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SWEDISH KARDEMUMMABULLAR – SOFT CARDAMOM SWEET BUNS FOR FIKA

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SWEDISH KARDEMUMMABULLAR – SOFT CARDAMOM SWEET BUNS FOR FIKA

SWEDISH KARDEMUMMABULLAR – SOFT CARDAMOM SWEET BUNS FOR FIKA

Stop, relax, and savor the moment—this is Swedish fika. Kardemummabullar are the stars of Swedish winters: soft, fluffy buns infused with aromatic cardamom, perfectly twisted for that iconic look.

🕒 Prep Time: 3 hours (including rising)

🍳 Bake Time: 15-20 min
🍽️ Yields: About 16 buns

Ingredients

Dough:

  • 450 g all-purpose flour (type 000)
  • 120 g warm milk
  • 1 packet dry yeast
  • 50 g sugar
  • 2 small eggs
  • Pinch of salt
  • 50 g melted butter

Tangzhong (water roux):

  • 30 g all-purpose flour (type 650 / BL55)
  • 150 g water

Filling:

  • 100 g softened butter
  • 50 g sugar
  • 1 packet vanilla sugar (bourbon)
  • 15 green cardamom pods (seeds only)

Glaze:

  • Melted butter or
  • 1 tbsp honey + 1/2 tbsp water (warmed)

Instructions

  1. Prepare Tangzhong:
    Mix flour and water in a small saucepan. Heat gently, whisking constantly until thick and paste-like (about 2 minutes). Transfer to mixing bowl.
  2. Activate Yeast:
    In a cup, combine yeast, a pinch of sugar, and warm milk. Let sit in a warm place for 10 minutes until foamy.
  3. Make Dough:
    Add yeast mixture to tangzhong. Add eggs, melted butter, flour, sugar, and salt. Knead in mixer for 8 minutes or one bread machine cycle.
  4. First Rise:
    Transfer dough to lightly oiled bowl, cover, and let rise in a warm place (30°C oven is ideal) for 1 hour.
  5. Prepare Cardamom Sugar:
    Remove seeds from cardamom pods. Grind seeds with sugar in coffee grinder or mini processor. Reserve 1 heaping teaspoon for dusting later. Cream remaining cardamom sugar with softened butter.
  6. Shape Buns:
    Turn dough onto floured surface and roll into a 30×50 cm rectangle. Spread butter-cardamom filling evenly. Fold dough lengthwise into thirds like a letter. Roll out gently to about 1 cm thickness. Cut 2 cm wide strips along the long side (about 16 strips).
  7. Tie Knots:
    Tie each strip into a knot as demonstrated in this video (insert link). Place knots on baking tray lined with parchment.
  8. Second Rise:
    Place tray in a plastic bag and let buns rise in warm place (near a radiator) for 1 hour. Meanwhile, preheat oven to 200°C.
  9. Bake:
    Bake buns for 15-20 minutes until golden brown.
  10. Glaze and Finish:
    Cool buns for 10 minutes. Brush with melted butter or warm honey-water glaze for shine. When nearly cool, dust lightly with reserved cardamom sugar.

💡 Tips

  • Use fresh cardamom pods for the best flavor.
  • Tangzhong adds extra softness and shelf life.
  • Knotting the strips creates the traditional swirl and texture.
  • Best enjoyed the day they are baked, with a glass of milk.

🎉 Perfect For

  • Swedish fika tradition
  • Cozy winter breakfasts
  • Sweet snack times
  • Baking enthusiasts

📝 Final Thoughts

Kardemummabullar bring the warm, fragrant flavors of Sweden to your kitchen. Soft, aromatic, and beautifully twisted, these buns turn every coffee break into a moment of joy.