Swedish Rhubarb Cardamom Buns are just another version of the classic cinnamon rolls or cardamom buns, with a little seasonal twist. Add fresh rhubarb to the filling, a little bit of almond paste, and you get a delicious pastry to enjoy for breakfast or as Swedes do, for fika!
For the dough:
- 1.2 oz (35g) fresh yeast*
- 1½ cup (36 cl) milk
- 1 teaspoon sugar
- ½ cup (120g) butter, melted
- ½ cup (100g) white sugar
- 1 large egg
- 1 teaspoon salt
- 1 Tablespoon cardamom, freshly ground
- 6¼ cups (750g) all-purpose flour
For the rhubarb filling:
- 3.5 ounces (100g) almond paste**
- 17 ounces (about 500g) fresh rhubarb, rinsed and diced
- 1/4 cup (50g) sugar
- 1 teaspoon fresh lemon juice
- ¼ cup (6 cl) water
- ⅓ cup (50g) sugar + 3 Tablespoons sugar
- 1 teaspoon freshly ground cardamom
For the dough:
- Crumble the yeast* in a bowl and stir in a few Tablespoons of lukewarm milk and a teaspoon of sugar. Let sit for about 5 minutes before using, until yeast is completely dissolved and the mixture slightly bubbling.
- In a large mixing bowl, add the yeast, milk, and combine with melted butter.
- Add the rest of the ingredients and knead the dough for approx. 15 minutes by hand or 10 minutes using a stand mixer. The dough is ready when it slaps the sides of the bowl and it has a smooth texture (it should not be sticky anymore).
- Cover the dough with a kitchen towel and let rise for 30 minutes, until the dough has almost doubled in size.
For filling and assembling:
- In a saucepan placed on medium heat, add diced rhubarb with sugar and lemon juice. Let simmer until the mixture turns into a compote. Set aside and let cool.
- Flip the dough onto a slightly floured worktop. Knead a little to reshape it, and roll into a large and thin rectangle (the dough will continue to rise during the process so it’s better to have it a little too thin than too thick at this step).
- Spread the rhubarb filling on half of the dough lengthwise and sprinkle the almond paste all over. Make sure you don’t overload with filling (you may have some leftovers and it’s ok) and leave a 0.5 inch (1 cm) border on the sides.
- Fold the empty side onto the filled one.
- Using your ruler and sharp knife or pastry wheel, cut about 0.8-inch (2 cm) strips sideways.
- To shape the buns: starting from the end, wrap one strip around the tips of your thumb and four fingers (three if you have big hands) twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strip around one last time then tuck the end and your thumb loop into the bottom. If you’re having trouble, watch the video below. Repeat with all strips.
Rising, baking and brushing the buns:
- Place buns on a previously lined baking sheets, giving enough space for dough to rise and spread during proofing and baking. Cover with a kitchen towel and let rise for about 30 minutes.
- Preheat oven to 425°F (220°C). Once the oven temperature is ready, place the buns in the oven and bake for 7-8 minutes on middle rack, until tops are golden brown.
- For brushing: while buns are baking, heat water and sugar in a small saucepan on high until sugar has dissolved completely. Stir and set syrup aside. In a separate bowl, mix the remaining Tablespoon of sugar with cardamom.
- Remove buns from the oven and immediately brush with syrup. Sprinkle the sugar-cardamom mixture over and let cool completely before serving.
* If using instant dry yeast or active dry yeast, check the detailed instructions and conversions in the recipe post.
** For homemade almond paste, proceed as followed: In a mixing bowl, combine together 2/3 cup (75g) almond flour, 1/3 cup (50g) confectioners sugar, 1/2 Tablespoon honey, 1 Tablespoon water, and 2 drops almond extract until a paste forms. Shape into a log, wrap up in cling film and place in refrigerator to chill for about 15 minutes.
Keywords: Rhubarb Cardamom Buns