Recipe | Swedish style Cardamom buns

The recipe I tried this week was Swedish Cardamom buns, or kardemummabullar.

These are delicious little buns that are eaten in Sweden and have an aromatic cardamom flavour which is not overpowering but just deliciously subtle. These buns are soft, with sweet, crunchy bits, and the cardamom is just lovely! The recipe takes a little time, but its worth it!

Ingredients

Dough

  • 500g white bread flour
  • 80g demerera sugar
  • 1tsp ground cardamom seeds (pop open cardamom pods and remove the black seeds. Grind these black seeds in a pestle and mortar or spice grinder)
  • 2tsp easy bake yeast
  • 250ml warm plant milk (warm for approx 30secs in microwave)
  • 75g butter

Filling

  • 80g butter
  • 80g demerera sugar
  • 1tsp ground cardamom seeds

Recipe

Make and prove the dough

  • Add flour, sugar, cardamom, yeast and butter to a bowl
  • Start to mix while gradually adding the milk. Once its all added you should have a nice moist dough, thats not too sticky.
  • Knead the dough for 5 minutes by hand or using a dough hook on food mixer
  • After kneading, lightly flour the dough, and cover the bowl with a moist tea towel. Leave to raise for approx 1 hr.

Make the buns

  • Flour and roll out the dough into a large rectangle, about the size of a large chopping board

  • In a bowl, whisk together the filling ingredients for about 3 minutes
  • Spread the whisked filling ingredients on the rolled out dough

  • Cut the dough into strips width ways approximately 2cm wide

  • Fold the strips in half, so the filling is on the inside.

  • To make a bun, take one folded strip and twist it a few times, and then form it into a bun shape, like making a bun in hair ( its easier if you do this on the baking tray so you dont have to move it too far afterwards)

  • Push the top in gently to hold them in place during cooking
  • Bake the buns at 200°C for approximately 15 minutes – if they are not golden, cook for a little longer