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Swedish cardamom buns (Caroline’s Cooking)



30 mins

active time

1h 42 mins

total time



1/2 cup milk

1 tsp yeast (NB I call for 2)

2 tbsp unsalted butter (softened)

2 tbsp light brown sugar

1/2 tsp ground cardamom

180g all purpose flour

1/8 tsp salt


3 tbsp unsalted butter

3 tbsp light brown sugar

1 tsp ground cardamom


1 egg (for eggwash - won't use all)

1 tsp cane sugar (approx - or use pearl sugar if you have)


Microwave the milk and add yeast.

Grind up cardamom.

Combine butter, sugar and milk, then add cardamom.

Combine flour, salt and baking powder, then add liquid.

Once combined, turn it out on to a lightly floured surface and knead a few times.

Put the dough into a clean, lightly-oiled bowl and cover. Set aside in a warm place for around 40 minutes to double in size.

Mix together the butter, sugar and cardamom for the filling.

Roll the dough out into a long, thin rectangle, approx 52x18cm. Spread the filling evenly over the top then fold the dough to be three layers thick - first fold one third (short end) over to halfway across the rest of the dough, then fold the other side over the top. The layered piece of dough will be roughly square.

Cut the dough into 6 even strips crosswise. Then, split each strip in the middle almost all the way but leaving the one side joined.

Take one piece of dough and twist the two strips, then tuck one end in between where they join, and loop the other end over and through the middle of the loop you have formed. Repeat with the other pieces of dough.

Put the formed buns on a baking sheet lined with a silicone mat or parchment, cover and set aside to prove for around 30 minutes. Meanwhile, preheat the oven to Gas Mark 7.

Lightly brush each bun with egg-wash, sprinkle over a little sugar then bake for approx 12 mins until golden brown on top. Allow to cool for a few minutes before serving (best served warm).



Result: Pretty good, nicely browned, a little doughy and underdone tasting even though well over temp. They were a weird pale colour because of egg whites mixed with water, never again! Cocoa was an excellent addition and looked pretty. The simple syrup cardamom gave a hint of cardamom which was lovely!

Recipe: 1/2 cup milk, 2 tsp yeast (recipe calls for 1 but I follow Nigella cinnamon bun recipe in using 2), 7 tbsp butter (recipe called for 2 but I went nuts), 2 tbsp brown sugar, omit ground cardamom as I didn’t have any, 180g strong wholemeal flour (recipe has it in cups for plain flour but comments give weight), pinch of baking powder (not called for in recipe), 1/8 tsp salt. Filling: 1 tbsp butter (in place of 3 tbsp butter), 3 tbsp brown sugar, 1/2 tsp cinnamon 1/2 tsp cocoa powder (in place of 1 tsp cardamom), 1/4 tsp flour (not called for in original); Glaze of egg whites mixed with water (WAY too watery and wet my dough), simple syrup glaze of equal parts sugar, water, with a touch of butter and cardamom

Method: Combine heated milk and yeast in saucepan, let melt in hot milk, add sugar, combine with flour baking powder salt mixture, knead for 5 mins until elastic ball, cover and put in steamy microwave for an hour until doubled, mixed cinnamon cocoa powder sugar and flour, rolled out dough, spread filling, folded in three, twisted around, let rise in oven, cover w egg wash, bake 7 mins at Gas 7 until internal temp of 63 C, pull and glaze with simple syrup.


Serving Size



258 kcal

Total Fat

11 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat



27 mg


63 mg

Total Carbohydrate

36 g

Dietary Fiber

2 g

Total Sugars

11 g


5 g



30 mins

active time

1h 42 mins

total time
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