Sweet · Project
Knotted Cardamom Buns
Inspired by the Swedish kardemummabullar, these knotted buns are a weekend ritual: fragrant, buttery and best eaten the hour they come out of the oven.
Time3 hr 30 min
Makes12 buns
Ingredients
Dough
- 500 g stone-milled white flour
- 250 ml warm milk
- 80 g butter, soft
- 60 g sugar
- 7 g instant yeast
- 1 tsp ground cardamom
- Pinch of salt
Filling & syrup
- 80 g soft butter
- 60 g sugar
- 1 tbsp crushed cardamom
- Vanilla syrup, to brush
- Pearl sugar, to finish
Method
Scroll through — the rail follows your place.
12 min
Make the dough
Mix and knead to a soft, supple, enriched dough, then prove until doubled — about 90 minutes.
- 2
10 min
Roll & fill
Roll to a rectangle, spread with the cardamom butter, and fold into thirds like a letter.
- 3
20 min
Cut & knot
Slice into strips, then stretch and twist each into a knot — the part that looks hard but isn't.
- 4
45 min
Proof
Let the knots prove on trays until pillowy and almost touching.
- 5
12 min · 220°C
Bake & glaze
Bake until burnished, brush at once with vanilla syrup, and shower with pearl sugar.
