Cardamom buns are incredibly popular in bakeries and cafés across Sweden, and now you can make them at home with this traditional recipe. These fragrant, buttery buns are filled with a rich cardamom filling, making them the perfect treat for any occasion, whether it’s a cozy fika or a special celebration. The dough is cold-fermented overnight, resulting in a tender, soft texture. Brushed with syrup for extra sweetness and dusted with powdered sugar before serving, these Swedish Cardamom Buns are sure to impress!
Jump to RecipeThe How to Make Perfect Swedish Cardamom Buns at Home recipe requires a bit of patience, as the dough rests overnight to develop its flavors, but the end result is well worth the wait. Follow this step-by-step guide to create these fragrant buns that will quickly become a household favorite. Whether you serve them fresh out of the oven or freeze them for later, the delicate taste of cardamom will shine through every bite.
Ingredients You’ll Need
- Milk
- Flour
- Fresh yeast
- Butter
- Sugar
- Egg
- Cardamom seeds (coarsely ground or crushed)
- Salt
- Vanilla sugar
- Cornstarch (optional)
- Water
- Powdered sugar
Equipment You’ll Need
- Stand Mixer or Mixing Bowl
- Dough Hook
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Measuring Cups and Spoons
- Knife or Pizza Cutter
- Cooling Rack
- Plastic Wrap
- Saucepan
- Palette Knife or Spatula
- Kitchen Scale
You can use a knife or a cutter with a rolling pin to cut stripes. A cutter makes the process easier – Amazon offers several options. Make sure to choose one with a wheel guard and strong enough for thicker doughs.
Instructions for How to Make Perfect Swedish Cardamom Buns at Home
Day 1: Preparing the Dough
- In a stand mixer, combine 1 liter of milk, flour (start with 1800 g), 150 g fresh yeast, 300 g softened butter, 300 g sugar, 1 egg, 25 g coarsely ground cardamom seeds, and 10 g salt.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Cover the dough with plastic wrap and let it rest in the refrigerator overnight for cold fermentation. This should take at least 8-12 hours, allowing the flavors to deepen and the dough to develop its signature soft texture.
Day 2: Making the Swedish Cardamom Buns
- Prepare the filling by mixing 750 g of softened butter, 300 g sugar, 30 g vanilla sugar, 80 g coarsely ground cardamom, and 2 tablespoons of cornstarch (optional) until the mixture is smooth and well combined.
- Remove the dough from the refrigerator and roll it out into a rectangle about 3-4 mm thick.
- Spread the cardamom filling evenly across the rolled-out dough.
- Fold one side of the dough toward the center, then fold the other side over the top so that both edges meet.
- Roll the dough out slightly, ensuring the thickness is even.
- Cut the dough into strips and twist them into individual buns. Place each bun on a parchment-lined baking sheet.
- Let the buns rise under a kitchen towel for 1-1.5 hours, or until they have nearly doubled in size.
- Preheat the oven to 225°C (437°F).
- Brush the risen buns with an egg wash made from 1 egg, 2 tablespoons of milk, and a pinch of salt.
- Bake the buns for 8-12 minutes, depending on your oven and the size of the buns, until golden brown.
- While the buns are still warm, brush them with syrup (made by boiling 200 ml water with 100 g sugar until dissolved).
- After they have cooled or just before serving, dust the buns with powdered sugar for a finishing touch.
How to Make the Swedish Cardamom Buns Recipe Lactose-Free
If you’re looking to make a lactose-free version of the How to Make Perfect Swedish Cardamom Buns at Home recipe, it’s simple to substitute a few ingredients:
- Use lactose-free milk instead of regular milk.
- Swap the butter for lactose-free butter or a plant-based alternative that suits your dietary needs.
- Ensure any vanilla sugar or vanilla extract you use is lactose-free as well.
With these substitutions, you can still enjoy the same delicious, tender texture and cardamom flavor without worrying about lactose intolerance.
How to Store Swedish Cardamom Buns
The How to Make Perfect Swedish Cardamom Buns at Home recipe makes about 40 buns, so you’ll likely want to store some for later enjoyment. Here’s how you can keep them fresh:
- At Room Temperature: Store the buns in an airtight container or wrapped in plastic wrap. They’ll stay fresh for up to 2 days.
- In the Freezer: These buns freeze beautifully! Simply place them in a freezer-safe bag or container and store for up to 3 months. To reheat, let them thaw at room temperature or gently warm them in the oven for a freshly baked taste.
