Swedish Cardamom Buns

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Published April 8, 2026  ·  ⭐ 4.5 (11 reviews)

Prep	Cook	Total	Yield
45 min	15 min	3 hr	14 buns

Difficulty: Medium

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Ingredients

Cardamom Dough

• 500 g strong white bread flour
• 80 g caster sugar
• 7 g fine sea salt
• 9 g instant dry yeast
• 10 g freshly ground cardamom
• 260 ml whole milk, lukewarm
• 1 large egg
• 100 g unsalted butter, softened

Cardamom Butter Filling

• 120 g unsalted butter, very soft
• 100 g light brown sugar
• 8 g freshly ground cardamom
• 1 tsp vanilla extract
• Pinch of salt

To Finish

• 1 egg + 1 tbsp milk (egg wash)
• Pearl sugar (nibbed sugar), for topping

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Steps Overview

1. Freshly grind whole cardamom pods
2. Mix and knead the enriched dough
3. First proof until doubled
4. Whip the cardamom butter filling
5. Roll, fold, cut strips, and tie into knots
6. Proof, egg wash, pearl-sugar, and bake hot

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Step-by-Step

1. Bloom the cardamom

Crush cardamom pods and remove the husks. Grind the black seeds in a spice grinder or mortar and pestle until fine. Fresh cardamom is everything here — pre-ground loses most of its aroma within weeks. You should end up with a fragrant, slightly oily powder.

2. Mix the dough

In the bowl of a stand mixer with the dough hook, combine flour, sugar, salt, yeast, and 10 g ground cardamom. Add milk and egg and mix on low until combined. Knead on medium for 5 minutes. Add the softened butter a tablespoon at a time, kneading between additions. Continue for 8–10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.

3. First proof

Cover and proof at room temperature for 60–75 minutes, until roughly doubled. If your kitchen is cool, place the bowl somewhere warm. A dough that's fully proofed will spring back slowly when gently poked.

4. Make the filling

Beat the very soft butter with the brown sugar, 8 g ground cardamom, vanilla, and a pinch of salt until smooth and spreadable — like a thick frosting. If the butter is too cold it will tear the dough, so work it until it's fully pliable.

5. Shape the knots

Roll the dough into a 40 × 50 cm rectangle on a lightly floured surface. Spread the filling evenly over two-thirds of the dough lengthways, then fold the unfilled third over the middle, and the remaining filled third over that — you'll have a three-layer rectangle. Cut lengthways into 14 strips about 2 cm wide. Take one strip, twist it along its length a few times, then wrap it around two fingers twice and tuck the end underneath to form a knot. Place on a lined baking tray, well-spaced.

6. Proof, egg wash, and bake

Cover loosely and proof for 45–60 minutes until puffy. Preheat the oven to 220 °C (fan 200 °C). Whisk the egg with the milk and brush each bun generously. Sprinkle with pearl sugar. Bake for 10–12 minutes until deep golden brown. Transfer to a rack and eat slightly warm.

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Notes

• Green whole cardamom is non-negotiable. The difference between freshly ground and pre-ground is enormous — the latter tastes flat and dusty.
• Pearl sugar (sockerbitar / nibbed sugar) is what gives the buns their signature Swedish crunch. Turbinado works in a pinch, but it's not quite the same.
• Shape looks intimidating on the first few; by the fifth you'll be twisting them half-asleep. Uneven knots still taste amazing.
• Best eaten the day they're baked. Day-old buns are fantastic split and toasted with butter.