Simple Swedish Cardamom Bun Recipe | Traditional Kardemummabullar

Simple Swedish Cardamom Buns are a recipe very close to my heritage. While I have never been to Sweden, my great-great-grandmother came to America from Sweden on a boat, and I have a spoon that she carried with her on that boat. I have memories of my great-grandma making us Swedish recipes growing up, and I have found a lot of joy making them myself, and discovering recipes I haven’t made before. I found this recipe in a collection of recipes. I inherited it from my grandma. They do not take much time and are a flavorful alternative to a cinnamon roll, which can be over-sweet for some people. With the sprinkle of sugar instead of frosting, you are going to love this simple Swedish cardamom bun recipe!

History of Cardnamom & Swedish Baking

Cardamom is a very commonly known Nordic spice these days. But it didn’t always have ties to Sweden. Cardamom is native to the warmer climates of India and Sri Lanka, most likely made its way to Sweden through the spice trade routes in the medieval and Renaissance periods. It became a coveted ingredient, enjoyed by the wealthy. Flash forward to the 18th and 19th centuries, as sugar and other imported goods became more accessible, cardamom gradually integrated itself regularly into Swedish culinary traditions. Its unique, warm, and slightly citrusy notes proved to be a perfect complement to the simple yet comforting flavors of Swedish breads and pastries, eventually becoming the signature aroma associated with treats like the iconic kardemummabullar.

Tools I used

How to make Traditional Kardemummabullar

Preparing the dough

1. Gently warm the milk and the initial amount of sugar in a small saucepan over low heat until it reaches a temperature of 97ºF (36ºC). If you don’t have a thermometer, it should feel just slightly warmer than your body temperature. Be careful not to overheat it, as hot milk can harm the yeast. If it gets too warm, allow it to cool before moving on.
2. Combine the yeast with the warmed milk mixture in the bowl of your stand mixer fitted with the dough hook attachment. Stir briefly to help the yeast dissolve. Let this mixture sit for about 5 minutes, or until you see small bubbles forming on the surface. This indicates that the yeast is active and ready to go!
3. Now, add the egg, softened butter, flour, cardamom, and salt to the mixer bowl. Start mixing on low speed until all the flour is incorporated and a shaggy dough forms.
4. Increase the mixer speed to medium or medium-high and knead the dough for 10 to 15 minutes. You’re looking for a dough that is smooth and slightly tacky to the touch. Keep in mind that the kneading time can vary depending on your mixer’s power. If the dough still appears rough or tears easily when you try to stretch a small piece, continue kneading for a bit longer.
5. Once the dough is smooth, cover the bowl tightly with plastic wrap. Place the bowl in a warm spot and let the dough rise until it has doubled in size, which should take about 1 hour. For a quicker rise, or if your kitchen is cool, you can place the covered bowl in your oven (turned OFF, but with the oven light on).

Preparing the filling

1. Butter Filling: In a small bowl, combine the softened butter, sugar, vanilla, and salt. Mix these ingredients together until they are well combined and creamy.
2. Cardamom Sugar: In a separate small bowl, mix together the sugar and cardamom that will be used for the filling. Set aside a little of this mixture for sprinkling on top of the buns later.

How to twist Swedish Cardamom Buns

1. Lightly flour a clean work surface. Turn the risen dough out onto the floured surface.
2. Using a rolling pin, roll the dough into a rectangle that measures approximately 12 inches by 24 inches, with the shorter side facing you
3. Spread the prepared butter filling evenly over the entire surface of the dough. Sprinkle a generous amount of the cardamom sugar (the portion you didn’t reserve) evenly over the butter filling.

4. Now for the folding: Fold the top edge of the dough down over about two-thirds of the dough. Then, fold the bottom edge (the one closest to you) up and over the top folded layer. This will create three layers of dough with the butter and sugar in between – think of folding a letter.

5. Gently roll the folded dough out again into a slightly smaller rectangle, about 12 inches by 14 inches. This helps the layers stick together and thins out the dough a bit.

6. Using a sharp knife or a pizza cutter, cut the dough lengthwise into 14 strips, each about 1 inch wide.

7. Now for the fun part – shaping the twists! Take one strip of dough. Using your thumb and middle finger of one hand, wrap the strip around your pointer and middle fingers of your other hand. Twist the strand around once more. This time, stop where your thumb is and fold the end of the dough strip over between your pointer and middle fingers, tucking the very end underneath to secure it. Here is a helpful video on how to twist them!

8. Place each shaped bun on a baking sheet lined with parchment paper, making sure to leave at least 4 inches of space between them to allow for further rising.

