What You’ll Learn in This EpisodeRecipe Featured: Kardemummabullar (Swedish Cardamom Buns)

About the Show

What do Scandinavian bakers always keep in their pantry — and why does cardamom play such a central role in Nordic baking?

In this episode of Flour & Fika, I share my essential pantry staples and walk you through one of Sweden’s most loved bakes: Kardemummabullar (Swedish cardamom buns). We talk about why Scandinavian baking uses less sugar, how flavour is built through spices and fat rather than sweetness, and how these principles show up in everyday home baking.

This episode is both a philosophy of Nordic baking and a practical guide — including the exact cardamom bun recipe I use at home.

• The core pantry staples of Scandinavian baking
• Why cardamom is more important than cinnamon in Sweden
• How Nordic baking achieves balance with less sugar
• The role of fermentation, butter, and spice
• A step-by-step explanation of traditional Swedish kardemummabullar

The full recipe for the Kardemummabullar - Cardamom buns , is as follows:

For the dough , You’ll need:

• 25 g fresh yeast

• 2½ dl milk (that’s 250 ml, gently warmed — not hot)

• 1 dl sugar

• 1 tsp ground cardamom

• ½ tsp salt

• 100 g butter, soft

• 7–8 dl plain flour (about 420–480 g)

Start by dissolving the yeast in the warm milk. Add the sugar, cardamom, salt, and the soft butter.
Now, slowly work in the flour — a little at a time — until you get a soft, smooth dough. It should feel elastic, not dry.

Knead it well, either by hand or mixer, until it’s silky.
Cover the bowl with a towel and let it rise for about 30 minutes, until doubled in size.

The Filling

While the dough rests, let’s make the filling.

You’ll need:

• 100 g butter, soft

• ½ dl sugar

• 2 tsp cinnamon

• 2 tsp ground cardamom

Mix everything together until smooth and spreadable.

Shaping the Buns

Roll the dough out into a rectangle, about half a centimeter thick.
Spread the filling evenly across the surface.

Now fold the dough in thirds — like folding a letter — and gently roll it out again.
Cut into long strips, twist each strip, and tie it into a loose knot.

Place the buns on a baking tray lined with parchment paper.

Cover and let them rise again for about 20 minutes.

Topping

Before baking, brush the buns with:

• 1 beaten egg

Then sprinkle with:

• Pearl sugar

Baking

Bake in the middle of the oven at 225°C for 8–10 minutes, until golden and fragrant.

And trust me — your kitchen will smell incredible. Enjoy!

Flour & Fika explores Scandinavian baking traditions, flavours, and food culture — from classic recipes to the quiet philosophy behind Nordic baking.
New episodes focus on technique, ingredients, and the stories that make baking meaningful.

Follow along for more Scandinavian baking, recipes, and behind-the-scenes fika moments on Instagram @bakedbyammna.
Find the full recipes and baking notes on my blog at www.blog.bakedbyammna.com.