Kardemummabullar

Swedish cardamom knots

Soft, buttery knots fragrant with freshly ground cardamom, finished with pearl sugar and a glossy syrup glaze, as served in Stockholm bakeries.

Prep: 45 min
Cook: 12 min
Total: 3 hr, with proving
Level: Intermediate

Method

Make the dough

1
Warm the milk and butter until the butter melts and the milk is at body temperature, 37°C. Stir in the yeast.
2
Mix the flour, sugar, cardamom and salt in a bowl, pour in the milk and knead for 10 minutes until smooth and elastic.
3
Cover and leave in a warm place for about 1 hour, until doubled.

Shape

4
Beat the filling ingredients together until smooth.
5
Roll the dough out to a 40 x 36 cm rectangle and spread the filling over it.
6
Fold it in thirds like a letter, to give a 40 x 12 cm strip, and roll lightly to seal.
7
Cut across into 12 strips about 3 cm wide. Stretch each strip to about 25 cm, twist it, wrap it twice around two fingers and tuck the end through the middle to make a knot.
8
Set on lined trays, cover and prove for 45 minutes, until puffy.

Bake

9
Heat the oven to 200°C (180°C fan). Brush the knots with egg and scatter with pearl sugar.
10
Bake for 10 to 12 minutes, until golden. Meanwhile boil the sugar and water for the syrup for 1 minute.
11
Brush the hot buns with the syrup as soon as they come out of the oven.

Chef's notes

Buy whole green cardamom pods and grind the seeds just before using. Ready-ground cardamom loses its scent within weeks.
Best on the day. They freeze well once baked; warm through for 5 minutes at 160°C.

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