Soft and buttery, these Swedish cardamom buns (kardemummabullar) are a must-try treat. The dough and the filling are infused with ground cardamom, giving these buns their signature flavor.
Ingredients you will need
Flour: Use all-purpose flour to make this Swedish cardamom bun recipe.
Salt: Enhances flavor and strengthens the dough structure.
Yeast: I use instant yeast, but you can replace it with active dry yeast or even fresh yeast. To learn how to substitute one type of yeast for another, check this article: Types of Yeast and How to Use Them in Baking.
Sugar: Use white granulated sugar for both the dough and the cardamom filling.
Ground cardamom: You can use pre-ground cardamom, but it loses its potency over time, so check if it’s still fresh. For the most fragrant buns, use whole cardamom seeds and grind them just before using.
Milk: Whole milk at room temperature provides richness and helps create a tender dough.
Butter: For the dough, you need room temperature butter so it doesn’t overhydrate the flour during kneading. For the filling, use softened butter so it spreads easily over the dough.
Egg: Whisk one small egg with 1 tablespoon of water to make an egg wash for a glossy, golden finish.
Cooking tips
The butter for the dough should not be too soft: If butter is too soft, it will affect the dough’s texture. It should be at room temperature but not melting or leaving oily marks when touched.
Refrigerate the dough: Chilling the dough makes it easier to roll out and shape.
Don’t rush the proofing: A slow, proper rise ensures the buns are light and fluffy. Under-proofing can make them dense, while over-proofing may cause them to collapse.
Twist the dough gently: Over-tightening the twists can make the buns too dense. However, don't make them too loose, or the filling will ooze out during baking.
Looking for more delicious sweet bun recipes? You might enjoy this fluffy Hot cross buns, unique Swedish Semlor with almond filling , or this flavourful Saffron buns.
How to make Swedish cardamom buns
Prepare the dough: Using a stand mixer fitted with a dough hook, knead all the dough ingredients for 20–25 minutes until the dough is smooth, elastic, and passes the windowpane test.
Chill the dough: Wrap the dough in plastic wrap, shape it into a rectangle, and refrigerate for 30–40 minutes.
Make the filling: In one bowl, whisk together the sugar and ground cardamom. In another, whisk the butter until soft and spreadable.
Roll and shape: Roll out the dough into a 14 x 18-inch (35 x 45 cm) rectangle. Spread the butter over the dough, then evenly sprinkle the cardamom sugar mixture.
Fold and cut: Fold the dough into thirds like a letter fold, then roll it slightly to widen it. Cut into 15 strips and twist each one before coiling it into a bun.
Proof and bake: Place the buns on a lined baking sheet, leaving space between them. Cover and let them proof for 1.5–2 hours, or until puffy. Brush with egg wash and bake at 425F (220C) for 10–12 minutes until golden brown.
Cool and enjoy: Let the buns cool before serving. Enjoy them warm with a cup of coffee!
Possible toppings
While traditional Swedish cardamom buns are brushed with an egg wash for a golden shine, you can add extra toppings for more texture and sweetness.
Pearl sugar: A classic touch, these crunchy sugar crystals add a beautiful finish.
Simple syrup glaze: Brush warm buns with a sugar syrup (equal parts sugar and water boiled together) for extra moisture and shine.
Cardamom sugar: A sprinkle of cardamom sugar over the egg wash before baking enhances the warm spice flavors.
Storing and freezing tips
Storing: These buns are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to one week and warm them slightly before serving.
Freezing: Let the baked buns cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag for up to two months. To reheat, warm them in a 300F (150C) oven for about 10 minutes or until soft and fragrant.
Recipe card
Swedish cardamom buns
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer with a dough hook attachment and a large mixing bowl
- Rolling Pin
- Mixing bowl
- Rubber spatula
- Pizza Cutter or a knife
- Parchment paper
Ingredients
The dough
- 500 g all-purpose flour
- 7 g instant yeast
- 1 teaspoon salt
- 2 teaspoon ground cardamom
- 100 g white granulated sugar
- 250 ml whole milk at room temperature
- 120 g unsalted butter at room temperature (it should not be soft and leave oily marks on your finger if you touch it)
Cardamom filling
- 150 g unsalted butter softened
- 120 g white granulated sugar
- 10 g ground cardamom
Topping
- 1 egg for egg wash whisked with 1 tablespoon of water in a small bowl
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, add all the dough ingredients. Knead for 20–25 minutes or until you can stretch a small piece of dough into a thin, translucent film (windowpane test). The dough should be well-hydrated, silky, and smooth but not sticky.
- Wrap the dough in plastic wrap, forming a rectangle, and place it in the fridge for 30–40 minutes or until cold. Prepare two baking sheets lined with parchment paper.
- Meanwhile, prepare the filling. In one bowl, whisk together the sugar and ground cardamom. In another bowl, whisk the butter until soft and easily spreadable.
- Remove the dough from the fridge and place it on a lightly floured surface with the short side of the rectangle facing you. Roll it out into a 14 x 18-inch (35 x 45 cm) rectangle, about ⅕ inch (5 mm) thick.
- Spread the butter evenly over the dough, then sprinkle the cardamom sugar on top in an even layer.
- Grab the bottom third of the dough and fold it over the middle third. Then, fold the top third over the previous fold (this is called a letter fold).
- Roll the dough slightly to widen it and seal in the filling.
- Using a pizza cutter or a long knife, cut the dough into 15 strips, each about 1 inch (2.5 cm) wide.
- Take one strip and gently stretch it to elongate it. Twist it 2-3 times, then coil it into a spiral bun, tucking the loose end underneath. Place the bun on a prepared baking sheet and gently press it to secure the tail, preventing it from unraveling during proofing and baking. Repeat with the remaining strips. When arranging the buns on the baking sheet, leave some space between them—I usually place a maximum of eight buns per sheet.
- Cover the trays with plastic wrap and let the buns proof for 1.5–2 hours or until puffy. Do not proof them in the oven with the light on, as the butter filling may melt and leak out.
- Once the buns have risen and look puffy, brush them with the egg wash. Bake one tray at a time in a preheated oven at 425F (220C) for 10–12 minutes or until golden brown.
- Remove from the oven and allow to cool before serving.
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