In Sweden, the afternoon ritual of fika—pausing your day to sit down with a steaming cup of dark coffee and a freshly baked sweet pastry—is treated as a sacred cultural cornerstone. And while cinnamon buns (kanelbullar) are famous worldwide, it is the aromatic, sophisticated kardemummabullar (cardamom buns) that reign supreme in traditional Nordic bakeries.
Unlike overly sweet, icing-smothered American cinnamon rolls, Swedish cardamom buns are fragrant, refined, and intricately twisted. The dough itself is generously laced with freshly crushed whole cardamom seeds, filled with a whipped brown sugar and cardamom butter, twisted into elegant sailor’s knots, and brushed with vanilla syrup and crunchy pearl sugar the moment they emerge sizzling from the oven.
The Cardinal Rule: Freshly Crushed Cardamom Only
Pre-ground cardamom sold in spice jars has lost its volatile aromatic oils, leaving behind a dusty, medicinal flavor. To experience real Swedish buns, buy whole green cardamom pods:
- Crack the pale green outer husks with the flat of a knife and pick out the dark, sticky seeds inside.
- Crush the seeds coarsely in a heavy mortar and pestle. The coarse grind provides glorious bursts of herbal, citrusy, and eucalyptus warmth throughout every bite of dough and filling.
Classic Cardamom Swedish Buns (Kardemummabullar)
Ingredients
19 itemsFor the Cardamom Brioche Dough
For the Whipped Cardamom Butter Filling
For the Sugar Glaze & Topping
Instructions
12 steps-
01
Mix the Dough: In the bowl of a stand mixer, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5 minutes until frothy. Add the remaining sugar, egg, salt, 1 1/2 teaspoons crushed cardamom, and 3 cups of flour. Knead on low speed with the dough hook for 3 minutes until combined.
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02
Incorporate the Butter: With the mixer running on medium-low, add the softened butter one tablespoon at a time, allowing each piece to incorporate before adding the next. Add the remaining 1/2 cup flour. Knead for 8 to 10 minutes until the dough becomes silky, smooth, elastic, and pulls away cleanly from the sides of the bowl.
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03
First Rise: Form dough into a ball, place in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 60 to 75 minutes, until doubled in size.
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04
Make the Filling: In a medium bowl, beat the softened butter, brown sugar, crushed cardamom, cinnamon, vanilla, and salt with a spatula until creamy, smooth, and easily spreadable.
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05
Roll and Fill: Line two large baking sheets with parchment paper. Turn risen dough out onto a lightly floured surface. Roll into a large rectangle roughly 14×20 inches. Spread the cardamom butter filling evenly over the entire surface from edge to edge.
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06
The Letter Fold: Fold the top third of the dough down over the center, then fold the bottom third up over the top (like a three-fold business letter). Roll gently with your pin to press the layers together into roughly a 10×14-inch rectangle.
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07
Cut and Twist: Using a pizza wheel or sharp knife, slice the dough crosswise into 16 equal strips (each about 3/4-inch wide). Cut a slit down the center of each strip, leaving the top 1/2-inch intact (resembling a pair of trousers). Twist the two legs around each other like a rope, then wrap the twisted rope twice around two fingers and tuck the loose end over the top and underneath through the center into a neat sailor’s knot. Place on prepared baking sheets, 8 buns per sheet.
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08
Second Rise: Cover buns loosely with a clean linen cloth and let rise for 45 minutes until noticeably puffed.
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09
Bake and Glaze: Preheat oven to 425°F (220°C). While oven heats, make the glaze: simmer water and sugar in a small pot for 2 minutes until dissolved; stir in vanilla. Bake the buns for 10 to 12 minutes until deeply golden brown. Immediately upon pulling them from the oven, brush hot buns generously with the sugar syrup, and shower with pearl sugar and a pinch of crushed cardamom.
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10
Serve: Let cool on wire racks for 10 minutes. Serve warm alongside freshly brewed coffee for an authentic Swedish fika experience.
Chef’s Notes
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11
Twisting Tip: Don’t worry if your knots look rustic! As the dough puffs during baking, even messy twists bake into gorgeous, artisanal bakery-style pastries.
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12
Immediate Syrup Glaze: Brushing the hot buns with sugar syrup seals in moisture and gives them their professional glossy Swedish bakery shine.
Frequently Asked Questions
Can I freeze the shaped buns before baking?
Yes. Shape the buns and place them on a parchment-lined baking sheet in the freezer until rock-hard, then transfer to a ziplock bag. Thaw overnight in the refrigerator, let complete their second rise at room temperature for 1 hour, and bake as directed.
What is Swedish pearl sugar?
Swedish pearl sugar (pärlsocker) consists of compacted sugar crystals that do not melt under high oven heat, giving the buns a delightful crunchy texture and classic snowy white appearance.
Storage
Swedish cardamom buns are best enjoyed the day they are baked. Store leftovers in an airtight container for up to 2 days; warm in a 300°F oven for 3 minutes to restore bakery-fresh softness.
