Swedish Kardemummabulle (Cardamom Buns)

Swedish Kardemummabulle (Cardamom Buns)

From NYT Cooking, Recipe from Fabrique bakery. Adapted by Charlotte Druckman.

Featured spice: Korerima | Ethiopian Cardamom

Ingredients

Yield: 16 to 18 buns

FOR THE DOUGH

  • 1¼cups/300 milliliters whole milk
  • 2¼ teaspoons active dry yeast (from one ¼-ounce packet)
  • 4 cups/510 grams unbleached all-purpose flour
  • ¼ cup plus 3 tablespoons/90 grams granulated sugar
  • 6 tablespoons/85 grams unsalted butter (¾ stick), softened
  • 2 tablespoons ground cardamom (replace with 1 tablespoon freshly ground korerima)
  • 1 teaspoon fine sea salt

FOR THE FILLING

  • 1 cup plus 2 tablespoons/250 grams unsalted butter (2¼ sticks), slightly softened
  • 1 cup/200 grams granulated sugar
  • 2 tablespoons ground cardamom (replace with 1 tablespoon freshly ground korerima)
  • ¼ teaspoon fine sea salt

TO FINISH

  • 1 large egg
  • 20 green cardamom pods (replace with 2 teaspoons coarsely ground korerima)
  • 3 tablespoons granulated sugar

 

For full recipe, visit NYT Cooking

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