Sourdough Swedish Cardamom Buns (Kardemummabullar)
These sourdough Swedish cardamom buns are soft, lightly sweet, and so aromatic, with layers of butter and freshly ground cardamom folded through a sourdough sweet dough base.
Ingredients
Stiff Sourdough Starter
- 30 g starter
- 60 g all-purpose flour
- 30 g water
Dough
- 500 g strong all-purpose flour with around 11% protein, or bread flour
- 50 g granulated sugar
- 2 large eggs
- 240 g milk
- All the stiff starter
- 2 tsp fresh cardamom seeds finely ground
- 8 g salt
- 85 g unsalted butter room temperature, cut into cubes
Filling
- 75 g unsalted butter very soft
- 100 g soft brown sugar
- 2 tsp fresh cardamom seeds finely ground
- pinch of salt
Syrup
- 60 g granulated sugar
- 60 g water
To finish
- Fine sugar + ground cardamom
Instructions
Make the stiff starter
- Combine the sourdough starter, flour, and water until a firm dough forms. Place it into a lightly oiled jar, cover loosely, and let it rise until domed and active. In cooler weather you can do this overnight the night before. 30 g starter, 60 g all-purpose flour, 30 g water
Mix the dough
- Add the flour, sugar, salt, cardamom, milk, eggs, and stiff starter to the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 5 minutes until a thick dough forms. 500 g strong all-purpose flour, 50 g granulated sugar, 2 tsp fresh cardamom seeds, 2 large eggs, 240 g milk, All the stiff starter, 8 g salt
- With the mixer still running on low, add the butter gradually, a little at a time, allowing each addition to incorporate before adding more. 85 g unsalted butter
- Once all the butter is added, mix on medium speed for 12-15 minutes, until the dough is smooth, elastic, and glossy. The dough will be soft but should feel elastic and strong rather than sticky.
Bulk ferment
- Place the dough into a lightly greased bowl and cover. Let it rise in a warm spot at around 24-26°C (75-79°F) until it has increased in volume by about 30-40%. This usually takes 2-4 hours, depending on temperature. The dough should look slightly puffy and relaxed, not doubled.
- Once the dough has risen, cover it well and refrigerate overnight.
Shaping
- The next day, place the chilled dough on a lightly floured bench. Roll into a rectangle about 45 × 30 cm / 18 × 12 inches, roughly 3-4 mm / 1/8 inch thick.
- Mix together the butter, sugar, cardamom and salt into a spreadable paste. 75 g unsalted butter, 100 g soft brown sugar, 2 tsp fresh cardamom seeds, pinch of salt
- Spread the cardamom butter evenly over the dough, right to the edges. Fold the dough in half lengthwise to enclose the filling, then gently roll it slightly to widen and even out the thickness.
- Cut the folded dough into strips about 1.5 cm / 1/2 inch wide. Cut each strip lengthwise down the centre, stopping about 1-2 cm from the top so the strip stays connected.
- Take one strip and lay it over your index and middle finger, with the two strands hanging down. Twist the strands together, then wrap them twice around your fingers. Hold the coil in place with your thumb, slide it off your fingers, and tuck the loose end underneath.
- Place the shaped buns on lined baking trays, leaving space between them.
Final proof
- Cover the buns lightly and let them proof in a warm spot until puffy and relaxed. This usually takes 2 to 4 hours, depending on temperature. The buns are ready when they look puffy and a gentle press springs back slowly.
Baking
- Heat the oven to 190°C / 375°F.
- Bake the buns for 20-22 minutes, until golden brown and baked through. Baking time can vary depending on bun size and how tightly they are shaped. The buns should be deeply golden on top and set in the centre.
- While the buns are baking, heat the sugar and water together until the sugar has dissolved and it comes to a simmer. 60 g granulated sugar, 60 g water
- As soon as the buns come out of the oven, brush them generously with the warm syrup.Once slightly cooled, sprinkle with fine sugar and a little freshly ground cardamom.
Notes
These buns are best eaten on the day they are baked. Leftovers can be stored in an airtight container and reheated gently.
The baked buns also freeze well for up to 3 months.
Nutrition
Serving: 1bunCalories: 307kcalCarbohydrates: 47gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 53mgSodium: 243mgPotassium: 91mgFiber: 1gSugar: 16gVitamin A: 352IUCalcium: 40mgIron: 2mg
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