Autumn is slowly but surely here and that means it’s time for cardamom buns. These Swedish cardamom buns with sourdough are the perfect soul food for rainy fall days. They are soft and fluffy, spicy and not too sweet. In Sweden, cinnamon buns or cardamom knots are part of every fika (at least that’s what I’ve read). And I think you should definitely try this! So have fun baking!
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Ingredients for the Swedish cardamom buns
- Flour: All-purpose flour or type 405 wheat flour is best for this recipe. If you want to replace some of the flour with wholemeal flour, you may need to increase the proportion of water.
- Water: Cold in summer and lukewarm in winter.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have sourdough discard, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Sugar for sweetness.
- Soft butter or a vegan alternative for the dough.
- Salt for the flavour.
- Cardamom for the dough.
- Cinnamon for the filling.
How to shape the cardamom buns with sourdough
- Roll out the dough to form a rectangle and spread with the filling.
- Fold in the first third of the rectangle and fold over the last third of the dough so that the filling is hidden between the layers of dough. Roll out the dough carefully.
- Cut the dough into 12 strips, twist the strips, wind them around three fingers and knot them together with the last piece of the strip.
Frequently asked questions about the Swedish cardamom buns
The Vikings are to blame! They brought spices back to Sweden from their travels and conquests.
Cinnamon buns and sweet knots taste best when they are fresh. Thanks to the sourdough, these cinnamon buns are still really tasty on the second and third day. I store the knots at room temperature and cover them with a cotton cloth.
If you don’t like cardamom, you can simply skip it. The cinnamon in the filling provides plenty of flavor. If that’s not enough, you can flavor the dough with vanilla extract, for example.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A wooden rolling pin*.
- Use a pizza cutter* to cut the dough into even strips.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The bowl is filled with the stones and placed on the bottom of your oven during preheating. When you put your sweet buns in the oven, pour hot water onto the stones. This creates steam, which ensures that your sweet knots rise well and become fluffy.
You can find more product recommendations here.
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How to Make Sourdough Cardamom Buns
Ingredients
dough
- 400 g cake flour
- 240 g water
- 40 g sourdough starter
- 40 g sugar
- 60 g butter soft or vegan butter
- ¼ tsp salt
- ½ tsp. cardamom
Filling
- 75 g butter soft or vegan butter
- 75 g sugar
- 2 tsp. cinnamon
- 1 pinch salt
Sugar syrup
- 50 g sugar
- 50 g hot water
Instructions
Day 1
- For the dough, mix the flour, water, sourdough, sugar, soft butter and salt. Cover the dough and allow to rest at room temperature for four to six hours.
- Then place the dough in the fridge overnight or for eight to twelve hours.
Day 2
- For the filling, mix the softened butter with the cinnamon and sugar.
- Roll out the dough to form a large rectangle and spread the filling evenly over the dough.
- Fold in the first third of the rectangle and fold over the last third of the dough so that the filling is hidden between the layers of dough.
- Carefully roll out the layers of dough again with a rolling pin and cut into even strips. Twist and knot the strips.
- Place the cardamom buns on a baking tray, brush with milk and leave to rest for two to three hours.
- Preheat the oven to 230 degrees.
- Bake the knot for ten minutes at 200 degrees with steam and finish baking for 15 minutes at 200 degrees.
- For the glaze, mix the sugar and hot water to make a syrup. Brush the hot syrup onto the hot knots.
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