Cardamom buns are all the rage in Copenhagen and are growing in popularity in other cities across the world.
If you don't know much about them, cardamom buns or "kardemummabullar" are a traditional Swedish relative to cinnamon rolls. They're somewhat similar, but cardamom buns are, you guessed it, made with cardamom instead of cinnamon, and are made into a more twisted shape.
They're commonly enjoyed during "fika" which is a huge part of Swedish culture. Fika is essentially a coffee and cake break, but it's so much more than that. It's about making time for a break with friends, family, and colleagues at some point during the day, where you also share some coffee and a bite to eat to make it that much more cozy.
Living in Copenhagen, which is geographically very close to Sweden (you can get there in about 30 mins by train), the cardamom buns here are just as good as having them in Sweden. Most people here would agree that Juno the Bakery is particularly known for being the best ones you can find in the city.
The problem is, it's quite hard to find vegan versions. Luckily, there's one cafe that I know, Kaf, that does an excellent take on this sweet treat. So I took on the challenge to create a delicious vegan version that tastes like the classic, so that you can make them from home, wherever you are in the world!
This recipe is for everyone and anyone. There's no stand mixer or other fancy kitchen appliances needed to make them. Just a bowl, something to grind cardamom seeds with (like a mortar and pestle, spice grinder, or a clean coffee grinder), a wooden spoon, a rolling pin or something of a similar shape, a ruler, something to cut with (pastry wheel, pizza cutter, or knife), some ingredients, and your hands 😊
Want to give them a try? Let's do it. But first, I recommend reading the Notes section below before getting started.
I provided instructions below in step number 13 to guide you on how to twist them, and attached my YouTube video below where I have a clip of it. But don't beat yourself up if the twist isn't "perfect." Mine aren't, and sometimes they're even better when they're each a little unique and rustic!
RECIPE
Makes about 15-20 buns
Ingredients
Dough
1 1/4 cup (295 ml) plant milk, warmed (I use unsweetened soy milk)
1/3 cup (66 g) sugar (I recommend fine sugar like caster sugar)
20 grams fresh yeast
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cup (420 g) bread flour, plus more for rolling the dough on the surface
2 teaspoons freshly ground cardamom seeds
1/3 cup butter (75 g) softened vegan butter (I use the block version)
Filling
1/2 cup (115 g) softened vegan butter
1/3 cup (60 g) brown sugar, packed
1/4 cup (50 g) sugar
1/2 vanilla bean, seeds only
2 teaspoons freshly ground cardamom seeds
1/4 teaspoon salt
Bun wash
2 tablespoons plant milk (I use unsweetened soy milk)
Glaze and topping
3 tablespoons (45 ml) plant milk (I use unsweetened soy milk)
3 tablespoons (38 g) brown sugar, packed
pinch of salt
3 teaspoons sugar
2 teaspoons freshly ground cardamom seeds
Method
Making the dough
Take your butter out of the fridge to let it soften and become room temperature. Set aside.
Now let's prepare the yeast mixture. Heat up your milk just enough so that it's warm and not hot (closer to lukewarm rather than too warm). Stir together the milk, sugar, and yeast. Let it sit for 5-10 minutes to see if it's active.
While you wait on the yeast mixture to be ready, crush your cardamom seeds with a mortar and pestle, spice grinder, or clean coffee grinder. Try not to over-grind them since you want them to maintain some texture and structure.
In another bowl, whisk together the flour and ground cardamom seeds. Feel free to use a stand mixer with the whisk attachment, but I usually make this recipe by hand.
Add the salt and vanilla to the yeast mixture and mix.
Add the yeast mixture to the dry mixture and combine with a wooden spoon or Danish dough whisk. If you're using a stand mixer, use the dough hook attachment and set the speed to low.
When it starts to feel like dough, slowly add in the vegan butter in small cubes, and proceed to gently knead with your hands until well incorporated for about 3 minutes. If you're using a stand mixer, increase the speed to medium and knead for around 2-3 minutes. Be careful to not over-knead the dough. Kneading it too much makes the dough tough and we want it to be as light and airy as possible.
Transfer the dough to a floured surface, and knead for a few more seconds. Shape it into a smooth ball by tucking the edges into the center.
Lightly oil your bowl and place the dough ball in there, seam side down. Cover the bowl with a clean, damp kitchen towel and place it in a warm place (I put mine near my heater or in the oven with the light on). Let proof for 1 hour, or until it's double the size.
Making the filling
In a bowl, mix all of the filling ingredients together. Set aside.
Assembling the buns
When the dough is finished proofing, roll out the dough into a 13” x 21” or 33 cm x 53 cm rectangle on a lightly floured surface. I recommend using a ruler.
Spread the filling onto the dough rectangle until completely covered (go all the way to the edges!)
Facing the rectangle longways, fold it into 3 equal sections. Fold the left side to the middle of the rectangle, then fold the right side over the left side. Turn the dough longways and roll it out a few times. Refer to the video link up top if you want to see it visually.
Using a ruler and pastry wheel (or pizza cutter, or sharp knife) cut 2 cm strands. You should have about 15-20 strands.
Let's form them into buns. Make a peace sign with your non-dominant hand and wrap a strand around your fingers 2-3 times, then carry the strand in between your two fingers, tucking the tail of the strand into the bottom of the hole. Then slip your fingers out of the bun and place it on a parchment-lined baking sheet. Repeat with the rest of the strands. Refer to the video link up top if you want to see it visually.
When all of the buns are formed, make sure they have enough space on the baking sheet (you may need 2 sheets) since they will expand during the 2nd proofing and baking. Cover the sheet with the damp towel and let rise in a warm spot for another 30-40 minutes or until more puffy.
While the buns are proofing, set the oven to 425 degrees F or 220 degrees C (convection/fan mode).
Making the glaze and topping
Then make the glaze by heating together the milk, brown sugar, and salt in a saucepan on low heat until the sugar dissolves and a smooth liquid forms. Set aside.
Mix together the ground cardamom and sugar in a separate bowl. Set aside.
Baking and serving
When your buns are done proofing, brush on the 2 tablespoons of milk amongst the buns as a sort of "milk wash" instead of an egg wash.
Bake the buns for around 12-15 minutes or until golden/lightly brown on top. You may need to rotate the sheet halfway through to make sure they get evenly golden.
When out of the oven and still warm, brush on the glaze and add the sugar and cardamom topping. Give it about 10 mins for the glaze to harden a bit, then enjoy!
Notes:
* I suggest prepping what you can in advance before you start. It's nice having the flour and other ingredients measured and ready to go beforehand 😊
* Only use cardamom seeds that you grind yourself from scratch, not pre-ground cardamom powder. It may throw off the measurements since the pre-ground powder is, in fact, powdery. The freshly ground seeds also have the best flavor. Plus, it's nice to see the flecks of cardamom throughout the buns.
* Don't over-grind your seeds since you want them to maintain some texture and structure.
* This recipe can be made with a stand mixer if you prefer doing it that way.
* Be careful to not over-knead the dough. Kneading it too much makes the dough tough and we want it to be as light and airy as possible.
* These are most delicious eaten the same day they're made, but they can be frozen for up to a month 😊
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