Authentic Swedish Cardamom Buns (Kardemummabullar)

• •1 cup whole milk, lukewarm (around 100°F/38°C)
• •2.3 teaspoon active dry yeast
• •2 tablespoon whole green cardamom pods, freshly crushed and hulls discarded (divided)
• •0.3 cup granulated sugar (for dough)
• •3.5 cup bread flour (plus extra for dusting)
• •0.5 teaspoon fine sea salt
• •6 tablespoon unsalted butter, softened to room temperature (for dough)
• •0.5 cup unsalted butter, well softened (for filling)
• •0.5 cup dark brown sugar, packed (for filling)
• •1 teaspoon cornstarch (for filling)
• •0.5 teaspoon ground cinnamon (for filling)
• •1 large egg, beaten with 1 tbsp water (for egg wash)
• •0.3 cup granulated sugar (for glaze)
• •0.3 cup water (for glaze)
• •0.5 teaspoon pure vanilla extract
• •2 tablespoon Swedish pearl sugar (pärlsocker), for garnish

Instructions

1. 1

   In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm whole milk, active dry yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until frothy.

2. 2

   Add the remaining granulated sugar, 1 tablespoon of the freshly crushed cardamom, sea salt, and half of the bread flour. Mix on low speed until combined, then gradually incorporate the remaining flour.

3. 3

   With the mixer running on medium-low, add the softened butter 1 tablespoon at a time, allowing each addition to incorporate before adding the next. Knead for 8 to 10 minutes until the dough is silky, elastic, and pulls away cleanly from the sides of the bowl.

4. 4

   Shape the dough into a smooth ball, place into a lightly greased bowl, cover with a damp kitchen towel or plastic wrap, and let rise in a warm spot for 60 to 75 minutes, or until doubled in size.

5. 5

   While the dough rises, prepare the filling: In a medium bowl, thoroughly mix the softened butter, dark brown sugar, 2 teaspoons of the freshly crushed cardamom, ground cinnamon, and cornstarch until creamy and homogenous.

6. 6

   Punch down the dough and turn it out onto a lightly floured surface. Roll into a large rectangle roughly 14x20 inches (35x50 cm). Spread the filling evenly across the entire surface from edge to edge.

7. 7

   Perform a letter fold: Fold the top third of the dough down over the center, then fold the bottom third up over the top. Gently roll the folded dough with a rolling pin to seal layers into a rectangle approximately 10x14 inches.

8. 8

   Using a pizza cutter or sharp knife, cut the dough crosswise into 8 to 10 equal strips (about 1 inch wide). Cut a slit down the center of each strip, leaving the top edge attached (like a pair of trousers), or leave as single long ribbons.

9. 9

   Shape each bun: Gently twist a dough strip several times, wrap it around two or three fingers twice, and pull the tail end up and through the center to form a compact, knotted bun. Place the buns on a large parchment-lined baking sheet, leaving 2 inches between each.

10. 10

    Cover the shaped buns loosely with a clean towel and let proof for 35 to 45 minutes, until puffy and springy to the touch.

11. 11

    Preheat the oven to 425°F (220°C). While the oven preheats, make the glaze by simmering the water, sugar, and vanilla extract in a small saucepan over medium heat for 2 minutes until sugar dissolves completely; set aside.

12. 12

    Gently brush the proofed buns with the egg wash. Bake for 11 to 14 minutes, until deep golden brown and fragrant.

13. 13

    Immediately upon removing from the oven, brush the hot buns generously with the warm sugar syrup. Sprinkle immediately with Swedish pearl sugar and the remaining crushed cardamom so it adheres to the glaze. Serve warm.

Chef's Tips

• 💡Always use freshly crushed cardamom pods rather than pre-ground cardamom powder; crushing fresh black seeds with a mortar and pestle gives Kardemummabullar their signature intense citrus-floral aroma and distinctive speckled appearance.
• 💡Adding cornstarch to the spiced filling prevents the butter and sugar from leaking out onto the baking sheet during the high-heat bake.
• 💡Brushing the buns with sugar syrup while they are straight-from-the-oven hot locks in moisture, creates a signature bakery shine, and helps the pearl sugar stick firmly.