yeast, then add the flour a little at a time. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and it springs back when poked. (A stand mixer also works.) The dough should feel soft and slightly tacky.
First Rise
- Place the dough in a clean, lightly oiled bowl, cover, and set somewhere warm for about 40 minutes, until doubled in size.
Mix the Filling
- When the dough is almost done rising, stir together the filling butter, brown sugar, and cardamom until soft and spreadable.
Roll, Fill, and Fold
- Roll the dough into a long, thin rectangle, about 21 inches by 7 inches (52 x 18 cm).
- Spread the filling evenly over the top, right to the edges. Fold one short end over to about halfway, then fold the other end over the top like a letter, making a roughly square, three-layer stack.
Cut and Twist the Buns
- Cut the stack crosswise into 6 even strips, trimming ragged ends. Split each strip down the middle almost all the way through, leaving one side joined.
- Twist the two halves around each other. Tuck one end in where the halves join, then loop the other end over and up through the middle. Repeat with the remaining strips.
Second Rise and Bake
- Place the buns on a baking sheet lined with a silicone mat or parchment. Cover and let rise for about 30 minutes. Meanwhile, preheat the oven to 425F (220C).
- Lightly beat the egg, brush a thin layer over each bun, and sprinkle with a little sugar.
- Bake for about 12 minutes, until the tops are deeply golden. Start checking at around 10 minutes.
- Cool for a few minutes before serving. Best enjoyed warm.
Notes
Cool the milk until tepid before adding the yeast, because hot milk kills it.
Use fresh cardamom and avoid adding extra flour so the buns stay soft.
Store at room temperature up to 2 days, in the fridge up to 4 days, or frozen up to 2 months.