Kardemummabullar In other words: Swedish Cardamom Buns

Kardemummabullar Swedish Cardamom Buns Ingredients

Makes: 15-20 Buns

Prep time: 2 ½ hours

Bake: 435 °F

Cardamon Dough

• 1 cup + 1 tbsp milk heated to 110 °F
• 1 envelope dry active yeast
• ⅓ cup light brown sugar
• 3 ¼ cup all purpose flour
• 1 tsp ground cardamom
• ¼ tsp salt
• 5.3 tbsp Earth Balance Original Buttery Spread (at room temp)
• Oil/cooking spray (to grease bowl)

Cardamon Filling

• 4.5 tbsp Earth Balance Original Buttery Spread
• ½ cup dark brown sugar
• 1 ½ tsp ground cardamom

Cardamom Glaze

• ¼ cup water
• ¼ cup light brown sugar
• 1 tsp vanilla
• 1 tsp granulated sugar
• ½ tsp ground cardamom

Cardamon Dough Recipe

1. Heat non-dairy milk to 110°F, let cool some
2. Pre-grease/oil a large bowl and set aside.
3. In another bowl, add yeast to the lukewarm milk with 1 tsp light brown sugar and stir until yeast is dissolved. Let activate for 10 minutes.
4. Fit a whisk attachment to your mixer, mix together flour, light brown sugar, cardamon and salt.
5. Change the attachment to the dough hook attachment.
6. After yeast has been activated, add yeast/milk to the flour mixture and mix on low until dough begins to come together. Increase speed to medium-low and add cub vegan buttery spread in handfuls. Once all the vegan butter has been added, increase speed to med-high and knead for 5 minutes.You want this dough to be a fairly loose dough, whatever you do, don’t over knead.
7. Scape dough out onto lightly floured surface and shape into a large bun, tucking the edges toward the center.
8. Place into a greased bowl, seam side down and cover with clean kitchen cloth.
9. Put the bowl in a warm place and let it rise for at least 40 minutes.

Cardamon Filling Recipe

1. In a bowl with your mixer fitted with paddle attachment, combine vegan butter, dark sugar, ground cardamom and mix together until creamy and smooth.

Forming 

1. Line baking sheets with parchment paper and set aside.
2. Roll dough into an approx. 13”x21” rectangle on a lightly floured surface.
3. Spread filling onto the rolled out dough rectangle with silicone spatula so that it covers the entire area from edge to edge.
4. Mark 7” sections on the 21” side with the back of a knife so that you have three equal sections. Fold like a business letter, by folding left side to the middle then fold the right side over the left. (see pics) Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.
5. Using your ruler and sharp knife or pizza cutter, cut 2 cm strands. You should have 15-20 strands.
6. Starting at the end, wrap a strand around the tips of your thumb and four fingers twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom. Repeat with all strands.
7. Place buns on a baking sheet, cover with kitchen towel and let rise for about 30 minutes.
8. While proofing, preheat the oven 435°F at least 30 minutes before baking.

Cardamom Glaze Recipe

1. While rolls are proofing, heat water, light brown sugar, and vanilla in a small saucepan on high until sugar has dissolved completely. Set syrup aside.
2. Combine ground cardamon and granulated sugar in a small bowl.

Bake

1. Bake proofed rolls for 7-8 minutes or until tops are golden brown.
2. Immediately brush tops with syrup and sprinkle with cardamom-sugar.
3. Serve and enjoy!