Kardemummabullar

Swedish cardamom buns with pearl sugar

Origin: Sweden

From the journey of Cardamom.

The kardemummabulle is Sweden's answer to the cinnamon roll (and to many Swedes, the superior one. Where kanelbullar lead with cinnamon, kardemummabullar are built entirely around cardamom, and the difference in character is profound: warmer, more floral, faintly eucalyptus, with a fragrance that fills a kitchen and lingers long after the buns are gone. Cardamom arrived in Scandinavia via Viking traders returning from the markets of Baghdad and Byzantium around 1000 CE) an improbable nine-thousand-kilometre journey that explains why Sweden, Norway, and Finland consume more cardamom per capita than almost any country outside the Gulf. The bullar are central to fika, Sweden's institutionalised twice-daily coffee break: a concept so culturally significant that it is written into many Swedish employment contracts. They are eaten at room temperature, torn apart by hand, and always accompanied by strong black coffee.

Ingredients

Dough

300 ml whole milk, warm (37°C)
7 g fast-action dried yeast
60 g caster sugar
500 g strong white bread flour
10 green cardamom pods, seeds finely ground
1 tsp fine salt
80 g unsalted butter, softened

Cardamom Filling

80 g unsalted butter, softened
60 g caster sugar
12 green cardamom pods, seeds finely ground

To Finish

1 egg, beaten
2 tbsp pearl sugar (or crushed sugar cubes)

Method

Combine the warm milk, yeast, and sugar in a large bowl. Let stand for 5 minutes until slightly foamy. Add the flour, ground cardamom, and salt. Mix to a rough dough, then add the softened butter a little at a time, kneading for 8–10 minutes until smooth, elastic, and slightly tacky.
Cover and prove in a warm place for 1–1.5 hours until doubled in size.
Make the filling: beat together the softened butter, sugar, and ground cardamom until smooth and spreadable.
On a lightly floured surface, roll the dough into a large rectangle approximately 40×50cm. Spread the cardamom butter evenly across the entire surface, right to the edges.
Fold the dough in thirds like a letter (bottom third up, top third down). Roll gently to seal, then cut into 16 strips along the short edge.
Place on lined baking trays, spacing well apart. Cover loosely and prove for a further 45 minutes until puffy.
Preheat oven to 200°C (180°C fan). Brush each bun with beaten egg and scatter generously with pearl sugar.
Bake for 12–15 minutes until deep golden brown. Cool on a wire rack for at least 10 minutes before eating: the cardamom flavour intensifies as they cool.

Notes

The knot or twist shape is not merely decorative: it creates layers that stay moist longer than a simple rolled bun. Store in an airtight tin for up to 3 days; refresh in a low oven for 5 minutes. Kardemummabullar freeze extremely well: freeze fully cooled, then reheat from frozen at 160°C for 10 minutes.

The Gastrographer

Name: Kardemummabullar
Prep time: 30 min
Cook time: 15 min
Total time: 3 h
Yield: 16
Cuisine: Sweden
Ingredients: 300 ml whole milk, warm (37°C); 7 g fast-action dried yeast; 60 g caster sugar; 500 g strong white bread flour; 10 green cardamom pods, seeds finely ground; 1 tsp fine salt; 80 g unsalted butter, softened; 80 g unsalted butter, softened; 60 g caster sugar; 12 green cardamom pods, seeds finely ground; 1 egg, beaten; 2 tbsp pearl sugar (or crushed sugar cubes)

Mapping Culinary History

To explore — select an ingredient below.

To explore — select an ingredient below · click any location dot on the map for recipes and stories · browse the information panel on the right · trace the full journey on the timeline.

Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control