Soft, fluffy Sourdough Cardamom Buns are a delicious choice for your Easter brunch spread. The warm aroma of cardamom blends beautifully with the mild sourdough flavor, making these buns a favorite for gatherings. Serve them warm with butter or a drizzle of icing for an irresistible treat.
If you’re looking for a way to fill your kitchen with the irresistible aroma of warm spice and sweet dough, Swedish sourdough cardamom buns are the perfect weekend baking project. These pillowy, twisted treats are a classic in Scandinavian baking. When made with sourdough they boast an extra depth of flavor and a tender crumb. Whether you’re a seasoned baker or just curious to try something new, this recipe will walk you through every step, from understanding sourdough to adding those last golden touches.
What is Sourdough?
Sourdough is a traditional method of bread-making that uses naturally occurring wild yeast and lactic acid bacteria to ferment dough. Unlike commercial yeast, sourdough starter brings a subtle tang and complexity to baked goods. In cardamom buns, sourdough not only provides gentle lift and airy texture but also infuses each bite with delicate, nuanced flavor.
How Can You Make a Sourdough Starter?
Creating a sourdough starter is simple. And a little bit magical. Here’s how to begin:
In a clean glass jar, mix 1/2 cup (60g) whole wheat flour and 1/4 cup (60g) lukewarm water. Stir well and cover loosely. Leave the mixture at room temperature (around 70°F) for 24 hours. For the next for 5–7 days, discard half the starter and feed what’s left with 1/2 cup (60g) all-purpose flour and 1/4 cup (60g) water. Stir, cover, and rest. Eventually, you will notice bubbles and a pleasant, tangy aroma as the culture develops. Between the fifth and seventh days, your starter should be active and ready to use.
How to Take Care of a Sourdough Starter
Maintaining your starter is all about consistency. Feed it daily at room temperature, or store it in the fridge and feed weekly if you bake less often. Feeding usually includes equal weights of flour and water but you can alter the feeding based on the hydration percentage for different results and recipes.
Percent hydration refers to the ratio of water to flour in your sourdough starter, expressed as a percentage. Most sourdough starters use a 100% hydration, meaning equal weights of water and flour are mixed together. This balance helps create a starter that is easy to stir, ferments predictably, and provides a good foundation for baking. Adjusting hydration can influence the starter’s texture and activity, so it’s important to measure by weight for best results.
Make sure to keep your jar clean. Sometimes I pour it out into a jar and clean the cannister I use for my starter then put it back into the clean cannister. You’d be surprised how crusty your jar can get.
How to tell if your starter is bad
If you haven’t fed your starter in a while, then a liquid will appear on top. It’s called hooch, which is an alcohol byproduct of fermentation. It’s how your starter lets you know it’s hungry. Most bakers stir it back into the starter. But some pour it off to make their starter a little sourer. The choice is yours. I prefer to stir mine back in.
Your starter is bad when it looks like there’s mold growing, the color is weird (pink or orange streaks), or smells like rotting garbage. I’ve let me sourdough go unfed for MONTHS and it’s never reached this state. However, I will say the longer you neglect it, the harder it is to getting it active to bake with.
How to Tell if Your Sourdough Starter Is Active?
An active starter will double in volume within 4–6 hours of feeding, appear bubbly, and smell pleasantly sour (not unpleasant or harsh). To test, drop a spoonful in water. If it floats, it’s ready to bake. If not, keep feeding for a few more days until lively and buoyant. This is why sourdough recipes require a lot of time. Depending on your starter an initial rise could take 4 hours or 8 to 12. Sometimes I let it rise overnight and then pop it into the fridge until I’m ready to bake. If you don’t have that kind of time, then you can make this recipe with unfed starter and some added yeast.
What is Cardamom?
Cardamom is a fragrant spice made from the seeds of a tropical plant in the ginger family. It’s prized for its unique flavor. It tastes warm, citrusy, subtly sweet, and slightly peppery. In baked goods, cardamom lends a lovely floral note that pairs perfectly with sweet dough and a touch of sugar. It’s common in chai, curry, and other Indian recipes.
What are Swedish Cardamom Buns?
Known as “kardemummabullar” in Sweden, these buns have long graced coffee tables and celebrations. These buns were traditionally enjoyed during a cherished Swedish coffee break called “fika.” They are a symbol of hospitality and togetherness. Their twisted shape and aromatic crumb make them both beautiful and delicious. Their beautiful shape and warming spices make them perfect for sharing with friends and family.
US vs Metric Measurements: Which Are Better?
Baking is a science, and accurate measurements matter. Metric (grams, milliliters) is more precise, making it a favorite among professional bakers. It allows for consistent results no matter what time of year it is. Try weighing a cup of flour in winter then compare that weight to a summer cup of flour. The humidity will make it weigh more. Humidity is the silent killer for some recipes like bread and macaron.
US measurements (cups, tablespoons) are familiar and convenient for many home cooks. There are conversions you can use to go between the two measurement systems. However, I find it best to weigh ingredients for recipes like bread and macaron where humidity affects the results. This recipe includes both systems, so you can choose what works for you.
