• Before you begin, you need to grind the cardamom seeds. Don't grind them into a powder, you want the cardamom to have a coarser texture.

Prepare Dough

• Warm milk for 20 seconds in the microwave then add to the bowl of a stand mixer. Add yeast and 1 teaspoon sugar and allow yeast to proof for 15 minutes.
• Add flour, remaining sugar, cardamom, and salt to the mixer bowl, then attach the hook attachment. Mix on low for a few minutes until the ingredients are combined, then add softened butter and continue to mix on medium for another 20 minutes until the dough is smooth. If the dough is too dry a tablespoon or two of water.

First Rise

• Form dough into a ball and add to an oiled bowl. Cover with plastic wrap and proof for 45 minutes or until doubled in size. 

Prepare Filling

• Meanwhile, add softened butter, brown sugar, and vanilla to a small bowl and mix with a rubber spatula until combined.

Kardemummabullar Preparation

• Roll dough onto a lightly floured surface into an approximately ¼” thick and 22"x 12" rectangle. Use a spatula to spread the butter mixture over the dough in a smooth layer. Sprinkle with 1 tablespoon of coarsely ground cardamom.
• Visually divide the dough into thirds, then fold the left side towards the center, and the right side over it. Gently press to seal the edges. Use a rolling pin to roll the dough into a 10"x14" rectangle.
• Use a pizza cutter or a pastry wheel to slice the dough into approximately 16 strips weighing around 80 grams each so that they bake evenly. Line two baking trays with parchment paper.

Shape Cardamom Buns

• Working with one strip at a time, hold the strip from each end and gently pull and stretch to make it longer and narrower. Fold your non-dominant ring finger and pinky, then spread your middle and index finger apart. Hold one end of the strip in between the base of your middle finger and thumb, and with your other hand, wrap the strip a few times around these two fingers, then across the top. Tuck the end under the bun. Confused? Watch the video!

Second Proof

• Divide buns between two parchment-lined baking trays and cover loosely with plastic wrap. Proof in a warm location for 45 minutes or until doubled in size. During the last 15 minutes, preheat the oven to 400°F.
• Prepare egg wash by whisking 1 egg with 1 tablespoon of water. Once the buns are proofed, brush with egg wash and sprinkle with Swedish pearl sugar and more cardamom.

Baking Instructions

• Place the baking tray on the middle rack and bake for 9-10 minutes or until golden brown, flip the tray ½ way through, so they brown evenly. Cool Kardemummabullar on a cooling rack, then enjoy.