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    El Mundo Eats » Bun

    Published: Mar 2, 2019 · Updated: Jan 31, 2023 by Bea & Marco · This post may contain affiliate links · 35 Comments

    Swedish Cardamom Pistachio Buns

    Jump to Recipe
    Swedish Cardamom Pistachio Buns

    I'm excited to share today's recipe with you as personally for me, these delicious Swedish cardamom pistachio buns are so flavourful and unique.

    And yes, you heard me right. Cardamom in sweet buns!

    Swedish Cardamom Buns

    They are originally from Sweden (well of course, right?) and if I'm not mistaken they are also known as Swedish kardemummabullar.

    Which literally means cardamom buns.

    Swedish kardemummabullar is unique in a way that they have cardamom in the dough for that unique and distinctive flavour.

    Twisting the Swedish bun dough

    Cardamom

    Let's talk about cardamom for a minute.

    Personally I've only ever had cardamom in savoury dishes and most of them were curries and rice pilafs.

    So I've always associated cardamom with something savoury. Are you the same?

    When I learnt about these amazing Swedish cardamom buns I got really excited to taste them.

    Would the cardamom be too strong of a flavour for me in sweet buns?

    Amazingly it's not at all!

    Swedish cardamom buns before baking

    I find the combination of just enough sweetness and the cardamom really blends well.

    I grind my own cardamom powder using my pestle and mortar. Oh the smell in the kitchen was amazing!

    You could buy store bought cardamom powder to make it easier.

    This is one of the experiences that I enjoy the most, which is trying new flavours and foods. Don't you agree?

    Shaping The Buns

    Don't worry. No matter how you shape and how they look, I assure you they will look amazing once they're baked.

    It's basically wrapping 2 strips of twisted doughs around your fingers and then tuck the end in.

    I've tried using only 1 strip of dough and simply wrap it around my fingers but I didn't like the look.

    2 strips of dough result in a more beautiful end look and to make it easier, I twist them first before I wrap them around my fingers.

    Swedish cardamom pistachio buns

    Please refer to the video below for a clearer understanding. It's easier than it sounds, really.

    Give these amazing buns a try, let me know what you think.

    In Summary

    These Swedish cardamom buns are:

    • similar to cinnamon buns but with cardamom instead
    • soft and with delicious unique flavour
    • so fun to make especially when shaping them
    • VERY UNIQUE AND AMAZING

    Before You Go

    Maybe you would also want to check these recipes out:

    • Cinnamon chocolate chips rolled bread
    • Cinnamon rolls with walnuts
    • Nutella Babka buns
    • Rugelach
    • Apple cinnamon rolls

    Video

    📖 Recipe

    Swedish Cardamom Pistachio Buns

    Swedish Cardamom Pistachio Buns

    These fluffy with unique flavour Swedish cardamom pistachio buns are really a must try for buns lovers. The combination of sweet and cardamom is surprisingly amazing. A wonderful change from the typical buns, definitely. Try!
    Author: Bea & Marco
    4.9 from 8 votes
    Print Pin Rate
    Servings: 10 buns
    Prep Time40 mins
    Cook Time30 mins
    Passive Time2 hrs

    Ingredients  

    The Dough

    • ½ cup warm milk (125 ml)
    • 2 tablespoon honey (40 gr)
    • 2 ¼ teaspoon dry yeast (7 gr)
    • 3 cup bread flour (390 gr)
    • 2 eggs , room temperature
    • ¼ cup powdered milk (32 gr)
    • 1 teaspoon salt
    • 1 teaspoon ground cardamom (3 gr)
    • ⅓ cup butter (75 gr), room temperature & cubed

    The Cardamom Filling

    • ⅓ cup butter (75 gr), room temperature
    • ½ cup brown sugar (80 gr)
    • 2 teaspoon ground cardamom (6 gr)

    Others

    • egg wash (1 egg + splash of milk)
    • some warm honey
    • some crushed pistachio
    Prevent your screen from going dark

    Instructions

    The Dough

    • Mix honey with warm milk. Sprinkle dry yeast and mix. Leave to activate.
    • Into a standing mixer bowl with the dough hook, add in all the dough ingredients except cubed butter, including yeast mixture. Mix to incorporate well and then knead for 10 minutes.
    • Add cubed butter 1 by 1 and mix well after each addition. Once finished, continue kneading for another 10 minutes. Form the dough in a ball and place in a greased bowl. Cover bowl tightly with cling film and leave until dough rises double its size.

    The Cardamom Filling

    • Into a standing mixer with the paddle hook, add in all the filling ingredients and mix until creamy. Set aside.