9. Cover the baking sheet with plastic wrap or a clean kitchen towel and let the buns rise again in a warm place until they look puffy and a gentle poke leaves a slight indentation that doesn’t immediately spring back. This second rise will take about 30 to 45 minutes. They may not double in size this time.

Baking Swedish Cardamom Buns

1. Preheat your oven to 400ºF (204ºC) with a rack positioned in the center.
2. Gently brush the tops of the risen buns with egg wash, and optionally dust them with granulated sugar.
3. Bake the buns for approximately 12 minutes, or until they are golden brown and a kitchen thermometer inserted into the center of a bun registers at least 190ºF (87ºC).

Print Pin

Swedish Cardamom Buns

Prep Time 2 hours hours 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 2 hours hours 42 minutes minutes

Servings 16 buns

Delicious buns with flavors of cardamon spice rolled together in a flavorful, layered, bun.

Ingredients

• 1 cup Whole Milk (120ml)
• 6 tbs Sugar (75g)
• 4 ½ tsp Active Dry Yeast (4g)
• 6 tbs Butter (85 g)
• 1 Egg
• 1 tsp Salt
• 4 cups Flour (500g)
• 2 tsp Cardamom

Filling

• 1 stick Butter (113g)
• ½ cup Sugar (50g)

Cardamon Sugar

• 2 Tbs Cardamon
• ⅓ cup Sugar

Egg Wash

• 1 Egg – Beaten
• 1 tbs Milk
• sugar for sprinkling on top

Instructions 

Making the Dough

• Activate the Yeast: Gently warm the milk and the initial amount of sugar in a small saucepan over low heat until it reaches a temperature of 97ºF (36ºC). If you don't have a thermometer, it should feel just slightly warmer than your body temperature. Be careful not to overheat it, as hot milk can harm the yeast. If it gets too warm, allow it to cool before moving on.
• In the bowl of your stand mixer fitted with the dough hook attachment, combine the yeast, the initial amount of sugar, and the warmed milk. Stir briefly to help the yeast dissolve. Let this mixture sit for about 5 minutes, or until you see small bubbles forming on the surface. This indicates that the yeast is active and ready to go!
• Combine Wet Ingredients: Now, add the egg, softened butter, flour, cardamom, and salt to the mixer bowl. Start mixing on low speed until all the flour is incorporated and a shaggy dough forms.
• Knead the Dough: ncrease the mixer speed to medium or medium-high and knead the dough for 10 to 15 minutes. You're looking for a dough that is smooth and slightly tacky to the touch. Keep in mind that the kneading time can vary depending on your mixer's power. If the dough still appears rough or tears easily when you try to stretch a small piece, continue kneading for a bit longer.

Proofing the Dough

• First Rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

Preparing the Filling

• Butter Filling: In a small bowl, combine the softened butter, sugar, vanilla, and salt. Mix these ingredients together until they are well combined and creamy.
• Cardamom Sugar: In a separate small bowl, mix together the sugar and cardamom that will be used for the filling. Set aside a little of this mixture for sprinkling on top of the buns later.

Shaping the Buns

• Lightly flour a clean work surface. Using a rolling pin, roll the dough into a rectangle that measures approximately 12 inches by 24 inches, with the shorter side facing you.
• Spread the prepared butter filling evenly over the entire surface of the dough.
• Sprinkle a generous amount of the cardamom sugar (the portion you didn't reserve) evenly over the butter filling.
• Fold one of the short ends towards the center, covering about one-third of the dough. Then, fold the opposite short end over the first fold, creating three layers. So it makes a 10×12 rectangle
• Using a sharp knife or pizza cutter, cut the dough lengthwise into strips about ¾-inch thick.
• Form the Buns: To shape the buns, take one strip and twist it a few times. Then, wrap it around two fingers, tucking the end underneath. Alternatively, you can tie the strip into a simple knot.

Second Proof

• Second Rise: Place the shaped buns on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for about 1 hour, or until nearly doubled in size.

Baking

• Prepare Egg Wash and Preheat Oven: Preheat your oven to 400°F. In a small bowl, whisk together the egg and milk for the egg wash
• Bake the Buns: Gently brush the tops of the risen buns with the egg wash and sprinkle with pearl sugar, if desired. Bake for 12 minutes, or until the buns are deeply golden brown

Notes

A great place to rise bread is in your car! It doesn’t even have to be a warm day. It was 65 degrees at my house the other day and these buns loved the inside of my car!

Course: Bread, Breakfast

Cuisine: Norwegian

Keyword: cardamon, Swedish, yeast

If you like this traditional Scandinavian treat, you might also like my traditional Norwegian coffee cake recipe!

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