- Reheating: Whether they’re stored at room temperature or frozen, cardamom buns can be reheated for a few minutes in a warm oven to regain their soft texture and fresh flavor.
This How to Make Perfect Swedish Cardamom Buns at Home recipe is the perfect way to bring a traditional Swedish treat into your home. The fragrant aroma of freshly ground cardamom, combined with the soft, buttery dough, creates an irresistible combination. Whether you’re serving them at a fika, a family gathering, or just enjoying them on a cozy afternoon, these cardamom buns are sure to delight.
Making the How to Make Perfect Swedish Cardamom Buns at Home is an enjoyable process that yields incredible results. While the cold fermentation requires a bit of planning, the rich flavor and tender texture make every bite worthwhile. Be sure to dust them with powdered sugar just before serving for a picture-perfect finish!
If you love baking Swedish buns, be sure to try out some of my other favorite recipes. My Cinnamon Buns: Sweden’s Beloved Classic are a classic with a warm, spiced filling, and the Heavenly Cream Buns are irresistibly soft with a rich, creamy center. Whether you prefer the spiced flavor of cinnamon or the smooth sweetness of vanilla, these recipes will complement your cardamom buns perfectly!
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Cardamom Buns
Equipment
- Stand Mixer or Mixing Bowl with Dough Hook
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry Brush
- Measuring Cups and Spoons
- Mixing Bowls
- Knife or Pizza Cutter
- Cooling Rack
- Plastic wrap
- Saucepan (for Syrup)
- Palette
- Knife or Spatula
- Kitchen Scale
Ingredients
Day 1: The Dough
- 1 liter milk
- 1800-2000 g flour
- 150 g fresh yeast
- 300 g butter
- 300 g sugar
- 1 egg
- 25 g coarsely ground or crushed cardamom seeds
- 10 g salt
Day 2: Cardamom Filling
- 750 g butter
- 300 g sugar
- 30 g vanilla sugar (or 15 grams if using vanilla essence)
- 80 g coarsely ground or crushed cardamom seeds
- 2 tbsp cornstarch (optional)
Egg Wash
- 1 egg
- 2 tbsp milk
- A pinch of salt
Syrup
- 200 ml water
- 100 g sugar
Instructions
Day 1: The Dough
- In a stand mixer, combine milk, flour, fresh yeast, sugar, butter, egg, crushed cardamom pods, and salt.
- Knead the dough for about 10 minutes until it is smooth and elastic.
- Cover the dough with plastic wrap and refrigerate overnight. This cold fermentation enhances the flavor and gives the dough a tender texture.
Day 2: Cardamom Filling and Making the Buns
- Prepare the filling by mixing butter, sugar, vanilla sugar, coarsely ground cardamom, and optional cornstarch until smooth and evenly combined.
- Remove the dough from the fridge and roll it out into a rectangle about 3-4 mm thick.
- Spread the cardamom filling evenly over the dough.
- Fold one edge toward the center, then fold the other edge over to meet the new bottom edge.
- Roll the dough both vertically and horizontally to make it as high as possible, making it easier to twist the buns.
- Cut the dough into strips and twist them into buns. Place the buns on a parchment-lined baking sheet.
- Let the buns rise under a kitchen towel until nearly doubled in size, about 1-1.5 hours.
- Brush the risen buns with egg wash (1 egg, 2 tbsp milk, and a pinch of salt).
- Bake in the middle of the oven at 225°C (437°F) for about 8-12 minutes, depending on your oven and the size of the buns.
- Once baked, brush the buns immediately with the syrup (200 ml water and 100 g sugar) while they are still warm.
- Let the buns cool under a kitchen towel.
- Dust with powdered sugar after they’ve cooled or just before serving.
Notes
- Dough Consistency: Knead for about 10 minutes to develop a strong gluten network for a smooth, elastic dough.
- Cold Fermentation: Enhances flavor and texture. For quicker results, rise the dough at room temperature for 1-2 hours.
- Cardamom: Adjust the amount of cardamom to taste. Using 80 g gives a stronger cardamom flavor.
- Cornstarch in Filling: Helps thicken the filling and prevent butter leakage. Can be omitted if desired.
- Rolling the Dough: Ensure even rolling for uniform baking.
- Baking Time: Oven temperatures vary, so check the buns at the lower end of the baking time range.
- Syrup Application: Adds a shiny finish and extra sweetness. Adjust the amount as desired.
- Storage: Store buns in an airtight container or wrap them in plastic. Freeze for up to three months.
- Lactose-Free Option: Substitute lactose-free milk and butter.
