Description
Follow this detailed guide to bake soft, fragrant Swedish Cardamom Buns using freshly ground cardamom and a simple brown butter glaze.
Ingredients
Scale
- 1 cup whole milk, warmed (about 105-115F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg, room temperature
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 teaspoons ground cardamom (use freshly ground pods for best flavor)
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (for filling)
- 1/2 cup packed light brown sugar (for filling)
- 1 tablespoon ground cardamom (for filling)
- 1/4 cup powdered sugar (for glaze)
- 2 tablespoons milk or cream (for glaze)
- 1 tablespoon unsalted butter (for glaze)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5-10 minutes until foamy.
- Make the dough: In a large bowl or stand mixer, combine the remaining sugar, softened butter, egg, salt, and 2 teaspoons of ground cardamom. Mix until just combined.
- Add the yeast mixture and half of the flour. Mix on low speed until incorporated. Gradually add the remaining flour until a soft, slightly sticky dough forms.
- Knead the dough: Knead by hand or with a dough hook for 8-10 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: While the dough rises, mix the melted butter, brown sugar, and 1 tablespoon of ground cardamom in a small bowl until it forms a thick paste.
- Shape the buns: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 16×20 inches.
- Spread the cardamom filling evenly over the dough surface, leaving a small border on one long edge.
- Roll the dough tightly along the long edge. Pinch the seam closed. Cut the log into 12 equal pieces.
- Shape the buns: For traditional Kardemummabullar, take each piece and twist it gently, then fold it in half and press the ends together to form a knot shape. Place the shaped buns on baking sheets lined with parchment paper.
- Second rise: Cover the buns loosely and let them rise for 30-45 minutes until puffy. Preheat your oven to 375F (190C) during the last 15 minutes of the rise.
- Bake: Bake for 12-15 minutes until golden brown.
- Make the glaze: While the buns cool slightly, melt 1 tablespoon of butter until it browns slightly. Remove from heat and stir in the powdered sugar and 2 tablespoons of milk until smooth.
- Brush the warm buns generously with the brown butter glaze immediately after removing them from the oven.
Notes
- For the best flavor, use whole green cardamom pods. Crush them in a mortar and pestle just before measuring to release maximum aroma.
- If your kitchen is cool, place the dough bowl inside a turned-off oven with the light on for a consistent warm rise environment.
- Do not over-knead; the dough should remain soft, which contributes to a moist final texture.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg