Description
Experience the traditional Swedish treat with these soft and fluffy Swedish Cardamom Buns (Kardemummabullar). Perfectly spiced with freshly ground cardamom and filled with a rich, buttery, brown sugar filling, these buns are a delightful blend of sweet and aromatic flavors. Lightly glazed and topped with pearl sugar, they are ideal for a cozy coffee break or special brunch.
Ingredients
Dough
- 1/2 cup + 2 tablespoons whole milk (150 ml)
- 2 ¼ teaspoons instant yeast (1 packet; see notes for active dry yeast)
- ¼ cup dark brown sugar (50g)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 4 tablespoons unsalted butter (57g, melted and cooled)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour (375g)
- 2 teaspoons cardamom (freshly ground if possible, about 4g)
- 1 teaspoon kosher salt
Filling
- 8 tablespoons unsalted butter (softened, 113g)
- ½ cup dark brown sugar (100g)
- 2 teaspoons cardamom (freshly ground, about 4g)
- ½ teaspoon kosher salt
- 2 teaspoons vanilla bean paste (optional)
Glaze (Optional)
- ¼ cup water (boiling)
- ¼ cup dark brown sugar
- 2 teaspoons vanilla bean paste (optional)
Topping
- 1 large egg (beaten)
- ½ teaspoon cardamom (freshly ground, optional)
- 2-3 tablespoons Swedish pearl sugar (optional)
Instructions
- Prepare the Cardamom: Crush cardamom pods in a mortar and pestle, removing the green shells and coarsely grinding the seeds. Set aside for use in dough and filling.
- Activate Yeast: Warm the milk to 110-115°F, then add the yeast with a pinch of brown sugar and whisk. Let it sit for 5-10 minutes until foamy to activate the yeast.
- Mix Wet Ingredients: Whisk the egg, egg yolk, melted cooled butter, and vanilla extract into the yeast mixture until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, ground cardamom, and kosher salt.
- Create the Dough: Add about one-third of the dry ingredients to the wet mixture and whisk to combine, then add the remaining dry ingredients.
- Knead the Dough: Use a dough hook on low speed to knead for 8-12 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
- First Rise: Place the dough in a greased bowl, cover it, and let rise in a warm spot for 1 hour or until doubled in size.
- Make the Filling: Mix together softened butter, dark brown sugar, ground cardamom, salt, and vanilla bean paste (if using) until smooth. Keep at room temperature.
- Shape the Buns: Punch down the risen dough and roll out into a 16×20-inch rectangle. Spread the filling evenly over half the dough, fold the other half over to cover it.
- Cut and Twist: Cut the dough into 12-14 strips about 1-1½ inches wide. Stretch each strip gently, twist clockwise, wrap around two fingers twice, and tuck the ends through the center knot, pressing to seal.
- Second Rise: Place the shaped buns on parchment-lined baking sheets with tucked ends down, cover, and let rise for 45 minutes to 1 hour until puffy.
- Prepare Glaze (Optional): Stir boiling water, dark brown sugar, and vanilla bean paste together until sugar dissolves. Set aside.
- Preheat Oven: Set oven to 425°F (220°C).
- Apply Topping and Bake: Brush buns with beaten egg, sprinkle with pearl sugar and crushed cardamom if desired. Bake for 9-11 minutes until deeply golden brown.
- Finish: Brush hot buns immediately with the brown sugar glaze if using. Let cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
Notes
- For active dry yeast substitution, use the same amount but dissolve in warm milk for 10 minutes to proof before mixing.
- Freshly ground cardamom provides better flavor than pre-ground; adjust to taste as cardamom strength varies.
- Optional vanilla bean paste adds depth of flavor but can be omitted or replaced with vanilla extract if unavailable.
- Swedish pearl sugar is traditional for topping but can be replaced with coarse sugar if needed.
- Ensure milk and eggs are at room temperature for optimal yeast activity and dough texture.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: Swedish