    Shaping The Buns

    • Place risen dough on a lightly floured surface. Lightly press into a rectangle. Roll into a 14x21 inch (35x53 cm) rectangle.
    • Spread the filling evenly on the dough. Don't put too much as it will be difficult to shape later. You might have a bit balance of the filling.
    • Fold the dough into ⅓ by folding the left and right side of the dough to the center, overlapping each other. Twist the dough 90º towards you. Gently roll the dough into 9 inch (23 cm) height.
    • Cut into ⅔ inch (3.5 cm) strips. Cut each strips in half, leaving 1 inch (2.5 cm) uncut at one end.
    • Take 2 attached strips and gently pull on each end to make them slightly longer. Then twist them. Hold the uncut end between your 2 fingers and thumb and wrap the strips around them 2 times. Run the end of the strips between your 2 fingers and tuck the end in from the bottom.
    • Place in a baking sheet on a baking tray. Continue with the rest of the strips. Cover loosely with a cling film and leave for them to puff up a bit, around 20 minutes.
    • Brush with egg wash and bake in a preheated oven at 350ºF (175ºC) for 30 minutes or until golden brown and fully cooked.
    • Once removed from the oven, immediately brush the top with some warm honey and sprinkle some crushed pistachio.
    • Note: please refer to the video above for better understanding on how to shape the buns.

    How To Serve

    • Serve warm with some tea or your favourite drinks.

    How To Store

    • Keep in an airtight container on the kitchen top for maximum 3 days.
    • Heat buns in microwave to get them fresh again, if you were to have them the next day.
    • To freeze: wrap buns individually with cling film, place in a ziplock bag in the freezer. Defrost at room temperature. Heat in microwave to bring it back to life.

    Nutrition Facts

    Calories: 379.8kcal, Carbohydrates: 49.2g, Protein: 9.2g, Fat: 16.8g, Saturated Fat: 9.6g, Cholesterol: 88.3mg, Sodium: 380.7mg, Potassium: 185.6mg, Fiber: 1.9g, Sugar: 18.7g, Calcium: 78mg, Iron: 0.9mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Martin says

      August 21, 2021 at 3:34 am

      5 stars
      awesome

      Reply
      • Bea says

        August 21, 2021 at 9:58 pm

        Thank you!

        Reply
    2. ReReAnn says

      March 15, 2021 at 1:53 pm

      5 stars
      These were wonderful and my husband ate 4 of them! Thank you for the great recipe. I used my bread machine's dough setting, and baked them closer to 20 minutes. I just realized I accidentally left out the milk powder and can't wait to try them again with it in. I can't imagine them being any better.

      Reply
      • Bea says

        March 15, 2021 at 4:31 pm

        Awesome 🙌! Thank you for sharing how to make them with bread machine 👍. Milk powder helps in with the texture, making the bread softer. Glad that you both liked them, thanks again ReReAnn!

        Reply
    3. Sotira says

      November 23, 2020 at 9:47 am

      Thank you for this, sounds like a little mission but up for the challenge. Just to confirm, is that around 20-30mins total? So around 15ish mins before adding butter, then 15ish after untill its smooth and elastic?
      One other question. At mo, I have easy bake dried yeast in. Don't still need to leave it to activate in warm milk or can I just mix into milk then add to flour straight away?
      Sorry to ask basic questions but as you can probably guess, I'm new to baking.

      Reply
    4. Sotira says

      November 16, 2020 at 9:34 am

      Hello Bea, would love to make this recipe but I don't have a mixer. Can I mix by hand, if so how long and what should I look out for in consistency/texture?

      Reply
      • Bea says

        November 18, 2020 at 10:26 am

        Hi Sotira! Yes, you can. Knead until the dough's surface is smooth and the texture is elastic. By hand (depending how vigorous you knead) might take you around 20-30 minutes or so. Hope it helps.

        Reply
    5. Denise says

      October 30, 2020 at 5:03 pm

      4 stars
      I made them and I was disappointed that they were over baked and to dark tasted crunchy. I baked them 5 mins less then recommended.
      I loved the flavors. I will try them again however in a shape of a Couronne to see if that helps preventing over baking them
      I loved the flavors and this next one I’m adding pistachio paste to it.
      My question is can I assemble it all the night before and bake it the next morning?

      Reply
      • Bea says

        October 31, 2020 at 1:14 pm

        Sorry to hear that you were disappointed Denise. It most probably is due to your oven temperature being higher than the level set. Most ovens are not accurate and that's why I always recommend using an external oven thermometer. I haven't tried assembling them the night before, but you need to keep in mind they will rise because they have yeast, so maybe put them in the fridge if you try this and let me know how it goes.

        Reply
        • Denise says

          November 05, 2020 at 4:00 pm

          I made them again same ingredients but I added Pistachio paste and shared in a Couronne and it Amazingly delicious one of the best coupons I have ever had. The reason why mine turned a little tutorial was I baked it with a confection oven using the same temperature not realizing I need it to reduce the oven temperature by 25° had a done that it would’ve been perfect but do try with the pistachio paste you will love it. I didn’t make this is the night before I baked all the same day I highly recommend

          Reply
          • Bea says

            November 06, 2020 at 9:14 am

            Glad that you noticed about the oven temperature. Will give the pistachio paste a try 😊.

