My All-Time Favorite Pastry (Really!)

These Swedish cardamom buns are, without a doubt, my absolute favorite pastry in the world. Their unique aroma and soft texture make them irresistible. ♡

If you’re unfamiliar with kardemummabullar, picture a subtly sweet, incredibly soft yeast bun generously swirled with butter and freshly ground cardamom. These buns are then twisted into a beautiful knot and baked to a golden perfection. They offer a less sugary experience than American cinnamon rolls, boast a richer aroma than most pastries, and are simply divine when paired with a warm cup of coffee.

My love affair with Swedish cardamom buns began during our time living in Europe. This passion deepened during numerous trips to Stockholm, where I made it a point to enjoy them at least once a day (often more – and I have absolutely no regrets!). Over the years, I’ve meticulously tested, tweaked, and refined this homemade recipe to achieve the perfect balance: ample cardamom, an unbelievably soft texture, and the classic knotted shape. The key to this recipe lies in the tangzhong technique – a quick and easy cooked paste of milk and flour. This method ensures that the dough remains exceptionally tender and pillowy, even days after baking. Once you’ve tried cardamom buns made with this technique, you’ll never go back!

Creating cardamom buns is undeniably a labor of love, but since finding a bakery in Kansas City that offers them is a challenge, this is the recipe we always turn to when a craving strikes. I wholeheartedly promise that the effort is worth it!

Recipe Tips for Perfect Cardamom Buns

If this is your first attempt at making cardamom buns, I strongly advise reading through these essential tips and the complete recipe before you begin:

• Grind Your Cardamom Fresh for the Best Flavor: Freshly ground cardamom is a game-changer! While pre-ground cardamom can be used, freshly ground offers a significantly more fragrant and flavorful experience. You can purchase either cardamom seeds (my top recommendation) or whole green cardamom pods (crack them open to extract the seeds). Grind them using a mortar and pestle, or place them in a ziplock bag and crush them with a rolling pin or meat mallet.
• Master the Tangzhong Technique: Cook the tangzhong until it reaches a truly thick, pudding-like consistency. This crucial step is what imparts the buns with their signature softness.
• Aim for Tacky, Not Sticky, Dough: The dough should feel soft and elastic but should not cling excessively to your fingers. If needed, gradually add flour, one tablespoon at a time, until the desired consistency is achieved.
• Use Room-Temperature Butter for the Filling: Room-temperature butter spreads more evenly across the dough, preventing tearing and ensuring a smooth, consistent filling.
• Twist the Dough Loosely: Avoid over-tightening the dough when twisting, as this can result in dense rather than fluffy buns.
• Brush with Syrup While the Buns Are Hot: This allows the buns to readily absorb the syrup, creating a glossy finish and a subtle sweetness without becoming overly sticky.
• Bake Until Just Golden: Overbaking can lead to dry buns! Aim for a lightly golden color, and the buns should still feel soft to the touch. (I tend to slightly underbake them because I love them extra soft).

Recipe Variations: Elevate Your Cardamom Buns

Once you’ve mastered the classic recipe, explore these exciting variations to add your personal touch:

• Add Pearl Sugar: Sprinkle pearl sugar on top for added crunch and a more traditional Swedish appearance.
• Infuse with Orange Zest: Incorporate orange zest into the filling for a bright and citrusy twist.
• Make it Extra Buttery: Brush melted butter over the buns before applying the syrup for an even richer flavor.
• Swap Vanilla for Almond Extract: Substitute vanilla extract with almond extract in the filling for a subtly nutty flavor.
• Add a Pinch of Cinnamon: Combine a pinch of cinnamon with the cardamom for a warmer and more complex spice blend.

Frequently Asked Questions (FAQ)

More Sweet Treats to Try

If you enjoyed this Swedish Cardamom Buns recipe, I think you’ll also love these delightful treats!

• Swedish Cinnamon Buns (Kanelbullar)
• Cardamom Scones
• 1-Hour Cinnamon Rolls
• Sour Cream Coffee Cake

Detailed Recipe: Swedish Cardamom Buns (Kardemummabullar)

Here’s the detailed recipe to create your own batch of delicious Swedish cardamom buns:

Ingredients

Tangzhong

• 1/2 cup (120ml) whole milk
• 3 tablespoons (25g) all-purpose flour

Dough

• 1/2 cup (120ml) whole milk, lukewarm
• 1/3 cup (76g) unsalted butter, softened
• 3 1/4 cups (390g) all-purpose flour, divided
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) instant dry yeast
• 2 teaspoons freshly ground cardamom
• 1 teaspoon salt
• 1 large egg

Filling

• 1/3 cup (76g) unsalted butter, softened
• 1/4 cup (55g) packed light brown sugar
• 1 1/2 teaspoons freshly ground cardamom
• 1 teaspoon vanilla extract

Topping

• 1 large egg, beaten
• 1 tablespoon water
• Coarsely ground cardamom
• Granulated sugar
• Simple syrup (1/4 cup sugar + 1/4 cup water, heated until dissolved)

Instructions

1. Prepare the Tangzhong: In a small saucepan, whisk together milk and flour until smooth. Cook over medium-low heat, whisking constantly, until it forms a thick, pudding-like paste (3-5 minutes). Transfer to the bowl of a stand mixer.
2. Make the Dough: Add lukewarm milk, softened butter, and half of the flour to the tangzhong. Mix on low speed until combined. Add remaining flour, sugar, yeast, cardamom, salt, and egg. Mix until a shaggy dough forms, then knead on medium-low for 6-8 minutes until smooth, elastic, and slightly tacky.
3. First Rise: Form dough into a ball and place in a greased bowl. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
4. Prepare the Filling: In a bowl, combine softened butter, brown sugar, cardamom, and vanilla extract until smooth.
5. Shape the Buns: Roll out the dough on a floured surface into a 20-inch square. Spread the filling evenly over the dough. Fold the left third over the center, then the right third over the top (like a business letter).
6. Cut and Twist: Cut off the uneven edges. Cut the dough into 12 even strips. Cut each strip into two “tails,” leaving the top 1 cm connected. Separate the tails, twist them, and wrap the strip around two fingers 2-3 times, then knot it.
7. Second Rise: Place buns on a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes.
8. Bake: Preheat oven to 375°F (190°C). Brush buns with egg wash and sprinkle with cardamom and sugar. Bake for 13-15 minutes, until golden brown.
9. Syrup and Cool: Brush warm buns generously with simple syrup. Transfer to a wire rack to cool slightly before serving.