Swedish cardamom buns
User Reviews
4.9
Swedish cardamom buns
Description
The dough starts with warm milk activated with yeast, combined with softened butter, brown sugar, and ground cardamom. Flour and salt are added and the mixture is kneaded until smooth, then left to double in size for about 40 minutes. The filling is made by blending butter, brown sugar, and cardamom, which is spread over the rolled-out dough.
The dough is rolled into a rectangle, folded, and cut into strips which are then twisted or shaped into buns before a second rise and baking. An egg wash is brushed on top before baking, and sugar is sprinkled for sweetness and texture. The buns come out soft inside with a hint of spice and a lightly crisp exterior.
These buns suit breakfast, coffee breaks, or afternoon tea, pairing well with butter and cheese on the side. Their fragrant cardamom flavor refers to traditional Scandinavian baking.
The recipe can be doubled, adjusting the rolling out dimensions accordingly and increasing the number of buns from six to twelve. The dough can be kneaded by hand or with a mixer.
Ingredients
For the dough
- ½ cup milk
- 1 teaspoon yeast fast acting
- 2 tablespoon butter softened, unsalted
- 2 tablespoon light brown sugar
- ½ teaspoon ground cardamom
- 1 ½ cups all-purpose flour plain flour
- ⅛ teaspoon salt
For the filling
- 3 tablespoon butter unsalted
- 3 tablespoon light brown sugar
- 1 teaspoon ground cardamom
To top
- 1 egg for eggwash - won't use all
- 1 teaspoon cane sugar approx - or use pearl sugar if you have
Instructions
Forming dough & first rise (40min)
- Warm the milk gently until it just starts to bubble then remove from the heat and set aside to cool slightly. Once it's tepid, sprinkle the yeast over the top and set aside while you prepare out other ingredients.
- Mix together the softened butter, sugar and cardamom. Add the salt to the flour. Mix the butter mixture into the yeast and milk mixture then gradually add the flour. Once combined, turn it out on to a lightly floured surface and knead for around 5 minutes. Note, you can also do the mixing and kneading in a stand mixer.
- Put the dough into a clean, lightly-oiled bowl and cover. Set aside in a warm place for around 40 minutes to double in size.
Mixing filling and forming buns
- When the dough is almost done with it's first rise, mix together the butter, sugar and cardamom for the filling.
- Roll the dough out into a long, thin rectangle, approx 21 in x 7in (52x18cm). Spread the filling evenly over the top then fold the dough to be three layers thick - first fold one third (short end) over to halfway across the rest of the dough, then fold the other side over the top. The layered piece of dough will be roughly square.
- Cut the dough into 6 even strips crosswise (so they are joined on either side), trimming slightly on either end if needed. Then, split each strip in the middle almost all the way but leaving the one side joined (see pics above).
- Take one piece of dough and twist the two strips together, then tuck one end in between where they join, and loop the other end over and through the middle of the loop you have formed. Repeat with the other pieces of dough.
Second rise (30min) then baking
- Put the formed buns on a baking sheet lined with a silicone mat or parchment, cover and set aside to prove for around 30 minutes. Meanwhile, preheat the oven to 425F/220C.
- Lightly brush each bun with egg-wash, sprinkle over a little sugar then bake for approx 12 mins until golden brown on top. Allow to cool for a few minutes before serving (best served warm).
Notes
- The recipe doubles easily; for double quantity, roll the dough into a rectangle approximately 21 inches by 14 inches and cut into 12 buns instead of 6.
- You can knead the dough either by hand or with a stand mixer depending on convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 63mg | 3% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 324IU | 6% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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