Swedish Cardamom Buns (Soft & Fluffy Kardemummabullar)
This is the only recipe I’ve ever had the patience to improve over time - that’s how much I loved the first version and wanted it to be absolutely perfect! These Swedish cardemom buns are divine, and if you’ve never tried them you’re missingg out! There’re soft, fluffy, sweet and spiced.
Prep time: 45 mins, with 2-3 hours rise
Cook time: 15 mins
Serves 12
Ingredients
Tangzhong (Water Roux)
5 tbsp water
5 tbsp whole milk
3 tbsp all-purpose flour
Dough
All of the tangzhong
430 g all-purpose flour
140g whole milk, slightly warm
6 tbsp softened unsalted butter
50 g granulated sugar
15 g honey (1 tbsp)
2 tsp instant yeast
3 tsp freshly ground cardamom
1 tsp salt
1 large egg
Filling
8 tbsp soft unsalted butter
1 tsp flour
Pinch of salt
55 g packed light brown sugar
3 tsp ground cardamom
Syrup
3 tbsp sugar
3 tbsp water
Cardemom sugar
3 tbsp granulated sugar
2 tsp ground cardamom
Method
Make the tangzhong: whisk water, milk, and flour in a small saucepan. Heat over medium, whisking constantly, until thick like a soft paste. Let cool to lukewarm.
Mix the dough: in a stand mixer bowl, combine flour, yeast, cardamom, salt, sugar, and honey. Add tangzhong, milk, and egg. Mix on low until rough dough forms.
Knead: increase speed to medium. Knead 3 min, then add softened butter gradually. Knead 5–7 min until dough is smooth, elastic, and slightly tacky. Cover and let rise 1½–2 hours until doubled.
Prepare filling: mix butter, flour, salt, brown sugar, and cardamom until smooth and soft.
Shape buns: roll dough into a 16×20 inch rectangle (about 5mm thick). Spread filling on bottom half, fold top half over, roll gently. Cut into 12 strips. Slice each strip up the centre, leaving 2 cm at top. Twist each end, wrap around each other, and tuck ends to form a knot. Place on baking trays. Cover and proof 45 min until puffy.
Bake: preheat oven to 200°C (400°F). Brush buns with beaten egg. Bake 12–15 min until golden.
Mix together the ingredients for the sugar syrup in a bowl. In a separate bowl mix together the sugar and cardamom.
Once the buns are out the oven, immediately brush syrup on the buns and sprinkle with cardamom sugar. Serve warm!
Tips for Perfect Cardamom Buns
Use freshly ground cardamom for the best flavour
Don’t skip the tangzhong - it keeps the buns soft for longer
Bake until just golden to keep them light and fluffy
