Swedish Cardamom Buns (Kardemummabullar) 

These soft twisted Swedish Cardamom Buns known as Kardemummabullar are delightfully spiced, fluffy, and delicious. Perfect for fika - the traditional Swedish afternoon coffee break - these warm, perfectly sweetened buns are bursting with buttery brown sugar and freshly ground cardamom! A Swedish classic, right at home.

For whatever reason, we've been noticing Swedish cardamom buns popping up in cafes all over Chicago and around the United States lately, and we're not mad about it! These buns are an iconic Swedish treat, perfect for a fika.

In Swedish, it's 'fika' and in Norwegian, it's called a 'kaffepause', and it's known as a quick coffee break with a sweet treat in the middle of the day to slow down, have a nice chat, and refuel. It's a part of everyday life in Nordic countries, and it's SO cozy!

When I was in high school, I spent time as an exchange student in Norway, and I fell in love with the way Nordic folks make time for relaxation in their day-to-day routine. I also have Nordic ancestry (Swedish and Finnish) so I'm very interested in learning to recreate the recipes at home.

If you love baking, these cardamom buns are a must-try recipe. They're less sweet than American pastries, allowing the complex flavors of cardamom to really shine through. They're soft and buttery and very aromatic. Making a batch makes the whole house smell like a bakery.

The process of making these buns might seem intimidating at first, but with our step-by-step instructions, you'll be making these beautiful treats in no time!

Looking for more classic Nordic recipes? Try our Swedish almond cake (Toscakaka), our homemade lingonberry jam (that goes perfectly with these Norwegian meatballs), and our cozy Finnish salmon soup (Lohikeitto).

❤️Why We Love This Recipe

• Authentically Nordic flavors. Using freshly ground cardamom creates that distinctive aroma that Nordic countries have become known for. It may sound odd, but back in Viking times, cardamom and other warming spices became incredibly popular in Nordic countries through trade networks reaching Constantinople and beyond. It's now a Nordic tradition!
• Impressive yet achievable. While these beautifully twisted buns might look like they came from a professional bakery, they're actually quite manageable to make at home. We'll walk you through each step with process photos, lots of tips and tricks, and a video.
• Perfect make-ahead recipe. You can prepare these the night before and bake them fresh in the morning. That way, you can spread the work out over a couple of days if you're planning on serving them to guests, or just to manage the recipe a bit easier.

🧈Ingredients

Here are the ingredients we used for this recipe. You can find more information for substitutions below.

• All purpose flour. We use Bob's Red Mill all-purpose flour in all of our recipes. We also recommend using all-purpose flour for a pillowy soft texture to these buns.
• Dark brown sugar. For the filling, the glaze, to activate the yeast, and to slightly sweeten the dough. We think dark brown sugar adds such incredible depth of flavor.
• Yeast. Make sure your yeast is fresh. If your yeast is dead, your buns won't rise, and you'll need to start over. We'll show you how to check if your yeast is active later in the post. We actually tend to use instant yeast, which doesn't actually need to be activated, but we think it's a good idea to show how to do it anyway to make sure your yeast is alive. If you want to use active dry yeast instead of instant yeast, there are a few considerations to make. Check out this helpful guide from our friends.
• Kosher salt. We always use Diamond Crystal kosher salt in our kitchen. We love their fine-grain baking salt for this recipe. If using table salt or Morton's use less salt, as they are saltier than Diamond Crystal.
• Egg + and egg yolk. This soft, plush dough gets enriched by an egg and an egg yolk. Not all Swedish cardamom buns call for eggs, but we think that's what makes ours taste so great, and also makes the dough easier to work with because of the extra richness. 😉
• Milk. Any milk will work technically, but we highly suggest using whole milk for a super soft, buttery dough.
• Butter. We recommend using unsalted butter so you have complete control over the salt level in the buns. For the filling, you want the butter to be extra soft. We use melted butter in the dough.
• Cardamom. This is the star flavor, so use fresh cardamom and grind it yourself in a spice grinder, or mortar and pestle. We like to keep whole cardamom pods because they keep for a long time. You can also buy decorticated cardamom seeds, which are basically the seeds taken out of the pods, which makes the job a bit easier. In any case, the fresher the cardamom, the better the flavor of your buns. The aroma is incredible and much more potent than pre-ground cardamom. If you must use pre-ground, try to make sure it's as fresh as possible, and keep in mind that you may need to use more if you love cardamom as much as we do!
• Swedish pearl sugar. Made of compressed sugar crystals, it can be a bit tricky to find, and it isn't 100% necessary, but it is a traditional ingredient. Swedish pearl sugar won't melt during baking, giving these buns their characteristic crunchy topping. You can find it at specialty Scandinavian stores or online. You can also top the buns with sugar as they come out of the oven if you can't find any pearl sugar near you.
• Vanilla bean paste. This is an optional addition to the filling, as well as to the sweet brown sugar glaze we brush on the top of the buns as soon as they come out of the oven that gives them a shiny finish, makes them stay nice and moist for longer, and taste extra delicious. This is not a traditional ingredient, however.

