Kardemummabullar
Kardemummabullar, from above
Non vegEggSweden

Kardemummabullar

Swedish knotted buns heavy with cardamom butter. If you love elaichi, these will ruin you.

150 minTime
6 gProtein each
mildSpice
Fika's favourite2 chapters · 1 min read

Make it your way

Grandma's waySwedish cardamom knots with cardamom butter filling.
The original
330kcalsame
6 gproteinsame
2 gfibresame
150minutessame

Kardemummabullar.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)4 cups
Milk1 cup, warm
Butter75 g in dough, 100 g in filling
Sugar75 g in dough, 80 g in filling
Instant dry yeast2 tsp
Cardamom1 tbsp in dough, 2 tsp in filling
Salt½ tsp
Egg1, for wash

Method

5 steps
  1. 1Mix flour, yeast, 75 g sugar, half the cardamom and salt. Add warm milk and 75 g soft butter and knead 10 minutes.
  2. 2Cover and rise 1 hour.
  3. 3Beat the remaining butter, sugar and cardamom into a paste. Roll dough into a rectangle, spread filling over and fold in thirds.
  4. 4Cut into strips, twist each and tie into a knot. Rise 45 minutes.
  5. 5Brush with egg, sprinkle with sugar and bake at 200 C for 12 to 15 minutes.
Serve it like this

Serve on a wooden board with strong coffee, or warm one in the oven for breakfast.

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Make it a meal

What goes with Kardemummabullar: a bread or rice, a side, something to drink and something sweet.

On the side Hasselback potatoes70 min
On the side Janssons frestelse75 min
A little snack Toast skagen15 min
To drink Cold coffee10 min
To drink Masala chai10 min
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