Kardemummabullar (Swedish Cardamom Buns)

Method

1. 1

   Warm the milk to just above body temperature and stir in the yeast; let stand until foamy, about 5 minutes.

2. 2

   Mix in the flour, half the sugar, a tablespoon of cardamom and a pinch of salt, then knead in half the butter until the dough turns smooth and elastic, about 8 minutes.

   💡 The dough should be soft and slightly tacky, not stiff — a dry dough bakes into dense buns.

3. 3

   Cover and let rise in a warm spot until doubled, about 1 hour.

4. 4

   Beat the remaining butter with the remaining sugar, cardamom and cinnamon into a spreadable paste.

5. 5

   Roll the dough into a large rectangle, spread with the spiced butter edge to edge, then fold into thirds like a letter.

6. 6

   Slice into thin strips, twist each into a knot, and arrange on lined baking sheets with room to spread.

7. 7

   Cover and let the buns proof until puffy, about 30 minutes, then brush with egg wash and scatter pearl sugar over the top.

8. 8

   Bake at 220°C until deeply golden, 10–12 minutes, then cool on a rack.