Swedish Cardamom Buns – Leite’s Culinaria

If all of us ate fika, I believe the world could be a a lot better place. Fika is a Scandinavian ritual, like afternoon tea. Historically, a variety of spiced buns are served that you simply share together with your neighbours, individuals you’re employed with or mates (imaginary or in any other case). It’s such an important customized and even the mighty Volvo plant in Sweden stops for fika every single day.

What follows listed below are the recipes for 3 totally different flavour buns, all comprised of the identical dough, however with totally different fillings (butters) and glazes. We suggest the Milky Means glaze with the cinnamon bun, the espresso glaze with the cardamom and orange bun and the orange glaze with the Nutella bun, however it’s completely as much as you. We’ve given portions for the butter and glaze recipes, however to be sincere, you possibly can regulate them relying on whether or not you need a refined trace of flavour or a giant mouthful, so don’t really feel tied right down to the measurements.–Kitty and Al Tait

Three Swedish cardamom buns with different fillings laying on an old-fashioned tennis racket.
: Mark Lord

Swedish Cardamom Buns FAQs

What’s fika?

Fika isn’t actually one thing that’s eaten – it’s a lifestyle in Sweden. It’s largely about having a little bit of a break with mates, household, or coworkers. You’ll be able to “have a fika” just by bringing of us collectively and chatting. The secret’s taking these breaks to calm down and unwind a bit. And pastries? They’re usually out there throughout these breaks. In Swedish bakeries, pastries similar to kanelbullar (cinnamon buns) and kardemummabullar (cardamom buns) are sometimes referred to as fikabröd (fika bread). There you will have it. Go forth and fika.

Can almond milk be substituted for dairy milk?

Sure. Unsweetened almond milk, coconut milk, or soy milk can be utilized one-for-one rather than dairy milk for these Swedish buns. Watch your buns whereas baking although, almond milk might trigger them to bake a bit extra shortly.

How do I host a fika?

Excited about beginning this Swedish custom at house or work? It’s simple. You simply want espresso or tea, fikabröd, plates, napkins, cozy chairs, just a few keen of us, and simple dialog. No stress. Simply fika.

For the cardamom and orange butter

Make the fika bun dough

  • In a small bowl, whisk collectively the milk, egg, and prompt dry yeast.

  • In a separate massive mixing bowl, mix the flour, salt, sugar, and floor cardamom, if utilizing. (The bottom cardamom is non-obligatory for the cinnamon butter buns, however it provides them a refined Scandi taste.) Make a small effectively within the flour, pour within the milk combination and stir collectively till it kinds a tough dough.

  • Tip the dough onto a evenly floured floor and both knead by hand for 8 to 10 minutes or in a stand mixer fitted with a dough hook for five to 10 minutes, steadily working the cubes of butter into the dough as you knead till it’s clean.

  • Pop the dough again into the bowl, place a moist tea towel or bathe cap over the rim and go away to show till the dough has nearly doubled in dimension, 1 to 1 1/2 hours. Alternatively, refrigerate the dough (nonetheless coated) for anyplace between 4 hours and in a single day. It is going to nonetheless proof, simply extra slowly, and the dough shall be a lot simpler to deal with.

  • Tip your puffy dough onto a evenly floured work floor and roll it out right into a 12- by 8-inch (30- by 20-cm) rectangle that’s roughly 1/4 inch (5 mm) thick. Switch the dough to a rimmed baking sheet and put it within the fridge for about 10 minutes. (Chilling corporations up the dough, which makes it simpler to unfold over the butter filling in the course of the subsequent stage.) In the meantime, put together your chosen butter filling.

