Cardamom Buns

You may be wondering what the heck is cardamom. And I wondered that too when I was introduce to it by my grandma. Being Swedish, she commonly used cardamom in recipes for sweets and breads. But living in the western area of the United States, I rarely crossed paths with this foreign spice.

It is a very unique spice that I think often gets overlooked. We like to default to cinnamon because it’s familiar and fairly cheap to buy. Cardamom is a little more expensive because it’s more difficult to harvest, but in my opinion the cost is worth it. The flavor is sweet and spicy with a hint of zesty citrus. There is something soothing about the flavor that sparks just the right amount of warmth on your taste buds.

 Inspired by the Swedish kardemummabullar sweet bun, this recipe is made with a perfectly soft, moist and chewy cardamom dough, filled with a buttery cardamom-sugar filling, and swirled into beautiful buns. Topped with a brown sugar vanilla bean glaze and sprinkled with a touch of cardamom sugar.

The dough is an enriched dough made with whole milk, eggs, dried yeast, all purpose flour and unsalted butter. Cardamom is added into 3 separate parts of this recipe, insuring that the flavor is swirled into ever nook and cranny. The buns are baked in a high heat oven for a short amount of time causing a nice crystallization on top, while the center remains oh so soft and delicious.

The buns are brushed generously with a brown sugar vanilla bean glaze immediately after baking. The glaze soaks down into the buns, adding an extra layer of flavor and moistness.

Depending on what is available where you live, you may be able to get the cardamom seedpods or buy it ground. I have both on hand. The seedpods can be a bit fiddly because you have to crack each one open by hand and remove the seeds. The seeds can then be ground down in a mortar and pestle. The flavor is definitely stronger and more intense. You can’t beat freshly ground spices. That being said, if you’re in a hurry or just don’t have the patience to deal with all that work, ground cardamom will work beautifully.

Making The Buns:

In a small bowl, combined warm milk (about 105°), 1 tsp granulated sugar and yeast. Allow to sit for about 5-10 minutes until foamy.

In a bowl of a stand mixer fitted with a whisk attachment, add eggs, salt and brown sugar and mix on medium speed until combined, about 1 minute. Change attachment to the dough hook.

Add in flour, ground cardamom, and yeast mixture to the egg mixture. Mix on medium-low speed until dough starts to come together. Increase speed to medium and slowly add in very soft butter, 1 tablespoon at a time. Allow the dough to knead on medium speed for about 8 minutes. This dough will be loose and sticky which is why I prefer to use my stand mixer versus good old fashion kneading by hand. Nobody’s got time for that mess.

Remove the dough from bowl and place on a lightly floured surface. Gently shape into a ball and place seam side down into a large bowl that has been buttered. Cover and allow to proof for 2 hours or until at least doubled in size. Proofing time will fluctuate depending on how warm it is in your house.

While the dough proofs, make the filling. Combine brown sugar, cardamom and salt in a small bowl and stir with a spoon until well mixed.

Line a large baking sheet with parchment paper and set aside.

Once the dough has risen, remove from bowl and place onto a lightly floured surface. Using a rolling pin, roll the dough into a 16×12 rectangle (with the shorter side in front of you).

Using an offset spatula spread very soft butter into an even layer over the dough, leaving a 1-inch border on the top end.

Sprinkle evenly with sugar mixture.

Starting at the short end nearest you, roll the dough up tightly into a cylinder. Pinch the seam closed and turn the dough over so that it is seam side down.

Trim off the ends of the dough if uneven. This helps ensure that your buns will all look uniform and properly filled.

Cut into 12 even slices.  Place the rolls onto prepared baking sheet at least 2 inches apart with the swirl facing up. Cover with plastic wrap and allow to proof one last time for 45 minutes.

Adjust oven rack to the middle position and preheat oven to 425° while rolls are proofing.

Make the glaze by combining 1/4 cup water, 1/4 cup brown sugar and 1/4 tsp vanilla bean paste in a small sauce pan. Place on medium heat and bring to a simmer. Allow to reduce 3-5 minutes until reduced by half and syrupy. Pour into a small bowl and set aside.

In another small bowl, combine 2 tsp granulated sugar with 1/2 tsp ground cardamom. Set aside to sprinkle on rolls once baked.

Once buns have proofed and have increased in size, place in oven and bake 10 minutes, or until a deep golden brown. Some butter and sugar may be on the baking tray, that is normal.

Immediately brush the hot buns generously with glaze, allowing some to soak into the rolls. All of the glaze should be used. Sprinkle with sugar mixture. Best if consumed same day but can be stored in an airtight container for 2 days.

I absolutely love these Cardamom Buns and I am not sure if I could live without them. Every time I make these, I fall more in love with them.  I think the only thing that could make these buns any better would be a nice hot cup of coffee and a good book. Hope you enjoy this recipe! Happy baking friends.

XO-K