Swedish Cardamom Bun Recipe

Introduction

Swedish Cardamom Buns are a delightful treat with a soft, buttery texture and a warm cardamom flavor that fills your kitchen as they bake. These aromatic buns are perfect for breakfast or an afternoon coffee break.

Ingredients

• 40 g fresh yeast (1.4 oz)
• 500 g water (17.6 oz)
• 500 g flour (17.6 oz), all-purpose or special
• 25 g sugar (0.9 oz)
• 600 g flour (21 oz), all-purpose or special
• 175 g granulated sugar (6.1 oz)
• 20 g freshly ground cardamom seeds (0.7 oz)
• 10 g salt (0.3 oz)
• 1 egg (50 g)
• 200 g room-temperature butter (7 oz)
• 250 g soft, room-temperature butter (8.8 oz)
• 90 g granulated sugar (3.1 oz)
• 90 g lightly packed dark brown sugar (3.1 oz)
• 20 g freshly ground cardamom (0.7 oz)
• 10 g all-purpose flour (0.3 oz)
• 1 egg
• 1 pinch salt
• 1 tsp water
• 3 tbsp raw sugar
• 1 tbsp cardamom
• 100 g water (3.5 oz)
• 100 g sugar (3.5 oz)

Instructions

1. Step 1: Dissolve the yeast in 500 g water. Mix with the first 500 g flour and 25 g sugar using a standing mixer with a dough hook on low speed for about 5 minutes. Turn off the mixer and let the dough rest for 20 minutes.
2. Step 2: Add the remaining 600 g flour, 175 g sugar, 20 g ground cardamom, egg, and salt to the dough. Mix on low speed for 5 minutes, then add 200 g room-temperature butter in batches, incorporating it well.
3. Step 3: Increase mixer speed and knead for about 10 minutes until the dough is elastic and forms strong gluten threads. Let the dough rest 5 minutes.
4. Step 4: Roll out the dough onto a floured baking sheet. Place in the refrigerator to cool completely for 30–60 minutes.
5. Step 5: Prepare the sugar syrup by boiling 100 g water and 100 g sugar for 5 minutes. Set aside for brushing the buns after baking.
6. Step 6: Mix the filling ingredients: 250 g soft butter, 90 g granulated sugar, 90 g dark brown sugar, 20 g ground cardamom, and 10 g flour. Stir until combined.
7. Step 7: Divide the dough in half. Roll one half into a 30×60 cm (11×23 in) rectangle. Spread the filling evenly over the rectangle, fold it in half along the long side, then roll slightly to remove air bubbles.
8. Step 8: Cut the folded dough into 1 cm (0.4 in) wide strips. Wrap each strip around your index and middle finger to form a spiral, then fold the edge under and place the bun on a parchment-lined baking sheet.
9. Step 9: Let the buns rise in the refrigerator overnight or during the day.
10. Step 10: For freezing, place the bun trays directly in the freezer. To bake later, thaw and allow them to rise until doubled in size.
11. Step 11: Place buns well apart on baking sheets to allow expansion. Let them rise in a draft-free place, such as a switched-off oven at 28°C (82.4°F) with a bowl of hot water, until doubled and springy to touch.
12. Step 12: Preheat oven to 220°C (428°F). Brush buns with a mixture of one lightly beaten egg, a pinch of salt, and 1 tsp water. Sprinkle with raw sugar mixed with 1 tbsp cardamom.
13. Step 13: Bake buns in the center of the oven for 8–12 minutes. Brush immediately with warm sugar syrup when they come out of the oven.

Tips & Variations

• Use freshly ground cardamom for the most fragrant and authentic flavor.
• If you prefer sweeter buns, increase the sugar in the filling slightly.
• Substitute the all-purpose flour with bread flour for a chewier texture.
• For a dairy-free version, replace butter with a plant-based alternative and confirm your milk substitutes work well with yeast.

Storage

Store the buns in an airtight container at room temperature for up to 2 days for maximum freshness. They can be frozen after baking; thaw at room temperature and warm briefly in the oven before serving to restore softness. Brushing with sugar syrup helps keep them moist and glossy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, use about one-third of the fresh yeast amount when substituting with dry yeast. Dissolve it in warm water and let it activate before mixing.

How do I know when the buns have risen enough?

The buns are properly risen when they have roughly doubled in size and the dough springs back slowly when lightly pressed with a finger.

