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REALLY YUMMY SWEDISH CARDAMOM BUNS 

Cardamom is deeply ingrained in Swedish culture and cuisine, and its unique flavour is associated with comfort and tradition. Swedes have a love affair with this spice, using it to add warmth and depth to both sweet and savouy dishes.
Swedish cardamom buns are one of the most popular pastries in Sweden. They are an important part of the Swedish baking tradition and are known for their unique seasoning with cardamom. These sweet buns are soft, juicy and have a distinct flavour that set them apart from regular cinnamon buns. 
Historically, cardamom buns are believed to have originated in the Middle Ages, when trade in spices increased in Europe. Cardamom, which originally comes from India, was imported to Sweden during that time. However, it was not until the 19th century that cardamom buns became popular in Sweden.

Today they are one of the most loved and iconic Swedish pastries and are often served during special occasions such as Christmas or Midsummer celebrations or for the finer fikas. As it so happens, tomorrow on May 15,  is Kardemummabullens dag in Sweden, the Day of the Cardamom Bun. Let's celebrate by baking some of our own, shall we? After all, cardamom buns are one of our absolute favourite things to have for fika!


All you need is:
For the dough: 5 dl milk, 25 g yeast, 1 dl sugar, 0.5 tsp salt, 2 tbsp ground cardamom seeds, 13 dl wheat flour, 150 g butter.

For the filling: 200 g butter, 2 dl brown sugar, 1 tbsp ground cardamom seeds, 1 tbsp vanilla sugar.

For the topping: 1 egg, 0.5 dl syrup, 0.5 dl sugar, 1 tbsp ground cardamom.


1. Heat the milk to 37 C. Crumble the yeast in a bowl and dissolve with a little of the milk. Add the rest of the milk, sugar, salt, cardamom and flour.

2. Save some flour for baking. Click in the butter and work the dough for about 10 minutes by hand or 5 minutes in a machine. Leave to rise under a cloth for about 1 hour.

3. Stir together the ingredients for the filling. Roll out the dough into two rectangles, approx. 60*30 cm. Add the filling on top and spread it all over.

4. Fold the rectangles once lengthwise and cut out 10 strips of dough, about 3 cm wide, from each rectangle. Make a cut in each strip so it resembles a pair of pants.

5. Twist the two legs together and twist so that the ends end up under the knot. Place on a tray with baking paper. Leave to rise under a cloth for 20-30 min. Set the oven to 225°.

6. Lightly beat the egg with a splash of water. Brush the buns and bake in the middle of the oven for 7-8 min.

7. Heat the syrup with a splash of water and brush the buns when they come out of the oven. Mix sugar and cardamom and sprinkle directly over the buns. Allow to cool slightly on the baking sheet.