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Swedish Cardamom Buns (Kardemummabullar) — baked with Chef Axl★ BAKED & STAMPED ★SWEDENADMITTED · No.017
Sweden · Northern Europe

Swedish Cardamom Buns (Kardemummabullar)

Knotted buns rich with cardamom

🛂 Passport Stamp No.017 · Postmarked in Sweden

45m
Prep
12m
Bake
16 buns
Makes
Intermediate
Level
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Postmark · Sweden

🏛 A little history

Cardamom reached Scandinavia through centuries-old spice trade and became a defining flavor of Nordic baking. Kardemummabullar are the cardamom-forward cousin of the cinnamon bun.

They are part of Sweden's fika tradition — the daily ritual of pausing for coffee and a sweet — and are prized for their fragrant, buttery knots.

👩‍🍳 Let's bake!

  1. Make the dough as for kanelbullar, using a generous 2 tsp cardamom. Rise until doubled.
  2. Roll into a rectangle and spread with the cardamom-sugar butter.
  3. Fold in thirds, roll out, and cut into strips.
  4. Twist and knot each strip into a bun.
  5. Proof 45 minutes until puffy.
  6. Brush with egg wash and top with crushed cardamom sugar.
  7. Bake at 220°C (425°F) for 10–12 minutes. Brush with a little syrup while warm for shine.

💡 Chef Axl's tips

  • Grind whole green cardamom pods fresh for the boldest aroma.
  • A quick sugar-syrup brush out of the oven gives a bakery sheen.
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