Have a go at this delicious recipe, it does take some time, but go for it on a rainy Sunday. It’s a lot fun to make and you will be sooo happy eating this sweet piece of Swedish fika-heaven.
Check out the video for some instruction as well.
(you can also check the video of the carademon bun)
Cardemum bullar –
Makes about 30-40 buns
500 ml milk
25g fresh yeast (or 2 envelopes dry active yeast)
130 g brown sugar
840 g flour
2 teaspoons whole cardamom seeds
½ teaspoon salt
150 g butter (at room temperature)
125 g butter (at room temperature)
65 gr brown sugar
4 teaspoons whole cardamoms
1 teaspoon cinnamon
one small egg (whipped together)
pearl sugar or sliced almonds
Prepare the dough: Crumble the yeast (if using dry yeast prepare it as required) in a big bowl. Heat milk until it is warm to the touch. Add the milk to the yeast and stir until yeast has dissolved.
Crush the cardamoms.
Mix together flour, sugar, cardamom and salt before adding it to the milk and yeast mixture. Add in the butter in small cubes. Blend well, either by hand or by using a food processor. Knead it well for about 5-10 minutes.
Cover the dough and place in a draft free place and let it rise for at least 40 minutes.
Filling: Mix all ingredients for the filling to an even batter. It is important for the butter to be at room temperature so it’s easier to spread.
Now have a look at the movie, so you know how to actually role the bun.
Let them rise for about 30 minutes.
In a small bowl, whisk the egg and brush all buns and sprinkle pearl sugar or sliced almonds on top.
Bake them in the oven at 225ºC for 8-10 minutes.