Kardemummabullar - Swedish Cardamom Buns
Every time the aroma of cardamom fills my kitchen, I'm transported back to Tartu and the long, dark winters I remember from childhood. My Vanaema's kitchen was always a beacon of warmth and heavenly smells, a place where time seemed to stand still. These Kardemummabullar are a nod to that Nordic tradition: a soft, spiced hug in the form of a bun. Let's bake a little of that comfort together!
These buns are a delightful treat. In line with the SENC 2025/2026 guidelines for a balanced diet, they are best enjoyed mindfully. Pair one with a piece of fresh fruit and a cup of unsweetened coffee for a perfect, balanced 'fika'. It's all about enjoying life's sweet moments in moderation.
19Ingredients
- 0 Dough
- 250 ml Whole milk(Warmed to 40-43°C / 105-110°F)
- 7 g Active dry yeast(1 packet)
- 80 g Granulated sugar
- 500 g All-purpose flour(Plus more for dusting)
- 10 g Ground cardamom(Approx. 1.5 tbsp)
- 5 g Fine sea salt(Approx. 1 tsp)
- 1 Large egg(Room temperature)
- 90 g Unsalted butter, softened(Cut into small cubes)
- 0 Filling
- 100 g Unsalted butter, very soft
- 100 g Light brown sugar(Packed)
- 15 g Ground cardamom(Approx. 2 tbsp)
- 0 Topping
- 1 Large egg(Beaten, for egg wash)
- 30 g Pearl sugar or coarse sugar(For sprinkling)
- 0 Simple Syrup (Optional)
- 50 g Granulated sugar
- 50 ml Water
Nutrition Facts
Instructions
Make the dough: In the bowl of a stand mixer, gently whisk together the warm milk (must be between 40-43°C / 105-110°F), yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes foamy. This proves the yeast is active. If it doesn't foam, your yeast may be old or the milk too hot/cold; you must start over.
Add the remaining sugar, flour, cardamom, and salt to the bowl. Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms. Add the room temperature egg and mix until incorporated.
Increase speed to medium-low and add the softened butter, one cube at a time, waiting for each to be incorporated before adding the next. Continue to knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will be slightly sticky. A visual cue is the 'windowpane test': a small piece of dough should stretch thin enough to see light through it without tearing.
First Proof: Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size. The dough is ready when you can poke it with a finger and the indentation remains.
Prepare the filling: While the dough rises, combine the very soft butter, brown sugar, and cardamom in a small bowl. Mix until it forms a smooth, spreadable paste. Set aside.
0Shape the buns: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 40x50 cm (16x20 inches). Spread the filling evenly over the entire surface. Fold the bottom third of the dough up to the middle, then fold the top third down over it, like a business letter. You will have a 3-layered rectangle.
0Cut the rectangle into 12 long strips, about 3 cm (1.2 inches) wide. Take one strip, gently twist it several times, then wrap it around two of your fingers twice, tucking the end through the center to form a knot. Place the shaped buns on baking sheets lined with parchment paper.
0Second Proof: Cover the buns loosely with plastic wrap and let them rise for another 30-45 minutes until they look puffy. Meanwhile, preheat your oven to 200°C / 400°F.
Bake: Gently brush the tops of the buns with the beaten egg and sprinkle generously with pearl sugar. Bake for 12-15 minutes, or until they are a deep golden brown and cooked through. The internal temperature should be around 90°C / 195°F.
Glaze: While the buns are baking, make the optional simple syrup. Heat the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely. As soon as the buns come out of the oven, brush them with the syrup for a beautiful shine and extra sweetness. Let cool slightly on a wire rack before enjoying.
0Chef's Tip
For the most intense cardamom flavor, buy whole green cardamom pods, remove the seeds, and grind them yourself just before using. The difference in aroma is incredible!
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Kardemummabullar - Swedish Cardamom Buns
Ingredients
Header
- Dough
- Filling
- Topping
- Simple Syrup (Optional)
Dough
- 250 ml Whole milk (Warmed to 40-43°C / 105-110°F)
- 7 g Active dry yeast (1 packet)
- 80 g Granulated sugar
- 500 g All-purpose flour (Plus more for dusting)
- 10 g Ground cardamom (Approx. 1.5 tbsp)
- 5 g Fine sea salt (Approx. 1 tsp)
- 1 Large egg (Room temperature)
- 90 g Unsalted butter, softened (Cut into small cubes)
Filling
- 100 g Unsalted butter, very soft
- 100 g Light brown sugar (Packed)
- 15 g Ground cardamom (Approx. 2 tbsp)
Topping
- 1 Large egg (Beaten, for egg wash)
- 30 g Pearl sugar or coarse sugar (For sprinkling)
Syrup
- 50 g Granulated sugar
- 50 ml Water
Instructions
- Make the dough: In the bowl of a stand mixer, gently whisk together the warm milk (must be between 40-43°C / 105-110°F), yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes foamy. This proves the yeast is active. If it doesn't foam, your yeast may be old or the milk too hot/cold; you must start over.
- Add the remaining sugar, flour, cardamom, and salt to the bowl. Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms. Add the room temperature egg and mix until incorporated.
- Increase speed to medium-low and add the softened butter, one cube at a time, waiting for each to be incorporated before adding the next. Continue to knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will be slightly sticky. A visual cue is the 'windowpane test': a small piece of dough should stretch thin enough to see light through it without tearing.
- First Proof: Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size. The dough is ready when you can poke it with a finger and the indentation remains.
- Prepare the filling: While the dough rises, combine the very soft butter, brown sugar, and cardamom in a small bowl. Mix until it forms a smooth, spreadable paste. Set aside.
- Shape the buns: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 40x50 cm (16x20 inches). Spread the filling evenly over the entire surface. Fold the bottom third of the dough up to the middle, then fold the top third down over it, like a business letter. You will have a 3-layered rectangle.
- Cut the rectangle into 12 long strips, about 3 cm (1.2 inches) wide. Take one strip, gently twist it several times, then wrap it around two of your fingers twice, tucking the end through the center to form a knot. Place the shaped buns on baking sheets lined with parchment paper.
- Second Proof: Cover the buns loosely with plastic wrap and let them rise for another 30-45 minutes until they look puffy. Meanwhile, preheat your oven to 200°C / 400°F.
- Bake: Gently brush the tops of the buns with the beaten egg and sprinkle generously with pearl sugar. Bake for 12-15 minutes, or until they are a deep golden brown and cooked through. The internal temperature should be around 90°C / 195°F.
- Glaze: While the buns are baking, make the optional simple syrup. Heat the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely. As soon as the buns come out of the oven, brush them with the syrup for a beautiful shine and extra sweetness. Let cool slightly on a wire rack before enjoying.
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