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.
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!
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.
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
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
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.
Martin says
awesome
Bea says
Thank you!
ReReAnn says
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.
Bea says
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!
Sotira says
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.
Sotira says
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?
Bea says
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.
Denise says
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?
Bea says
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.
Denise says
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
Bea says
Glad that you noticed about the oven temperature. Will give the pistachio paste a try 😊.
Alaa says
Thank you for the recipe. Can I use the same dough without cardamom for cinnamon bun?
Bea says
Yes, I don't see why not. Glad that you liked it, thank you Alaa! 😍
Fay Sulaiman says
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.
Bea says
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!
Fleur Palmen says
Hii is there anyway to replace the powdered milk?
Bea says
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.
Becca says
These are AWESOMENESS I just love her recipes will try more. I started following you on Instagram and YouTube.
Bea says
I'm glad, thank you so much Becca!
Maja says
I replaced milk with coconut cream and they stayed fresh and don't dry out. Amazing recipe. My family loves them. Thank you ❤️
Bea says
I'm glad, thank you Maja!
Sophia says
Hi there, can you use instant yeast instead of active yeast?
Bea says
Yes, of course. No problem!
Saba says
Hi Bea, in my part of the world I cant find bread flour so what can be used instead of bread flour? Thanks
Bea says
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.
Erika says
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. 😀
Bea says
Hi Erika! It's cardamom, sorry about that, was a mistake. I already corrected it. Thanks for letting me know!
Windy P says
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
Bea says
Hi Windy! These buns are similar to cinnamon buns. Soft and fluffy. Yes, you can easily use walnuts instead. Hope it helps.
Suellen says
Hey Bea, what a amazing site!!! I'm in love with this page, and I want to try everything!!! Cheers!!
Bea says
Hey Suellen, welcome to our website! Yes of course, do try everything! Let me know what you think. Thank you! XOXO
Joaquim Coelho says
Amazing recipe, thanks so much for sharing.
Bea says
Thank you so much Joaquim!
linda says
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!
Bea says
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!