Swedish Cardamom Bun Recipe

Introduction

Swedish Cardamom Buns are a beloved Nordic treat, fragrant with freshly ground cardamom and perfectly sweetened. These soft, buttery buns are ideal for a cozy afternoon fika or breakfast. Their light texture and warm spice make them irresistible to both beginners and seasoned bakers alike.

Ingredients

• 40 g fresh yeast (1.4 oz)
• 500 g water (17.6 oz)
• 500 g all-purpose or special flour (17.6 oz)
• 25 g sugar (0.9 oz)
• 600 g all-purpose or special flour (21 oz)
• 175 g granulated sugar (6.1 oz)
• 20 g freshly ground cardamom seeds (0.7 oz)
• 10 g salt (0.3 oz)
• 1 egg (50 g)
• 200 g room-temperature butter (7 oz)
• 250 g soft, room-temperature butter (8.8 oz)
• 90 g granulated sugar (3.1 oz)
• 90 g lightly packed dark brown sugar (3.1 oz)
• 20 g freshly ground cardamom (0.7 oz)
• 10 g all-purpose flour (0.3 oz)
• 1 egg
• 1 pinch salt
• 1 tsp water
• 3 tbsp raw sugar
• 1 tbsp cardamom
• 100 g water (3.5 oz) for sugar syrup
• 100 g sugar (3.5 oz) for sugar syrup

Instructions

1. Step 1: Pre-dough: Dissolve the yeast in 500 g water, then mix it with 500 g flour and 25 g sugar. Use a stand mixer with a dough hook on low speed for about 5 minutes until combined. Let rest for 20 minutes.
2. Step 2: Dough: Add the remaining 600 g flour, 175 g sugar, 20 g ground cardamom, 1 egg, and 10 g salt to the pre-dough. Mix on low speed for 5 minutes. Gradually add 200 g room-temperature butter in batches, ensuring it incorporates well.
3. Step 3: Increase mixer speed and knead for about 10 minutes until the dough is elastic and gluten strands form. Test elasticity by shaping dough into a ball and pulling it apart.
4. Step 4: Remove dough from bowl and let rest for 5 minutes. Roll out dough onto a floured baking sheet and refrigerate for 30 to 60 minutes until cooled.
5. Step 5: Sugar syrup: Combine 100 g water and 100 g sugar in a saucepan. Boil for 5 minutes. This syrup will brush the buns after baking.
6. Step 6: Filling: Mix 250 g soft butter, 90 g granulated sugar, 90 g dark brown sugar, 20 g ground cardamom, and 10 g flour together thoroughly with a spatula.
7. Step 7: Divide dough in half. Roll one half into a 30×60 cm (11 x 23 in) rectangle. Spread filling evenly, fold in half lengthwise, then roll lightly again to remove air bubbles and form a neat rectangle.
8. Step 8: Cut the dough into 1 cm (0.4 in) wide strips. Wrap each strip around your index and middle fingers to form a coil, then fold the edge under and place on a parchment-lined baking sheet.
9. Step 9: Let buns rise in the refrigerator for several hours or overnight. For freezing, place trays in freezer immediately; thaw and rise to double size before baking.
10. Step 10: When ready to bake, preheat oven to 220° C (428° F). Let buns rise in a draft-free warm place until doubled, around 28° C (82.4° F), such as a turned-off oven with a bowl of hot water inside. Test by gently pressing the dough—if it springs back, it’s ready.
11. Step 11: Beat 1 egg with a pinch of salt and 1 tsp water, and brush the buns. Sprinkle with a mixture of 3 tbsp raw sugar and 1 tbsp cardamom.
12. Step 12: Bake buns in the center of the oven for 8–12 minutes. Once baked, brush immediately with the warm sugar syrup for a shiny, sticky finish.

Tips & Variations

• Use freshly ground cardamom for the best flavor—it makes a big difference in aroma and taste.
• Refrigerate the shaped buns for an extended, slow rise to develop deeper flavor.
• For a more traditional look, shape buns into classic knots instead of coils.
• If you prefer less sweetness, reduce the sugar in the filling slightly but keep the syrup for glaze.

Storage

Store baked buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unbaked shaped buns on trays, then transfer to freezer bags; thaw and rise before baking. Reheat baked buns gently in a warm oven or microwave to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute fresh yeast with dry yeast. Use about one-third of the fresh yeast quantity (around 13 g dry yeast) and dissolve it in warm water to activate before mixing.

Can I make these buns without a stand mixer?

Absolutely. You can knead the dough by hand, though it will take longer (around 15-20 minutes). Use a sturdy surface and fold the dough repeatedly until it becomes smooth and elastic.