Make the butter filling

  • If making cinnamon butter, mix all of the elements in a mixing bowl and beat with a picket spoon till absolutely mixed right into a clean paste.If making cardamom and orange butter, mix all of the elements in a mixing bowl and beat with a picket spoon till absolutely mixed right into a clean paste.If making Nutella butter, use a jar of Nutella for the butter filling (that is loads however I promise you’ll find yourself including a bit extra which is why you simply want the jar on standby). Should you’re feeling adventurous, you possibly can add some tahini – this provides a very nice additional nuttiness. Merely drizzle the tahini excessive of the Nutella when spreading it over the dough.
  • As soon as the dough is chilled and the butter filling is prepared, lay the dough rectangle on the work floor with an extended facet going through you. Unfold your butter filling throughout the underside two-thirds of the dough, fold the bare one-third in the direction of you into the center excessive of the buttered third after which fold the buttered third nearest to you over the folded layers, as for those who have been folding a letter. You now have a protracted triple-decker sandwich of layers of dough and butter filling, which can give your buns their signature lamination.

  • Once more, roll out the dough right into a 12- by 8-inch (30-by 20-cm) rectangle with an extended facet going through you. Utilizing a pointy knife or pizza cutter, slice the dough into 15 equal strips, every roughly 3/4 inch (2 cm) broad, in order that your dough appears to be like like a picket fence.

  • Take one strip of dough and, whereas twisting the dough strip, coil it up from one finish in order that it appears to be like like a snail’s shell. Stretch the final 3/4 inch (2 cm) of the strip, wrap it excessive of the coil after which tuck it beneath – your snail now appears to be like like it’s checking its undercarriage. Repeat for all of the dough strips.

  • Place the coiled buns on two rimmed baking sheets lined with parchment paper, spacing them 3/4 inch (2 cm) aside. Cowl with a moist tea towel and go away someplace heat to show for half-hour.

  • Preheat the oven to 350°F (180°C).

  • Bake the buns till golden brown, 20 to half-hour.

Put together the glaze

  • If making milky manner glaze, heat the milk in a small saucepan over medium warmth, add the sugar and stir till it has all dissolved.If making the espresso glaze, heat the espresso in a small saucepan over medium warmth, add the sugar and stir till it has all dissolved.If making the orange glaze, heat the orange juice in a small saucepan over medium warmth, add the marmalade and stir collectively till you’re left with a mouth-watering syrup. After glazing the buns, scatter over just a few chopped hazelnuts, in order for you.

Serving: 1 bunEnergy: 303 kcalCarbohydrates: 39 gProtein: 6 gFats: 14 gSaturated Fats: 8 gPolyunsaturated Fats: 1 gMonounsaturated Fats: 4 gTrans Fats: 1 gLdl cholesterol: 47 mgSodium: 274 mgPotassium: 101 mgFiber: 2 gSugar: 13 gVitamin A: 433 IUVitamin C: 1 mgCalcium: 48 mgIron: 1 mg

Vitamin data is robotically calculated, so ought to solely be used as an approximation.

Recipe © 2022 Kitty Tait | Al Tait. Picture © 2022 Daniella Trapani. All rights reserved.

Recipe Testers’ Evaluations

I had very low expectations for these Swedish cardamom buns, as a result of I’ve by no means made cinnamon rolls and assumed Cinnabon had perfected the artwork. These have been so good!!! The cinnamon butter is one thing I need to make once more and placed on toast every single day. The cardamom was scrumptious within the dough, and really surprising. My accomplice stated they have been the very best he’s had. They’re moist, tremendous flavorful, and I believe as soon as I’ve tried them as soon as extra, I’ll have the ability to make them in lower than three hours (with most of that being hands-off). I additionally actually appreciated the imagery within the write-up: a snail checking its undercarriage!

These stunning little Swedish buns have been an absolute hit with my household, adults and children alike! I made the cardamom orange buns with the milky manner glaze and I simply know these shall be on common rotation in my home. I bake a whole lot of bread and my husband declared that this was certainly one of his favorite recipes I’ve ever made.

