Traditional Swedish Cardamom Buns (Kardemummabullar) - Swedish Recipes

Traditional Swedish Cardamom Buns (Kardemummabullar)

Prep: 45 mins Cook: 15 mins 400°F (200°C) Serves: 12

Adapted from another source

This is not my original recipe. Check out the original recipe here.

Traditional Swedish Cardamom Buns (Kardemummabullar)
12
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Ingredients

  • 5 tbsp water
  • 5 tbsp whole milk
  • 3 tbsp all-purpose flour
  • 6 tbsp melted unsalted butter
  • 1 ½ cup whole milk
  • 2 tsp instant yeast
  • 2 tsp cardamom seeds, crushed
  • 1 tsp salt
  • 1 ¼ cup granulated sugar
  • 3 cups + 2 tbsp all-purpose flour
  • 1 large egg
  • 1 For Filling:
  • 8 tbsp soft unsalted butter
  • 1 tsp flour
  • 1 Pinch salt
  • 1 ¼ cup packed light brown sugar
  • 2 tsp cardamom seeds, crushed
  • 3 tbsp light corn syrup
  • 1 tbsp water
  • 3 tbsp granulated sugar
  • 1 tsp cardamom seeds, crushed

Instructions

  1. Make the tangzhong: Cook water, milk and flour until thickened.
  2. Make dough: Mix dry ingredients. Add melted butter, warm milk, egg, and cooled tangzhong.
  3. Knead dough 4-5 minutes, let rise 1½-2 hours.
  4. Make filling: Mix butter, sugar, cardamom, flour, salt into paste.
  5. Roll dough into large rectangle. Spread filling, fold, cut into strips.
  6. Shape buns: Twist and tie strips into knots.
  7. Let shaped buns rise 45 minutes.
  8. Bake at 400°F for 12-16 minutes.
  9. Brush with syrup and sprinkle cardamom sugar after baking.
  10. Serve and enjoy!

Chef's Notes

  • Use freshly crushed cardamom for best flavor.
  • Rest buns under a towel after baking for maximum softness.
  • Freeze leftovers up to 3 months.
  • Best eaten fresh but can be reheated at 250°F in the oven.

Nutrition Information

323 Calories
15g Fat
43g Carbs
5g Protein

Nutrition Warnings

Preference Status
Vegan ❌ Conflict
Gluten free ❌ Conflict
Dairy free ❌ Conflict
Egg free ❌ Conflict
Corn free ❌ Conflict
Low sugar ❌ Conflict
Low sodium ❌ Conflict
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