Irresistibly Buttery Swedish Cardamom Buns (Kardemummabullar)

Cardamom Buns at Home

Cardamom buns, or "Kardemummabullar" as they're known in Sweden, are delightful pastries infused with the warm, aromatic flavor of cardamom. These buns are a staple in Scandinavian bakeries and are perfect for breakfast or an afternoon treat. Baking them at home fills your kitchen with an irresistible aroma and allows you to enjoy them fresh out of the oven.

Why Bake Cardamom Buns at Home?

Baking cardamom buns at home lets you experience the authentic taste of this Scandinavian classic without leaving your kitchen. Homemade buns are fresher, and you can adjust the sweetness and spice to your liking. Plus, the process of making them is both therapeutic and rewarding.

Ingredients You'll Need

For the Brioche Dough:

• 250 g Eggs (about 5 large eggs)
• 120 g Whole Milk (warm, around 30°C or 90°F)
• 60 g Granulated Sugar
• 250 g Bread Flour
• 250 g All-Purpose Flour
• 1 tsp Instant Yeast
• 200 g Unsalted Butter (cubed and chilled)
• 10 g Salt

For the Cardamom Cream Filling:

• 250 g Unsalted Butter (room temperature)
• 200 g Brown Sugar
• 2 tbsp Ground Cardamom

Essential Tools

• Stand Mixer with Dough Hook Attachment
• Rolling Pin
• Baking Sheets
• Parchment Paper
• Pastry Brush
• Thermometer (for checking dough temperature)
• Sharp Knife or Dough Cutter
• Kitchen Scale (for accurate measurements)
• Plastic Wrap

Step-by-Step Baking Instructions

1. Prepare the Brioche Dough (Day Before Baking)

Tip: Starting a day ahead allows the dough to develop more flavor and makes it easier to handle.

• Activate the Yeast (if not using instant yeast): If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let it sit until frothy (about 5-10 minutes). Skip this step if using instant yeast.

• Mix the Dough: In the bowl of your stand mixer, combine eggs, warm milk, sugar, salt, bread flour, all-purpose flour, and yeast.

• Knead the Dough: Using the dough hook attachment, mix on medium speed for about 15-20 minutes. The dough should become smooth and elastic, pulling away from the sides of the bowl.

  Technical Insight: Proper gluten development is crucial. Perform the windowpane test—stretch a small piece of dough; it should become thin and translucent without tearing.

• Incorporate Butter: Gradually add the chilled, cubed butter to the dough, a few pieces at a time, mixing on medium-low speed. Continue kneading until all the butter is fully incorporated and the dough is glossy and elastic.

• First Rise: Check the dough's temperature; it should be between 75-80°F (24-26°C). Place the dough in a lightly greased bowl, cover with plastic wrap, and refrigerate overnight. This slow fermentation enhances flavor and makes the dough easier to work with.

2. Prepare the Cardamom Cream Filling

• Mix the Filling: In a mixing bowl, combine the room-temperature butter, brown sugar, and ground cardamom. Whisk until the mixture is smooth and spreadable.

3. Assemble the Buns (Next Day)

• Roll Out the Dough: Lightly flour your work surface. Remove the chilled dough from the refrigerator. Roll the dough into a large rectangle, approximately 30x20 inches (76x51 cm).

  Tip: If the dough becomes too soft or sticky, place it back in the fridge for a few minutes.

• Spread the Filling: Evenly spread the cardamom cream over the rolled-out dough, leaving a small border around the edges.

• Fold and Cut:

  • Fold the dough into thirds by bringing one short end to the center and then folding the other short end over it, like folding a letter.
  • You will now have a rectangle that's about 20x10 inches (51x25 cm).
  • Use a rolling pin to gently flatten and even out the dough.

• Shape the Buns:

  • Cut the dough into strips about 1 inch (2.5 cm) wide.
  • Take each strip and cut it lengthwise, leaving one end uncut.
  • Twist the two strands around each other, then tie into a knot or desired shape.

• Prepare for Second Rise: Place the shaped buns on baking sheets lined with parchment paper, leaving enough space for them to expand. Cover with a clean kitchen towel.

4. Proof the Buns

• Second Rise: Let the buns proof in a warm place (around 80°F or 26°C) for about 1.5 to 2 hours. They should double in size and become puffy.

  Technical Insight: Proper proofing ensures a light and airy texture. Over-proofing can cause the buns to deflate, while under-proofing results in a dense texture.

5. Bake the Buns

• Preheat the Oven: Preheat your oven to 325°F (160°C).
• Optional Egg Wash: For a golden, glossy finish, brush the tops of the buns with a beaten egg mixed with a tablespoon of water.
• Bake: Bake the buns for 20-25 minutes or until they are golden brown. The internal temperature should reach 195°F (90°C).

6. Finishing Touches

• Cool the Buns: Remove the buns from the oven. Transfer them to a cooling rack immediately to prevent the bottoms from becoming soggy.
• Optional Glaze: For extra shine and sweetness, brush the warm buns with simple syrup or sprinkle with powdered sugar.

Helpful Tips

• Measuring Ingredients: Use a kitchen scale for accurate measurements.
• Dough Temperature: Keeping the dough at the right temperature ensures proper fermentation and texture.
• Working with Butter: Incorporate chilled butter gradually to prevent it from melting into the dough.
• Shaping the Buns: Don't worry if your first few buns don't look perfect; practice makes perfect.
• Proofing Environment: If your kitchen is cold, create a warm proofing environment by placing the dough in an oven with the light on.

Process Summary

Baking cardamom buns involves preparing a rich brioche dough infused with buttery goodness, making a fragrant cardamom filling, and mastering the art of shaping the buns. The overnight refrigeration enhances the dough's flavor and makes it easier to work with. After shaping and proofing, the buns are baked to golden perfection, filling your home with the irresistible aroma of cardamom.

Serve these delightful buns warm with a cup of coffee or tea. They also freeze well, so you can enjoy them anytime you crave a sweet, spiced treat.