Swedish Cardamom Buns Recipe

Introduction

Swedish Cardamom Buns are a delightful treat featuring a soft, buttery dough infused with warm cardamom and cinnamon flavors. Perfect for a cozy breakfast or an afternoon coffee break, these sweet rolls have a beautiful twisted shape and a fragrant, aromatic filling.

Ingredients

• 1 and 1/4 cup warm water (105-110°F)
• 3/4 stick unsalted butter, melted and cooled slightly
• 6 tbsp sugar
• 4 and 1/2 tsp active dry yeast
• 3 large eggs, beaten lightly
• 1 and 1/2 tsp salt
• 1/4 cup powdered milk
• 5-6 cups all-purpose flour

For the filling:

• 1 stick unsalted butter, softened
• 1/4 cup sugar
• 2 tbsp ground cinnamon
• 2 tbsp ground cardamom

Egg wash:

• 1 large egg
• 1 tbsp milk
• Sugar for sprinkling

Instructions

1. Step 1: In a large mixing bowl, combine the warm water, melted butter, and sugar. Sprinkle the yeast over the mixture and let it stand for about 5 minutes until foamy.
2. Step 2: Add the beaten eggs, powdered milk, and salt to the yeast mixture. Stir everything together using a wooden spoon.
3. Step 3: Gradually add 5 cups of all-purpose flour, one cup at a time, stirring until a soft dough forms.
4. Step 4: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic, adding flour from the remaining 1 cup only as needed to prevent stickiness.
5. Step 5: Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise for about 1 hour until doubled in size.
6. Step 6: While the dough rises, prepare the filling by combining softened butter, sugar, cinnamon, and cardamom. Set aside.
7. Step 7: Punch down the risen dough and roll it out into a 15×21 inch rectangle. Spread the filling evenly on the dough, pressing it in gently.
8. Step 8: Fold the dough in thirds lengthwise, like a business letter, then roll lightly with a pin to stretch the width to 10-12 inches.
9. Step 9: Cut the folded dough into strips about 2 cm thick, making 15-22 strips.
10. Step 10: To shape each bun, wrap one strip twice around your fingers, tuck the end under, pull the dough through the opening, and then cross the dough over and tuck the ends to secure.
11. Step 11: Place each bun on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for about 1 hour until doubled in size.
12. Step 12: Preheat the oven to 350°F. Beat the egg with milk and brush the glaze over the buns. Sprinkle with sugar.
13. Step 13: Bake the buns for 22-25 minutes until lightly golden. Let cool slightly before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of vanilla extract or orange zest to the dough or filling.
• You can substitute ground cardamom with ground nutmeg or a blend of warm spices for a different twist.
• Use room temperature eggs and butter to ensure better dough consistency and rise.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns in a sealed bag for up to 2 months. Reheat gently in a warm oven or microwave before serving to enjoy their softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the amount slightly (use about 3 to 4 teaspoons) and mix it directly with the dry ingredients without proofing in water.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel airy and light to the touch. You can gently press it with your finger; if the indentation remains, it has risen sufficiently.

Swedish Cardamom Buns Recipe

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Swedish Cardamom Buns are delicately spiced, soft, and buttery sweet rolls infused with cardamom and cinnamon. These traditional Scandinavian pastries are perfect for breakfast or a cozy afternoon treat, featuring a tender yeast dough filled with a fragrant cardamom-cinnamon butter mixture and baked to golden perfection with a sugary glaze topping.

• Author: Joe
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 20 minutes
• Yield: 15–22 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Dough

• 1 and 1/4 cup warm water (105-110°F)
• 3/4 stick unsalted butter, melted and cooled slightly
• 6 tbsp sugar
• 4 and 1/2 tsp active dry yeast
• 3 large eggs, beaten lightly
• 1 and 1/2 tsp salt
• 1/4 cup powdered milk
• 5–6 cups all-purpose flour

Filling

• 1 stick unsalted butter, softened
• 1/4 cup sugar
• 2 tbsp ground cinnamon
• 2 tbsp ground cardamom

Egg Wash

• 1 large egg
• 1 tbsp milk
• Sugar for sprinkling

Instructions

1. Activate the Yeast: In a large mixing bowl, combine warm water, melted butter, and sugar. Sprinkle the active dry yeast over the mixture and let it stand for about 5 minutes until the yeast becomes foamy, indicating it is active.
2. Make the Dough: Add beaten eggs, powdered milk, and salt to the yeast mixture. Stir everything together using a wooden spoon. Gradually add 5 cups of all-purpose flour, stirring continuously until a soft dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic. Use the remaining flour as needed to prevent stickiness, but avoid adding too much.
4. First Rise: Shape the dough into a ball and place it in a bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Prepare the Filling: While the dough rises, combine softened butter, sugar, ground cinnamon, and ground cardamom in a bowl. Stir until smooth and well incorporated.
6. Roll and Fill: Punch down the risen dough and roll it out into a 15×21 inch rectangle. Spread the prepared filling evenly over the surface, pressing it into the dough slightly.
7. Fold the Dough: Fold one-third of the dough from the short side into the center, then fold the other third over it, like a business letter fold. Briefly roll the dough to stretch its width to about 10-12 inches.
8. Cut into Strips: Using a knife or pizza cutter, cut strips approximately 2 cm thick across the folded dough; this will yield 15-22 strips.
9. Shape the Buns: Take one strip, wrap it around your fingers two times covering the thumb, then pull the dough under and slip it through the opening near your thumb. Pull the strip upwards and tuck it under on the other side to form a bun. Repeat with remaining strips.
10. Second Rise: Place each bun on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise for about 1 hour until doubled in size.
11. Preheat the Oven: Set the oven to 350°F (175°C) to warm while the buns finish rising.
12. Apply Egg Wash and Bake: Beat one egg with one tablespoon of milk to make an egg wash. Brush the tops of the risen buns with the egg wash, sprinkle with sugar, and bake for 22-25 minutes until they turn lightly golden and cooked through.
13. Cool and Serve: Remove the buns from the oven and let them cool slightly before serving to enjoy their tender, aromatic flavor.

Notes

• Ensure water temperature is between 105-110°F for optimal yeast activation.
• Kneading time is important to develop gluten, which gives buns their soft texture.
• The business letter fold helps incorporate filling evenly without leaking.
• The dough strips can vary in thickness slightly; thinner strips will yield more buns.
• If you don’t have powdered milk, you can substitute with regular milk.
• Sprinkle sugar on top before baking for added crunch and sweetness.
• Store leftovers in an airtight container and consume within 2-3 days, or freeze for longer storage.

Keywords: Swedish cardamom buns, Scandinavian pastries, cardamom cinnamon rolls, sweet yeast buns, traditional Swedish baking