Visit the recipe card for the full quantities and nutritional information.

✨Substitutions & Variations

Here are a few suggestions on additional flavors to try, or simple variations to this recipe.

• Add cinnamon. We love adding ground cinnamon and the dough to the filling from time to time, it's absolutely delicious!
• No pearl sugar. Use crunchy turbinado sugar, or simply sprinkle regular white sugar over top of the buns when they come out of the oven.
• No fresh cardamom. You can use pre-ground, but we would recommend making sure it's as fresh as possible. You may need to use a bit more if using pre-ground cardamom.
• Swap the dark brown sugar. Feel free to use regular brown sugar instead of dark brown sugar.
• Brown butter. Add browned butter to the filling and the dough for even more rich, incredible flavor.
• Dairy-free. You can make these buns dairy-free using plant-based milk and vegan butter.

This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!

🔪Prep Work

• Bring the milk, eggs, and butter to room temperature. It's especially important that the butter for the dough is nice and soft.
• Measure out all remaining ingredients.
• Line two baking sheets with parchment paper.
• Measure out the rest of the ingredients using a food scale. 

Grind the cardamom

Crush cardamom pods in a mortar and pestle. (Image 1) Remove the green shells, then grind the cardamom coarsely. (Image 2) Set aside.

*Pro tip: You can reserve the green shells for flavoring tea! Also, it's okay if there are large flecks of cardamom and some inconsistent sizing. This will make for beautiful grey-ish flecks in your buns!

Activate the yeast

This step is not necessary if you're using instant yeast, HOWEVER, if your yeast has been sitting around for a while and you want to make sure it's active, we always recommend activating it!

Warm the milk to between 100-115°F. Make sure the temperature doesn't exceed 120°F or you will kill the yeast. The milk should feel warm, but not hot.

Add the yeast, and the sugar to the bowl with the milk. Whisk, and allow to sit for 5-10 minutes until nice and creamy and foamy up top. (Image 3)

If the mixture doesn't become foamy, your yeast is probably dead and you will need to start again, either with new yeast, or by ensuring that the milk temperature isn't too hot.

Make the dough

In a stand mixer bowl with the activated yeast, milk, and sugar, add the egg and the egg yolk, followed by the melted and cooled butter, and vanilla extract. (Image 4) Whisk together until smooth and combined.

In a separate mixing bowl, whisk together the flour, cardamom, and salt. (Image 5)

Add about ⅓ of the dry ingredients to the wet bowl, and whisk to combine. (Image 6)

⭑Pro tip: Make sure to let the butter isn't too hot when adding it to the yeast mixture, or you can kill the yeast at this stage as well.

Add the remaining dry ingredients to the wet ingredients. (Image 7)

With a dough hook in a stand mixer, knead on low speed for 8-12 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl sides. The dough should be soft and not sticky, and should pass the windowpane test. (Image 8)

First rise

Place the dough in a greased bowl and cover. (Image 9)

Let rise in a warm place for 1 hour, or until doubled in size. (Image 10)

⭑Pro tip: You know the dough is ready when you press on it, and it doesn't spring right back at it you, and instead, and indentation remains.

