Swedish Cardamom Buns (Kardemummabullar) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">150g unsalted butter</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">10g fresh yeast (or 5g active dry yeast)</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">600g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tbsp freshly ground cardamom seeds</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g softened unsalted butter</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">40g light brown sugar</li><li class="ingredients-single-item">2 tbsp freshly ground cardamom seeds</li><li class="ingredients-single-item">1 tbsp ground cinnamon</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">1 beaten egg</li><li class="ingredients-single-item">2 tbsp pearl sugar (or crushed sugar cubes)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Spice grinder (for cardamom seeds)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the dough. Melt the butter in a small saucepan over medium heat. Once melted, add the milk and heat until lukewarm (approximately 37°C/98°F). If using active dry yeast, the liquid should be warm but not hot (too hot will kill the yeast). Remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the warm milk-butter mixture into a stand mixer bowl. If using fresh yeast, crumble it into the liquid and stir until dissolved. For active dry yeast, sprinkle it over the surface and let sit for 5 minutes until foamy. Add the sugar and egg, mixing on low speed until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, salt, and freshly ground cardamom. The freshly ground spice is crucial for authentic flavor—the volatile oils in pre-ground cardamom dissipate quickly. Gradually add this dry mixture to the wet ingredients while mixing on low speed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the dough comes together, increase to medium speed and knead for about 10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should pass the "windowpane test" where you can stretch a small piece thin enough to see light through without tearing. This indicates proper gluten development, essential for the buns' structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the bowl with a damp cloth or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 45-60 minutes. The slow rise develops flavor and improves texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough rises, prepare the filling by mixing softened butter with both sugars, ground cardamom, and cinnamon until smooth and spreadable. The combination of cardamom and cinnamon creates the distinctive flavor profile of these Swedish buns.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, gently punch it down and transfer to a lightly floured surface. Roll it into a large rectangle approximately 40x50cm (16x20 inches). The dough should be thin but not tearing—about 3-4mm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the filling evenly across the entire surface of the dough, reaching all the way to the edges. This ensures every bite has that delicious spiced flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the dough into thirds like a business letter (fold one-third over the middle, then the other third on top). This creates the beautiful laminated layers in the final buns. Gently roll the folded dough to seal and stretch slightly to about 20x60cm (8x24 inches).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a sharp knife or pizza cutter, cut the dough into 16 equal strips, each about 3cm (1.2 inches) wide. Each strip will become one bun.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To shape each bun: Hold one strip at both ends and gently twist it several times. Then, wrap the twisted strip around two fingers twice, creating a knot. Tuck the end underneath and place on a parchment-lined baking sheet. Don't worry if your first few look messy—you'll quickly get the hang of it!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the shaped buns on baking sheets lined with parchment paper, leaving about 5cm (2 inches) between each as they will expand. Cover loosely with clean kitchen towels and let rise again for 30-40 minutes until puffy but not quite doubled.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Preheat your oven to 200°C (390°F) while the buns are on their second rise. When ready to bake, gently brush each bun with beaten egg, which will give them a beautiful golden crust. Sprinkle with pearl sugar for that authentic Swedish finish.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake in the preheated oven for 10-12 minutes, rotating the sheets halfway through for even browning. Watch them carefully—the high sugar content means they can go from perfectly golden to overbrowned quickly. They're done when golden brown and an internal temperature reaches about 88°C (190°F).</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the buns to cool slightly on the baking sheets for 5 minutes, then transfer to a wire rack. These are best enjoyed still warm when the butter in the filling is slightly melted and the spices are most aromatic. Serve with coffee for a traditional Swedish fika experience!</li></ol>