Classic Swedish cardamom buns with sugar pearls. These buns are much easier to make than you may think, and they are perfect for the weekend baking project! Perfect companion with your tea or coffee!
Hey friends! Hope the first week of December went well for you, and you all are gearing up for Christmas?
I’ve been super busy, trying to meet all the deadlines and finishing all the personal projects (which I’m still finishing TBH), before I take a little break over Christmas. Can’t wait!!!
But enough of that, let’s get down to today’s recipe!
Swedish Cardamom Buns
There is nothing better than cozying up on a sofa with your favourite cuppa on a long December evening, right? But what if I told you that there was something even better- chilling with your fave cuppa and a delicious, buttery, sticky and aromatic cardamom bun that just melts in your mouth! That’s right friends, these buns taste like heaven and just like my chocolate hazelnut buns and cinnamon rolls, are made for sharing!
What’s so great about this recipe?
- it’s much easier to make than you think
- the buns are beautifully soft and full of buttery goodness
- it’s wonderfully aromatic thanks to the cardamom
- perfect weekend baking project
- ideal for sharing with friends and family
The soft and elastic dough that the buns are made with is really easy and fun to work with, and can be easily adapted to create many other bakes.
Cardamom buns- the ingredients
The dough is made from cardamom infused milk and butter, strong white bread flour, some golden caster sugar, dried yeast, cinnamon and salt. There is also a cardamom butter, made simply with golden caster sugar, softened butter and cardamom.
One of the ingredients I’m using in this recipe is the sugar pearls. They are exactly what the name suggest, a little drops of white sugar, shaped like small pearls. If you can’t find any sugar pearls in shops near you, you can make some with white sugar cubes. Simply use a heavy object, like a rolling pin or pestle to gently crush sugar cube into smaller pieces.
How to prepare the dough
Before we dive into the method, it’s wort to mention that you don’t necessary need a freestanding mixer to make this recipe. You can make the dough by hand, it is just going to take a bit longer, that’s all.
Start with gathering all of the ingredients together. Prepare a large bowl or use a mixing bowl of a freestanding mixer. Tip flour, 75 g of golden caster sugar, yeast, cinnamon and salt and mix it all until well combined.
Use pestle and mortar to crack open 10 cardamom pods and place them together with milk into a small saucepan. You want to heat the milk up, not boil it. Once its heated, take of the heat and add 50 g of cubed butter into the saucepan. Set it aside, until lukewarm and the butter has melted.
When the milk and butter mixture has cool down, strain it through the sieve and discard the cardamom pods. Pour this mixture into the bowl with flour and start mixing on a low speed for a couple of minutes. Increase the speed to medium- high and mix until a smooth and elastic dough forms.
Transfer the dough into a large, clean bowl drizzled with olive oil. Cover with cling film (shower cup works great too!) or tea towel and set aside until it doubles in size. You can also place the dough in the fridge to prove overnight.
Shaping the buns
It’s much easier than you may think! Once your dough has doubled in size, it’s time to start rolling! Take it out of the bowl and roll into a rectangle, roughly about 40 x 50 cm, with the longer edge facing you. Spread the cardamom butter all over the dough, then fold the dough in half.
Using a sharp knife or a pizza cutter, cut the dough in half, then repeat this process until you have used all of it. You should have roughly about 16 equal strips. Now, cut each strip down the middle, but leave it attached on top. Tie it into a knot, tucking the ends underneath. Voila!
Place the cardamom buns on baking trays, cover with some cling film and set aside for 30 minutes to an hour, or until they are doubled in size. Brush with egg wash, sprinkle with sugar pearls and bake for about 20- 25 minutes until golden brown. Swap the trays halfway through if they’re browning unevenly.
Brush baked buns (while they are still warm) with sugar syrup couple of times, allowing them to soak it all up. Enjoy!
Classic Swedish buns filled with aromatic and warming cardamom. Perfect companion to your favourite cuppa!
- 30 whole cardamom pods
- 350 ml milk
- 200 g unsalted butter cubed
- 500 g strong white bread flour
- 220 g golden caster sugar
- 7 g dried fast-action yeast
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 medium egg beaten
- 2 tbsp sugar pearls or 4-5 white sugar cubes
Using a pestle and mortar, crack open 10 cardamom pods and add them into a small saucepan with milk over a medium heat. Warm until steaming, but do not boil. Take of the heat and add 50g of butter into the saucepan (leave the remaining butter at room temperature to soften). Set aside, allowing it to cool until lukewarm, you may want to swirl the saucepan a bit, to encourage the butter to melt.
Add flour, 75g of golden caster sugar, yeast, cinnamon and salt into a large bowl or a bowl of a freestanding mixer and mix together until well combined. Once the milk has cooled, strain it through the sieve to discard the cardamom pods. Add the milk and butter mixture into the bowl with flour mixture. Mix on medium-high speed (in a freestanding mixer fitted with hook attachment) until smooth, elastic dough will form. This may take about 8-10 minutes. You know your dough is ready, when it no longer sticks to the sides of the bowl. You can also do this by hand, but it may take a bit longer.
Transfer the dough into large, clean bowl drizzled with olive oil. Cover it with tea towel or cling film and set aside for couple of hours or until doubled in size. You can also prove it in the fridge overnight.
Crack open the remaining cardamom pods, discard the pods and crush the seeds into a powder. Mix the cardamom with the remaining 150 g of golden caster sugar. In a bowl, mix the remaining butter with all but 2 tbsp of cardamom sugar.
Line two baking trays with baking parchment. Punch the dough down to remove any air, then roll it into a rectangle, roughly about 40 x 50 cm with the long edge facing you. Spread the cardamom butter all over the surface, then fold the top half towards the bottom. Using a sharp knife or a pizza cutter, cut the dough in half, then each half in half again, and so on. You should have about 16 strips. Cut each strip down the middle, leaving it attached on top. Tie the dough in a knot and tuck the ends underneath the bun. Place on the tray and repeat with all the strips.
Cover both baking trays with buns with some cling film and set aside somewhere warm, for 30 minutes- 1 hour, or until doubled in size. Preheat the oven to 190 C (170 C fan). Brush the buns with beaten egg and sprinkle with sugar pearls. Bake for 20- 25 minutes until golden brown.
Place the remaining 2 tbsp of cardamom sugar into a small saucepan and add 50 ml of water. Bring to boil, then remove from the heat and set aside to cool. Brush the syrup over the buns couple of times as they cool, allowing them to soak the syrup.
Buns will keep for up to 2 days in the airtight container.
Baked buns can also be frozen for up to 2 months. Defrost them at room temperature and reheat in the oven for 5 minutes before eating.
If you don’t have sugar pearls, you can use white sugar cubes. Simply crush the sugar cubes into a small pieces and sprinkle on top of the buns.
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This recipe was adapted from BBC Good Food