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Authentic Swedish Cardamom Buns (Kardemummabullar)

Close-up of freshly baked Swedish Cardamom Buns (Kardemummabullar) piled on a white plate, glistening with glaze and topped with pearl sugar.
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Follow this recipe to make soft, flavorful Swedish Cardamom Buns using freshly ground cardamom for the best taste. Includes shaping instructions for the classic knot.

Ingredients

Scale
  • 1 cup whole milk, warmed to lukewarm
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon ground cardamom (from about 20 green pods, crushed)
  • 1 large egg, lightly beaten
  • For the filling: 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cardamom
  • For the glaze: 1/4 cup granulated sugar
  • 1/4 cup water

Instructions

  1. Warm the milk until it is lukewarm, about 105-115°F. Pour it into a large bowl and sprinkle the yeast over the top. Let it sit for 5 minutes until foamy.
  2. Add the granulated sugar, salt, softened butter, and 1 tablespoon of ground cardamom to the yeast mixture. Stir to combine.
  3. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling: Beat together the softened butter, brown sugar, and 1 tablespoon of ground cardamom until smooth.
  6. Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread the filling mixture evenly over the surface of the dough rectangle, leaving a small border on one long edge.
  8. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed.
  9. Cut the log into 12 equal pieces. To shape the buns, take one piece and twist it several times, then tie it into a simple knot, tucking the ends underneath. Place the knots onto baking sheets lined with parchment paper.
  10. Cover the shaped buns loosely and let them proof for another 30 to 45 minutes until puffy. Preheat your oven to 400°F (200°C).
  11. Brush the tops of the buns lightly with the beaten egg. Bake for 10 to 12 minutes, or until golden brown.
  12. While the buns bake, make the simple syrup: Combine the 1/4 cup sugar and 1/4 cup water in a small saucepan. Heat until the sugar dissolves completely.
  13. As soon as the buns come out of the oven, brush the hot syrup generously over the tops of the warm buns. Let them cool slightly before serving. These are best enjoyed the day they are made during your Fika break.

Notes

  • For the most authentic flavor, crush whole green cardamom pods using a mortar and pestle just before adding them to the dough and filling. This releases more essential oils than pre-ground cardamom.
  • If you prefer a shinier finish instead of the syrup glaze, use an egg wash (1 egg mixed with 1 tablespoon of milk) instead of the syrup glaze.
  • If your kitchen is cool, place the dough in the oven with only the light on to create a warm proofing spot.

Nutrition

Find it online: https://sundayflavor.com/swedish-cardamom-buns-kardemummabullar-recipe/