Make the filling

Meanwhile, make the filling by mixing softened butter, brown sugar, cardamom, kosher salt, and vanilla bean paste until well combined and a smooth paste forms. Keep at room temperature until it's time to fill the buns. (Image 11)

Fill and cut into strips

Punch down the risen dough and roll it into a (roughly) 16x20-inch rectangle. It can be approximate, we're still learning here, but it's okay! (Image 12) P.S. You likely won't need any flour to work this dough, it's so soft and pliable because of all the butter in it.

Spread the butter brown sugar filling on half of the dough. (Image 13)

Fold over the other half of the dough to encase the filling. (Image 14)

Cut into 12-14 strips, each about 1 - 1½ inches wide. (Image 15)

⭑Pro tip: It's okay if they're not perfect, they will still taste great! As you can see, we had a few scraps. (We still baked those, by the way.)

Shape the buns

Pick up each strip, and gently stretch it longer to make it easier to work with. Hold each strip with your index, middle finger, and thumb in your dominant hand. Twist each strip clockwise with your right hand gently, as much as it will allow. (Image 16)

Wrap the twisted dough around your index and middle fingers twice. (Images 17 and 18)

⭑Pro tip: Refrigerate most of the dough strips, and only work on 2-3 at a time to make them easier to handle. If they become too tough to handle, refrigerate them to help the butter and dough firm up a bit.

Tuck the ends of the strips down through the middle of the knot, and press more than once to get the knot to stay in place if needed (Images 19 and 20)

Second rise

Place the shaped buns on parchment-lined baking sheets, tucked ends down. (Image 21)

Cover shaped buns and let rise for another 45 minutes- 1 hour in a warm place until puffy. Again, the buns should not spring back when touched and should leave an indent - that's how you know they are ready. (Image 22)

*Pro tip: If the buns came untucked during the second rise, press the ends back down through the center.

Bake

Preheat the oven to 425°F. Meanwhile, whisk an egg, and brush the tops of the buns with the egg wash, and then sprinkle with pearl sugar, and optional bits of crushed cardamom. (Image 23) Bake for 9-11 minutes, watching closely!

While the buns are baking, combine boiling water with brown sugar, and vanilla bean paste and stir to dissolve the sugar. Set aside. This is to brush the tops when the buns come out and is optional. (Image 24)

Take the buns out of the oven when they are deeply golden brown, and brush with the brown sugar glaze immediately. (Image 25)

Transfer to a cooling rack. (Image 26)

Now all that's left to do is enjoy them with a cup of coffee.

✨Top Tips

• Use a kitchen scale for best results. This is probably our top tip, every time. Make sure to measure your flour especially to ensure you have the the correct amount.
• Use fresh cardamom. For the best flavor, buy whole cardamom pods, or cardamom seeds and grind them yourself. Pre-ground cardamom loses its flavor quickly.
• If you're new to cardamom, start by reducing the amount we call for. We LOVE cardamom and are very familiar with the flavor, but some can find it a bit strong when they are first starting out with it. Gradually add more to taste!
• Knead the dough until it's really soft. Make sure it passes the windowpane test before moving on to ensure you get the softest, fluffiest rolls!
• Don't rush the rise. The dough needs proper time to develop flavor and texture. The dough is ready when it's doubled in size, and when you press lightly, it leaves an indent where pressed.
• Don't let the dough rise for too long, either. Otherwise, the yeast will expend all of its energy before baking, which won't allow it to rise anymore when in the oven. Cold temperatures will slow the rise, while warm temperatures speed it up.
• Keep the dough cold when shaping the buns. When shaping the buns, try to work quickly so the butter doesn't get too soft. If the dough becomes difficult to work with, pop it in the fridge for 10-15 minutes.
• Master the twist. Don't worry if your first few buns don't look perfect - it takes practice to get the classic twisted shape. They'll still taste delicious.
• Watch the baking time. These buns can go from perfectly golden to overdone quickly. Start checking them a few minutes before the recommended baking time.