Sourdough Cardamom Buns (Swedish Kardemummabullar)

If you're craving a treat that walks the line between sweet indulgence and sophisticated spice, these Sourdough Cardamom Buns (or sourdough cardamom knots if you want to get technical about it) are about to become your new obsession. Soft, buttery, and loaded with fragrant cardamom, they'll make you wonder why you ever settled for a plain old cinnamon roll.

Jump to:

• But First, What is Kardemummabullar?
• Ingredient Notes
• Step-By-Step Method
• Decorating Ideas
• Storage
• Recipe FAQs
• More Sourdough Rolls and Buns
• Sourdough Cardamom Buns

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But First, What is Kardemummabullar?

Kardemummabullar, or Swedish cardamom buns, are the cosier, spicier cousins of cinnamon rolls, with cardamom as the star. "Kardemumma" means cardamom, and "bullar" means buns, so you get the idea - these buns are all about that aromatic spice.

Traditionally enjoyed in Sweden during fika (a coffee break that's practically a national pastime), they're made from an enriched dough, which gives them a pillowy softness. Twisted into beautiful, intricate knots, these buns are perfect for any time of day but are especially popular as an indulgent morning or afternoon treat.

Ingredient Notes

Here are all the ingredients you'll need to make this delicious sourdough version of Kardemummabullar:

• strong bread flour: you may replace up to 15% of white flour with spelt flour or whole wheat flour. 
• caster sugar: or granulated white sugar. 
• salt.
• active sourdough starter: 100% hydration. Make sure your starter isn't acidic and refreshed frequently before making enriched dough, as the success of the bake relies on the wild yeast colonies in your starter (no commercial yeast in sight!)
• whole milk: also known as full-fat milk. 
• egg: large. 
• unsalted butter: softened. Butter is used in the dough as well as the cardamom filling. 
• brown sugar: light or dark brown sugar, for the filling and sugar glaze. 
• ground cardamom: if you have cardamom seeds or cardamom pods, use a spice mill or pestle and mortar to grind the seeds into fine powder. Not a fan of cardamom? Try our Sourdough Chocolate Knots instead or use cinnamon sugar for the filling.

Find a full ingredient list, detailed instructions and nutritional information in the recipe card at the bottom of the post.

Step-By-Step Method

DAY 1

First thing in the morning, feed your sourdough starter. It needs to be very active and bubbly, and at least double in volume (if not triple) within 4 hours at room temperature (21-27°C). If it doesn't, find out why in our article - Sourdough Starter Not Doubling Within 4 Hours? How To Fix It?.

Don't forget to use your starter at its peak, before it starts deflating for the best end result. 

Mixing The Dough

When your sourdough starter is active and bubbly, start making the dough for the buns. In the bowl of a stand mixer, combine strong flour, sugar and salt. Add the sourdough starter, milk and egg.

Mix the dough in your stand mixer, fitted with a dough hook attachment for 4-5 minutes until combined (it does not have to be smooth and elastic at this point).

Bit by bit, add the softened butter. Increase the mixer to medium speed and keep on kneading for about 10 minutes, or until the dough passes the windowpane test (until you can stretch the dough so thin that you can see through it without tearing it).

The Windowpane Test is a quick way to check for proper gluten development in your dough. To perform it, gently stretch a small piece of dough between your fingers-if it stretches thin enough to see light through without tearing, you're good to go! Learn more about windowpane test for sourdough here. 

Bulk Fermentation

Tip the dough onto a work surface, shape it into a ball, score a deep cross on top of the dough (this will make it easier to roll it our into a rectangle tomorrow) and place it into a large lightly oiled bowl.

Cover it with plastic wrap and leave it in a warm place to bulk ferment for 4-5 hours, until it almost doubles in volume. This is sometimes known as its first rise. 

Transfer the bowl to the fridge and let the dough rest overnight (8-16 hours).

DAY 2

Cardamom Butter Filling

The next day, in a large bowl, mix the softened butter, brown sugar and cardamom until you have a thick, but spreadable paste. You may simply use a spoon or a handheld mixer or even a stand mixer with a paddle attachment. 

Shaping And Final Proof

Lightly grease a 12-hole muffin tin with butter.

Take the sourdough out of the fridge and scoop it all out onto a lightly floured surface.

Using a rolling pin, roll the dough out into a rectangle, measuring approximately 50x30cm.

Spread the butter filling across the surface of the rolled-out dough using an offset spatula or the back of a spoon.

Fold ⅓ of the long sides of the rectangle towards the middle, then the other ⅓ over the folded bit (like a pamphlet, or a letter). You should now have a long strip (approx 50x10cm) of three dough layers with cardamom butter in between.

Trim the uneven sides using a sharp knife or a pizza cutter, then cut the laminated dough into 12 strips (approx 4cm wide, 10cm long).

Cut each strip into three strands, keeping one end intact - like cutting three legs. Then create a three-stranded plait, and roll it up, placing it seam down on the kitchen surface.

Place buns in a prepared muffin tin.

Cover the buns loosely with a lightly oiled cling film (plastic wrap) and leave the buns for their final rise in a warm spot until they double in size. This can take anywhere from 3 to 8 hours.

Bake

If you don't intend to sugar-glaze your buns, we highly recommend applying an egg wash before baking. Simply whisk an egg yolk with a teaspoon of water, and brush it on top of your buns before baking. This will make them beautifully golden brown. 

When your sourdough cardamom buns are doubled in size, preheat the oven to 180°C (355°F). Bake for 16-20 minutes.

Sugar Syrup

Add the light brown sugar and water in a small saucepan. Stir over medium heat until sugar dissolves and starts bubbling around the edges of the pan. Take the syrup off the heat.

As soon as your golden brown cardamom buns are out of the oven, brush the sugar glaze over the top of the buns, and leave them for 5 minutes to firm up, before transferring them onto a cooling rack to cool down.

Enjoy these sourdough cardamom buns slightly warm or at room temperature.

Decorating Ideas

There are so many different ways to make these buns your own!

To give your Swedish cardamom buns a little extra flair, try sprinkling them with pearl sugar before baking for a classic Scandinavian touch. You can also scatter some orange zest or lemon zest as soon as you apply sugar syrup for a citrusy twist.

For a festive look, garnish them with candied orange peel after brushing the buns with syrup. Or make a simple vanilla glaze by mixing powdered sugar, milk and vanilla bean paste and drizzle it all over the buns!

Storage

Store your sourdough cardamom buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze the buns before applying the sugar syrup in a sealed bag or container for up to 2 months - just thaw and warm them up before grazing and serving!

Recipe FAQs

More Sourdough Rolls and Buns

Sourdough baker, looking for more delicious sourdough treats? Check out these sourdough chocolate rolls, sourdough cinnamon rolls (or their autumnal cousin - Sourdough Pumpkin Cinnamon Rolls) and other recipes for some of the best ways to enjoy sourdough in roll and bun form.

And for something savoury, try our Sourdough Garlic Knots or Sourdough Pesto and Cheese Rolls!