Sourdough Swedish Cardamom Buns
These Sourdough Swedish Cardamom Buns are soft, buttery, and filled with cozy flavors of cinnamon and cardamom, perfect for when you want to try some new flavors!
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Equipment
- 1 Bench scraper
Ingredients
Dough Ingredients:
- 500 grams all-purpose flour
- 100 grams active sourdough starter
- 250 grams full-fat milk room temperature
- 80 grams sugar
- 60 grams unsalted butter room temperature
- 6 grams salt
- 1 egg
Filling:
- 110 grams unsalted butter softened
- 100 grams brown sugar
- 8 grams cinnamon 1 tablespoon
- 5 grams ground cardamom 1 teaspoon — see notes
Glaze:
- 60 grams water
- 50 grams light brown sugar
- 2 grams vanilla extract ½ teaspoon
Topping:
- Pearl sugar or regular sugar, if that's what you have
Instructions
- In a stand mixer bowl, combine the flour, sourdough starter, milk, sugar, salt, and egg. Mix on low speed until no dry flour remains.Add the butter one tablespoon at a time, allowing each piece to fully incorporate before adding more. This helps the dough become smooth and elastic.
- Knead on medium-low for about 20 minutes, or until the dough passes the windowpane test and feels supple and strong. Cover the dough and let it rest for 30 minutes. Perform 2–3 rounds of stretch-and-folds, spaced 30 minutes apart.After the final fold, let the dough ferment at room temperature (around 72°F / 22°C) until it has risen about 50%. This usually takes 6–8 hours, depending on your environment. If you want to break up the process, refrigerate the dough after bulk fermentation for up to 24 hours.Before shaping, let the dough sit at room temperature for about 30 minutes—just until it softens slightly but still feels cool to the touch. This makes it easier to roll and shape neatly.
- Mix the softened butter, brown sugar, cinnamon, and cardamom into a paste. Stir by hand—don’t whip it. You want a thick, spreadable texture.
- Roll the dough into a 35x50 cm (about 14x20 inches) rectangle on a lightly floured surface, about 3–5 mm thick. (I aim for 3 mm but usually get 5 mm—the dough tends to spring back.)Spread the filling over the bottom half of the dough (35x25 cm), then fold the unfilled top half down over it to create a layered rectangle.Lightly press the edges to seal. Cut into 8–12 strips, depending on how large you want the buns (I prefer 10–12). Slice each strip lengthwise down the middle—without cutting all the way through—then twist the two strands together and coil into a bun shape (like a soft pretzel).
- Place the shaped buns on a parchment-lined tray, leaving room for them to rise. Cover the tray loosely and let the buns proof at room temperature until doubled in size. This can take 2–4 hours or longer, depending on the temperature.Brush with a beaten egg. Preheat the oven to 400°F (200°C). Bake for 18–20 minutes, or until golden brown and fully baked through.
- While the buns bake, simmer the water, brown sugar, and vanilla until the sugar dissolves (about 1–2 minutes). As soon as the buns come out of the oven, brush them generously with the warm glaze. While still sticky, sprinkle with pearl sugar or regular sugar.
Notes
- Cardamom: Use 1 teaspoon if freshly ground. For pre-ground, use 1.5–2 teaspoon for a stronger flavor. If you're unsure, start with ½ teaspoon and adjust next time.
- Rolling Tip: A pizza cutter works great for clean cuts. Keep a bench scraper nearby in case anything sticks.
- Alternate Baking: You can bake these in muffin or cupcake tins for a more uniform shape.
- Texture: The filling should be a thick paste—not fluffy. Just stir it together until smooth.
- Brown Sugar: Don’t stress if you don’t have brown sugar—white sugar works fine in both the filling and the glaze.
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Nutrition
Serving: 1bun | Calories: 355kcal | Carbohydrates: 54g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 213mg | Potassium: 109mg | Fiber: 2g | Sugar: 20g | Vitamin A: 410IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg
