buttery Twisted Cardamom Buns are tender and perfectly spiced! trust me when I say that these Traditional Swedish buns are worth all of the effort
*This post contains affiliate links. This means that a small portion of the proceeds go to Lion’s Bread at no additional cost to you. Thank you for continuing to support the brands that make Lion’s Bread possible!
As always, source the best ingredients that you can. The sweet dough is enriched with eggs and plenty of butter, so be sure to use high quality grass fed butter (I LOVE baking with Kerrygold), and organic pasture raised eggs.
The quality of the ingredients really takes the Cardamom Buns to the next level, so just go for it and get the good stuff, ok?
Tips for mastering enriched dough
Enriched dough can be challenging to work with, but here are a few surefire ways to get it right.
- Keep the dough cool! Enriched dough will get very sticky to the touch if it is too warm. Follow the recipe to the T, and if the dough feels room temperature or warmer, cover the bowl with plastic, and let it rest in the fridge for at least 15-20 minutes. This will solidify the butter and chill the eggs in the dough, making it much easier to work with.
- Be sure to the let the shaped buns proof until they are puffy. This should take about an hour at room temperature, but can vary depending on the temperature in your kitchen. A warmer kitchen makes dough proof faster, and a cooler kitchen can make it take longer.
- Keep your eyes on the dough and if it looks jiggly and puffy, it’s ready!
- Use a tiny offset spatula to spread the delicious cardamom filling all the way to the edges of the dough so that each bun gets plenty of filling.
A few more beautiful homemade pastry recipes for you:
Blueberry and Cream Brioche Buns
Pumpkin Brioche Cinnamon Rolls
How to make Homemade Twisted Cardamom Buns
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the whole milk, dry active yeast, and sugar. Use a small whisk to combine the yeast into the milk and sugar. Add the all purpose flour, ground cardamom, ground cinnamon, kosher salt, and unsalted butter to the bowl. Mix on low speed for about 5 minutes until the dough begins to come together. Scrape down the sides of the bowl with a rubber spatula, then turn the mixer to medium speed and continue to knead the dough for another 15-20 minutes until it is a smooth ball, pliable, and has a bouncy feel. If the dough isn’t smooth, knead for an additional 5 minutes.
- Remove the dough hook, cover the bowl with a clean tea towel, and allow the dough to rest at room temperature for 30 minutes. If your kitchen is warm in the summer months, let the dough rest in the fridge for 30 minutes.
- Meanwhile, prepare the cardamom filling. In a medium mixing bowl, combine the 8 tablespoons of softened butter, ⅔ cup granulated sugar, ¼ teaspoon kosher salt, teaspoon of ground cardamom, and teaspoon of ground cinnamon. Use a spoon or fork to thoroughly combine.
- Pour the dough out onto a lightly floured work surface, and roll the dough out into a large rectangle, roughly 1/3-inch thick. Be sure to add more flour under the dough as needed so that it doesn’t stick to the work surface.
- Pour the cardamom filling mixture out onto the rectangle of dough. Use an offset spatula to spread the filling out into an even layer, reaching all the way to the edges.
- With the longest edge facing you, fold the top third of the dough down to the center. Then pull the bottom third of dough up over the other 2 layers, like a letter. Lightly sprinkle more flour underneath the dough, and on top. With the long edge facing you, roll up with the rolling pin, to thin out the layers. Use a pizza cutter or a chef’s knife to cut vertical strips of dough, each piece weighing about 80-85g.
- Stretch each strip a bit longer, and wrap around your pointer and middle finger twice, then wrap the tail of the dough around the loops and tuck in. Repeat with the remaining strips of dough.
- Place the buns on a parchment lined baking sheet, and cover loosely with plastic wrap. Let the buns rise at room temperature for about 1 hour until they are puffy and about doubled in size. Preheat the oven to 400 degrees F.
- Brush the buns with the beaten egg, and bake for 10-12 minutes, until golden brown. Meanwhile, mix together the cinnamon and sugar for the topping.
- While buns are still warm, brush the buns lightly with melted butter, and sprinkle the cinnamon sugar mixture on top. Enjoy!
IF YOU LOVE IT, SHARE IT!
If you make these gorgeous Twisted Cardamom Buns (and you should!), please tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what y’all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Without further ado, here is the Twisted Cardamom Bun recipe! Be sure to save this recipe and Pin It to your favorite pastry recipe board!
The Recipe
Twisted Cardamom Buns
buttery and fragrant Swedish Cardamom Buns - they're tender and perfectly spiced and worth all of the effort!
Prep Time 2 hours
Cook Time 12 minutes
Servings 16 buns
Ingredients
For the Dough:
- 1 ¼ cup whole milk, 312 g at room temperature
- 1 scant tablespoon dry active yeast, 16 g
- ½ cup granulated sugar, 100 g
- 1 egg at room temperature
- 4 ⅔ cups unbleached all purpose flour, 550 g
- 1 teaspoon finely ground cardamom, 4 g
- 1/2 teaspoon ground cinnamon, 3 g
- 1 ¼ teaspoons kosher salt, 7 g
- 7 tablespoons Kerrygold Unsalted Butter, 100 g room temperature
For the filling:
- 8 tablespoons Kerrygold Unsalted Butter, 115 g soft room temperature
- ⅔ cup granulated sugar, 66 g
- 1/2 teaspoon kosher salt, 3 g
- 1/2 teaspoon ground cardamom, 4 g
- 1 teaspoon ground cinnamon, 5 g
Topping:
- 1 egg beaten for egg wash
- 3 tablespoons sugar for topping
- 1 teaspoon ground cinnamon for topping
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the whole milk, dry active yeast, and sugar. Use a small whisk to combine the yeast into the milk and sugar. Add the all purpose flour, ground cardamom, ground cinnamon, kosher salt, and unsalted butter to the bowl. Mix on low speed for about 5 minutes until the dough begins to come together. Scrape down the sides of the bowl with a rubber spatula, then turn the mixer to medium speed and continue to knead the dough for another 15-20 minutes until it is a smooth ball, pliable, and has a bouncy feel. If the dough isn’t smooth, knead for an additional 5 minutes.
- Remove the dough hook, cover the bowl with a clean tea towel, and allow the dough to rest at room temperature for 30 minutes. If your kitchen is warm in the summer months, let the dough rest in the fridge for 30 minutes.
- Meanwhile, prepare the cardamom filling. In a medium mixing bowl, combine the 8 tablespoons of softened butter, ⅔ cup granulated sugar, ¼ teaspoon kosher salt, teaspoon of ground cardamom, and teaspoon of ground cinnamon. Use a spoon or fork to thoroughly combine.
- Pour the dough out onto a lightly floured work surface, and roll the dough out into a large rectangle, roughly 1/3-inch thick. Be sure to add more flour under the dough as needed so that it doesn’t stick to the work surface.
- Pour the cardamom filling mixture out onto the rectangle of dough. Use an offset spatula to spread the filling out into an even layer, reaching all the way to the edges.
- With the longest edge facing you, fold the top third of the dough down to the center. Then pull the bottom third of dough up over the other 2 layers, like a letter. Lightly sprinkle more flour underneath the dough, and on top. With the long edge facing you, roll up with the rolling pin, to thin out the layers. Use a pizza cutter or a chef’s knife to cut vertical strips of dough, each piece weighing about 80-85g.
- Stretch each strip a bit longer, and wrap around your pointer and middle finger twice, then wrap the tail of the dough around the loops and tuck in. Repeat with the remaining strips of dough.
- Place the buns on a parchment lined baking sheet, and cover loosely with plastic wrap. Let the buns rise at room temperature for about 1 hour until they are puffy and about doubled in size. Preheat the oven to 400 degrees F.
- Brush the buns with the beaten egg, and bake for 10-12 minutes, until golden brown. Meanwhile, mix together the cinnamon and sugar for the topping.
- While buns are still warm, brush the buns lightly with melted butter, and sprinkle the cinnamon sugar mixture on top. Enjoy!
The post twisted Cardamom Buns first appeared on Lion’s Bread Blog