            Reply
    6. Alaa says

      August 25, 2020 at 10:15 pm

      5 stars
      Thank you for the recipe. Can I use the same dough without cardamom for cinnamon bun?

      Reply
      • Bea says

        August 26, 2020 at 5:43 pm

        Yes, I don't see why not. Glad that you liked it, thank you Alaa! 😍

        Reply
    7. Fay Sulaiman says

      July 17, 2020 at 12:31 am

      5 stars
      Your video was so helpful!! Made these today but I probably need to understand my oven better and adjust temp since they got overly brown compared to your pictures. I don’t have ‘no fan’ option unfortunately and I understand I should have adjusted the temp.

      Reply
      • Bea says

        July 17, 2020 at 8:31 am

        I'm glad that you liked them anyways Fay! Yes, fan-forced ovens add 20-25º degrees more. I'd recommend you to use a portable thermometer (I use it too) as all ovens are different. Hope you'd give it another try, thank you!

        Reply
    8. Fleur Palmen says

      July 01, 2020 at 10:45 am

      Hii is there anyway to replace the powdered milk?

      Reply
      • Bea says

        July 03, 2020 at 8:45 am

        Hi Fleur! The purpose of that amount of powdered milk (combined with honey) in this recipe is because it really produces a soft textured buns (which is what we love). If you really don't have it, then skip it but just know that the texture will be effected. Hope it helps.

        Reply
    9. Becca says

      May 19, 2020 at 11:04 pm

      5 stars
      These are AWESOMENESS I just love her recipes will try more. I started following you on Instagram and YouTube.

      Reply
      • Bea says

        May 20, 2020 at 9:15 am

        I'm glad, thank you so much Becca!

        Reply
    10. Maja says

      May 14, 2020 at 7:20 am

      I replaced milk with coconut cream and they stayed fresh and don't dry out. Amazing recipe. My family loves them. Thank you ❤️

      Reply
      • Bea says

        May 14, 2020 at 8:42 am

        I'm glad, thank you Maja!

        Reply
    11. Sophia says

      April 30, 2020 at 9:43 pm

      Hi there, can you use instant yeast instead of active yeast?

      Reply
      • Bea says

        May 01, 2020 at 9:30 am

        Yes, of course. No problem!

        Reply
    12. Saba says

      April 22, 2020 at 2:31 am

      Hi Bea, in my part of the world I cant find bread flour so what can be used instead of bread flour? Thanks

      Reply
      • Bea says

        April 22, 2020 at 11:14 am

        Hi Saba! You can try using all purpose flour but just know that it's not really going to be the same though. Hope it helps.

        Reply
    13. Erika says

      January 03, 2020 at 3:02 am

      Hi there! I just want to clarify the dough recipe, is it 1 tsp cinnamon or 1 tsp cardamom? In the video, it's cardamom but the recipe is cinnamon. Thank you and I love your recipes. 😀

      Reply
      • Bea says

        January 03, 2020 at 5:20 pm

        Hi Erika! It's cardamom, sorry about that, was a mistake. I already corrected it. Thanks for letting me know!

        Reply
    14. Windy P says

      November 03, 2019 at 11:31 pm

      Assalamualaikum Bea,

      Greetings from Jakarta, how different is the dough and taste from typical asian bun we can find here. is it chewier, flakier or how? kindly describe it.

      as Pistachio is pricy in Jakarta, can we use almond isnstead for the filling?

      Thank you so much

      Reply
      • Bea says

        November 04, 2019 at 9:25 am

        Hi Windy! These buns are similar to cinnamon buns. Soft and fluffy. Yes, you can easily use walnuts instead. Hope it helps.

        Reply
    15. Suellen says

      July 25, 2019 at 11:27 am

      Hey Bea, what a amazing site!!! I'm in love with this page, and I want to try everything!!! Cheers!!

      Reply
      • Bea says

        July 25, 2019 at 2:13 pm

        Hey Suellen, welcome to our website! Yes of course, do try everything! Let me know what you think. Thank you! XOXO

        Reply
    16. Joaquim Coelho says

      April 18, 2019 at 1:45 pm

      5 stars
      Amazing recipe, thanks so much for sharing.

      Reply
      • Bea says

        April 19, 2019 at 8:42 am

        Thank you so much Joaquim!

        Reply
    17. linda says

      March 06, 2019 at 1:41 pm

      Hi I love your site ! I am going to try this recipe,I don^t bake very often but your videos(I love) are a real help.Thanks for all your great recipes!

      Reply
      • Bea says

        March 06, 2019 at 7:29 pm

        Thank you so much Linda! I'm happy to know that you're enjoying the videos and recipes. Hope you'll like these buns, they're so unique!

        Reply

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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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