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Swedish cardamom buns

Swedish cardamom buns

Based on 27 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
Difficulty
Easy 👌
Preparation
60 min
Baking
20 min
Resting
30 min

Ingredients

2Servings
tsp
ground cardamom
6 g
fresh yeast
50 ml
whole milk (lukewarm)
80 g
flour
tbsp
sugar
tsp
salt
30 g
unsalted butter (soft)
22 g
brown sugar
tsp
cardamom pod
tsp
vanilla extract
12 ml
water
brown sugar (for sprinkling)
ground cardamom (for sprinkling)
MetricImperial

Utensils

2 bowls (large), 2 whisks, hand mixer with dough hook, kitchen towel, oven, rolling pin, rubber spatula, knife, parchment paper, baking sheet, mortar and pestle, saucepan, pastry brush

How-To Videos

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homemade-vanilla-extract

Homemade vanilla extract

basic-yeast-dough

Basic yeast dough

how-to-measure

How to measure

Nutrition per serving

Cal329
Fat14 g
Protein6 g
Carb45 g
  • Step 1/ 4

    Whisk together the fresh yeast and lukewarm milk in a bowl. Add the flour, sugar, salt, some of the butter, and some of the ground cardamom and beat together using a hand mixer fitted with dough hooks. Cover with a clean kitchen towel and let rest for approx. 30 min.
    • 6 g fresh yeast
    • 50 ml whole milk (lukewarm)
    • 80 g flour
    • ¼ tbsp sugar
    • 15 g unsalted butter
    • tsp ground cardamom (for sprinkling)
    • 2 bowls (large)
    • whisk
    • hand mixer with dough hook
    • kitchen towel

    Whisk together the fresh yeast and lukewarm milk in a bowl. Add the flour, sugar, salt, some of the butter, and some of the ground cardamom and beat together using a hand mixer fitted with dough hooks. Cover with a clean kitchen towel and let rest for approx. 30 min.

  • Step 2/ 4

    Preheat oven to 200°C/390°F. For the filling, mix remaining butter with brown sugar and remaining ground cardamom until well combined. Roll the dough out into a large rectangle and spread evenly with the filling, leaving space around the edges. Fold half of the dough into the middle, followed by the lower half to form a rectangle, trimming the ends if they are too round. Dust the dough with flour and roll out again to flatten it. Using a knife or a pizza wheel cut out strips of dough lengthwise, approx. 2-cm/1-in in width.
    • 15 g unsalted butter
    • 12 g brown sugar
    • ¼ tsp ground cardamom
    • oven
    • rolling pin
    • rubber spatula
    • knife

    Preheat oven to 200°C/390°F. For the filling, mix remaining butter with brown sugar and remaining ground cardamom until well combined. Roll the dough out into a large rectangle and spread evenly with the filling, leaving space around the edges. Fold half of the dough into the middle, followed by the lower half to form a rectangle, trimming the ends if they are too round. Dust the dough with flour and roll out again to flatten it. Using a knife or a pizza wheel cut out strips of dough lengthwise, approx. 2-cm/1-in in width.

  • Step 3/ 4

    To form a bun, twirl a dough strip into a twist. Wrap the dough twist around your index finger and middle finger in a figure eight. Once you have a third of the length left, wrap around the middle in the opposite direction to form a band and thread the end through the center from above, as if tying a knot, and tuck in. Gently press the bun together and place on a parchment-lined baking sheet. Repeat until dough is used up and bake in preheated oven at 200°C/390°F, for approx. 20 min. The tops of the buns should be lightly browned but not crunchy.
    • parchment paper
    • baking sheet

    To form a bun, twirl a dough strip into a twist. Wrap the dough twist around your index finger and middle finger in a figure eight. Once you have a third of the length left, wrap around the middle in the opposite direction to form a band and thread the end through the center from above, as if tying a knot, and tuck in. Gently press the bun together and place on a parchment-lined baking sheet. Repeat until dough is used up and bake in preheated oven at 200°C/390°F, for approx. 20 min. The tops of the buns should be lightly browned but not crunchy.

  • Step 4/ 4

    To make the syrup, grind cardamom pods in a mortar and pestle. Heat sugar, vanilla extract, ground cardamom pods, and water in a saucepan over medium-low heat until dissolved. As soon as the buns are out of the oven, brush with syrup. Dust with extra cane sugar and ground cardamom, if desired. Enjoy!
    • tsp cardamom pod
    • 12 g brown sugar
    • tsp vanilla extract
    • 12 ml water
    • brown sugar (for sprinkling)
    • ground cardamom (for sprinkling)
    • mortar and pestle
    • saucepan
    • whisk
    • pastry brush

    To make the syrup, grind cardamom pods in a mortar and pestle. Heat sugar, vanilla extract, ground cardamom pods, and water in a saucepan over medium-low heat until dissolved. As soon as the buns are out of the oven, brush with syrup. Dust with extra cane sugar and ground cardamom, if desired. Enjoy!

  • Enjoy your meal!

    Swedish cardamom buns

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