Swedish cardamom buns
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.
Print
Pin
Servings: 15 buns
Calories: 322kcal
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.
Video
Notes
Store the buns 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.
Freeze completely cooled buns for up to two months. To reheat, warm them in a 300F (150C) oven for about 10 minutes or until soft and fragrant.
Nutrition
Nutrition Facts
Swedish cardamom buns
Serving Size
1 bun
Amount per Serving
Calories
322
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
41
mg
14
%
Sodium
165
mg
7
%
Potassium
81
mg
2
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
4
g
8
%
Vitamin A
478
IU
10
%
Vitamin C
0.2
mg
0
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!