Swedish Cardamom Bun Recipe

---

★★★★★

4.9 from 124 reviews

• Author: Aiden
• Total Time: Overnight (active time about 1.5 hours plus chilling and rising time)
• Yield: Makes approximately 20–24 buns depending on size 1x

Pin Recipe

Print Recipe

Description

Swedish Cardamom Buns are a traditional Scandinavian pastry featuring a soft, cardamom-infused dough filled with a buttery, spiced sugar mixture. These buns are carefully kneaded to develop gluten, chilled to enhance flavor and texture, and then shaped into beautiful spirals before a long, cool rise. Finished with a glossy egg wash and a sprinkle of cardamom sugar, they’re baked to golden perfection and brushed with a sweet sugar syrup for a shiny, tender crust, perfect for fika or any cozy gathering.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 40 g fresh yeast (1.4 oz)
• 500 g water (17.6 oz)
• 500 g all-purpose or special flour (17.6 oz)
• 25 g granulated sugar (0.9 oz)
• 600 g all-purpose or special flour (21 oz)
• 175 g granulated sugar (6.1 oz)
• 20 g freshly ground cardamom seeds (0.7 oz)
• 10 g salt (0.3 oz)
• 1 egg (50 g)
• 200 g room-temperature butter (7 oz)

Filling Ingredients

• 250 g soft, room-temperature butter (8.8 oz)
• 90 g granulated sugar (3.1 oz)
• 90 g lightly packed dark brown sugar (3.1 oz)
• 20 g freshly ground cardamom (0.7 oz)
• 10 g all-purpose flour (0.3 oz)

Topping Ingredients

• 1 egg
• 1 pinch salt
• 1 tsp water
• 3 tbsp raw sugar
• 1 tbsp ground cardamom

Sugar Syrup

• 100 g water (3.5 oz)
• 100 g sugar (3.5 oz)

---

Instructions

1. Pre-dough Preparation: Dissolve the fresh yeast in 500 g of water. In a standing mixer, combine this yeast mixture with 500 g of flour and 25 g of sugar. Knead on low speed with the dough hook for about 5 minutes until the dough comes together. Turn off the mixer and let the dough rest for 20 minutes to hydrate.
2. Main Dough: Add the remaining 600 g flour, 175 g sugar, 20 g ground cardamom, 1 egg, and salt to the pre-dough. Mix on low speed for 5 minutes, then gradually add 200 g of room-temperature butter in batches, combining until incorporated. Increase speed and knead for about 10 minutes until the dough is elastic and gluten threads form, tested by stretching a piece.
3. Initial Rest: Remove the dough from the bowl and let it rest for 5 minutes to relax the gluten.
4. Chill Dough: Roll out the dough and place it on a floured baking sheet. Refrigerate for 30 to 60 minutes to chill completely, which firms the dough for easier handling.
5. Prepare Sugar Syrup: In a saucepan, combine 100 g water and 100 g sugar. Bring to a boil and simmer for 5 minutes to make a syrup, which will be brushed on the buns post-baking for shine and sweetness.
6. Make Filling: Mix together the soft butter, granulated sugar, dark brown sugar, ground cardamom, and flour with a spatula until a smooth filling forms.
7. Shape the Buns: Divide dough in half. Roll out one half into a large 30×60 cm rectangle. Spread the filling evenly over the dough. Fold the dough in half lengthwise and roll gently to an even thickness to remove air pockets. Cut into 1 cm wide strips. Twist each strip around your index and middle fingers, then roll into a tight bun. Tuck the ends under and place on parchment-lined baking sheets.
8. Rise the Buns: Let the buns rise slowly in the refrigerator for several hours or overnight. For immediate rising, leave buns in a draft-free warm place (like an off oven at 28°C with a bowl of hot water) until doubled in size, about 1-2 hours. If freezing, place buns on trays immediately and freeze. Thaw and let buns rise before baking.
9. Preheat Oven: Heat the oven to 220°C (428°F).
10. Prepare Topping: Beat 1 egg with a pinch of salt and 1 teaspoon of water. Brush this mixture onto the buns. Sprinkle with a mixture of 3 tablespoons raw sugar and 1 tablespoon ground cardamom for extra flavor and crunch.
11. Bake: Bake buns in the middle rack of the oven at 220°C for 8-12 minutes until golden brown.
12. Brush with Syrup: Immediately after removing from the oven, brush the buns generously with the prepared sugar syrup to create a shiny, sweet crust.

Notes

• Resting and chilling the dough helps improve texture and ease of handling.
• Using freshly ground cardamom enhances the authentic flavor of the buns.
• Egg wash combined with sugar and cardamom topping creates a beautifully glossy and aromatic crust.
• These buns can be made ahead by shaping and freezing, then baked from frozen after proper thaw and rise.
• Ensure gluten development by thorough kneading for the characteristic chewy yet tender crumb.

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Category: Pastry
• Method: Baking
• Cuisine: Swedish

Keywords: Swedish Cardamom Buns, Kardemummabullar, Scandinavian pastry, cardamom bread, sweet yeast buns, fika treats