Thomas and I visited Stockholm Sweden once together back in 2014, when we were both still in the brewing business. There is a popular beverage event called Stockholm Beer Whisky Festival and while we were out there for the fest we decided to stay an extra couple of days to check out the city. Of course we went to many bakeries and tried their delicious baked goods. While being known for their rye bread (which we love and often times try to recreate at home with our sourdough), what Sweden is also famous for are their Cardamon Buns and Saffron Buns which are super tasty with honey! This recipe here is Regina's version of Cardamon Buns, which are perfectly delicious for breakfast or fika (traditional Swedish afternoon tea - similar to the German Kaffee und Kuchen afternoon coffee and cake). Make sure to add an extra swipe of butter and big drizzle of Bee Seasonal Marmeleiro honey on top!
Basic yeast dough for 2 recipes (double portion)
- 5 ¾ cups of all-purpose flour
- 1 ½ of whole milk, lukewarm
- 4 large eggs
- 1 tbsp of active dry yeast
- 2 tbsp of sugar
- 8 tbsp of unsalted butter, room temperature
- Mix active dry yeast, sugar, and milk in a bowl or cup and set aside for 5-7 minutes, until the foam comes out.
- In a mixer combine milk, flour, 4 eggs, and butter. Knead the dough using the hook attachment for about 7-10 minutes, until the dough is smooth and doesn’t stick to the sides of the bowl.
- Shape the dough into the ball and place it into a bowl, cover with a clean tea towel and leave in a warm place for 1.5-2 hours or until it doubles in size. Knead the dough with your hands and leave for another hour or refrigerate the dough overnight.
Makes 14-16 buns
- Half of the dough (see recipe above)
- 1 tbsp of unsalted butter, melted
- 1 tbsp of Brazilian Quince - Marmeleiro (Buy it on Amazon)
- 1 tsp of cardamom
- On the floured work surface roll the half of dough out into the rectangle.
- In a small bowl combine melted butter, honey, and cardamom. Spread the filling in half of the dough along the length. Fold half of the dough on top of the other half.
- Cut the filled dough into stripes from the shortest side. Slightly, using your hands, roll the stripe and twist several times, then make a knot.
- Place the buns into two baking sheets with parchment paper. Cover with a clean tea towel and leave for 30-40 minutes until the buns double in size.
- 20 minutes before baking buns, preheat the oven at 400F. Brush the buns egg yolk and bake for 10-15 minutes or until golden brown color. Brush hot buns with some extra honey.