Kardemummabullar (cardamom buns)

Name: Kardemummabullar (cardamom buns)
Cook time: 155 min
Total time: 155 min
Yield: 16 servings
Cuisine: Scandinavian
Ingredients: 300ml Whole Milk, lukewarm; 75g Unsalted Butter, melted and cooled; 75g Granulated Sugar; 2 tsp Ground Cardamom, preferably freshly ground from pods; 500g All-purpose Flour; 7g Instant Yeast; 1 tsp Fine Salt; 150g Unsalted Butter, very soft; 120g Granulated Sugar; 2 tbsp Ground Cardamom, preferably freshly ground; 1 Egg, for egg wash; 1 tbsp Milk, for egg wash; 50g Pearl Sugar, pärlsocker; 50ml Water; 50g Granulated Sugar; 1/2 tsp Ground Cardamom, optional

These kardemummabullar are classic Swedish cardamom buns with a tender, buttery dough and a fragrant cardamom-sugar filling; each bun is knotted for a pretty, rustic look and finished with a crunchy pearl sugar topping. They come out golden, aromatic and perfect with coffee or tea.

These kardemummabullar are classic Swedish cardamom buns with a tender, buttery dough and a fragrant cardamom-sugar filling; each ... Show more

Traditional Scandinavian Recipe

Health Grade

D- · Occasional

Rating

4.6

Time

2 hrs30 min

Price

0,22 €

Calories

311 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Mix the dough

In a large bowl, stir together the lukewarm whole milk, melted butter, granulated sugar, and ground cardamom. Sprinkle in the instant yeast, add the fine salt and all-purpose flour, then mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and just slightly tacky.

Let it rise

Shape the dough into a smooth ball, place it in a lightly oiled bowl, and cover it. Let it rise in a warm spot for 60 minutes, or until doubled in size and airy when gently poked.

Make the filling

Stir the very soft butter, sugar, and cardamom together until you have a smooth, spreadable paste. It should look pale and fluffy, not greasy or lumpy.

Shape the buns

Punch down the dough and roll it out on a lightly floured surface into a large rectangle. Spread the filling in a thin, even layer, fold the dough in half lengthwise, and cut it into 16 long strips. Twist each strip a few times, wrap it into a loose knot, and tuck the end underneath so it holds together as it bakes. Arrange the buns on two parchment-lined baking sheets, leaving room for them to puff up.

Proof and prep

Cover the buns loosely and let them proof until puffy, about 30–45 minutes. While they rise, whisk the egg with the milk until smooth for the wash. During the last 10 minutes, preheat the oven to 220° C.

Make the syrup

While the buns are proofing, make the syrup in a small saucepan. Combine the water with the remaining granulated sugar and the optional ground cardamom, then bring it to a gentle simmer and cook for 1 minute until the sugar dissolves. Keep the syrup warm on the lowest heat.

Bake and glaze

Brush the puffed buns with the egg wash and sprinkle generously with the pearl sugar. Bake for 10–12 minutes, until deeply golden and just set in the center. As soon as they come out, brush the tops with the warm syrup so it melts into the cracks and gives them a glossy finish.