Kardemummabullar, those beautifully swirled Swedish cardamom buns, are a delight to both the eyes and the palate. Imagine biting into a soft, pillowy bun infused with the warm, aromatic flavors of cardamom. It’s a taste of Sweden that’s sure to become a new favorite in your home.
Making kardemummabullar might seem intimidating at first, but I assure you, it’s an achievable feat for any home baker. In this guide, I’ll walk you through each step, sharing tips and tricks I’ve learned over the years to help you create bakery-worthy cardamom buns.
So, put on your apron, gather your ingredients, and let’s embark on this delicious baking journey together!
Ingredients You’ll Need
For the Dough:
- 1 cup (240 ml) warm milk (around 100-110°F/38-43°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1 large egg, lightly beaten
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1/2 cup (113g) unsalted butter, softened
For the Cardamom Filling:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (50g) granulated sugar
- 2 tbsp ground cardamom
For the Pearl Sugar Topping (optional):
- 1 egg yolk
- 1 tbsp water
- Pearl sugar, for sprinkling
Cardamom bun ingredients
Tools You’ll Need
- Large mixing bowl
- Plastic wrap
- Rolling pin
- Small bowl
- Pastry brush
- Baking sheet
- Parchment paper
- Wire rack
Step-by-Step Instructions:
1. Making the Dough:
- Activate the Yeast: In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let stand for 5-10 minutes, or until the yeast is foamy.
- Combine the Wet Ingredients: Add the remaining sugar, ground cardamom, salt, and beaten egg to the yeast mixture. Stir until well combined.
- Gradually Add the Flour: Gradually add the flour, one cup at a time, mixing on low speed with the dough hook attachment (or stirring with a wooden spoon) until the dough comes together.
- Knead the Dough: Knead the dough for 5-7 minutes, either using the dough hook on medium speed or by hand on a lightly floured surface, until the dough is smooth and elastic.
- Incorporate the Butter: Gradually add the softened butter, a few tablespoons at a time, kneading until fully incorporated.
- First Rise: Place the dough in a lightly greased bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Preparing the Filling and Shaping the Buns:
- Make the Cardamom Filling: In a medium bowl, combine the softened butter, sugar, and ground cardamom until smooth and creamy.
- Roll Out the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll out the dough into a large rectangle, about 16×24 inches.
- Spread the Filling: Spread the cardamom filling evenly over the rolled-out dough, leaving a 1/2-inch border along the edges.
- Roll and Slice: Starting from one of the long sides, tightly roll the dough into a log. Using a sharp knife, slice the log into 12-15 even rolls.
- Second Rise: Place the rolls, cut side up, in a parchment paper-lined baking sheet. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until puffy.
3. Baking and Enjoying Your Kardemummabullar:
- Preheat Oven and Prepare Egg Wash: Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and water to make an egg wash.
- Brush and Bake: Gently brush the tops of the buns with the egg wash and sprinkle with pearl sugar, if desired. Bake for 20-25 minutes, or until golden brown.
- Cool and Enjoy: Let the buns cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm and enjoy the irresistible flavors of homemade kardemummabullar!
Tips for Perfect Kardemummabullar
- Milk Temperature: Ensure your milk is lukewarm, not too hot or too cold, for optimal yeast activation. I recommend using a thermometer to be precise.
- Cardamom Freshness: For the most vibrant flavor, use freshly ground cardamom. The aroma and taste are unmatched!
- Rolling the Dough: Don’t be afraid to use plenty of flour when rolling out the dough to prevent sticking.
- Shaping Options: While the classic swirl is beautiful, feel free to experiment with different shapes. Braids, knots, and twists are all lovely options.
- Storage: Store any leftover kardemummabullar in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
FAQs About Making Kardemummabullar
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Simply add it directly to the dry ingredients and skip the blooming step. However, make sure your instant yeast is fresh for the best results.
What can I use if I don’t have pearl sugar?
While pearl sugar provides a delightful crunch, you can substitute it with granulated sugar or a sprinkle of turbinado sugar for a similar effect.
My dough isn’t rising. What could be wrong?
Several factors could affect yeast activity. Ensure your yeast is fresh, the milk is at the right temperature (not too hot or cold), and you’ve created a warm environment for rising.
Golden brown kardemummabullar
A Taste of Swedish Tradition
Baking kardemummabullar is more than just following a recipe; it’s about experiencing a piece of Swedish culinary tradition. These buns are often enjoyed with coffee or tea, bringing people together for moments of warmth and connection.
So why not gather your loved ones and share the joy of homemade kardemummabullar? I’m sure it will become a cherished tradition in your home too!
Don’t forget to share your baking triumphs (and even mishaps!) in the comments below. I love hearing from fellow bakers and seeing your delicious creations. Happy baking!
