April 03, 2018

We have always wanted to make Swedish Cardamom Buns in our Gusto oven, but we simply haven’t attempted it until now. Cardamom buns are a staple in every Swedish bakery. In Sweden, the irresistible scent of cinnamon and cardamom from this fabulous pastry lures locals into the cafes. It’s there that Cardamom Buns are often enjoyed over a cup of coffee.

We found this recipe via Daniel Larson’s Instagram. We have been fascinated by his creativity in the kitchen. Daniel graciously allowed us to repost his recipe. If you’d like to see how a true Swedish baker makes Cardamom Buns, give his recipe a shot; we did! It was a total success, and they were delicious!



For about 20 buns, weighing about 75-80 grams each

The following measurements have been weighed with digital scales. Measuring with digital scales is more predictable, consistent and accurate. We totally recommend investing in a simple digital scale.


  • 200 grams water - about 3/4 cup
  • 300 grams whole milk - about 1 1/3 cup
  • 10 grams ground cardamom - about 1.5 tsp
  • 125 grams sugar - about 1/2 cup
  • 7 grams salt - about 1 1/8 tsp
  • 2 grams fresh yeast - about 1/3 tsp (or 2 envelopes of dry active yeast if not using fresh yeast)
  • 20-30 grams ripe sourdough starter - about 1 1/2Tablespoon
  • 800 - 875 grams All Purpose flour - about 5 1/4cups
  • 150 grams butter (75 grams first and then the remaining 75 grams) - about 3/4 cup or 5 1/4 oz


  • 150 grams butter (room temperature) - about 3/4 cup
  • 150 sugar - about 1/2 cup
  • 15 grams ground cardamom or 15 grams cinnamon - a little over 1 1/2 tsp   


  • 60 grams sugar - 1/4 cup
  • 70 grams water - 1/4 cup
  • a splash of vanilla extract
  • 3  tsp granulated sugar or pearl sugar 
  • 1 tsp crushed cardamom seeds 


  1. Pour water and whole milk into a bowl
  2. Grind some whole cardamom seeds and add them to the liquid along with the sugar and the salt
  3. Add the fresh yeast and the ripe sourdough starter. ( you can do it with only yeast instead of adding the sourdough starter)
  4. Add the All Purpose flour (you can use a small amount of wholemeal for added flavor, but stick to mainly roller milled or stoneground wheat). Mix everything together by hand or machine until all flour is absorbed.
  5. Allow it to rest covered for 15-30 minutes.
  6. Now it is time to add the butter. Using a cheese slicer or sharp knife, add 75 grams of thinly sliced butter first, and knead it in until well incorporated. Then add the rest of the butter  using the same method. This can be a hard workout, but totally worth it in the end, making the buns even juicier and softer. You can totally use the dough mixer as well. 
  7. Rest one hour covered. Pour the dough on the bench and ford it over itself, into a package. Use tension pulls to make a big tight ball, then transfer into a clean bowl.
  8. Prepare the filling during the wait. 
  9. Bring the butter to room temperature. Mix with the sugar and the ground cardamom or the ground cinnamon until smooth. Let it stay at room temperature until it’s time to shape.
  10. The goal is to have a very relaxed dough at shaping, so let it rest for 3-4 hours at room temperature now. Leave it untouched.
  11. Transfer the dough onto a lightly floured work surface. Stretch it to a rough square, then roll it out with a rolling pen into a larger rectangle (30-40 cm).
  12. It is time to spread the filling over the rectangle, using a large spatula or soft dough scraper.
  13. Fold the sides in towards the middle, making them overlap at the center. Three layers of though and two layers of filling. Roll out once more to a larger rectangle.
  14. Line baking sheets with parchment paper and set aside
  15. Cut strips of 75-80 grams of dough about 2 cm wide. Roll them into a knot and place on an oven tray with space in between for proofing
  16. Cover with plastic or a wet linen cloth and let it proof until about double in size. This might take 7-8 hours
  17. Once they have been able to proof overnight it is time to egg-wash the buns before baking, and sprinkle ground cardamom and sugar or granulated sugar on them 
  18. Bake at 240°C until golden brown (10-12 minutes) 
  19. As the buns are baking prepare the syrup. Bring the water, sugar and vanilla to a boil on high heat, and when everything is completely dissolved set the syrup aside. 
  20. In a separate bowl mix crushed cardamom seeds and granulated sugar and also set aside. Once they come out of the oven immediately brush the buns with the syrup and sprinkle with the cardamom and sugar mixture. ENJOY!   

Recipe credit: Daniel Larson