Swedish Cardamom Buns
Enjoy the cozy comfort of homemade Swedish cardamom buns, inspired by the flavors of New York’s famous Cabra Bakery. These buns are soft, buttery, and filled with just the right amount of sweet spice. If you’ve only had cardamom in savory recipes, you truly have been missing out on this delicious creation that will become your new favorite pastry!
If you’ve ever made cinnamon rolls before, the process is super similar except for the shaping obviously! So don’t be intimidated. It’s super fun and therapeutic to make!
The Dough
My favorite part about this recipe is making and shaping the dough! Something about it is so therapeutic and it is especially rewarding how you can take a few ingredients and turn them into something so beautiful. To start, we gather our ingredients: all-purpose flour, warm whole milk, active dry yeast, salt, sugar, softened butter, and a large egg.
Start by adding the yeast to warm milk. Whisk together until the yeast is dissolved. If you are unsure if your yeast is alive, you can cover it and let it rest here for 10 minutes. If the yeast froths up, the yeast is alive and good to use. Then proceed to add the salt, sugar, egg, butter, and all-purpose flour.
Now you can choose to knead it by hand or with a stand mixer fitted with a hook attachment. Either of these methods works well but just keep in mind that this dough needs a lot more kneading than usual to create that elastic and smooth dough. After kneading for 6 to 7 minutes and you have a soft dough, transfer to an oiled bowl, cover with plastic wrap and a towel, and store in a warm place until double in size. It can take 1 to 2 hours depending on if the weather is more cold or more warm.
Tips for the Dough:
- Activate the Yeast Properly: Ensure the yeast is activated properly by using warm milk and allowing it to sit for 5-10 minutes until frothy.
- Knead the Dough Well: Take your time to knead the dough for 5-10 minutes until it becomes smooth and elastic.
- Allow Sufficient Rising Time: During both proofing stages, make sure to let the dough rise until doubled in size or the final product won’t be fluffy and soft.
- Oven Trick: If your home is a bit chilly, try turning the oven on to warm, about 100 to 125°F for about 30 minutes and then turn it off. Add the dough in there to proof.
- Add Less or More: Feel out the dough and if it’s too sticky, add a tablespoon of flour and if it’s too dry, add a tablespoon of milk accordingly.
The Filling
While the dough is proofing, we prepare the filling for the cardamom buns. There are two components to the filling. If you’ve ever made homemade cinnamon rolls, the process/steps may seem a little similar except the rolling and shaping technique does vary greatly. In one small bowl, combine butter and vanilla extract until smooth. In another bowl, combine sugar and black cardamom. Set these aside as we won’t be using them until the dough is rolled out after proofing in the next step.
The Cardamom
The number one question asked for this recipe is what cardamom to use. When it comes to selecting the right cardamom for your Swedish cardamom buns, it’s essential to choose the variety that best suits your taste preferences and availability. There are two main types of cardamom commonly used in cooking: green cardamom and black cardamom. Green cardamom, with its bright, citrusy flavor and floral aroma, is the more commonly used variety in baking and desserts. It adds a delicate sweetness and a subtle hint of spice to the buns, balancing perfectly with the buttery richness of the dough.
On the other hand, black cardamom offers a deeper, smokier flavor profile. While less commonly used in sweet dishes, black cardamom can impart a unique and bold flavor to the buns, adding an unexpected twist to the traditional recipe. Ultimately, the choice between green and black cardamom depends on your personal taste preferences and the flavor profile you wish to achieve in your baked goods.
Here’s what I used/did and recommend that you do the same. I purchased black cardamom seeds from the grocery store and then I used a mortar and pestle to grind it up. You can also use a spice grinder if you have one. You may be asking why do this when they sell ground cardamom in the store. Of course, you could just use that if you want an easier option but I love the texture of a more coarse cardamom so that’s why I grind it up myself.
