{"id":172214,"date":"2025-04-05T16:43:22","date_gmt":"2025-04-05T16:43:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/swedish-cardamom-buns-bbb\/"},"modified":"2025-04-05T16:43:22","modified_gmt":"2025-04-05T16:43:22","slug":"swedish-cardamom-buns-bbb","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=172214","title":{"rendered":"Swedish Cardamom Buns #BBB"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

When I was growing up, a neighbor used to make us a cardamom braid every Christmas.\u00a0 Her cardamom loaves were the best, we savored every last crumb.\u00a0 I kept that memory in mind while finishing these buns and when I tried the first one – nostalgia heaven.\u00a0 We loved that bread slightly warmed and barely toasted, with butter on top.\u00a0 There was a sprinkle of sugar on top of the loaf and it took me years to figure out that it was added after baking.\u00a0 That’s what I did with these buns, sprinkle more cardamom sugar after brushing with a little sugar glaze, (hey, it’s traditional), and then warmed with a little butter.\u00a0 Absolutely divine.\u00a0 For our Bread Baking Babes challenge, we had the option of yeast or sourdough, and a number of fillings from cardamom to savory.\u00a0 Given my hometown Scandinavian heritage and cardamom bread history, I absolutely opted for the full cardamom option, traditional yeast bun.\u00a0 Since that neighbor is still around, I begged my mom to see if she still has that recipe stashed somewhere.\u00a0 Fingers crossed!<\/p>\n

<\/a><\/div>\n

The few changes I made were to reduce the sugar in the dough and switch it to brown sugar for flavor, use 2 tbsp golden flax meal plus all purpose flour, and add a couple spoonfuls of sleepy sourdough discard.\u00a0 I felt like the lovely dough I ended up with could easily have been used immediately, but I shaped into 12 rolls and chilled overnight for time and flavor’s sake.\u00a0 The next day I added the filling and shaped using the method from our Inside Out Coconut Buns<\/a>, which I find fairly easy and very pretty.\u00a0 The shaping was actually easier for these buns than the coconut as far as filling popping through.\u00a0 I also used both an egg wash and the sugar glaze.\u00a0 The egg wash doesn’t let as much of the glaze stick, but enough to get the sugar sprinkle to stick, which was what I wanted.\u00a0 These are sweet buns, a definite treat, and they don’t need much beyond a schmear of good salty butter to make one swoon.\u00a0 One note: fresh ground cardamom is infinitely better than pre-ground if you happen to have it!\u00a0 I have a glass quart jar of decorticated cardamom seeds<\/a> that I grind on demand.\u00a0\u00a0<\/i><\/p>\n

<\/a><\/i><\/div>\n


\u00a0<\/i>We would love to have you try out these delicious Swedish buns with us this
\n month and share how they turned out and whether you chose sweet or savory!\u00a0 New recipes
\nare posted every other month on the 16th. (Next bake in February 2025).\u00a0 Check out our Facebook group<\/a> to see
\nthe participants’ baking results during that time.\u00a0 If you would like to
\n post your results with a Buddy badge on a blog, let us know in the
\ncomments or on the Facebook page.<\/p>\n

<\/a><\/div>\n

Swedish Cardamom Buns
<\/span>makes 12 buns<\/span><\/i><\/p>\n

410g (3 \u00bc cups) all-purpose flour
90g (~1\/2 cup) whole wheat flour
7g (2 \u00bc tsp) active dry yeast
27g (2 tbsp) brown sugar
8g (1\u00bd tsp) sea salt
3g (1 \u00be tsp) cardamom, ground
240g (1 cup) milk, whole or non-dairy
76g (1\/3 cup) unsalted butter, softened
1 large egg (50 grams) room temperature, optional<\/p>\n

Cardamom filling:
150g (\u00be cup) granulated sugar
8g (4 tsp.) ground cardamom
85g (6 tbsp) salted butter, very soft or just melted
16g (2 Tbsp.) all-purpose or bread flour<\/p>\n

Egg wash:
1 large egg + 1 tbsp water<\/p>\n

OR<\/p>\n

Sugar Glaze:
\u00bc cup water
\u00bc cup brown sugar
\u00bd tsp vanilla extract<\/p>\n

Sugar sprinkle
50 grams (\u00bc cup) sugar
\u215b tsp ground cardamom <\/p>\n

Dough: <\/p>\n

Warm the milk and butter over low heat and stir until the butter is melted. Cool to room temp before incorporating in the dough.\u00a0 Whisk in the egg and set aside.<\/p>\n

In a stand mixer, combine the all-purpose flour, whole wheat flour, yeast, salt, and cardamom.<\/p>\n