Ingredients to Make These Swedish Cardamom Buns
For the dough:
248 grams (1 cup) fed and active sourdough starter
192 grams (3/4 cup) warm milk (I used fat free because that’s what we had on hand)
113 grams (2 x-large) whole eggs
58 grams (1/4 cup) granulated sugar
614 grams (3 ½ cups) bread flour
65 grams (4 tablespoons) softened butter
For the filling:
1/4 cup unsalted butter, very soft
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
Instructions to Make the Sweet Bun Dough
Feed your sourdough starter 4–6 hours before baking, so it’s bubbly and active. In a large bowl, whisk together milk, egg, sugar, and active starter. Start with 3 cups of flour and mix until a shaggy dough forms. I wound up adding an extra half a cup for a total of 3 1/2 cups of flour. Add the butter one tablespoon at a time until the dough comes together and the butter is incorporated. Knead on medium low speed for 5 minutes or until the dough is smooth and elastic.
Cover and rest for 3 to 4 hours at room temperature until it’s double in size. Give the dough a gentle fold every hour. This time depends on how active your starter is. Once the dough has doubled you can either refrigerate the dough overnight or continue with the recipe to shape and bake. Letting the dough rest for 8 to 12 hours will give the dough more flavor and make shaping easier.
Filling and Baking the Cardamom Buns
Mix the filling by combining softened butter, sugar, and cardamom to make a spreadable paste. Roll the chilled dough into a large rectangle (about 16×12 inches/40x30cm). Spread the filling evenly over the dough. Fold the dough in thirds (like a letter), then slice into 12 strips. Twist each strip and knot into a bun shape.
Arrange buns on a lined baking sheet. Cover and let them rise at room temperature for 2–4 hours, or until the buns are puffy. Don’t worry if they don’t double. Just make sure they look fluffy.
Heat oven to 400°F. If you want the buns to have a nice color and glossy finish, then brush them with a beaten egg. Once the buns are puffy, bake them for 20 to 25 minutes or until they are golden brown and fragrant. Cool on a rack.
Tips for Tender Cardamom Buns
Make sure your starter is well-fed and active before using. Feed it the night before, and let it sit at room temperature until bubbly and doubled in size.
Knead until the dough becomes glossy and elastic. It should stretch without tearing.
If the dough resists, let it rest for 10 minutes. This relaxes the gluten and makes shaping easier.
Proofing lets the dough ferment and rise. Look for buns that have become pillowy and slightly jiggly. Over-proofing can lead to flat buns, so check on them every 45 minutes to an hour, especially in a warm kitchen. Under-proofed buns won’t be as fluffy—find the happy medium!
Bake buns in the center of a hot oven. If they brown too quickly, tent with foil for the last few minutes. The buns should sound hollow when tapped and look richly golden. Let them cool slightly before seving.
For a glossy, appetizing finish, brush buns with egg wash right before baking. For extra flavor, you can brush hot buns with a simple sugar syrup (equal parts sugar and water, simmered) for a sweet sheen and extra softness.
Serving These Swedish Buns for Easter Brunch
These cardamom buns are a showstopper for any brunch table. But they’re especially festive at Easter! Serve them warm with butter, fruit preserves, or softly whipped cream. Pair with hot coffee or tea. Encourage your guests to pull apart the soft spirals. The buns are also perfect for sharing as a festive treat or gifting to friends and family. Happy baking and glad påsk (Happy Easter)!
Yield: 16
Swedish Sourdough Cardamom Buns
Prep Time: 4 hours
Cook Time: 30 minutes
Additional Time: 16 hours
Total Time: 20 hours30 minutes
Fresh from the oven, these Swedish Sourdough Cardamom Buns are the star of any Easter brunch. Each soft swirl is rich with spice and a touch of sweetness, perfect for your holiday table.
Ingredients
For the dough:
248 grams (1 cup) fed and active sourdough starter
192 grams (3/4 cup) warm milk (I used fat free because that’s what we had on hand)
113 grams (2 x-large) whole eggs
58 grams (1/4 cup) granulated sugar
614 grams (3 ½ cups) bread flour
65 grams (4 tablespoons) softened butter
For the filling:
1/4 cup unsalted butter, very soft
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
Instructions
Feed your sourdough starter 4–6 hours before baking, so it’s bubbly and active.
In a large bowl, whisk together milk, egg, sugar, and active starter. Start with 3 cups of flour and mix until a shaggy dough forms. I wound up adding an extra half a cup for a total of 3 1/2 cups of flour. Add the butter one tablespoon at a time until the dough comes together and the butter is incorporated. Knead on medium low speed for 5 minutes or until the dough is smooth and elastic.
Cover and rest for 3 to 4 hours at room temperature until it’s double in size. Give the dough a gentle fold every hour. This time depends on how active your starter is. Once the dough has doubled you can either refrigerate the dough overnight or continue with the recipe to shape and bake. Letting the dough rest for 8 to 12 hours will give the dough more flavor and make shaping easier.
Mix the filling by combining softened butter, sugar, and cardamom to make a spreadable paste. Roll the chilled dough into a large rectangle (about 16x12 inches/40x30cm). Spread the filling evenly over the dough.
Fold the dough in thirds (like a letter), then slice into 12 strips. Twist each strip and knot into a bun shape.
Arrange buns on a lined baking sheet. Cover and let them rise at room temperature for 2–4 hours, or until the buns are puffy. Don’t worry if they don’t double. Just make sure they look fluffy.
Heat oven to 400°F. If you want the buns to have a nice color and glossy finish, then brush them with a beaten egg. Once the buns are puffy, bake them for 20 to 25 minutes or until they are golden brown and fragrant. Cool on a rack.
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