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
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
- 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.
- 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.
- Initial Rest: Remove the dough from the bowl and let it rest for 5 minutes to relax the gluten.
- 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.
- 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.
- Make Filling: Mix together the soft butter, granulated sugar, dark brown sugar, ground cardamom, and flour with a spatula until a smooth filling forms.
- 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.
- 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.
- Preheat Oven: Heat the oven to 220°C (428°F).
- 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.
- Bake: Bake buns in the middle rack of the oven at 220°C for 8-12 minutes until golden brown.
- 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
