cardamummabullar (Swedish cardamom buns)

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Forget the cinnamon bun: as far as we’re concerned, the cardamom bun is its refined big brother. The Swedes understand that all too well, who eat cardamom buns in abundance. And blame them.


For about 20 sandwiches:

  • 250 ml milk
  • 1 bag of dry yeast
  • 60 grams of brown sugar
  • 420 grams of flour
  • 1 teaspoon cardamom pods
  • 1/4 teaspoon salt
  • 70 grams soft butter (unsalted), cubed

For the filling:

  • 60 grams very soft butter (unsalted)
  • 30 grams of brown sugar
  • 1 1/2 teaspoon cardamom pods
  • 1/2 teaspoon cinnamon

For the topping:

  • 1 egg, beaten
  • 25 grams of brown sugar
  • 1 teaspoon cardamom pods

Cardamom is related to ginger. Didn’t you know? Perhaps that’s why cardamom has such a fresh taste with a warm, sweet undertone. Incredibly tasty in these sweet rolls.

Cardamom buns (or cardamum mabullar as the Swedes say, which sounds much nicer) are a lot of fun to make. Folding the dough into that characteristic shape is especially nice. We explain exactly how you do that.

Or dig into the matter first: You must try this: Swedish cardamom buns

Cardamom buns recipe

This is how you make cardamom buns

Crush the cardamom pods in a mortar (you can already do this with all the cardamom). Discard the hard membranes.

In the bowl of a stand mixer with a dough hook (your savior when you need to knead bread dough), mix the flour, brown sugar, salt and cardamom seeds.

Warm the milk to body temperature and then dissolve the yeast in the warm milk. Pour this into the mixing bowl with the dry ingredients and add the cubes of butter. Knead for about 5 to 10 minutes, until you have a smooth dough.

Shape the dough into a ball, cover the bowl with a tea towel and place in a warm place for 40 minutes to allow the dough to rise.

Mix all the ingredients for the filling into a cream.

Prepare two baking trays, lined with baking paper.

Roll out the dough on a floured work surface to a rectangle about 60 cm long. Spread the cream over the entire surface of the dough. Fold the dough lengthwise.

Cut 20 strips of the dough. Those will be the cardamom buns.

Gently stretch each bar a little. Keep one end of the strip of dough pressed to the counter with your finger, while twisting the other end with your other hand (in a sweeping motion). This way the dough rolls up completely, a bit like a cheese stick from the baker. Check this video if you want .

Then roll the twisted strip of dough completely up like a snail’s house. Tuck the end under the bun.

Place the cardamom buns on the baking sheets with sufficient space in between and let them rise for another 30 minutes.

Meanwhile, turn the oven on to 225 degrees.

Beat the egg and brush the cardamom buns with the egg. Sprinkle with the sugar and cardamom seeds and bake in the preheated oven for 8 to 10 minutes until golden brown and cooked through.

Swedish cardamom buns

Source: Culy by
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