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How to make cardamom buns. Traditional Swedish recipe

How to make cardamom buns. Traditional Swedish recipe

people icon For 7 euro icon € 0.27 /pers. calories icon 283 kcal/100g


  • 195 g wheat flour with strength W220 or wheat flour with 11.5 – 12.5% ​​protein
  • 105 g whole milk
  • 37g sugar
  • 37g butter
  • 5 g fresh yeast (or 2 g dry yeast)
  • 2 g of salt
  • 1/2 teaspoon (2 g) ground cardamom
  • 1 egg M
  • pearl sugar
  • For the filling: 35 g of butter
  • 35 g brown sugar
  • 1/2 teaspoon (2 g) ground cardamom

Cardamom buns are traditional from the Nordic countries, specifically Sweden, where they are consumed as a snack with coffee, tea, chocolate or some other hot drink . This custom, called “fika” , is practiced both outside the home and in one’s own home.

If a Swede organizes the “fika” at home with friends or family and wants to be like a good host, he or she has to offer a minimum of seven cakes and buns. A feast based on a variety of cakes, among which you will most likely find these cardamom buns .

If you have never tried them, with this recipe we encourage you to do so. It is easy to follow, although it requires a lot of patience due to the wait involved in the two washings of the dough (the first in a block and the second with the buns already formed), but the result is so rich and delicious that it is well worth it. It is not a quick recipe, so planning ahead is important. If we want them for snacks, we will have to start with them in the morning.

In our gastronomy there is no custom of seasoning sweets with cardamom , something very common in Sweden and the rest of the Nordic countries. They usually have them in bakeries and cafes with cinnamon rolls , the traditional ones or the famous Christmas buns from Santa Lucía . A not very light way to enjoy pastries, but very tasty and comforting.

We associate it with savory preparations, however cardamom works just as well in sweet and to try these cardamom buns that may be the perfect recipe to discover it and change your mind. Come on, we’ll tell you how to make them in all kinds of detail so that they come out delicious.

Preparation of the dough for the cardamom buns

  1. We heat the milk and add the butter. When it has melted and is warm, add the yeast (not before because excessive heat spoils it) and melt it with your fingers.
  2. In a large, deep container, mix two thirds of the flour and the previous mixture. Stir with a wooden spoon for five minutes before adding the rest of the flour, sugar, salt and ground cardamom.
  3. We mix well and transfer the dough to a clean surface where we knead for about 8-10 minutes. It is a sticky dough that, at first, will stick to our hands and the surface, but with time of kneading it will change texture and become smooth and silky.
  4. Place the balled dough in a lightly greased bowl, cover with a clean cloth and let it ferment for approximately one hour. The time will depend on the room temperature, but as a guide we will tell you that it does not have to double its volume as with other breads or buns.
  5. While the dough rests and ferments, we prepare the filling for the cardamom buns. To do this, we mix the brown sugar with the ground cardamom, add the butter and stir until we obtain a paste. We reserve.

Forming, rising, baking and final presentation of the cardamom buns

  1. When the dough has rested, we roll it out with a rolling pin on a lightly floured surface and shape it into a rectangular shape. We spread the filling mixture that we have reserved over the entire surface. We fold one of the short sides inward, leaving a third of the dough exposed. Now we fold this remaining third over the previous fold (as if it were a triptych) and press gently with our hands over the entire surface.
  2. We cut the dough into strips of approximately one centimeter on its longest side and roll each one of them. Then we form a spiral with one of the rolled strips and transfer them to a baking tray covered with parchment paper or a silpat .
  3. We let the formed buns ferment for approximately one hour. As we mentioned with the first fermentation, the time will depend on the ambient temperature. When the buns have acquired a little volume (it is important that they do not puff up too much because they will dry quickly), brush with beaten egg and sprinkle with pearl sugar . If we do not have this type of sugar we can sprinkle with brown sugar, white sugar, flaked almonds, etc.
  4. We cook in the oven, preheated to 250º C and with conventional heat up and down (without air) in the central tray, for about five or six minutes or until we see that they acquire a golden hue. It is important that they are not stuck to each other, leave space as they grow a little and can stick to each other.
  5. Remove from the oven and let cool before sinking your teeth into them. They last without a problem for several days at room temperature, well covered, although I don’t think they will last longer than the first day. They are delicious.

Follow the entire cardamom buns recipe in the album photos. Don’t miss any details so that they turn out perfect.

Tips for some delicious cardamom buns

  • When we take the buns out of the oven, they should be soft on all sides, including the base, which will be slightly more golden than the surface.
  • Fermentation times depend on ambient temperature. The ideal temperature is around 25º C. If we have an oven that allows us to heat it to this low temperature, we can use it for this purpose. We just have to put the dough in it and let the chemistry do the rest.
  • We can use cardamom seeds if we cannot find it ground. The only thing we will have to do is open them and keep the inside, discarding the shells. Grind the seeds in a mortar and that’s it.
  • Cardamom can be replaced with other spices such as ground cinnamon or ginger or add these two to the previous one to achieve a more aromatic combination.

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