Kardemummabullar (Swedish Cardamom Buns)

🧂 Ingredients

• 600 g All-purpose flour(Plus extra for dusting)
• 10 g Active dry yeast(Or 2.5 tsp instant yeast)
• 75 g Granulated sugar(For the dough)
• 1 tsp Salt
• 3 tsp Ground cardamom(Freshly ground is best for maximum flavor)
• 250 ml Milk(Lukewarm, around 40-45°C (105-115°F))
• 150 g Unsalted butter(Softened, cut into cubes)
• 1 large Egg(For the dough, lightly beaten)
• For the filling:
• 100 g Unsalted butter(Softened)
• 100 g Granulated sugar
• 2 tsp Ground cardamom
• For the egg wash and topping:
• 1 large Egg(Beaten with 1 tbsp milk or water)
• generous amount Pearl sugar (or coarse sugar)(For topping)

👨‍🍳 Instructions

1. 1

   Activate the yeast (if using active dry): In a small bowl, combine the lukewarm milk, 1 tsp of the granulated sugar, and the yeast. Let it sit for 5-10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the dry ingredients.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl or the bowl of a stand mixer, whisk together the flour, remaining granulated sugar, salt, and ground cardamom. Add the activated yeast mixture (or milk if using instant yeast), the lightly beaten egg, and mix until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low speed.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Gradually add the softened butter, a few cubes at a time, while the mixer is running on low speed. Continue to knead for 8-10 minutes (or by hand for 10-15 minutes) until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.

   ⏱️ 10-15 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1-1.5 hours
5. 5

   Prepare the filling: While the dough is rising, mix the softened butter, granulated sugar, and ground cardamom in a small bowl until well combined and spreadable.

   ⏱️ 5 minutes
6. 6

   Shape the buns: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 30x40 cm (12x16 inches). Spread the cardamom filling evenly over the surface, leaving a small border along one of the long edges. Roll up the dough tightly from the long edge opposite the border, like a Swiss roll. Pinch the seam to seal.

   ⏱️ 15 minutes
7. 7

   Cut and tie the knots: Cut the rolled dough into 20 equal slices, about 2 cm (3/4 inch) thick. Take each slice and tie it into a simple knot. Alternatively, you can cut each slice in half lengthwise, leaving one end attached, twist the two strands together, and then tie into a knot. Place the shaped buns on baking sheets lined with parchment paper, leaving some space between them.

   ⏱️ 15 minutes
8. 8

   Second rise: Cover the shaped buns loosely with plastic wrap or a damp kitchen towel. Let them rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled.

   ⏱️ 30-45 minutes
9. 9

   Bake the buns: Preheat your oven to 200°C (400°F). Brush the tops of the risen buns with the egg wash. Sprinkle generously with pearl sugar.

   ⏱️ 5 minutes
10. 10

    Bake for 10-12 minutes, or until golden brown and cooked through. The buns should sound hollow when tapped on the bottom. Let them cool slightly on a wire rack before serving.

    ⏱️ 10-12 minutes

💡 Pro Tips

• ✓For the most intense flavor, use freshly ground cardamom pods. The aroma will be incredible!
• ✓Ensure your butter is softened but not melted for both the dough and the filling to achieve the right consistency.
• ✓The knot shape is traditional, but feel free to experiment with other simple twists or rolls.
• ✓These buns are best enjoyed fresh, ideally on the same day they are baked, as part of a 'fika' with coffee or tea.

🔄 Variations

• Add a tablespoon of cream cheese to the filling mixture for a creamier texture.
• Incorporate a pinch of cinnamon into the filling for a slightly different spice profile.
• Try shaping them into simple swirls instead of knots.

🥗 Nutrition

Per serving