Swedish Cardamom Buns (Kardemummabullar)
kardemummabullar Say it: kar-de-MOOM-ma-BULL-ar
Swedish cardamom buns are soft, enriched wheat rolls scented with cardamom and twisted into knotted spirals. They are a staple of the Swedish coffee break known as fika, eaten in homes, cafés, and bakeries across the country. The dough is buttery and lightly sweet, with a fragrant cardamom-sugar filling and a crunchy pearl sugar topping. Best served warm from the oven, they are tender, aromatic, and gently spiced, with a rich, melting crumb.
Swedish Cardamom Buns (Kardemummabullar)
kardemummabullar
Pronounced kar-de-MOOM-ma-BULL-ar
- Serves
- 12
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Topping
Method
Warm the milk to 110°F (43°C); it should feel just warm, not hot. Stir in the melted butter, instant yeast, sugar, salt, and cardamom, then add the flour one cup at a time until a soft dough forms.
Knead on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic, and only slightly tacky; add a spoonful of extra flour only if it sticks badly. Cover and let rise in a warm place for 60–75 minutes, until doubled in size.
Beat the soft filling butter with the sugar and cardamom until smooth and spreadable. Punch down the dough and roll it on a floured surface to a 16 x 12 inch (40 x 30 cm) rectangle.
Spread the filling over the dough, leaving a 1/2 inch (1 cm) border. Fold the rectangle in half lengthwise, press gently, then cut crosswise into 12 strips about 1 1/4 inches (3 cm) wide.
Twist each strip two or three times and coil it into a loose knot, tucking the ends underneath. Place on parchment-lined baking sheets, spacing 2 inches (5 cm) apart, cover, and rise for 30–40 minutes, until puffy.
Heat the oven to 425°F (220°C). Brush the buns gently with beaten egg and scatter pearl sugar over the tops.
Bake for 12–15 minutes, until golden brown and the centers sound hollow when tapped; rotate the trays halfway if baking in batches. Cool on a rack for 10 minutes before serving warm.
Regional variant: Cinnamon buns (Kanelbullar)
Use the same dough but replace the cardamom in the filling with 2 tsp ground cinnamon and add 1/2 tsp ground cardamom to the dough if you like. Shape and bake exactly as above; the buns will be darker and more warmly spiced.
Cook's notes
- Use freshly ground cardamom from green pods for the most fragrant buns; pre-ground spice loses aroma quickly.
- Keep the milk lukewarm—hot liquid can kill the yeast and leave the dough heavy.
- If the dough resists rolling, let it rest for 10 minutes, then continue.
Serve with
Strong coffee or tea for fika; a glass of cold milk is also traditional.
Make ahead and storage
Store cooled buns airtight at room temperature for up to 2 days, or freeze for up to 1 month. Reheat at 350°F (175°C) for 5 minutes before serving.
