Can I make the dough ahead of time?
Yes, you can prepare the dough, let it complete its first rise, then punch it down and refrigerate it overnight. Let it come to room temperature for about 30 minutes before shaping and proceeding with the recipe.
BREAKFAST
Swedish Cardamom Buns with Pearl Sugar (Kardemummabullar)
These classic Swedish cardamom buns, known as Kardemummabullar, are a delightful breakfast treat. Soft, sweet, and fragrant with ground cardamom, they are finished with a sprinkle of pearl sugar for a beautiful crunch.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for 5 minutes until foamy.
02
Add 2 cups of flour and salt to the yeast mixture. Mix until just combined. Gradually add the remaining 1 cup of flour, softened butter, and ground cardamom, kneading until a smooth, elastic dough forms, about 5-7 minutes. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 45 minutes, or until doubled in size.
03
Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch thick.
04
Cut the dough into 12 equal strips. Twist each strip several times, then coil it into a bun shape, tucking the end underneath. Place the buns on a baking sheet lined with parchment paper.
05
Cover the buns loosely with a kitchen towel and let them rise for another 15 minutes. Preheat your oven to 375°F (190°C).
06
Brush the risen buns with the beaten egg wash and sprinkle generously with pearl sugar.
07
Bake the buns in the preheated oven for 12-15 minutes, or until golden brown and cooked through. Let them cool slightly on a wire rack before serving.
About This Recipe
These classic Swedish cardamom buns, known as Kardemummabullar, are a delightful breakfast treat. Soft, sweet, and fragrant with ground cardamom, they are finished with a sprinkle of pearl sugar for a beautiful crunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra cardamom flavor, you can add an additional 1/2 teaspoon of ground cardamom to the dough or sprinkle some into the egg wash. Ensure your milk is not too hot, as it can kill the yeast.
Easy Substitutions
If you don't have pearl sugar, you can use coarse sugar or a simple glaze made from powdered sugar and a splash of milk. For a dairy-free version, use plant-based milk and vegan butter.
Storage & Reheating
Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked buns for up to 1 month and reheat in a warm oven.
Serving Suggestions
Serve these Swedish Cardamom Buns warm with a cup of coffee or tea. They are also delicious with a smear of butter or a light fruit jam. Perfect for a cozy breakfast or fika (Swedish coffee break).
Common Mistakes
1. Over-kneading the dough: This can result in tough buns. Knead until just smooth and elastic. 2. Using milk that is too hot: This will kill the yeast, preventing the dough from rising. Ensure it's warm, not hot. 3. Over-baking: This can dry out the buns. Bake until golden brown, but still soft to the touch. 4. Not letting the dough rise enough: Insufficient rising leads to dense buns. Allow adequate time for both rises.
Frequently Asked Questions
What is pearl sugar?
Pearl sugar is a type of coarse, opaque white sugar that doesn't melt during baking, providing a lovely crunchy texture and decorative finish.
Can I use fresh yeast instead of active dry yeast?
Yes, use 0.75 ounces (21 grams) of fresh yeast. Crumble it into the warm milk mixture and proceed as directed.
MORE TO KNOW
The key to light and airy Kardemummabullar is proper kneading and two distinct rising periods. The first rise develops flavor and texture, while the second rise, after shaping, ensures the buns are fluffy. Don't rush these steps. If your kitchen is cool, you can create a warm environment for rising by placing the covered dough in a slightly warm (turned off) oven with the light on.
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