Sourdough Swedish Cardamom Buns

These are my sourdough Swedish cardamom buns. They’re soft and pillowy with layers of butter and freshly ground cardamom folded through an enriched sourdough dough. As they bake, the butter and sugar melt into the layers, and it creates these delicious caramelised bits on the outside while the inside stays tender and soft.

I sent an email on sourdough doughnuts a few weeks back, and this is pretty much the same sourdough sweet dough used there, just shaped differently, a bit more milk, and filled with a cardamom butter instead of being fried. This dough is so versatile. Once you’ve got it down, you can use it for sticky buns, cinnamon rolls, monkey bread, and more.

Cardamom is one of my favourite spices, so I love that these buns really celebrate it. Something worth mentioning is that freshly ground cardamom is non-negotiable here. I know it’s an extra step, but pre-ground cardamom just doesn’t have the same flavour. The oils in the seeds are what give these buns their flavour, and it's those oils that start fading the moment you grind them. A mortar and pestle works, or a spice grinder if you have one.

Cardamom is intense when you're grinding it, and I remember thinking ‘oh no! I've overdone it’ the first time I trialed this recipe. But then once baked, the flavour mellows beautifully. I actually increased it in my next batch! That said, if you prefer a more subtle cardamom flavour, feel free to reduce it a little.

I use a stiff sourdough starter for a lot of my enriched sweet doughs. A stiff starter (equal parts flour and half the weight of water) ferments more slowly and produces a milder, less sharp acidity than a liquid starter. This is important for two reasons: first, it keeps the flavour gentle and balanced rather than tangy, which works much better with sweet fillings. Second, it keeps the dough stronger during all that rolling, folding, and twisting.

The timing of this recipe will vary depending on your kitchen temperature, especially in winter, when you may need to create a warm proofing spot.

For the full method with step-by-step photos (especially helpful for the shaping), head to the blog post: Sourdough Swedish Cardamom Buns

• 30g starter

• 60g all-purpose flour

• 30g water

• 500g (4 cups) strong all-purpose flour (with a protein level of 11.5 to 12.5%) or bread flour

• 50g (1/4 cup) granulated sugar

• 2 large eggs

• 240g (1 cup) milk

• All the stiff starter

• 2 tsp freshly ground cardamom seeds

• 8g (1⅓ tsp) salt

• 85g (6 tbsp) unsalted butter, room temperature

• 75g (5 tbsp) unsalted butter, very soft

• 100g (1/2 cup) soft brown sugar

• 2 tsp freshly ground cardamom seeds

• Pinch of salt

• 60g (1/4 cup) granulated sugar

• 60g (1/4 cup) water

• Fine sugar mixed with a little ground cardamom

Stiff starter: Mix the starter, flour, and water into a dough ball and place in a lightly oiled jar, cover loosely, and let rise until domed and active. This can be done overnight in cooler weather.

(At around 22 to 24 C, this will usually take 6 to 8 hours. In cold kitchens, it can take like 8 to 12 hours, so making it overnight works well. In really warm conditions, it might be ready in like 4 to 5 hours.)

Dough: Mix the flour, sugar, salt, cardamom, milk, eggs, and stiff starter in a stand mixer with a dough hook. Mix on low for 5 minutes, then add the butter gradually. Once incorporated, mix on medium speed for 12 to 15 minutes until smooth, elastic, and glossy.

Place in a greased bowl and let rise in a warm spot (around 24 to 26°C / 75 to 79°F) until increased by 30 to 40%. This might take 2 to 4 hours, depending on your kitchen temperature. The dough should look puffy and relaxed but not doubled. Refrigerate overnight (at least 8 hours, or up to 24 hours). The dough will continue to rise slowly in the fridge.

Day 2: Roll the chilled dough into a rectangle about 45 x 30cm (18 x 12 inches), around 3 to 4 mm / 1/8 inch. Mix the filling ingredients into a paste and spread evenly over the dough. Fold in half lengthwise, then roll gently to slightly widen and even out the thickness.

Cut into strips about 1.5cm (1/2 inch) wide. Cut each strip lengthwise down the centre, stopping about 1 to 2cm from the top so it stays connected. Twist the strands together, wrap twice around your fingers, and tuck the end underneath.

Place on lined baking trays and proof in a warm spot until puffy and relaxed, usually 2 to 4 hours. They’re ready when a gentle press springs back slowly.

Bake at 190°C / 375°F for 20 to 22 minutes until deeply golden. While baking, heat the sugar and water until dissolved and simmering. Brush the hot buns generously with the syrup, then sprinkle with cardamom sugar once slightly cooled.

Happy baking!