Swedish Cardamom Buns
Swedish Cardamom Buns are a pastry that we have been wanting to prepare and bake in our Gusto wood-fired oven, but we simply haven’t attempted it until we asked a young Swedish baker for permission to use his recipe. Who would be better than a true Swedish baker to truly show us how it is done?
Cardamom buns are a staple in every Swedish bakery and the irresistible scent of cinnamon and cardamom from this fabulous bread/pastry permeates not only the bakeries, but lures locals into the cafés for a delicious afternoon treat accompanied by a warm cup of coffee.
Graciously Daniel Larson’s Instagram has given us permission to use his recipe. We have been fascinated following this young baker as he continues to show and share his knowledge and creativity while baking in his thriving home bakery. Daniel gave us permission to repost his recipe. If you’d like to see how a true Swedish baker makes Cardamom Buns, give this recipe a shot. We did, and it was a total success. Definitely a most delicious pastry and worth making! Let's get started!
For 20 buns, weighing about 75-80 grams each
Measuring with digital scales is more predictable, consistent and accurate than measuring with measuring cups. We totally recommend investing in a simple, digital scale.
- 200 grams water
- 300 grams whole milk
- 15 grams ground cardamom seeds crushed, a little over one teaspoon
- 125 grams sugar - about 1/2 cup
- 7 grams salt - about 1 1/8 tsp
- 5 grams instant yeast - (about 1 1/4 teaspoon)
- 850 - 875 grams All Purpose flour (11% protein) - about 5 1/4cups
- 150 grams butter (of which 75 grams mixed in first, and then adding the remaining 75 grams when the first is well incorporated) - about 3/4 cup
- 150 grams butter (room temperature) - about 3/4 cup
- 150 sugar - about 1/2 cup
- 10 grams ground cardamom seeds, or 10 grams cinnamon - a little over one teaspoon
- 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
- Pour water and whole milk into a clean bowl.
- Grind the whole cardamom seeds and add them to the liquid along with the sugar.
- Add the instant yeast to the water and milk.
- Mix the salt into the All Purpose flour (you can use a small amount of wholemeal for added flavor, but stick to mainly stoneground wheat). Mix everything together by hand or machine until all flour is absorbed and well incorporated.
- Allow it to rest covered for at least 15-30 minutes.
- Now 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. Now add the rest of the butter using the same method. This can be a hard workout, but totally worth it in the end, as it will make the buns even softer. This process can also be done by using the dough mixer.
- Rest the dough in a covered container for one hour.
- After time is up, transfer the dough on the work bench and fold it over itself, into a package.
- Use tension pulls to make a big tight ball. Transfer it back into a clean bowl and cover.
- Prepare the filling during the wait. Bring the butter to room temperature. Mix with the sugar and the ground cardamom. Let this mixture stay at room temperature until it is time to stretch the dough.
- Allowing the dough to rest at room temperature for 3-4 hours creates a very relaxed dough at shaping. Just simply leave it untouched making sure it is covered so as to not form a dry film on the surface.
- When the resting time is up, transfer the dough onto a lightly floured work surface. Stretch it gently in order to shape it into a rough rectangle. At this point roll it out with a rolling pin into a larger rectangle (30-40 cm - 11.8"-15.7" inches).
- It is time to spread the filling evenly over the entire rectangle, using a large spatula or soft dough scraper.
- Fold one end of the shorter side of the rectangle in toward the middle of the rectangle. Now fold the other short end of the rectangle over the one just folded making them slightly overlap at the center. There will now be three layers of dough and two layers of filling.
- Roll this layered rectangle out once more into a larger rectangle.
- Line baking sheets with parchment paper and set aside.
- Cut strips of 75-80 grams of dough about 2 cm wide. Roll them into a knot and place on the oven tray covered with the parchment paper leaving enough space in between for proofing.
- Cover with plastic or a wet linen cloth and let the buns rise in the refrigerator overnight. If baking them on the same day allow the buns to proof covered up for about 7-8 hours.
- Once they have been able to proof overnight in the refrigerator, take them out and let them come back to room temperature. Make sure they have doubled in size as they are loosely covered up during this time. Doing this will prevent them from forming a dry film on top.
- Once doubled it is time to egg-wash the buns before baking, and sprinkle ground cardamom and sugar or granulated sugar over them.
- Bake at 450°F - 240°C until golden brown (10-12 minutes). If using a convection oven bake at 225°C - 437° for 8 minutes.
- 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.
- In a separate bowl mix crushed cardamom seeds and granulated sugar and also set aside.
- As soon as they come out of the oven brush the buns immediately with the syrup and sprinkle with the cardamom and sugar mixture. ENJOY!
Recipe credit: Daniel Larson
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