Cardamom Swedish Buns

Steps

1. 1

   Bloom the yeast

   • In a large bowl, combine the warm milk (110°F / 43°C), active dry yeast, and 1 tablespoon of the granulated sugar.
   • Stir gently to combine and let sit for 5 minutes until the mixture is foamy and smells strongly of yeast.
   • If the mixture doesn't foam, the yeast may be dead—discard and start over with fresh yeast.

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   Ready when: Mixture is foamy and fragrant with a strong yeast aroma

   Tip: Milk must be exactly 110°F (43°C)—too hot kills yeast, too cold won't activate it properly

2. 2

   Mix the dough

   • To the yeast mixture, add the remaining sugar (about ⅓ cup minus 1 tablespoon), melted butter, 2 of the eggs, all-purpose flour, salt, and 1½ tsp ground cardamom.
   • Using a stand mixer fitted with the dough hook (or a wooden spoon and strong arm), mix on medium speed for 2–3 minutes until a shaggy dough forms and most of the flour is incorporated.

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   Ready when: Shaggy dough forms and flour is mostly incorporated

3. 3

   Knead until smooth

   • Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes (or 6–7 minutes in a stand mixer) until smooth, elastic, and only slightly sticky.
   • The dough should spring back slowly when poked.
   • If too sticky, dust with a little more flour, 1 tablespoon at a time.

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   Ready when: Dough is smooth, elastic, and springs back slowly when poked

   Tip: Don't over-knead—stop as soon as the dough becomes smooth and elastic, or it may become tough

4. 4

   First rise and prepare filling

   • Shape the dough into a smooth ball and place it in a lightly greased bowl.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Set the bowl in a warm, draft-free place (around 75–80°F / 24–27°C is ideal) and let the dough rise until doubled in size, about 60–90 minutes.
   • Meanwhile, prepare the filling: In a small bowl, mix the softened butter (4 tbsp at room temperature) with the brown sugar and remaining 1 teaspoon ground cardamom until well combined and spreadable.
   • Set aside until needed.

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   Ready when: Dough has doubled in size and springs back slowly when poked; filling is uniform and spreadable

   Tip: The warmer the environment, the faster the dough rises—in a cool room, it may take 2 hours or more

5. 5

   Roll, fill, and cut

   • Punch down the dough and turn it onto a lightly floured surface.
   • Using a rolling pin, roll the dough out into a 12×15-inch (30×38 cm) rectangle, about ¼ inch thick.
   • Spread the filling evenly over the dough, leaving a ½-inch (1 cm) border along one long edge.
   • Starting from the opposite long edge (the one without the border), tightly roll the dough up like a log, then gently press the seam closed.
   • Cut the log into 12 equal pieces, each about 1¼ inches (3 cm) thick.

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   Ready when: Dough is rolled to the right size; filling is evenly spread; buns are evenly cut

   Tip: If the dough springs back while rolling, let it rest 5–10 minutes then try again—the gluten will relax

6. 6

   Arrange and second rise

   • Carefully place each bun, cut-side up, on a parchment-lined 9×13-inch (23×33 cm) baking sheet, spacing them about 1 inch (2.5 cm) apart so they have room to rise.
   • Cover the pan loosely with plastic wrap and let the buns rise in a warm place until they are puffy and light to the touch, 30–45 minutes.
   • The buns should rise until they nearly touch each other.

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   Ready when: Buns have risen significantly, are light and airy, and nearly touch each other

   Tip: If your kitchen is cool, place the pan in a proofing box or inside a closed oven with just the light on

7. 7

   Preheat and prepare toppingOven 400°F / 205°C

   • When the buns are almost done rising, preheat the oven to 400°F (200°C).
   • In a small bowl, whisk together the remaining 1 egg with 1 tablespoon of water until well combined.
   • This is your egg wash.

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   Ready when: Egg wash is smooth and well combined; oven reaches 400°F (200°C)

8. 8

   Top with egg wash and pearl sugar

   • Brush each bun lightly with the egg wash, being careful not to flatten them.
   • Sprinkle the top of each bun with pearl sugar, about 1 teaspoon per bun.
   • The pearl sugar will add a delightful crunch and subtle sweetness to the buns.

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   Ready when: All buns are brushed with egg wash and topped with pearl sugar

   Tip: Don't press down while brushing—the buns will deflate if you use too much pressure

9. 9

   Bake until goldenOven 400°F / 205°C

   • Place the baking sheet in the preheated 400°F (200°C) oven and bake for 18–22 minutes until the buns are golden brown on top.
   • The buns should sound hollow when tapped on the bottom, and the internal temperature should reach about 190°F (88°C) if measured with a thermometer.

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   Ready when: Buns are golden brown; they sound hollow when tapped; internal temperature reaches 190°F (88°C)

   Tip: If the buns are browning too quickly, loosely tent the pan with foil in the last few minutes

10. 10

    Cool on rack

    • Transfer the buns to a wire rack to cool for at least 15 minutes before serving.
    • They will cool slightly and firm up, making them easier to handle.
    • Serve warm or at room temperature.
    • They are best enjoyed within a few hours of baking but will keep for up to 3 days when stored in an airtight container.

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    Ready when: Buns are warm but no longer piping hot