Soft & Fluffy Swedish Cardamom Buns (Kardemummabullar)

5 from 1 vote

Soft & Fluffy Swedish Cardamom Buns (Kardemummabullar)

Soft, fluffy Swedish Cardamom Buns (Kardemummabullar) made with an egg-enriched dough for extra tender texture! Filled with buttery dark brown sugar and freshly ground cardamom, these aromatic twisted buns are perfect for fika - that cozy Scandinavian coffee break. Your kitchen will smell like a Swedish bakery!

Prep Time1

Cook Time10

Rise time2

Total Time3 10

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: Nordic, Scandinavian, Swedish

Diet: Vegetarian

Servings: buns

Calories: 285kcal

Author: Briana

Equipment

stand mixer with a dough hook (can also be kneaded by hand with some elbow grease!)
Rolling Pin
instant read thermometer
food scale
oven thermometer
mortar and pestle or spice grinder

Ingredients

Buns

½ cup + 2 tablespoons whole milk 150 ml
2 ¼ teaspoons instant yeast 1 packet see notes for active dry yeast
¼ cup dark brown sugar 50g
1 large large egg room temperature
1 large egg yolk room temperature
4 tablespoons unsalted butter 57g, melted and cooled
1 tablespoon vanilla extract
3 cups all-purpose flour 375g
2 teaspoons cardamom freshly ground if possible, about 4g, and to taste, see notes!
1 teaspoon kosher salt

Filling

8 tablespoons unsalted butter softened, 113g
½ cup dark brown sugar 100g
2 teaspoons cardamom freshly ground if possible, about 4g and to taste, see notes!
½ teaspoon kosher salt
2 teaspoons vanilla bean paste optional

Brown sugar syrup glaze (optional)

¼ cup water boiling
¼ cup dark brown sugar
2 teaspoons vanilla bean paste optional

For topping the buns before baking

1 large egg beaten
½ teaspoon cardamom freshly ground, for topping, optional
2-3 tablespoons Swedish pearl sugar for topping optional

Instructions

Make the Dough

Crush cardamom pods in a mortar and pestle. Remove the green shells and grind the seeds coarsely. Set aside.
Warm the milk to 110-115°F. Add the yeast and a pinch of the brown sugar, whisk, and let sit for 5-10 minutes until foamy.
½ cup + 2 tablespoons whole milk, 2 ¼ teaspoons instant yeast, ¼ cup dark brown sugar
Add the egg, egg yolk, melted and cooled butter, and vanilla to the yeast mixture. Whisk until smooth.
1 large large egg, 1 large egg yolk, 1 tablespoon vanilla extract, 4 tablespoons unsalted butter
In a separate bowl, whisk together the flour, ground cardamom, and salt.
3 cups all-purpose flour, 2 teaspoons cardamom, 1 teaspoon kosher salt
Add about ⅓ of the dry ingredients to the wet mixture and whisk to combine. Add the remaining dry ingredients.
Using a dough hook, knead on low speed for 8-12 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Make the Filling

While the dough rises, mix softened butter, dark brown sugar, ground cardamom, salt, and vanilla bean paste (if using) until smooth. Set aside at room temperature.
2 teaspoons cardamom, 8 tablespoons unsalted butter, ½ cup dark brown sugar, 2 teaspoons vanilla bean paste, ½ teaspoon kosher salt

Shape the Buns

Punch down the risen dough and roll into a roughly 16x20-inch rectangle.
Spread filling evenly over half of the dough. Fold the other half over to encase the filling.
Cut into 12-14 strips, each about 1-1½ inches wide.
Pick up each strip and gently stretch it longer. Twist clockwise as much as it will allow.
Wrap the twisted dough around your index and middle fingers twice, then tuck the ends down through the center of the knot. Press firmly to seal.
Place shaped buns on parchment-lined baking sheets, tucked ends down. Cover and let rise 45 minutes to 1 hour until puffy.

Make the Glaze (Optional)

Combine boiling water, brown sugar, and vanilla bean paste. Stir to dissolve. Set aside.
¼ cup water, ¼ cup dark brown sugar, 2 teaspoons vanilla bean paste

Bake

Preheat oven to 425°F. Brush buns with beaten egg and sprinkle with pearl sugar and crushed cardamom if desired.
1 large egg, ½ teaspoon cardamom, 2-3 tablespoons Swedish pearl sugar
Bake 9-11 minutes until deeply golden brown. Brush immediately with brown sugar glaze if using.
Let cool 5 minutes, then transfer to a cooling rack.

Notes

- Salt: We use Diamond Crystal kosher salt. If using Morton's or table salt, reduce by half.
- Cardamom: Pre-ground cardamom can be substituted 1:1, but freshly ground has much better flavor. Add a little extra if your pre-ground isn't super fresh.
- Yeast: We use instant yeast. If using active dry yeast, check out this helpful guide.
- Windowpane test: How to do the windowpane test - this ensures your dough is properly kneaded for soft, fluffy buns.
- Overnight option: For even more flavor, let shaped buns rise in the fridge overnight (8-12 hours). Don't exceed 16 hours or they'll overproof.
- Storage: Keep in an airtight container at room temperature for 3-4 days. Freeze for up to 3 months - thaw at room temperature and warm slightly before serving.
- Pearl sugar: Can't find it? Turbinado or even a large pinch of granulated sugar works, too!

Nutrition