Kardemummabullar Swedish Cardamom Buns

4.28 from 18 votes

Kardemummabullar Swedish Cardamom Buns

Looking for the best homemade Kardemummabullar recipe? Our traditional Swedish Cardamom Buns are a fika pastry perfectly paired with coffee.

Prep Time2

Cook Time30

Total Time2 30

Course: Breakfast, Dessert

Cuisine: swedish

Keyword: Swedish Cardamom Buns, Vetebullar

Servings:

Calories: 255kcal

Equipment

Electric Mixer with Dough Hook
Mixing bowls
measuring spoons
measuring cups
French knife
baking sheet
oven
Rolling pin
spatula

Ingredients

1 cup Milk
2 1/4 tsp Active Dry Yeast
1/2 cup White Sugar
1 Large Egg
4 tsp Vanilla Extract
3 tsp Ground Cardamom
2 tsp Kosher salt
4 cups All Purpose Flour
1 stick Butter
1/2 cup Brown Sugar
2 tbsp Maple Syrup
4 tsp Ground Cinnamon
Pearl Sugar

Instructions

Heat milk to 112°F degrees then combine with the yeast, and a pinch of white sugar in the bowl of a stand mixer. Set aside until bubbling and active, approximately 7-10 minutes.
Add the remaining 1/2 cup of granulated sugar, the egg, 2 teaspoons of vanilla extract, 2 teaspoons of ground cardamom, and 2 teaspoons of the salt. Whisk together until well combined.
Slowly add 3 1/2 cups flour to the stand mixer with dough hook attachment and knead until a soft dough forms. Only add as much flour as you need. You've got an additional 1/2 cup of flour to use if the temperature and humidity of your kitchen requires it.
Mix in 4 tablespoons of room temperature butter a few nobs at a time until well incorporated. Shape dough into a plump ball.
Spray a clean bowl with nonstick spray and roll dough ball in oil. Cover with plastic wrap or damp kitchen towel, set in a warm place and allow to rise until doubled; about 45 minutes to 1 hour at room temperature or overnight in the refrigerator.
When ready to form the Swedish Cardamom Buns, prepare the filling by combining the remaining 4 tablespoons of room temperature butter, 1/4 cup of the light brown sugar, 3 teaspoons of the ground cinnamon, 1/2 teaspoon of the ground cardamom, 1/2 teaspoon of the vanilla extract, maple syrup and a pinch of salt. Stir until fully combined.
Heat oven to 350°F and arrange a rack in the middle.
On a lightly floured surface use a rolling pin to roll the dough into a 12-inch-by-18-inch rectangle. Spread the butter-sugar mixture over rectangle all the way to the edge. Along the 18-inch side, mark the dough every 6 inches then use those marks as a guide to gently fold the dough in thirds onto itself.Turn the dough so the seam is in front of the you and the open ends are to your right and left.
Trim the edge of the dough slightly so the rectangle is even then using a very sharp knife, slice the dough lengthwise into 2cm strips.
To form a knotted roll, loop the rope two times over your first two fingers then fold it under to tie it into a knot. Let dough rise 30 minutes at room temperature.
While the buns are rising, combine the remaining 1/4 cup of light brown sugar with 1/4 cup water, the remaining 1/2 teaspoon of ground cardamom, remaining 1 teaspoon of ground cinnamon and remaining 1 teaspoon vanilla extract. Bring to a boil and stir to dissolve then sugar then remove from heat.
When the rolls are ready to bake, brush the tops of each with the spiced simple syrup then sprinkle with pearl sugar. Bake cinnamon rolls in the oven for 15 to 20 minutes or until golden brown on the bottom and almonds are toasted.
Remove Swedish Cardamom Buns from the oven and brush again with the simple syrup; cool for 10 minutes before serving.

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