📝 About This Recipe
Step into a cozy Stockholm bakery with these aromatic, golden-brown Swedish cardamom buns. Unlike their cinnamon cousins, these buns celebrate the bold, citrusy warmth of freshly crushed cardamom seeds folded into a buttery, enriched dough. Finished with a glistening sugar glaze and a crunch of pearl sugar, they are the soul of 'Fika'—the cherished Swedish tradition of slowing down for coffee and a treat.
🥗 Ingredients
The Enriched Dough
- 1 1/4 cups Whole milk (warmed to 110°F (43°C))
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 4 cups Bread flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 1 tablespoon Cardamom seeds (freshly crushed from pods)
- 1/2 teaspoon Fine sea salt
- 7 tablespoons Unsalted butter (softened at room temperature)
Cardamom Butter Filling
- 1/2 cup Unsalted butter (very soft)
- 1/2 cup Light brown sugar (packed)
- 1 tablespoon Cardamom seeds (freshly crushed)
- 1/2 teaspoon Cinnamon (optional, for depth)
- 1 teaspoon Vanilla paste
The Glaze and Topping
- 1/4 cup Water
- 1/4 cup Granulated sugar
- 2 tablespoons Swedish Pearl Sugar (for decoration)
👨🍳 Instructions
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1
In a small bowl, whisk the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, freshly crushed cardamom, and salt.
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3
Pour the yeast mixture into the dry ingredients. Mix on low speed until a shaggy dough forms, about 2 minutes.
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4
With the mixer on medium-low, add the softened butter one tablespoon at a time, ensuring each piece is incorporated before adding the next. Knead for 7-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, make the filling by creaming together the soft butter, brown sugar, cardamom, cinnamon, and vanilla paste until completely smooth.
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7
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (approximately 12x18 inches).
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8
Spread the cardamom filling evenly across the entire surface of the dough, reaching right to the edges.
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9
Fold the dough into thirds like a letter: fold the top third down to the center, then the bottom third up over it. Lightly roll over the folded dough with a rolling pin to seal.
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10
Using a pizza cutter or sharp knife, cut the dough into 12-14 long strips (about 1 inch wide).
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11
Twist each strip several times, then wrap it around two fingers twice, tucking the end through the center to create a knotted 'nest' shape. Place on a parchment-lined baking sheet.
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12
Cover the buns and let them rise for another 45-60 minutes until puffy. Preheat your oven to 400°F (200°C) during this time.
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13
Bake for 12-15 minutes until deep golden brown. While they bake, simmer the glaze water and sugar in a small pan until dissolved.
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14
Immediately upon removing the buns from the oven, brush them generously with the sugar syrup and sprinkle with pearl sugar while still hot.
💡 Chef's Tips
Always use freshly crushed cardamom seeds from green pods rather than pre-ground powder; the flavor difference is immense. Ensure your butter is truly soft but not melted for the filling to prevent it from leaking out during shaping. If the dough feels too sticky during kneading, resist adding too much flour; the richness of the butter will make it manageable as it develops. For the best texture, use bread flour rather than all-purpose to achieve that characteristic chewy, bakery-style crumb. The sugar syrup glaze is essential—it locks in moisture and keeps the buns soft for days.
🍽️ Serving Suggestions
Serve warm with a strong cup of black coffee or a traditional Swedish dark roast. Pair with a cold glass of milk for a classic afternoon snack. Enjoy alongside a bowl of fresh Nordic berries and whipped cream. Toast leftover buns slightly and spread with a thin layer of salted butter. Serve as part of a brunch spread with soft cheeses and sliced ham.