Cardamom Buns

Too few ratings

Grant Pedersen

Community Member

“These buns are very special to me. I remember visiting my Grandmother in Denmark and her making these for us every Christmas. When the pandemic hit, I baked many batches and delivered them to my neighbors to bring joy to them during these scary times.”


Medium 👍


1¼ cups whole milk
2¼ tsp active dry yeast
4 cups flour
¼ cup sugar
6 tbsp butter (soft)
2½ tbsp ground cardamom
1 tsp sea salt
2¼ sticks butter
1 cup sugar
2½ tbsp ground cardamom
¼ tsp sea salt
10 cardamom pods
1 tbsp sugar


  • whisk
  • heatproof bowl
  • liquid measuring cup
  • bowl
  • spatula
  • 2 baking sheets
  • 2 parchment paper
  • rolling pin
  • coffee grinder
  • Step 1/8

    • 1¼ cups whole milk
    • 2¼ tsp active dry yeast
    • whisk
    • heatproof bowl
    • liquid measuring cup

    Heat the whole milk to 105 degrees Fahrenheit. Sprinkle the yeast on top, whisk it together and wait for it to activate. Should take 5 minutes.

  • Step 2/8

    • 4 cups active dry yeast
    • ¼ cup sugar
    • 6 tbsp butter (soft)
    • 2½ tbsp ground cardamom
    • 1 tsp sea salt
    • bowl
    • spatula

    In a large bowl, combine the flour, sugar, softened butter, cardamom, salt and the activated yeast mixture. Using your hands or a spatula, combine the dough to form a ball. Lightly dust your counter with flour and begin to knead the dough until it turns smooth and shiny.

  • Step 3/8

    • baking sheet
    • parchment paper

    Shape the dough into a large rectangle and place on a lined baking sheet. Make 4 slashes through the dough with a knife and cover with plastic wrap. Then refrigerate for 2 hours.

  • Step 4/8

    • 2¼ sticks butter
    • 1 cup sugar
    • 2½ tbsp ground cardamom
    • ¼ tsp sea salt

    Whisk the butter, sugar, cardamom, and salt in a bowl until it forms a marzipan like paste. Do not over mix.

  • Step 5/8

    • rolling pin
    • baking sheet
    • parchment paper

    Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature to soften up. Place the dough on a lightly floured surface and roll out a rectangle that is around 15 by 17 inches. Or until the dough is 1/8 inch thick. Spread the filling from the previous step over the dough. With the shorter side of the rectangle facing you, fold the top third down over the middle third, and then fold the bottom third over the middle to make an envelope.

  • Step 6/8

    Pat down the dough with a rolling pub and flatten the edges. Stretch out the dough until 12 inches to 16 inches. If any filling oozes out, scrape it off. Using a knife, cut the dough into 16 1 by 12 inch long strips. To shape the buns: Wrap the strip around your finger to form an “O”shape. Then remove your finger and feed the end through the middle. Crimp the ends and place underneath the bun. Place on the lines sheets and repeat.

  • Step 7/8

    • egg
    • 10 cardamom pods
    • 1 tbsp sugar
    • coffee grinder

    Proof the buns for one hour, uncovered at room temperature. Meanwhile preheat the oven to 450 degrees. Grind the pods and add to sugar. This will make a cardamom pod sugar topping. After one hour, brush a beaten egg on-top the buns and sprinkle on the sugar mixture. Bake for 8 minutes, then lower the temperature to 375 and bake for an addition 12. Halfway through the 12 minutes rotate the baking sheets.

  • Step 8/8

    Let them cool and enjoy!

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