Swedish cardamom rolls -Kardemummabullar

These cardamom rolls are often part of what the Swedish call “fika” – the art of having a coffee break. It means taking a break to enjoy a cup of coffee, and have a piece of pastry. I tried them in Stockholm, and I was instantly hooked. These barely sweet, cardamom spicy yeasted rolls make a fabulous breakfast item as well.

Swedish cardamom rolls - kardemummabullarCARDAMOM DOUGH

1 c. milk, lukewarm
2 1/4 tsp. (1 envelope) active dry yeast
3 tbsp. organic cane sugar
3 1/4 c. all-purpose flour, plus more to flour surfaces
1 tsp. ground cardamom seeds
1/4 tsp. salt
6 Tbsp. room temperature butter
Oil/cooking spray (to grease bowl)


4 Tbsp. room temperature butter
3 tbsp. organic cane sugar
1 1/2 tsp. ground cardamom seeds

sugar-in-the-raw, for sprinkling on top

Pre-grease/oil a large bowl and set aside.
Process the dough ingredients in a bread machine on manual setting. When cycle is finished, transfer dough in the pre-greased bowl, cover with plastic wrap, and place in the fridge overnight.
Next morning, place cold dough on a lightly floured surface, and let rest about 15-20 minutes. While the dough is resting, mix the filling ingredients in a small bowl until you get a smooth, paste-like consistency, and set aside.
Roll out dough into a 13” x 21” rectangle, then spread the filling onto the rolled out dough rectangle with a silicone spatula or offset spatula so that it covers the entire area from edge to edge.
Mark 7″ sections on the 21″ side with the back of a knife so that you have three equal sections. Fold left side to the middle, than fold the right side over the left side – like an envelope. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.
Using a sharp knife or a pizza cutter, cut 1 cm (1/2″) strands. You should have about 15 strands.
Starting from the end, wrap one strand around the tips of your thumb and four fingers (three if you have big hands) twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom. This website has a quick video to help show you how to do the shaping.

Place the buns on your pre-lined baking sheets, (giving enough room for the dough to rise and spread during proofing and baking), cover with a kitchen towel, and let rise for about 45 minutes.
While proofing, preheat the oven to 425 degrees Fahrenheit. Just before you place the rolls in the oven to bake, sprinkle a little sugar-in-the-raw on each roll.

Bake proofed rolls for 8-10 minutes, or until tops are golden brown. Serve rolls warm.

Recipe adapted from fixfeastflair.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s