📝 About This Recipe
Transport yourself to a cozy Stockholm café with these aromatic, golden-brown Kardemummabullar. Unlike their cinnamon cousins, these buns celebrate the bold, floral warmth of freshly crushed cardamom seeds woven into a buttery, enriched dough. Perfectly twisted and topped with crunchy pearl sugar, they are the quintessential centerpiece of 'Fika'—the cherished Swedish tradition of slowing down for coffee and a treat.
🥗 Ingredients
The Dough
- 1 1/2 cups Whole Milk (warmed to 110°F (43°C))
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 4 1/2 cups Bread Flour (plus extra for dusting)
- 1/2 cup Granulated Sugar
- 1 tablespoon Cardamom Seeds (freshly crushed from pods)
- 9 tablespoons Unsalted Butter (softened at room temperature)
- 1/2 teaspoon Fine Sea Salt
Cardamom Butter Filling
- 7 tablespoons Unsalted Butter (very soft)
- 1/2 cup Brown Sugar (lightly packed)
- 1 tablespoon Cardamom Seeds (freshly crushed)
- 1/2 teaspoon Cinnamon (optional, for depth)
The Glaze and Topping
- 1/4 cup Water
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Vanilla Extract
- 3 tablespoons Swedish Pearl Sugar (for garnish)
👨🍳 Instructions
-
1
In a small bowl, whisk the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
-
2
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, granulated sugar, salt, and the freshly crushed cardamom.
-
3
Pour the yeast mixture into the dry ingredients. Mix on low speed until a shaggy dough forms.
-
4
With the mixer running, add the softened butter one tablespoon at a time. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides.
-
5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
-
6
While the dough rises, prepare the filling by mixing the soft butter, brown sugar, and crushed cardamom until it forms a smooth, spreadable paste.
-
7
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (approx. 12x18 inches).
-
8
Spread the cardamom filling evenly over the entire surface of the dough rectangle.
-
9
Fold the dough in thirds like a letter (bring the bottom third up, then the top third down over it).
-
10
Cut the folded dough into 16 long strips (about 1 inch wide) using a pizza cutter or sharp knife.
-
11
Twist each strip several times, then wrap it around two fingers to create a knot, tucking the end underneath. Place on parchment-lined baking sheets.
-
12
Cover the buns and let them rise for another 45 minutes. Preheat your oven to 400°F (200°C) during this time.
-
13
Bake for 12-15 minutes or until the buns are a deep golden brown. While they bake, simmer the glaze ingredients (water, sugar, vanilla) in a small pan until the sugar dissolves.
-
14
Immediately after removing the buns from the oven, brush them generously with the sugar syrup and sprinkle with pearl sugar.
💡 Chef's Tips
Always use freshly crushed cardamom seeds from green pods rather than pre-ground powder for the most authentic and vibrant flavor. Ensure your butter is truly room temperature (not melted) so it incorporates into the dough without making it greasy. If the dough is too sticky during the kneading process, add flour one tablespoon at a time, but be careful not to over-flour or the buns will be dry. Don't skip the sugar syrup glaze; it seals in the moisture and gives the buns that professional, glossy bakery finish. Use a kitchen scale for the flour if possible (approx. 560g) to ensure the perfect dough consistency every time.
🍽️ Serving Suggestions
Serve warm with a strong cup of black coffee or a traditional Swedish egg coffee. Pair with a glass of cold milk for a kid-friendly afternoon snack. Enjoy alongside a bowl of fresh Nordic berries like lingonberries or cloudberries. These are best served the day they are made, but can be lightly toasted the next morning with a smear of salted butter.