I’ve made a few cardamom buns in my time from baking with my mormor when I was a child to doing the same with my boys. Children seem to really enjoy kneading and shaping dough. The process of proving and then baking. This is an updated recipe along with a video with two options for shaping these more-ish buns.
Why not spend a little time at the weekend to bake these enticing buns. The process is very simple and can be split over two days if you like freshly baked buns in the morning. Please use freshly ground cardamom for this recipe! I cannot stress this enough, to get the right flavour this is very important. The seeds are available to buy online, just grind what you need when you bake.
These fluffy buns are best eaten on the day they’re baked but can be frozen for up to 2 months , thawed and warmed through in the oven before serving with a good strong coffee.
Updated: October 2020
You can find a video on shaping the buns here.
Swedish Cinnamon & Cardamom Buns
- 30 g fresh bakers yeast or 12g fast action dried yeast
- 265 ml Whole Milk
- 570 g strong white bread flour
- 5 g freshly ground Cardamom
- a good pinch sea salt
- 110 g butter cut into small dice & room temperature
- 65 g caster Sugar
- 1 Large egg 55g
- 70 g Caster Sugar
- 150 g Butter room temperature
- 1 Tbls Ground Cinnamon
- 1 tsp plain flour
- Egg for glazing
- Sugar Nibs
- Place the flour, cardamom, sugar and salt in a free standing mixer. Heat the milk in a saucepan to 38C, remove from the heat and add the fresh yeast and stir. If you’re using fast action pour it over the flour. Pour the milk mixture over the flour and turn the mixer on medium-low. Now add the egg and blend for a minute or so. Once the egg is incorporated add the butter and continue to mix. Once it has blended with the dough increase the pace to medium-high and work the dough for another 5-6 minutes or until it feels smooth, silky and shiny. Flour your work surface lightly and place the dough on top, cover with a clean tea towel and prove for 20 minutes.
- Mix together the butter, sugar, cinnamon and flour to make a smooth paste.
- Shaping the dough: On a lightly floured surface, roll the dough out into 75x40cm. Spread the cinnamon butter mixture on approximately half of the surface. Fold the dough in half, then roll again gently to make an approximate rectangle measuring 45x30cm.
- Cut the dough into roughly 2.5cm wide strips, I find a pizza wheel good for this job. Twist each strip several times, slightly stretching it as you do so. Cut another strip in half and coil it round the bun, tucking the ends underneath. Continue with the rest of the strips.
- Arrange the buns on a baking sheet lined with parchment paper (if they’re too crowded, use 2 sheets), keeping as much space between them as possible. Cover and let prove for 30–45 minutes or until doubled in size.
- Meanwhile, set the oven shelf to the middle position and preheat to 200C Fan.
- Brush the buns with an egg wash, sprinkle with sugar nibs, and bake for 10-12 minutes or until golden brown. Allow buns to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- The buns are best the same day they are made, but can be frozen for up to 2 months and reheated in the oven before serving.
- Fresh yeast is always my preference when baking these buns. Many bakeries are willing to sell customers small quantities. If you’re using dried yeast (there are several types, from easy blend, fast action & just standard dried) please read the packet instruction and quantify 30g to the dried weight.
- Prepare the buns in the late afternoon up to stage 5 and place on a tray, cover with a polythene bag, seal and refrigerate overnight. Remove from the fridge and place a bowl of boiling water in the oven. DO NOT TURN THE OVEN ON. Unwrap the buns and place in the oven to prove, (takes approx 90 minutes). When they are almost double in size, proceed from stage 6.