Kardemummabullar (Swedish Cardamom Buns)

Soft, sweet buns flavored with cardamom, often topped with pearl sugar.

Ingredients (Makes 12–16 buns)

For the Dough:

• 250 ml milk, lukewarm

• 50 g fresh yeast (or 15 g dry yeast)

• 75 g sugar

• 1 tsp salt

• 1 tsp ground cardamom

• 75 g butter, melted

• 500 g all-purpose flour

For the Filling:

• 50 g butter, softened

• 50 g sugar

• 1 tbsp ground cinnamon (optional)

For Topping:

• 1 egg, beaten (for brushing)

• Pearl sugar

Preparation

1. Prepare the dough:

   • Warm milk to about 37°C (98°F) and dissolve yeast in it.

   • Mix sugar, salt, cardamom, and melted butter.

   • Add flour gradually and knead into a smooth, elastic dough.

   • Cover and let rise for 45–60 minutes until doubled in size.

2. Roll and fill:

   • Roll dough into a rectangle (about 30x40 cm).

   • Spread softened butter evenly over the surface.

   • Sprinkle sugar and cinnamon over the butter.

3. Shape the buns:

   • Fold dough in half lengthwise and cut into strips.

   • Twist each strip or roll into a knot.

   • Place on a baking tray lined with parchment paper.

4. Second rise:

   • Cover and let buns rise for 20–30 minutes.

5. Bake:

   • Preheat oven to 220°C (425°F).

   • Brush buns with beaten egg and sprinkle with pearl sugar.

   • Bake for 10–12 minutes until golden brown.

6. Serve:

   • Cool slightly and enjoy warm or at room temperature.

Serving Suggestions

• Serve with coffee or tea during fika.

• Pair with butter or cream cheese for extra indulgence.

Cooking Tips

• Cardamom is key—use freshly ground for best aroma.

• Do not overbake; buns should remain soft and tender inside.

• Knotting or twisting gives traditional Swedish appearance and texture.