Swedish Cardamom Buns
- 1 1/2 cups milk
- 2 teaspoons cardamom
- 2 tablespoons instant yeast
- 6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour*
- 2 1/2 teaspoons salt
- 6 tablespoons unsalted butter, soft
Spiced Butter Cardamom Filling
- 6 tablespoons butter, soft
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons cardamom
- 1 teaspoon cinnamon
- 1 egg for brushing rolls
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons water
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- In a saucepan, bring milk to a boil. Remove from heat and add cardamom. Cover with a lid and let cool to room temperature. (70°F). You can place pan in an ice bowl to speed up cooling. However, before proceeding, milk must be at 70°F.
- Directions to make this dough are provided using a heavy-duty stand mixer; however, dough can also be kneaded using your hands.
- Place milk mixture in a machine bowl or bowl large enough to hold all remaining ingredients.
- Add yeast, sugar, egg, and vanilla. Place flour on top, and salt on top of flour.
- If using a machine, use dough hook and mix until dough is elastic and smooth and clings to sides of the bowl, about 5-7 minutes on medium speed. By hand, mix to elastic dough.
- Dough temperature cannot exceed 82°F at any point as this dough will become sticky and unmanageable.
- When dough temperature reaches 78°F, gradually add pieces of butter to dough, allowing it to be fully incorporated before adding the next amount. Once butter is incorporated, stop kneading.
- Cover bowl with plastic food wrap and set it in a warm place. Allow dough to rise until doubled in volume, about 60-80 minutes.
- Meanwhile, prepare filling by combining soft butter, sugar, cardamom, and cinnamon. Set aside at room temperature.
- Once doubled, remove dough from bowl. This will make dough collapse which is normal and required. At this stage, try to use as little flour as possible. Excess flour makes dough drier and results in less tender rolls.
- On a lightly floured surface, roll dough in a 14-inch wide and 20-inch-long rectangle.
- Spread spiced butter mixture evenly onto dough rectangle. Fold dough in thirds, folding 14-inch-wide sides to retain dough length of 20 inches.
- Cut dough in 1-inch increments. Cut each one-inch strip lengthwise in half to obtain 2 “legs” but leave a half inch on top which is not cut. (Will look similar to a clothes pin.)
- Twist “legs” around each other and place both ends underneath the twisted dome of dough.
- Brush with beaten egg and cover with plastic food wrap. Return to a warm place and allow to rise for about 45-60 minutes or until rolls have gained about 60% in volume. Meanwhile, turn on oven to 350°F.
- Remove plastic and brush rolls once more very gently to avoid deflating them. Place in oven and bake until lightly golden, about 20-22 minutes.
- While buns are baking bring to a boil sugar and water. Remove from heat. As soon as buns are removed from oven, brush a super thin coat of sugar syrup onto buns.
- Serve slightly warm or at room temperature.
Imperial Sugar Insight
- If you really want the cardamom flavor to be front and center, we suggest grinding your own cardamom seeds. Preground cardamom doesn't have as strong of a flavor, smell, or color as freshly ground cardamom. If you plan to grind your own, look for decorticated cardamom seeds. Use a pestle to start, then pulse in a food processor until they are a powder with tiny brown flecks.
- Protein in flour regulates how much liquid will be absorbed and ensures that dough becomes elastic (and not sticky) when mixing. Select flour with 4 grams of protein on the nutrition facts label.
- Leftover baked Swedish Cardamom Buns, if you have any, can be stored for up to 3 days in an airtight container. Reheat at 350°F for 5 - 8 minutes.
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