Sweet cardamom buns

These buns are disappearing…and are disappearing fast!Whether you’re missing the real Swedish kardemummbullar or simply curious of what the cardamom bun tastes like – this is a fairly simple recipe that you can you can try at home and impress your loved ones. Be warned – they are so addictive, you will be tempted to make them every weekend :) Enjoy!

Sweet cardamom buns
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  1. CARDAMOM DOUGH (Makes 15-20 buns)
  2. • 1 cup + 1 Tbsp. (250 ml) milk, heated to 43°C
  3. • 1 sachet dry active yeast (7 g)
  4. • 1/3 cup (67 g) light brown sugar
  5. • 3 1/4 cup (406 g) all-purpose flour, plus more for dusting
  6. • 1 tsp cardamom seeds*
  7. • 1/4 tsp salt
  8. • 75 g butter (at room temperature)
  9. • Oil/cooking spray (to grease bowl)
  11. • 60g butter (at room temperature)
  12. • 1/3 cup (65 g) dark brown sugar
  13. • 1 1/2 tsp cardamom seeds
  15. • 1/4 cup water
  16. • 1/4 cup (50 g) light brown sugar
  17. • 1/2 tsp vanilla bean paste
  18. • 1 tsp (2 g) granulated sugar
  19. • 1/2 tsp cardamom seeds
  20. • 1 egg beaten with 1tbsp of water for brushing
  1. Grease a large bowl and set aside.
  2. In a small bowl, add yeast to the lukewarm milk with 1 tsp. light brown sugar and stir until yeast has dissolved. Let activate for 10 minutes.
  3. Meanwhile, if you're using fresh cardamom seeds - grind/crush them with spice grinder or mortar and pestle. In the bowl of your stand mixer, fitted with whisk attachment, mix together flour, light brown sugar (less 1 tsp.), cardamom, and salt.
  4. Change the attachment to the dough hook.
  5. After yeast has been activated, add your yeast/milk mixture to the flour mixture and mix on low until dough begins to come together. Increase speed to medium-low and add cubed butter in handfuls. Once all the butter has been added, increase speed to medium/medium-high and knead for about 5 minutes. You want this to be a fairly loose dough, so be careful not to over knead.
  6. Scrape dough out onto a lightly floured surface and shape it into a bun, tucking the edges toward the center. Place in your greased bowl, seam side down and cover with a clean kitchen towel. Place bowl in a warm place and let it rise for at least 40 minutes or until it doubled in size.
  1. In the bowl of your stand mixer, fitter with paddle attachment, combine butter, dark brown sugar, and freshly ground/crushed cardamom seeds and mix together on medium-low until creamy and smooth.
  1. Line baking sheets with parchment paper and set aside.
  2. Roll out dough into about 33cm x 56cm (13” x 21”) rectangle on a lightly floured surface.
  3. Spread filling onto the rolled out dough rectangle with a spatula so that it covers the entire area from edge to edge.
  4. Mark gently on the dough with the back of a knife three equal sections. Fold left side to the middle, than fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.
  5. Using your ruler and sharp knife or pastry wheel, cut 2 cm strands. You should have about 15-20 strands.
  6. Starting from the end, wrap one strand around the tips of your thumb and four fingers (three if you have big hands) twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom.**
  7. Place buns on your lined baking sheets, (giving enough room for dough to rise and spread during proofing and baking), cover with a kitchen towel and let rise for about 30 minutes.
  8. While proofing, preheat oven to 200°C (at least 30 minutes before baking)
  1. While rolls are proofing, heat water, light brown sugar, and vanilla bean paste in a small saucepan on high until sugar has dissolved completely. Set syrup aside. Next, combine fresh ground/crushed cardamom seeds and granulated sugar in a small bowl.
  1. Brush the proofed buns with the beaten egg and bake for about 15 minutes or until tops are golden brown.
  2. Immediately brush tops with syrup (this step is crucial!!) and sprinkle with cardamom-sugar. Enjoy!***
  1. *It's best if you grind fresh cardamom seeds taken out of the cardamom pods. However you can also use already ground cardamom spice.
  2. **For more detailed pictures and GIF on how to roll the buns check the original recipe on Alana's blog. See link below.
  3. ***These buns are best when eaten fresh the same day. You can also pop them into your freezer if you want to enjoy them at a later time.
Adapted from Fix Feast Flair
Adapted from Fix Feast Flair
Windmill Dreams

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