Swedish Cardamom Bun Recipe

Introduction

Swedish Cardamom Buns are a delightful treat with a fragrant, warm spice blend and a soft, buttery texture. Perfect for enjoying with a cup of coffee, these buns are a beloved classic in Swedish baking.

Ingredients

• 40 g fresh yeast (1.4 oz)
• 500 g water (17.6 oz)
• 500 g flour (17.6 oz), all-purpose or special
• 25 g sugar (0.9 oz)
• 600 g flour (21 oz), all-purpose or special
• 175 g granulated sugar (6.1 oz)
• 20 g freshly ground cardamom seeds (0.7 oz)
• 10 g salt (0.3 oz)
• 1 egg (50 g)
• 200 g butter, room temperature (7 oz)
• 250 g butter, soft and room temperature (8.8 oz)
• 90 g granulated sugar (3.1 oz)
• 90 g lightly packed dark brown sugar (3.1 oz)
• 20 g freshly ground cardamom (0.7 oz)
• 10 g all-purpose flour (0.3 oz)
• 1 egg
• 1 pinch salt
• 1 tsp water
• 3 tbsp raw sugar
• 1 tbsp cardamom
• 100 g water (3.5 oz)
• 100 g sugar (3.5 oz)

Instructions

1. Step 1: Dissolve the yeast in 500 g water. Mix with 500 g flour and 25 g sugar, then use a stand mixer with a dough hook to combine on low speed for about 5 minutes. Let the dough rest for 20 minutes.
2. Step 2: Add the remaining 600 g flour, 175 g sugar, 20 g cardamom, egg, and salt to the dough. Mix on low speed for 5 minutes, then gradually add 200 g room-temperature butter, incorporating it fully.
3. Step 3: Increase the mixer speed and knead for approximately 10 minutes until the dough is elastic and gluten threads form. Shape a piece into a ball and stretch to check elasticity; continue kneading if needed.
4. Step 4: Remove dough from the bowl and rest for 5 minutes. Roll out the dough, place on a floured baking sheet, and cool completely in the refrigerator for 30–60 minutes.
5. Step 5: Prepare sugar syrup by boiling 100 g water and 100 g sugar together for 5 minutes. Set aside to brush the buns after baking.
6. Step 6: For the filling, stir together 250 g softened butter, 90 g granulated sugar, 90 g dark brown sugar, 20 g cardamom, and 10 g flour until well combined.
7. Step 7: Divide the dough in half. Roll one half into a 30×60 cm (11×23 in) rectangle. Spread the filling evenly over it, fold in half lengthwise, then roll lightly to remove air bubbles.
8. Step 8: Cut the dough into 1 cm (0.4 in) wide strips. Wrap each strip around your index and middle finger like yarn, then form into a small ball. Tuck the edge under to secure and place on a parchment-lined baking sheet.
9. Step 9: Let the buns rise in the refrigerator for several hours or overnight. For freezing, place trays in the freezer immediately after shaping, then thaw and let rise until doubled before baking.
10. Step 10: When ready to bake, preheat the oven to 220° C (428° F). Space buns apart as they will almost double in size. Let them rise in a draft-free place (such as a turned-off oven at 28° C with a bowl of hot water) until they bounce back when pressed gently.
11. Step 11: Lightly beat an egg with a pinch of salt and 1 teaspoon water. Brush the buns with this mixture, then sprinkle with raw sugar mixed with 1 tablespoon cardamom.
12. Step 12: Bake buns in the center of the oven at 220° C (428° F) for 8–12 minutes. As soon as they come out, brush immediately with the prepared sugar syrup to give a glossy finish.

Tips & Variations

• Use freshly ground cardamom for the best flavor and aroma in both dough and filling.
• For a lighter texture, substitute half of the all-purpose flour with pastry flour.
• If you enjoy a richer filling, add chopped almonds or raisins to the butter and sugar mixture.
• Freezing shaped buns before their final rise allows you to bake fresh buns on demand.

Storage

Store baked buns in an airtight container at room temperature for up to two days. For longer storage, freeze fully cooled buns in a sealed bag for up to 1 month. Reheat frozen buns in a warm oven (around 150° C / 300° F) for 5–8 minutes or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, substitute fresh yeast with one-third the amount of dry yeast. Activate it according to package instructions before mixing into the dough.

Why do the buns need to rest in the refrigerator before shaping?

Chilling the dough firms up the butter and relaxes the gluten, making it easier to roll out and handle while enhancing the texture of the final buns.