Swedish Cardamom Buns

Dough

500g nonfat milk

1100g AP flour

200g sugar

200g room temperature butter

23g ground cardamom

70g fresh yeast OR 23g dry yeast

15g salt

Filling

300g softened butter

250g sugar

3g vanilla sugar OR vanilla extract

3g salt

Cardamom Sugar

100g sugar

40g cardamon

Dough

1. Add all ingredients to the bowl of your stand mixer.

2. Using the hook attachment mix on low for 5 minutes, until the ingredients are all incorporated.

3. Turn the speed up to like a medium to medium fast for 30-40 minutes. You want to work up as much gluten as you can.

4. When your dough is smooth and pliable, it needs to rest. In the winter you can shape it into a rectangle, leave it on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard.

   Filling

5. Mix together.

   Cardamon Sugar

6. Mix together.

   Buns

7. Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.

8. Spread the filling onto the dough.

9. Sprinkle on a generous amount of the cardamom sugar

10. Fold into thirds

11. Roll out and start to portion. In the bakeries I’

    ve worked in, the buns are usually around 100g, but this

    feels very large at home, 80-90g works well.

12. Shape as desired (watch this video for inspo/how-to)

13. Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three

    hours. But in the summer, and therefore very warm and humid, it can take as little as 45 minutes to an

    hour.

14. Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray

    at the 5 or 6 minute mark so they don

    ’t get overbrown.

15. Brush with egg wash or simple syrup as soon as they come out of the oven.

16. Immediately sprinkle them with cardamom sugar.

17. Let cool (if you can wait that long) and enjoy!

Notes

The butter filling can be made up to a week in advance. There is no need to refrigerate it if you plan to

use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at

room temperature and is still tricky to spread, microwave it a bit. You don

’t want to tear the dough trying

to spread on the filling

You can use less cardamon in the cardamon sugar if you would like. This is the ratio I have learned in

Sweden but it is quite intense (not to mention pricey!) so do what works best for you