Cardamom Buns (Kardemummabullar) with Pearl Sugar

Delicate and aromatic cardamom buns, swirled with a cardamom-spiced filling and topped with crunchy pearl sugar. Perfect for a cozy afternoon treat.

Prep Time

30 minutes

Total Time

3 hours (including proofing)

Calories

3750 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.41/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gAll-purpose flour(Plus extra for dusting)

£0.65

7gInstant dry yeast(Or 21g fresh yeast)

£0.40

100gGranulated sugar

£0.20

2tspGround cardamom(For the dough)

£0.35

0.5tspSalt

£0.01

250mlMilk(Warm, about 110°F (43°C))

£0.30

1Egg(Large, lightly beaten)

£0.30

75gUnsalted butter(Melted)

£0.70

75gUnsalted butter(Softened, for the filling)

£0.70

50gGranulated sugar(For the filling)

£0.20

2tspGround cardamom(For the filling)

£0.35

1Egg(For egg wash)

£0.30

2tbspPearl sugar(For topping)

£0.40

Total Cost

£4.86

£0.41 per serving

Instructions

1.
In a large bowl, whisk together the flour, yeast, sugar, cardamom (for the dough), and salt.
2.
In a separate bowl, combine the warm milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
3.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
4.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5.
While the dough is rising, prepare the filling. In a bowl, combine the softened butter, sugar, and cardamom (for the filling). Mix until well combined.
6.
Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches (30x45 cm).
7.
Spread the cardamom butter filling evenly over the dough. Fold the dough in half lengthwise. Cut the folded dough into strips about 1 inch (2.5 cm) wide.
8.
Hold one end of a strip and twist it several times. Then, wrap the twisted strip around two fingers, tucking the end underneath to form a bun.
9.
Place the buns on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
10.
Preheat oven to 375°F (190°C).
11.
In a small bowl, whisk the egg for the egg wash. Brush the tops of the buns with the egg wash and sprinkle generously with pearl sugar.
12.
Bake for 20-25 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
13.
Enjoy warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (88g)

3750 kcal / 15690 kJ

Carbs

465g

179% of RDA

Fat

175g

250% of RDA

Protein

85g

170% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

170 g

189% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

110 g

550% of RDA

Chef's Tips

Ensure the milk is warm, but not hot, to activate the yeast without killing it.

If the dough is too sticky to knead, add a little more flour, 1 tablespoon at a time.

For a richer flavor, use brown butter in the filling.

You can freeze the unbaked buns after shaping. Thaw overnight in the refrigerator before baking.

For a shiny glaze, brush with simple syrup (equal parts sugar and water, simmered until dissolved) after baking.

Cooking Equipment

Oven

Stovetop

Mixing bowls

Baking sheet

Rolling pin

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Ensure the milk is warm, but not hot, to activate the yeast without killing it.

If the dough is too sticky to knead, add a little more flour, 1 tablespoon at a time.

For a richer flavor, use brown butter in the filling.

You can freeze the unbaked buns after shaping. Thaw overnight in the refrigerator before baking.

For a shiny glaze, brush with simple syrup (equal parts sugar and water, simmered until dissolved) after baking.

Cardamom Buns (Kardemummabullar) with Pearl Sugar

Ingredients

Instructions