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Swedish cardamom buns with a twist of raspberries

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  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 8 mins
  • Total Time: 53 mins
  • Yield: 20 servings 1x
  • Category: Breads and brioches
  • Cuisine: Swedish recipes

Beautifully shaped Swedish cardamom buns with raspberries. This is heaven!

Ingredients

Scale

For the dough:

  • 2 ounces (50g) fresh yeast
  • ½ cup (120g) butter
  • 1 1/2 (360ml) cup milk
  • ½ teaspoon salt
  • ½ cup (100g) sugar
  • 2 teaspoons ground cardamom
  • 7 cups (840g) flour

For the filling:

  • ½ teaspoon cardamom seeds
  • ½ cup (120g) butter, at room temperature
  • Zests of one lemon
  • 1 cup (200g) sugar
  • 4 Tablespoons (60g) raspberry jam
  • 2 2/3 cups (400g) raspberries, cut in half

To decorate:

  • 1 egg
  • Pearl sugar

Instructions

  1. Crumble the fresh yeast into a large mixing bowl. Melt butter in a saucepan, add milk and warm gently to 98°F (35°C). Pour the starter dough into the mixing bowl in order to dissolve the yeast. Add salt, sugar, cardamom and almost all the flour (keep some for the baking). Work into a smooth and knead-able dough. Cover with a dishcloth and let rise for 30 minutes.
  2. In the meantime, prepare the filling: crush the cardamom seeds with a rolling pin*. Then blend together butter, lime zests, cardamom and sugar.
  3. Roll the dough into a large rectangle on a lightly floured surface. Spread the cardamom filling on half the dough lengthwise. Then spread the raspberry jam and dispose the raspberries on top of it. Fold the dough so that the empty side covers the filled one.
  4. Make cuts in the dough, 1 cm wide – every other cut should be all the way through, and the rest should stop 1,5 cm from the top. Take each 2 cm strip, and twist the two skinny parts to make a rope. Fold into a sort of bun and place in a paper baking cup. Cover with a dishcloth and leave to rise for 30 minutes.
  5. Brush the buns with beaten eggs and sprinkle with pearl sugar.
  6. Bake at 440°F for 8 minutes. Let the buns cool on a rack, covered with a dishcloth. You can enjoy them immediately or freeze them. In this case, you just need to warm them up a little bit in the oven before serving.

Notes

* The seeds need to be crushed right before use as they lose their intense smell and flavor if left for too long.