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Swedish cardamom buns

Based on 11 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
60
min.
Preparation
20
min.
Baking
30
min.
Resting

Ingredients

Pieces:-10+
1½ tsp ground cardamom
30 g fresh yeast
250 ml whole milk (lukewarm)
400 g flour
2 tbsp sugar
¼ tsp salt
150 g unsalted butter (soft)
110 g brown sugar
½ tsp cardamom pod
½ tsp vanilla extract
60 ml water
brown sugar (for sprinkling)
ground cardamom (for sprinkling)
Metric
Imperial

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

Nutrition per serving

Cal
329
Protein
6 g
Fat
14 g
Carb
45 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.
    • 30 g fresh yeast
    • 250 ml whole milk (lukewarm)
    • 400 g flour
    • 1 tbsp sugar
    • 75 g unsalted butter
    • ½ 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.
    • 75 g unsalted butter
    • 60 g brown sugar
    • 1 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!
    • ½ tsp cardamom pod
    • 60 g brown sugar
    • ½ tsp vanilla extract
    • 60 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!

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