Just a few issues to notice if you wish to give these a attempt. When it got here time to roll out the dough after including the sugar filling, I’d suggest rolling it out larger to be able to minimize it into longer strips. The longer the strips, the extra runway you will have when rolling them. As for the milky manner glaze, I used to be skeptical as I used to be anticipating a thick icing however it was very liquidy. Don’t be alarmed – it provides a gorgeous glaze that isn’t too candy . . . simply good!

Very attention-grabbing recipe with a number of choices. I’m not a really eager baker so was a bit of hesitant to attempt these buns however it was not troublesome, and the tip outcome was scrumptious. Probably the most troublesome half is ready for the dough to proof. When you make the primary few fika buns they change into very simple and fast to form.

Since I had sufficient dough, I made 2 fillings, cinnamon butter and Nutella butter, however glazed each sorts with milky manner glaze. Each sorts of buns have been scrumptious particularly contemporary from the oven. The buns have been excellent and I like that there was not a whole lot of sugar within the dough itself, I didn’t assume the completed buns have been overly candy. For me, this recipe is a keeper.

These are good! The idea of fika makes whole sense to me and, within the spirit of fika, I made these and shared them with household and neighbours–who all actually, actually liked them.

I did make the recipe twice–the in a single day model didn’t rise in any respect however yeast continues to be a little bit of a thriller to me, so it might have been that the milk was hotter than a “enjoyable bathtub” or that my fridge was too chilly. Yeast is so fussy, y’all! The second time that I attempted the dough, it was beautiful and completely elastic sufficient with out the in a single day relaxation. The completed buns have been fluffy and completely risen.

The model I made had the cardamom filling with orange zest (I used blood orange zest as a result of I really like them) and the orange glaze (once more, with blood orange marmalade). I did sprinkle just a few of them with a cardamom, mint, ginger, and maple sugar as a result of…why wouldn’t I? They have been completely scrumptious.

FIKA – The phrase is reassuring as is the refined aroma of cardamom that infused my kitchen this morning as these have been baking. The dough, though time consuming, was easy to organize utilizing my battle scared stand mixer with dough hook. Crammed with cardamon orange butter and glazed with milky manner glaze these Swedish buns have been delicate and light-weight and excellent on a snowy morning in late February.

These fika buns are an absolute delight. Cardamom is certainly one of my favourite flavors. I’ve fond reminiscences of my mom making Finnish pulla bread in the course of the holidays, it made the very best toast.

For these Swedish cardomom buns I made the cardamom/orange butter and I used the orange glaze as effectively. (The opposite two glazes didn’t enchantment.) I took a number of the buns to my Swedish neighbor (a frequent taster!) to attempt, she thought they have been fairly good. We each agreed that my dough was a bit dense, so I’ll simply should make some extra to maintain training!

The buns are finest heat and freshly glazed from the oven, and if any final till the following day they need to be warmed up earlier than serving. The cardamom and orange pair fantastically, I would improve the orange zest in my subsequent batch. One tablespoon of cardamom for the dough may appear to be rather a lot, however the taste is refined and scrumptious; don’t go away it out! The glaze wanted 20 minutes of simmering to thicken, and will use a tiny pinch of salt to actually enhance the flavour. I didn’t use hazelnuts they usually weren’t missed. Fika buns are fantastic with morning espresso, and an ideal excuse to go to a neighbor!

I discovered these Swedish cardamom buns pleasing and a bit of surprising – I used to be anticipating one thing much like a cinnamon roll however they’re fairly totally different, flavorful with barely crispy exteriors and gentle, chewy interiors. I really preferred them much more the following day, after the glaze soaked extra into the dough. I made the cinnamon butter/milky manner glaze and the cardamom-orange butter/espresso glaze buns, however I’d additionally wish to attempt the cinnamon butter with the espresso glaze!

The shaping is a bit difficult, a number of of my coils got here undone whereas baking (nonetheless tasty although!) For the very best form I counsel ensuring that every one the layers of the strip are tucked effectively beneath the coil, and the formed buns have sufficient time to proof earlier than baking (the rule of thumb I normally go by is that the dough ought to spring again slowly when gently poked).

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