Swedish Cardamom Buns give you sweet and tasty rolls with warm and bright flavors of cinnamon and cardamom spices combined.
To me, a bread-filled basket is a sight to behold. Has your breath ever stopped at the sight of the bread basket in the hands of the server approaching your table in restaurants?
Nerdy as it sounds, I think mine did, maybe twice or thrice with imaginary background music.
While I am not one to eat the whole basket of bread in one sitting, I just love the sight, smell and feel of warm and fresh bread. To me, it is homey, artistic and very inviting.
Now when I was baking these Swedish Cardamom Buns, the usual aroma of bread in the house is intensified. With the combination of cinnamon and cardamom spices baking away, the house just felt warm and comforting.
Swedish Cardamom Buns are, at their core, cinnamon buns with the addition of the bright, fresh and fruity spice that is cardamom. With just a bit of sprinkled sugar in place of a fancy frosting, these sweet buns are every bit delicious.
Swedish Cardamom Buns: The Process
Kneading the Dough
- The dough formed after mixing the yeast and other ingredients is soft, shaggy and very sticky.
- As you begin to knead, use a little amount of flour just to help you when the dough starts to stick in your hands or your working surface. The flour is only needed at the early stages of kneading but once the dough starts to take form, you need not add any more.
- As you continue to knead, the stickiness will be diminished and the dough will turn smooth.
Kneading is basically a repeated action of pushing the dough down and away from you using your palms, along with the weight of your body. Then you fold the dough over itself and repeat the pushing motion.
The end result should be a smooth dough and not sticky. It should be able to stretch thinly when you take a portion out and stretch it out with your fingers as if to form a square.
Shape the kneaded dough into a ball, let it rise, covered inside a bowl for an hour or so until doubled in size.
Punch dough down and roll in into a 15×21 inch rectangle.
Spread the filling on top of the surface of the dough. Press the filling firmly into the dough using a brush or spatula.
Now, fold the dough business letter style. In the landscape position, fold 1/3 of the dough over to the center. Then fold the other third over that.
Roll the dough briefly just to stretch the width out to about 10-12 inches.
Using a sharp knife or a pizza cutter, cut 2 cm strips of dough starting from one long side to the other. You should have about 15-22 strips.
To assemble each roll, hold one end of a strip with your thumb and next three fingers, wrap dough twice around those fingers (including the thumb), and let the strip pass through the loop where the thumb is, going from under then up to the loop. Pull the strip through the loop ait cross over the bun and tuck the end to the other side.
Actually, just watch this short video. It is way simpler than the tricky instruction.
Place each bun on a baking sheet lined with parchment paper, then cover them loosely with a plastic wrap. Let the buns rise for about an hour, or until the size is doubled.
Preheat oven to 350 F. Make the egg wash by beating one egg with 1 tablespoon of milk. Brush the surface of the buns with the egg wash, and lightly sprinkle with sugar.
Bake at 350 F for 22-25 minutes, or until lightly golden. Serve them warm.
Lastly, savor each and every bite of these sweet, homemade buns.
Life is good.
Do you love baking bread? Check out these other recipes:
- Milk Bread
- Japanese Milk Buns
- Mini Cinnamon Rolls with Coffee Icing
- Chocolate Hazelnut Rolls
- Chocolate Walnut Bread
- Austrian Buchteln
- Brioche Braid
- Brioche Bread Ring with Honey Stung Cream Cheese
- Finnish Pulla
- Cinnamon Roll Bread Loaf
- Whole Wheat Cinnamon Rolls with Easy Caramel Glaze
- Pineapple Buns
- Hawaiian Roll
- Chocolate Chip Bread
Swedish Cardamom Buns
- 1 and 1/4 cup warm water 105-110 F
- 3/4 stick unsalted butter melted and cooled slightly
- 6 tbsp sugar
- 4 and 1/2 tsp active dry yeast
- 3 large eggs beaten lightly
- 1 and 1/2 tsp salt
- 1/4 cup powdered milk
- 5-6 cups all purpose flour
For the Filling
- 1 stick unsalted butter softened
- 1/4 cup sugar
- 2 tbsp ground cinnamon
- 2 tbsp ground cardamom
- 1 large egg
- 1 tbsp milk
- sugar for sprinkling
In a large mixing bowl, combine water, melted butter and sugar. Sprinkle the yeast over the mixture and let stand for about 5 minutes or so, until foamy.
Add the eggs, milk powder and salt and use a wooden spoon to stir everything together. Add 5 cups of flour, one cup at a time, stirring often until a soft dough is formed. Turn it over into a floured surface and knead for about ten minutes, until the dough is smooth and elastic. Use just enough flour from the remaining 1 cup during kneading until the dough is no longer sticky.
Shape kneaded dough into a ball and place in a bowl. Cover with plastic wrap and let rise for about an hour, until doubled in size.
Meanwhile, make the filling. Stir together softened butter, sugar, cinnamon, and cardamom until combined. Set aside.
Punch down risen dough and roll into a 15x21 rectangle. Spread the filling on the surface. Use a spatula, brush or back of the spoon to press the filling into the dough. Starting on the short side of the dough, fold 1/3 of it into the center, then fold the other third over to center too, covering the first flap. This can also be called as the business letter fold. Briefly roll the pin over the folded dough just to stretch the width out to 10-12 inches.
Using a knife or pizza cutter, cut strips of dough starting from one long side to the other. The strips should be about 2 cm in thickness. You will be able to make 15-22 strips. To assemble the rolls, take one strip, hold one end with your thumb and next three fingers. Wrap the strip around your fingers two times, covering the thumb as well, then pull the dough under and slip it through the opening where your thumb is. Pull it upwards and let it cross over the bun and tuck it in the other side. Watch the short video for assistance.
Place each roll on a baking sheet that is lined with parchment paper. Cover it loosely with a plastic wrap and let rise for about an hour, until double in size.
Preheat oven to 350 F. Beat 1 egg with 1 tablespoon milk and brush this glaze on the surface of the risen rolls. Sprinkle a little sugar over top of the rolls and bake for about 22-25 minutes, until lightly golden.