Kardemummabullar

Ingredients

• 1.5 kgplain flour, sifted
• 50 g, or 30 g active dry yeastfresh baker’s yeast, crumbled
• 500 ml, at 36°Cwhole milk
• 160 g, softened and dicedbutter
• 1 teaspoonsalt
• 3 tablespoonsicing sugar
• 3 teaspoonsground cardamom
• 2 tablespoonscrushed cardamom
• 150 g, very softbutter
• 100 gbrown sugar
• 1egg, beaten
• 1 tablespoonground cardamom
• 75 gicing sugar

Instructions

1. 1

   Wake the yeast

   Put the yeast in a large bowl, add the milk and stir. Leave it to activate for 10 minutes.

2. 2

   Mix dry ingredients

   Add the flour, ground cardamom and icing sugar to the bowl of a stand mixer and mix them together.

3. 3

   Combine the dough

   Make a well in the dry mixture, then add the butter and the yeast mixture.

4. 4

   Knead slowly

   Using the dough hook, knead on low speed for 5 minutes.

5. 5

   Add the salt

   Add the salt and knead again for 5 minutes at medium speed.

6. 6

   Finish kneading

   Knead for a final 2 minutes at high speed.

7. 7

   Rise the dough

   Cover the dough with a cloth and leave it to rise for 45 minutes in a warm place away from draughts.

8. 8

   Mix the filling

   Stir the brown sugar and crushed cardamom together in a bowl.

9. 9

   Divide the dough

   Turn the dough out on to a work surface, knead it for 1 minute and divide it into 4 equal pieces.

10. 10

    Roll the pieces

    Roll each piece into a rectangle about 1 cm thick.

11. 11

    Spread the filling

    Use a spatula to spread a quarter of the butter over each rectangle, then sprinkle each evenly with a few teaspoons of the cardamom and brown sugar mixture.

12. 12

    Shape the buns

    Cut 10 strips, each 1–2 cm wide, and wrap each strip around your thumb to form a cord or knot shape.

13. 13

    Arrange the buns

    Place the buns well spaced on a baking tray lined with baking parchment or in cake tins.

14. 14

    Prove again

    Cover and leave the buns to rest for 30 minutes in a warm place away from draughts.

15. 15

    Heat the oven

    Preheat the oven to 225°C for 20 minutes.

16. 16

    Mix the topping

    Stir the icing sugar and ground cardamom together in a bowl.

17. 17

    Brush and top

    Brush the buns with beaten egg, then sprinkle each with a little of the cardamom and icing sugar mixture.

18. 18

    Bake the buns

    Place them in the centre of the oven, lower the temperature to 180°C and bake for about 25 minutes, or until golden.

19. 19

    Cool briefly

    Remove the buns from the oven and leave them to cool a little before serving.

What are kardemummabullar?

Kardemummabullar are small, cardamom-scented buns associated with Sweden and Finland; the related name kardemummabröd also refers to cardamom bread. This version uses a soft enriched dough and a buttery brown-sugar filling, then finishes each bun with a spiced sugar topping.

The shaping gives the buns their characteristic twisted, knotted look and helps expose the filling as they bake. They are a natural choice with coffee or tea, and the generous batch makes them easy to share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 4g protein, 35g carbs, 7g fat.

Most of the carbohydrates come from the flour and sugars, while butter contributes much of the fat and milk, flour and egg provide some protein. Pair a bun with yoghurt or fruit for a more balanced snack, or enjoy it after a meal rather than adding several sweet items.

Build the enriched dough

Yeast: the recipe begins by mixing fresh yeast with milk at 36°C and leaving it for 10 minutes. If using active dry yeast instead, follow the recipe’s stated 30 g quantity.

Butter and kneading: softened butter is worked into the flour mixture before the salt is added. The three kneading stages—5 minutes on low, 5 minutes on medium and 2 minutes on high—develop the dough gradually.

Make the cardamom filling

Spice: ground cardamom flavours the dough, while crushed cardamom is paired with brown sugar for the filling. The different forms give the buns a distinct cardamom character throughout.

Butter: spread the very soft butter evenly over the rolled dough before adding the sugar mixture. Soft butter is easier to spread without tearing the dough.

Shape the knots

Portions: divide the dough into four equal pieces and roll each to about 1 cm thick. Cutting 10 strips from each piece gives 40 buns in total.

Wrapping: wind each strip around your thumb into a cord or knot shape, as directed. Keep the shaped buns spaced apart on the lined tray or in cake tins so they have room during their second rise.

Watch the rises

First rise: cover the dough and leave it for 45 minutes in a warm, draught-free place. A cover helps keep the surface from drying out.

Second rise: after shaping, cover the buns and rest them for 30 minutes. The recipe gives these times as guides; use the stated warm, sheltered conditions for both stages.

Bake until golden

Oven: preheat to 225°C for 20 minutes, then lower the temperature to 180°C when the buns go in. Bake them in the centre of the oven for about 25 minutes.

Finish: the recipe uses beaten egg for brushing and a cardamom–icing sugar mixture for the topping. Look for a golden colour, then let the buns cool briefly before serving.

Serve and share

These buns are good slightly warm or at room temperature alongside coffee, tea or a glass of milk. Their sweetness also pairs well with plain yoghurt or fresh fruit if you want something alongside them.

Because the recipe makes 40, bake only what you need at once if preferred and freeze the remainder once cool.

Recipe notes & tips

• Measure the milk temperature before adding it to the yeast.
• Keep the butter soft enough to spread easily over the rolled dough.
• Divide the dough into four equal pieces to help make 40 similarly sized buns.
• Leave space between the buns on the baking tray as they rise.
• Use the golden colour as the visual cue for the end of baking.

Variations

• More cardamom: Increase the cardamom in the filling slightly for a stronger spice flavour.
• Pearl sugar: Sprinkle pearl sugar over the brushed buns for a crunchy finish.
• Cinnamon: Replace some of the filling cardamom with ground cinnamon.
• Citrus note: Add finely grated orange zest to the brown sugar filling.
• Smaller batch: Halve the ingredients and divide the dough into two pieces before shaping.

Common mistakes to avoid

• Milk too hot: Check that it is 36°C before mixing it with the yeast.
• Uneven rectangles: Roll each piece to a similar thickness so the buns bake more evenly.
• Butter too firm: Soften it well so it spreads without pulling or tearing the dough.
• Crowded tray: Leave space between the shaped buns so they are not pressed together.
• Skipping the second rest: Cover and leave the shaped buns for the full 30 minutes before baking.

How to store

Once completely cool, store the buns in an airtight container at room temperature for up to 2 days. Freeze for longer storage, then thaw and warm briefly in a low oven before serving.

Frequently asked questions