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Cardamom Buns

Prep Time 45 minutes
Cook Time 12 minutes
1-1.5 hours for rising, plus overnight fermentation(8-12 hours) 9 hours 30 minutes
Servings 40 Buns
Delight in the rich, aromatic flavor of these traditional cardamom buns. Made with a soft, cold-fermented dough and filled with a buttery mixture of coarsely ground cardamom, these buns are brushed with syrup and dusted with powdered sugar for the perfect sweet touch. Ideal for fika or any special occasion!

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.
Author: JENNIE