Cardamom Bun — Swedish kardemummabulle

i. Origin & history

Cardamom buns are particularly associated with Stockholm bakeries — Vete-Katten, Fabrique, and Pom and Flora are some of the canonical Stockholm shops. Cardamom is the dominant spice of Swedish sweet baking.

ii. Ingredients

Makes 12 servings · scroll the side panel to adjust

• 500 g strong flour
• 60 g sugar
• 7 g instant yeast
• 1 tbsp ground cardamom
• Pinch salt
• 250 ml warm milk
• 2 eggs
• 100 g unsalted butter, soft
• 100 g unsalted butter, soft
• 100 g muscovado sugar
• 2 tbsp ground cardamom
• Pinch salt
• 1 egg + 1 tbsp milk to glaze
• 2 tbsp pearl sugar
• 1 tsp crushed cardamom

iii. Method

1. Make dough; prove 90 min.
2. Roll into 40 × 30 cm rectangle. Spread with cardamom butter (mix butter, sugar, cardamom, salt). Fold the dough in three (like a letter).
3. Cut into 12 strips. Twist each strip and knot.
4. Place on a tray; prove 30 min. Brush with egg; sprinkle pearl sugar and crushed cardamom.
5. Bake at 190 °C for 12-15 min until golden.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Kanelbullar are the cinnamon sibling. Saffron buns (lussekatter) are the Lucia version. Cardamom-and-cinnamon buns combine both spices.

vii. More from Scandinavian

• Schnecken — cinnamon snail rolls
• Semla — Lenten cardamom buns
• Babka — Polish yeast cake
• Skolebrod — Norwegian custard bun
• Croffle — Korean croissant-waffle
• Anpan — Japanese sweet-bean buns