Warm, spiced with cardamom, and perfect for breakfast or tea, my new Swedish Cardamom Buns recipe is your new favorite.
- 3 cups (15oz/426g) all-purpose flour
- ¼ cup (1½oz/43g) dark brown sugar
- 2 teaspoons instant yeast
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- 1 cup (8floz/240ml) whole milk at room temperature
- ¼ cup (2oz/57g) butter softened
- ⅓ cup (2½oz/71g) butter softened
- ⅓ cup (2oz/57g) dark brown sugar
- 2 teaspoons ground cardamom
- Egg wash
- Granulated sugar (for sprinkling)
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In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine the flour, brown sugar, yeast, cardamom and salt. Stir in the milk and softened butter and knead together to form a dough.
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Knead the dough on low speed in a mixer for 10 minutes or for 15 minutes on a lightly floured surface if kneading by hand.
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Place the dough in a lightly oiled bowl, cover and keep in a warm place until doubled in size, about 45-60 minutes.
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In a small bowl, combine the butter, brown sugar and cardamom until evenly mixed and set aside.
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Once the dough has risen, divide the dough in half for ease of handling. On a floured surface, roll out one half into a very thin rectangle. It should be 14x21 inches (36x52cm).
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Spread the filling evenly over the surface of the dough and then fold the long side of the dough in thirds, like a letter. You should have a 7x14-inch (18x36cm) rectangle.
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Place the dough with a long side closest to you and with a very sharp knife, cut the dough into 12 even strips.
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Working with one strip of dough at a time, cut the strip lengthwise down the center, leaving one end still attached.
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Twist the split ends of the dough together 2 times, then tuck one of the split ends up into where the dough is still joined and tuck the other end over the top and through the center of the bun. (It may feel a bit messy at first but take your time and keep going – you will get the hang of it!).
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Once the bun is formed, place it on a prepared baking sheet and repeat with the remaining strips of dough.
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Now repeat this process with the remainder of the dough.
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Cover the dough with some plastic wrap or a damp kitchen towel and let rise again in a warm place for another 30-40 minutes, or until doubled in size again.
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While the buns are rising, preheat the oven to 425°F (220°C).
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When ready to bake, brush the buns with an egg wash and sprinkle with a little granulated sugar.
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Bake for 12-15 minutes, or until golden brown.
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Let cool for a few minutes and serve warm. Store leftovers in an airtight container at room temperature for up to three days. Rewarm in a 300°F (150°C) oven for 5-10 minutes before serving.