These fragrant Swedish cardamom buns are soft, pillowy, and infused with the warm, aromatic spice of crushed cardamom seeds. With a tender dough swirled with a sweet cardamom-sugar filling and topped with pearl sugar, they're perfect for breakfast, fika (Swedish coffee break), or as an indulgent treat that fills your kitchen with an irresistible aroma.
⏱️180 min
📊Medium
👥12 servings
🍽️Snack
vegetarianfamilyfestive
Ingredients
250 mlwhole milk
7 gactive dry yeast
500 gall-purpose flour
75 gbutter
50 ggranulated sugar
5 gsalt
12 piecescardamom pods
1 pieceegg yolk
40 gpearl sugar
Instructions
1WARM THE MILK AND ACTIVATE YEAST: Heat the milk to approximately 37°C (body temperature) and pour it into a large mixing bowl. Sprinkle the active dry yeast over the warm milk and let it sit for 5 minutes until it becomes foamy and fragrant. This indicates the yeast is alive and ready to work. The foam layer on top should be about 1 cm thick, showing proper activation.
2CRUSH CARDAMOM AND PREPARE DRY INGREDIENTS: Remove the seeds from the cardamom pods by splitting them open with a knife or mortar and pestle. Crush the seeds finely until they release their essential oils and become aromatic powder. In a separate bowl, combine 500g all-purpose flour with 50g granulated sugar and 5g salt. This base mixture ensures even distribution of salt and sweetness throughout the dough.
3MIX THE DOUGH: Add the flour mixture to the activated yeast and milk, along with 75g softened butter cut into small cubes. Mix with a wooden spoon or electric mixer on low speed for about 2 minutes until a shaggy dough forms. Then knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly sticky but no longer sticks to your fingers. The dough should pass the windowpane test—a small piece stretches thin enough to see light through it without tearing.
4FIRST RISE AND FLAVOR DEVELOPMENT: Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm place (around 22-24°C) for 90 minutes to 2 hours until it doubles in volume. During this time, the yeast ferments the dough, developing flavor and creating the light, airy crumb structure characteristic of excellent cardamom buns. You'll notice the dough becomes puffy and develops a slightly bubbly surface.
5SHAPE THE BUNS WITH CARDAMOM FILLING: Turn the risen dough onto a lightly floured work surface and gently press it into a rectangle approximately 40cm × 30cm. Brush the entire surface with a thin layer of softened butter, then sprinkle the crushed cardamom seeds evenly across the dough, followed by 30g of granulated sugar. Starting from the long side, roll the dough tightly toward you, creating a long log. Using a sharp knife or dental floss, cut the log into 12 equal pieces, approximately 3.5cm wide each.
6ARRANGE ON BAKING SHEET AND PROOF: Place the cut buns cut-side up on a parchment-lined baking sheet, spacing them about 3cm apart to allow room for expansion. Cover with a damp towel and let them proof at room temperature for 45 minutes to 1 hour until they're visibly puffy and increased in size. Meanwhile, preheat your oven to 200°C (392°F). The buns should look light and airy, with some spring remaining when you gently poke them.
7EGG WASH AND PEARL SUGAR TOPPING: In a small bowl, whisk together 1 egg yolk with 15ml water to create an egg wash. Brush this mixture generously over the top of each proofed bun, being careful not to deflate them. Immediately sprinkle 3-4 pieces of pearl sugar on top of each bun. Pearl sugar creates a delightful crunchy texture and sweet coating when baked, while the egg wash gives the buns a beautiful golden-brown shine.
8BAKE UNTIL GOLDEN BROWN: Place the baking sheet in the preheated 200°C oven and bake for 20-25 minutes until the buns are deep golden brown on top and the bottoms are lightly golden when lifted. They should feel firm but yield slightly when pressed, indicating they're baked through but still tender inside. The aroma of warm cardamom will fill your kitchen magnificently. Remove from the oven and let cool on the baking sheet for 5 minutes before serving warm.