How to Bake Swedish Cardamom Buns
Swedish cardamom buns are the ultimate "I made these for you" gesture. Warm, fragrant, twisted into elegant knots, and impossibly soft — they say more than flowers ever could. This recipe makes bakery-quality buns that fill the entire house with the scent of cardamom and butter.
Total time: 2h 30 min · Servings: 12 buns
Ingredients
- 300ml whole milk (warm, not hot — around 37°C/98°F)
- 7g instant yeast (one sachet)
- 100g granulated sugar
- 1/2 tsp salt
- 2 tsp ground cardamom (freshly ground from pods is best)
- 500g plain flour (plus extra for dusting)
- 100g butter (softened, room temperature)
- For the filling: 75g softened butter
- For the filling: 50g sugar
- For the filling: 2 tsp ground cardamom
- 1 egg (beaten, for egg wash)
- Pearl sugar or crushed sugar cubes (for topping)
Instructions
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Activate the dough: Warm the milk to 37°C (body temperature — it should feel neutral on your wrist). Stir in the yeast and sugar until dissolved. Add salt, cardamom, and half the flour. Mix until smooth.
Tip: If the milk is too hot (above 45°C) it kills the yeast. Too cold and it won't activate. -
Add butter and remaining flour: Add the softened butter and remaining flour. Knead for 8–10 minutes by hand (or 5 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic, and slightly tacky but not sticky.
Tip: The dough should bounce back when you poke it with a finger. If it sticks to your hands, add flour 1 tablespoon at a time. -
First rise: Cover the bowl with a damp towel or cling film and let rise in a warm place for 60–90 minutes until doubled in size.
Tip: A turned-off oven with the light on is the perfect proofing spot. - Make the filling: Mix the softened butter, sugar, and cardamom into a smooth paste. Set aside at room temperature.
-
Roll and fill: Punch down the dough and roll it out on a floured surface into a large rectangle (about 40×50cm). Spread the cardamom butter evenly across the entire surface.
Tip: Use an offset spatula or the back of a spoon to get an even, thin layer. -
Cut and twist: Fold the rectangle in half lengthwise (butter inside). Cut into 12 strips about 3cm wide. Take each strip, stretch it gently, then twist it into a knot — wrap it around two fingers and tuck the end underneath.
Tip: Don't worry about perfection — slightly irregular knots look more artisan and beautiful. -
Second rise: Place the buns on lined baking trays with space between them. Cover loosely and let rise for 30–40 minutes until puffy.
Tip: They should look pillowy and soft. If you poke one gently, the indent should spring back slowly. -
Bake: Preheat oven to 220°C/425°F. Brush each bun with beaten egg and sprinkle with pearl sugar. Bake for 10–12 minutes until deep golden brown.
Tip: They go from golden to burnt quickly at this temperature — set a timer and check at 10 minutes.
Pro Tips
- Freshly ground cardamom is transformative. Crack open green cardamom pods and grind the seeds in a mortar and pestle — the aroma is 10× stronger than pre-ground.
- These are best eaten warm, within a few hours of baking. To reheat the next day, wrap in foil and warm at 150°C for 5 minutes.
- For extra romance points: make the dough the night before, refrigerate overnight, and shape + bake in the morning. Fresh-from-the-oven cardamom buns for breakfast is a power move.
Frequently Asked Questions
Can I make cardamom buns without a stand mixer?
Absolutely. Hand kneading works perfectly — it just takes 8–10 minutes instead of 5. The dough is soft and pleasant to work with.
Why are my cardamom buns dense and not fluffy?
Most likely the yeast didn't activate (milk too hot or too cold), or the dough didn't rise long enough. Make sure the milk is body temperature (37°C) and give the dough a full 60–90 minutes for the first rise.
Can I freeze cardamom buns?
Yes. Freeze baked buns in a zip-lock bag for up to 2 months. Reheat from frozen in a 170°C oven for 8–10 minutes wrapped in foil.
What is pearl sugar and where do I get it?
Pearl sugar (pärlsocker) is coarse white sugar that doesn't melt in the oven — it stays crunchy on top. Find it at IKEA, specialty baking stores, or online. Crushed sugar cubes work as a substitute.
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