I love Swedish baked goods. How can you not love a culture that has worked hard to master the art of buns? Cinnamon and cardamom buns both originated in Sweden, and both are some of my favorite pastries. But I have to say that cardamom buns are by far my favorite out of the two. There is just something that feels so special about the floral taste of cardamom, and these guys have a secret ingredient to give some weight to those floral notes, chocolate. The addition of cocoa powder gives some extra earthiness to the cardamon and some added sweetness.
These are such a traditional Swedish treat, and Sweden was one of my favorite places I visited. I spent Thanksgiving there when I was studying abroad. Not only was it the cleanest country I visited, but Stockholm was one of the coolest cities. The old town is a gorgeous compilation of medieval streets and houses. And obviously, the cafes filled with fika treats were amazing
The dough doesn’t rise too much, so don’t be shocked when it doesn’t double in size as its resting. You will still get a lovely fluffy bun.
The knots look sophisticated and complicated, but they are actually really easy to make. Once you have rolled out your dough and have added the filling, fold one side of the dough ⅓ of the way over the dough and then do the same with the other side. Use your rolling pin and flatten out the dough just a little. Then cut the dough into 2cm strips. Wrap each piece around two of your fingers once to create a roll then loop the remaining length around the top, tucking the end underneath.
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For the dough:
- 1 ½ cups milk - warmed to 105 degrees
- 1 packet active dry yeast
- 4 cups plus 3 tablespoon flour
- ¼ cup granulated sugar
- 6 tbsp butter
- 3 tbsp ground cardamom
- 1 tsp salt
- 1 egg plus 1 tablespoon water for a wash
For the filling:
- 1 cup plus 2 tablespoon butter
- 1 cup sugar
- 2 tbsp ground cardamom
- 2 tbsp cocoa powder
- In a bowl attached to a stand mixer with the hook attachment, pour the yeast into the warm milk and let it dissolve for about 5 minutes. Stir to fully incorporate the yeast.
- Add the flour, sugar, cardamom, and salt and mix on low until a dough forms around the hook. About 4 minutes or until it comes together. Put the dough in a blow and cover with a dish towel and let rest for 1 hour.
- Make the filling by combing all the ingredients in the bowl of a stand mixer with the paddle attachment and beat until it creates a paste. This makes a lot of filling at add as much as you would like to the dough. I used about ¾.
- Once the dough has rested, roll it out onto a floured surface until it reaches about a 12x18 rectangle and about ⅛-inch thick. Using and spatula cover the dough with the paste.
- Next, fold one of the longer sides of the dough ⅓ of the way over its self and then do the same with the other side so that the paste is totally covered. Use your rolling pin and flatten out the dough just a little.
- Then cut the dough into 2cm strips. Wrap each piece around two of your fingers once to create a roll then loop the remaining length around the top, tucking the end underneath.
- Set on a parchment-lined baking sheet leaving room for each bun to grow and to rest for another hour.
- One rested, whisk the egg and water and wash the buns.
- Bake at 430 degrees for 12 minutes.