Add the cooled milk mixture and mix on low until combined; a couple minutes. Continue to mix on medium speed until a soft, smooth, and elastic dough forms.\u00a0 Scrape the sides of the bowl as needed.<\/p>\n

<\/a><\/div>\n

Cover the dough and let rise for 45 minutes to 1 hour.<\/p>\n

At this point the dough may be divided for shaping or de-gassed and chilled overnight.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
I divided my dough prior to chilling.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Shaping:<\/p>\n

Remove the dough from the refrigerator and allow it to warm up to room temperature for 10-15 minutes.<\/p>\n

Meanwhile, prepare the filling: In a medium bowl, thoroughly mix together the sugar, flour, and cardamom, then stir in the butter.\u00a0 If using melted butter, you may need to chill the filling for a couple minutes until it is a workable consistency.\u00a0 Then set aside at room temperature.\u00a0 When ready to shape, divide the filling into 12 equal portions.<\/p>\n

<\/a><\/div>\n

Divide dough into 12 equal portions if not done prior to chilling.\u00a0 If freshly shaped, let dough rest for 10 minutes.<\/p>\n

Take one portion and flatten, then place a ball of filling in the center and flatten slightly.<\/p>\n

<\/a><\/div>\n

Pull up the edges and seal along the edge like a potsticker.<\/p>\n

<\/a><\/div>\n
<\/a><\/div>\n

Turn the dough seam side up and fold the edges over and press it all down.\u00a0 Roll gently into an oval, turning to ensure the seam does not separate.\u00a0 Make a few lengthwise cuts inside the edges of the dough with a knife or pizza wheel.<\/p>\n

\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
I liked the results of 5 cuts best, rather than 4.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Fold in half lengthwise and twist.<\/p>\n

<\/a><\/div>\n

<\/p>\n

<\/a><\/div>\n

Wrap the twist back around itself and tuck the end up under, sealing to the other end.<\/p>\n

Transfer the shaped buns to two parchment-lined rimmed baking sheets, allowing space for them to rise. <\/p>\n

<\/a><\/div>\n

Cover and let rise in a draft-free place for 1\u00bd – 2 hours or until doubled in size.<\/p>\n

Preheat the oven to 375\u00baF. \u00a0<\/p>\n

Once the buns have doubled, brush with egg wash if desired.\u00a0 Our family does not prefer pearl sugar and so we went with traditional sugar sprinkle after baking.<\/i><\/p>\n

<\/a><\/i><\/div>\n


<\/i>Add the Sugar Glaze after the buns are baked. Make the glaze and the sugar sprinkle while the buns are baking. To make the glaze, in a small saucepan, stir the water, sugar, and vanilla and lightly boil
\n over medium heat. Stir frequently and let the glaze reduce until it
\ncoats the back of a spoon, about 10-15 minutes.\u00a0 (I just made a simple syrup, enough to wet the buns for the sugar to stick, and did not reduce the syrup, not wanting something that viscous; but if not<\/u> using an egg wash the reduced syrup would likely be preferable for the finished product.)<\/i>\u00a0 To make the sprinkle, simply combine sugar and cardamom in a small bowl.\u00a0 There will be a little more than needed, can reduce sugar to 3 tbsp if desired.<\/p>\n

Bake until golden brown, 18 to 20 minutes, or until an instant-read thermometer registers at least 190\u00baF.
Brush the sugar glaze over the warm buns. Immediately sprinkle with cardamom sugar.\u00a0 (I did three buns at a time to make sugar the sugar would stick.)<\/i><\/p>\n

Remove to a wire rack to finish cooling.\u00a0 (There will be some filling spread around the buns, just lift them out.)<\/i>\u00a0 Serve warm, with butter if desired. Store in an airtight container for up to 2 days.<\/p>\n

<\/a><\/div>\n

The rest of the Bread Baking Babes
\n<\/span>
<\/span><\/p>\n

<\/a><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

When I was growing up, a neighbor used to make us a cardamom braid every Christmas.\u00a0 Her cardamom loaves were the best, we savored every last crumb.\u00a0 I kept that memory in mind while finishing these buns and when I tried the first one – nostalgia heaven.\u00a0 We loved that bread slightly warmed and barely […]<\/p>\n","protected":false},"author":1,"featured_media":172215,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[26311,31284,13976,41587],"dealstore":[],"offerexpiration":[],"class_list":["post-172214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bbb","tag-buns","tag-cardamom","tag-swedish"],"yoast_head":"\nSwedish Cardamom Buns #BBB - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=172214\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Swedish Cardamom Buns #BBB - 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