Swedish Cardamom Buns: A Step-By-Step Guide with Video and Tips
Discover techniques for a glossy glaze and tender crumb in every aromatic twisted pastry.
What Are Swedish Cardamom Buns?
Swedish cardamom buns, known as kardemummabullar, are a beloved Scandinavian pastry, famous for their aromatic, slightly sweet flavor and beautifully twisted or knotted shape. These buns are a staple in Swedish bakeries and homes, often enjoyed with coffee as part of the cherished tradition of fika—Sweden’s coffee break ritual that emphasizes slowing down and savoring the moment.
Unlike the classic American cinnamon roll, cardamom buns are subtly sweet, deeply fragrant, and less gooey, focusing instead on the spice’s warm, citrusy notes. The rich, yeasted dough is filled with butter, sugar, and freshly ground cardamom, then shaped into intricate knots or coils and finished with a shiny, spiced syrup glaze.
Essential Ingredients
To achieve authentic flavor and texture, quality ingredients are key. Here’s what you’ll need for both the dough and the syrup topping:
For the Dough
- Active dry yeast – for leavening
- Whole milk – adds richness and tenderness to the dough
- Salted butter – for flavor and a soft crumb
- Granulated sugar – for sweetness and to feed the yeast
- Egg – binds the dough and enriches it
- Ground cardamom – the star spice, freshly ground for best aroma
- Salt – to enhance all the flavors
- All-purpose flour – the base of the dough
For the Cardamom Syrup Topping
- Water – to dissolve the sugar
- Sugar – for sweetness and shine
- Vanilla extract – a subtle background note
- Ground cardamom – for extra fragrance
- Salt – to balance the sweetness
Step-By-Step Recipe
Follow these detailed steps to make Swedish cardamom buns at home—right from mixing the dough to shaping, baking, and glazing.
1. Preparing the Dough
- Warm the milk to about 110°F (43°C)—just warm to the touch, not hot.
- Sprinkle the yeast over the milk and let it sit for a few minutes until foamy.
- Add the sugar, egg, melted butter, and ground cardamom, then mix well.
- Slowly add the flour and salt, mixing until a soft dough forms.
- Knead the dough by hand or with a mixer with a dough hook until smooth and elastic, about 8–10 minutes.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1–1.5 hours.
2. Shaping the Buns
Shaping is what gives Swedish cardamom buns their signature look. Here are two popular methods:
Fancy Twisted Coils
- Roll out the dough into a large rectangle.
- Spread a thin layer of softened butter and sprinkle generously with a mixture of sugar and ground cardamom.
- Carefully roll the dough up into a log.
- Cut the log lengthwise, leaving one end attached, to create a “strip” with two “legs.”
- Twist the legs around each other in opposite directions, then coil the twisted strand into a bun, tucking the end underneath.
- Place on a baking sheet, leaving ample space between buns as they will expand.
Quick “Bandage” Knots
- Divide the dough into portions and roll each into a rope.
- Loop the rope around your fingers, then pull the end through the center and tuck it under to form a knot.
- Place on a baking sheet and let rise until puffy.
3. Baking the Buns
- Preheat your oven to 425°F (218°C).
- Let the shaped buns rise until quite puffy, about 1.5–2 hours.
- Bake for 15–20 minutes, until deep golden brown and the internal temperature reaches 200°F (93°C) when checked with a thermometer.
4. Making the Cardamom Syrup
- While the buns bake, combine water, sugar, vanilla extract, and a pinch of salt in a small saucepan.
- Bring to a boil, then simmer until slightly thickened.
- Remove from heat and stir in ground cardamom.
- Brush the hot baked buns generously with the syrup as soon as they come out of the oven.
- Allow to cool slightly, brush again, and sprinkle with additional ground cardamom for a fragrant finish.
What others are reading
Tips for Perfect Swedish Cardamom Buns
- Freshly ground cardamom is essential for the best flavor. Grind whole green cardamom seeds yourself if possible, as the commercial ground spice can be stale and lack punch.
- Don’t rush the rise. Let the dough double in size before shaping, and give the shaped buns plenty of time to puff up before baking.
- Space out the buns on the baking sheet; they will spread and expand significantly during baking.
- Brush with syrup while hot for maximum absorption and a glossy finish.
- Serve warm with butter and a cup of coffee or tea for an authentic Swedish experience.
Variations and Additions
While the classic recipe is beloved, you can experiment with these variations:
- Cinnamon: Add a bit of cinnamon to the filling for extra warmth (though purists may prefer it without).
- Almond Glaze: Drizzle with an almond-flavored glaze instead of the syrup for a nutty twist.
- Raisins or Orange Zest: Incorporate a handful of raisins or a bit of citrus zest into the filling for a fruitier flavor.
Table: Classic vs Quick Shaping Methods
| Method | Description | Time Required | Visual Appeal |
|---|---|---|---|
| Fancy Twisted Coils | Dough is cut and twisted into intricate coiled buns | Longer | Highly attractive, bakery-style |
| Quick “Bandage” Knots | Dough is looped, pulled through, and tucked | Faster | Homely but charming |
Storage and Serving Suggestions
Swedish cardamom buns are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to restore their softness. For longer storage, freeze the baked buns and thaw at room temperature before warming.
Serve them as part of your morning spread, offer them at brunch, or enjoy as a snack with coffee—just as Swedes do during fika.
Frequently Asked Questions (FAQs)
Q: Can I use pre-ground cardamom instead of grinding my own?
A: Yes, pre-ground cardamom can be used, but for the best aroma and authentic speckled appearance, grind whole green cardamom seeds yourself if possible.
Q: How long do Swedish cardamom buns keep fresh?
A: They are best eaten the same day but will stay soft in an airtight container for 1–2 days. Reheat briefly for best results.
Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and baking.
Q: What’s a good substitute for whole milk?
A: You can use 2% milk, but whole milk gives the richest, most tender crumb.
Q: Why are my buns dense?
A: Dense buns may result from under-proofed dough, expired yeast, or over-kneading. Ensure your yeast is fresh and let the dough rise fully.
Q: How do I get perfectly shaped buns?
A: Practice the shaping techniques—twisting or knotting—and don’t rush the final rise. Watch video tutorials for visual guidance.
Conclusion
Swedish cardamom buns are a delightful project for any home baker, offering a taste of Scandinavia’s cozy café culture. With proper technique and quality ingredients, you can create beautifully aromatic, tender, and visually stunning buns that will impress family and friends. Follow the steps above, experiment with shaping, and don’t forget to savor them with a cup of your favorite hot beverage. Happy baking!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a104834/swedish-cardamom-buns/
- https://food52.com/recipes/90599-traditional-swedish-cardamom-buns
- https://www.eatthelove.com/cardamom-buns/
- https://ceciliatolone.substack.com/p/swedish-cardamom-buns-everything
- https://www.thepioneerwoman.com/author/954976/erica-kastner/
- https://themodernproper.com/cardamom-rolls-with-almond-glaze
- https://www.youtube.com/watch?v=5UWUkFHbIAk
- https://theviewfromgreatisland.com/swedish-cardamom-buns-kardemummabullar-recipe/
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