Cook and Scale
Swedish Cardamom Buns
12 servings · 55 min total
Soft, buttery yeasted buns swirled with brown sugar and fragrant cardamom, twisted into knots and topped with pearl sugar.
Ingredients
- 500 g wheat flour
- 2½ dl milk, warm
- 50 g fresh yeast
- 80 g white sugar
- 1 tsp ground cardamom
- ½ tsp salt
- 100 g butter, softened
- 1 egg
- 80 g butter, extra, softened, for filling
- 60 g brown sugar
- 2 tsp ground cardamom, extra
- 1 egg, extra, for brushing
- 2 tbsp pearl sugar
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Knead the cardamom dough — Crumble the yeast into the warm milk and stir to dissolve. Mix the flour, sugar, cardamom, and salt in a large bowl, then add the milk mixture and knead for 10 minutes.
- 2.
Enrich the dough and let it rise — Work in the softened butter and egg until the dough is smooth and elastic. Cover and let rise in a warm place for 1 hour, until doubled.
- 3.
Fill the dough rectangle — Roll the dough into a large rectangle. Spread with the extra softened butter and sprinkle with brown sugar and extra cardamom.
- 4.
Shape and prove the buns — Fold the dough into thirds, cut into strips, and twist each into a knot. Place on lined trays and let rise for 30 minutes.
- 5.
Glaze and bake the buns — Brush with beaten egg and sprinkle with pearl sugar. Bake at 200°C for 12-15 minutes until golden. Cool on a wire rack.