A RECIPE + SPICES TO CREATE
Swedish Cardamom Buns
45 MINS
| 1 bun
ingredients
FOR THE DOUGH
½ cup + 2 TBSP (142g) unsalted butter
2 cup + 2 TBSP (282g) whole milk
4½ tsp (14g) instant yeast
1 tsp salt
½ cup (99g) granulated sugar
5¾ cup (718g) all-purpose flour
1 tsp cardamom seeds, ground
FOR THE FILLING
½ cup + 2 TBSP (142g) unsalted butter
½ cup (99g) granulated sugar
1 tbsp + 1 1/2 teaspoon cardamom seeds, ground
FOR THE EGG WASH
1 egg
1 tbsp water
½ tsp vanilla extract
FOR THE SIMPLE SYRUP
½ cup (99g) granulated sugar
¼ cup (57g) water
½ tsp vanilla extract
directions
In a small saucepan, melt the butter then add the milk. Heat the mixture until it’s lukewarm. Pour into a stand mixer fitted with a hook attachment.
Add the sugar and yeast to the milk mixture and whisk together. Mix 1 tsp ground cardamom into the flour and add to bowl. Mix on low until incorporated. Knead the dough for about 10 minutes. It should be smooth and pull away from the side of the bowl. If the dough is too sticky, add more flour, 1/4 cup at at time until the desired consistency is reached.
Cover the bowl with plastic wrap and place it in a warm spot until doubled in size, about 45 minutes to 1 hour. While the dough is rising, make your filling by mixing the soft butter, sugar and cardamom together.
When the dough is ready, turn it out onto a floured surface and divide it in half. Roll the dough out to the size of a half sheet pan, roughly 18x13 inches. Spread half of the filling onto half of the rolled dough. Fold the side without any filling over onto the other side. Gently press the dough together, then cut widthwise into 8 equal size strips. Take each strip and cut it lengthwise, almost in half, leaving a little bit connected.
Twist both strips in the same direction then twist them around each other. Coil the twist into a small circle, tucking the end under. Repeat with the remaining strips and the other half of the dough.
Place the buns on a parchment lined sheet pan and cover loosely with plastic wrap or a kitchen towel. Let rise in a warm spot for about 1 hour. Meanwhile, preheat the oven to 425F.
Mix together the egg, water and salt and lightly brush the buns with egg wash. Sprinkle the buns with sugar. Bake for 15-18 minutes. While the buns are baking, make the simple syrup by bringing the sugar and water to a boil. Remove from heat and add the vanilla.
When the buns are done, remove them from the oven and immediately brush them with simple syrup. Serve warm.
Expiry time: 3 days covered at room temperature or 1 month in the freezer
Add the sugar and yeast to the milk mixture and whisk together. Mix 1 tsp ground cardamom into the flour and add to bowl. Mix on low until incorporated. Knead the dough for about 10 minutes. It should be smooth and pull away from the side of the bowl. If the dough is too sticky, add more flour, 1/4 cup at at time until the desired consistency is reached.
Cover the bowl with plastic wrap and place it in a warm spot until doubled in size, about 45 minutes to 1 hour. While the dough is rising, make your filling by mixing the soft butter, sugar and cardamom together.
When the dough is ready, turn it out onto a floured surface and divide it in half. Roll the dough out to the size of a half sheet pan, roughly 18x13 inches. Spread half of the filling onto half of the rolled dough. Fold the side without any filling over onto the other side. Gently press the dough together, then cut widthwise into 8 equal size strips. Take each strip and cut it lengthwise, almost in half, leaving a little bit connected.
Twist both strips in the same direction then twist them around each other. Coil the twist into a small circle, tucking the end under. Repeat with the remaining strips and the other half of the dough.
Place the buns on a parchment lined sheet pan and cover loosely with plastic wrap or a kitchen towel. Let rise in a warm spot for about 1 hour. Meanwhile, preheat the oven to 425F.
Mix together the egg, water and salt and lightly brush the buns with egg wash. Sprinkle the buns with sugar. Bake for 15-18 minutes. While the buns are baking, make the simple syrup by bringing the sugar and water to a boil. Remove from heat and add the vanilla.
When the buns are done, remove them from the oven and immediately brush them with simple syrup. Serve warm.
Expiry time: 3 days covered at room temperature or 1 month in the freezer
tips
If your kitchen is cool, place the dough on top of a warm oven to speed up rising.
Be sure to brush the buns with simple syrup immediately after removing from the oven. If they cool before applying the syrup, the buns will be sticky.
Be sure to brush the buns with simple syrup immediately after removing from the oven. If they cool before applying the syrup, the buns will be sticky.
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