Shaping the Buns
Now comes the fun part – shaping the buns! To a clean surface, sprinkle with all-purpose flour and transfer the dough. Use a rolling pin to roll out the dough into a rectangle, about 3/4 inch thick. Moving forward, instead of the traditional rolling method for cinnamon rolls you might be used to, we will fold the dough in from the sides to create three layers stacked on top of each other. Roll out the dough again just to make it a bit thinner and then cut the dough with a pizza cutter into long strips. The strips should be about 3/4 an inch wide.
Each strip is then stretched until double in length before being wrapped around two fingers twice. After wrapping twice vertically, wrap it around horizontally going out first and then tucking in underneath towards your hand. This method not only creates a visually stunning final product but also allows for pockets of filling to be distributed throughout the bun. If this shaping method is a bit difficult for you, you could always make it like cinnamon rolls. Another option is to twist the dough to create a twirl effect and then wrap it around in a circle.
Second Proof: Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between each bun. Cover the buns with plastic wrap and a kitchen towel and let them rise again for about an hour in a warm place, or until they are puffy. Meanwhile, preheat your oven to 375°F (190°C).
Simple Syrup & Toppings
In a pot over medium heat add the water, sugar, and vanilla extract. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up a bit more. In a small bowl, whisk together the egg and milk to make an egg wash.
The simple syrup is optional but it adds a nice sweet taste to the buns! It also helps give them a beautiful shine while keeping them moist at the same. So I say optional very lightly. It is highly recommended!
Baking and Finishing Touches
Once the buns have risen, brush the buns with the egg wash. Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through. Brush the cardamom buns with simple syrup and sprinkle the tops with white sugar and black cardamom. Let the buns cool slightly before serving and enjoy your delicious Swedish cardamom buns!
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Dessert
Swedish Cardamom Buns
Ingredients
DOUGH- 4 1/4 cups all-purpose flour
- 1 1/4 cup warm whole milk
- 2 1/4 teaspoon active dry yeast
- 1 teaspoon salt
- 1/2 cup white sugar
- 6 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup granulated white sugar
- 2 teaspoons black cardamom
- 3/4 cup water
- 1 1/2 cups granulated white sugar
- 1 teaspoon vanilla extract
- 1 egg + 1 tablespoon whole milk
- 1/4 cup granulated white sugar
- 2 teaspoons cardamom
Instructions
MAKE THE DOUGH
- In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, salt, and sugar. Make a well in the center and add the activated yeast mixture, softened butter, and egg.
- Mix everything until a dough forms.
- Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
MAKE THE FILLING
- In a small bowl, mix together softened butter and vanilla extract until well combined.
- In another bowl, mix together granulated sugar and ground black cardamom until evenly combined.
SHAPE THE BUNS
- Once the dough has doubled in size, punch it down to release the air.
- Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the butter and vanilla mixture evenly over the dough.
- Sprinkle the sugar and cardamom mixture evenly over the buttered dough.
- Fold the left and right sides of the dough inward to overlap on top of each other to create three layers.
- Roll out the folded dough a bit to flatten it slightly.
- Cut the dough into long strips, about 3/4 inches wide.
- Take each strip and stretch it out slightly.
- Wrap each strip around your fingers twice to create a twisted shape, then wrap it around the center and tuck the end underneath to secure the design.
SECOND PROOF
- Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between each bun.
- Cover the buns with plastic wrap and a kitchen towel and let them rise again for about an hour in a warm place, or until they are puffy.
- Meanwhile, preheat your oven to 375°F (190°C).
SIMPLE SYRUP & TOPPINGS
- In a pot over medium heat add the water, sugar, and vanilla extract.
- Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up a bit more.
- In a small bowl, whisk together the egg and milk to make an egg wash.
- In another bowl, mix together granulated sugar and ground cardamom.
BAKE
- Brush the risen buns with the egg wash.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
- Brush the cardamom buns with simple syrup and sprinkle the tops with white sugar and black cardamom.
- Let the buns cool slightly before serving and enjoy your delicious Swedish cardamom buns!
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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thank you so much for this recipe!!! la cabra inspired my interest in making these and looked through many before finding this. have made them twice and the dough and flavor is amazing, especially when i proof them in a previously-warmed oven.