Kardemummabullar
I can’t think of anything better than cardamom baked goods and coffee. While I do enjoy a cinnamon bun, cardamom buns are far superior in my opinion. My recipe for Kardemummabullar features a cardamom-infused dough and a filling of cardamom and cinnamon. To top it off, I sprinkle crushed cardamom seeds and sugar over the buns before baking. You can also use sugar pearls or crushed sugar cubes if you prefer. If you struggle to find ground cardamom, it’s easy to purchase online. You can make smaller buns if you like—they’ll only need about 10 minutes in the oven. Basically, you have no excuse not to bake these!
Makes 16
Hands-on Time 1 hour
Proving Time +2 hours
Baking Time 12 minutes
Ingredients
500g strong white bread flour (plus extra for dusting)
1 sachet or 2½ tsp fast-action yeast
250g caster sugar
½ tsp fine sea salt
½ tbsp + 1½ tsp ground cardamom
240g unsalted butter (softened)
2 medium eggs
275ml full-fat milk
Oil for greasing (e.g., sunflower or vegetable)
3 tsp ground cinnamon
50ml water
30 cardamom pods (optional, for topping)
Equipment
Large bowl
Dough scraper
Clingfilm
2 mixing bowls
Spatula
2 baking sheets
Baking parchment
Rolling pin
Palette knife
Sharp knife
Pastry brush
Small saucepan
Mortar and pestle (optional)
Wire rack
Method
1. Make the dough
In a large bowl, combine the flour, yeast, 75g sugar, salt, and ½ tbsp cardamom. Add 100g butter and 1 egg. Gradually mix in the milk until a dough forms.
Knead on a floured surface for 10 minutes until smooth. Place in a lightly oiled bowl, cover with clingfilm, and prove for 1 hour or until doubled in size.
2. Prepare the filling
Mix 140g butter, 120g sugar, cinnamon, and 1½ tsp cardamom into a paste.
3. Shape the buns
Roll the dough into a 40cm x 40cm square. Spread the filling evenly over the dough.
For swirls: Roll the dough into a log, slice into 2.5cm pieces, and place swirl-side down on parchment-lined baking sheets.
For knots: Cut the dough into 2.5cm strips, twist, and wrap around your fingers to form knots. Place on baking sheets.
Cover with oiled clingfilm and prove for 1 hour or until doubled in size.
4. Prepare the syrup and topping
Heat 50ml water and 50g sugar in a saucepan until the sugar dissolves. Set aside.
Optional: Crack cardamom pods, remove seeds, and crush lightly. Mix with the remaining sugar for topping.
5. Bake the buns
Preheat the oven to 210°C/190°C (fan)/410°F/Gas Mark 7.
Brush the buns with beaten egg. Sprinkle the buns with the cardamom sugar (or plain sugar).
Bake for 12 minutes (15 minutes for knots) until golden.
Brush with syrup while hot. Cool on a wire rack.
Enjoy!
