Swedish Buns

There’s something magical about baking, especially when it involves the delightful process of creating Swedish Buns. I remember the first time I stepped into my grandmother’s kitchen, where the air was filled with the sweet scent of freshly baked goods. The warmth from the oven enveloped me as she shared her age-old recipe for these irresistible buns. Each twist and turn of the dough held a story, a tradition passed down through generations. Now, as I stand in my own kitchen surrounded by the comforting aroma of cardamom and sugar, I can’t help but feel a deep connection to those warm memories. Baking Swedish Buns is more than just cooking; it’s about family, heritage, and the joy of sharing delicious treats with loved ones.

Swedish Buns Shopping List

When it comes to making Swedish Buns, the quality of your ingredients matters. Each component plays a crucial role in achieving that perfect balance of flavor and texture. The key players are the bread flour, which provides structure, and butter, which adds richness. Using freshly ground cardamom elevates the flavor profile, giving your buns a unique twist. Here’s what you’ll need:

• Bread Flour: Essential for structure, this flour helps create the chewy texture characteristic of great buns.
• Granulated Sugar: Sweetens the dough and helps with browning.
• Active Dry Yeast: The leavening agent that makes your buns rise.
• Kosher Salt: Enhances flavor and balances sweetness.
• Cardamom Seeds: Gives a warm, aromatic flavor to the buns.
• Whole Milk: Adds moisture and richness.
• Unsalted Butter: Provides a rich flavor and softens the dough.
• Eggs: Adds richness and helps bind ingredients.
• Light Brown Sugar: Contributes a deep sweetness to the filling.
• Cinnamon: A classic spice that complements the sweetness.
• Pearl Sugar: Optional for sprinkling on top for added sweetness and crunch.

Directions for Swedish Buns

Now that you have your ingredients ready, it’s time to dive into the fun part: baking! Follow these steps to create your own Swedish Buns. Remember, patience is key, especially during the rising phase. But trust me, it’s worth the wait!

1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups of bread flour, granulated sugar, active dry yeast, kosher salt, and cardamom seeds at low speed until just mixed.
2. In a medium saucepan, heat whole milk and unsalted butter over medium heat. Stir occasionally until the butter melts and the mixture reaches 120°F to 130°F. This temperature is crucial for activating the yeast.
3. Add the warm milk mixture to the flour mixture, mixing at medium speed for about 1 to 2 minutes until well combined.
4. Add one egg and mix at medium-high speed for 2 minutes to incorporate.
5. Gradually add the remaining 2¼ cups of bread flour, mixing just until combined. Make sure to scrape the sides and bottom of the bowl to ensure everything is mixed well.
6. Switch to the dough hook attachment and knead the dough at medium-low speed until it’s soft, smooth, and elastic, which could take about 6 to 10 minutes. At this point, the dough might stick slightly to the sides of the bowl but should pass the windowpane test.
7. Lightly oil a large bowl and place the dough inside, turning it to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place until doubled in size, which typically takes 45 minutes to 1 hour.
8. Once risen, punch down the dough and transfer it to a clean surface. Pat it into a 10×6-inch rectangle, wrap it in plastic wrap, and refrigerate for at least 8 hours or overnight.
9. For the filling, combine unsalted butter, brown sugar, bread flour, cinnamon, and a pinch of kosher salt in a medium bowl until blended.
10. Alternatively, for a cardamom filling, whisk together granulated sugar and cardamom seeds in a small bowl, reserving ¼ cup for later. Mix the remaining sugar with butter, bread flour, and kosher salt until well combined.
11. Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes before rolling it out on a lightly floured surface into a 25×10-inch rectangle.
12. Spread your chosen filling evenly over the dough. Then, fold the dough in thirds like a letter, and roll it into an 11×8-inch rectangle.
13. Using a pastry wheel or a sharp knife, cut the dough lengthwise into 15 strips, about ¾ inch wide. Take one strip, hold it vertically, and gently stretch it to about 22 inches long, being careful to keep an even thickness throughout.
14. Loosely wrap the stretched dough strip around your fingers to form a knot-like shape, tucking the end underneath. Repeat with the remaining strips and place them about 2 inches apart on parchment-lined baking sheets.
15. Cover your buns and let them rise in a warm place until they’ve doubled in size and hold an indentation when pressed, which can take 1 to 1½ hours.
16. Preheat your oven to 350°F (180°C). For the topping, whisk together the remaining egg with 1 tablespoon of water and brush this over the buns. Sprinkle with pearl sugar or reserved cardamom sugar as desired.
17. Bake for 15 to 20 minutes, rotating the pans halfway through, until golden brown and an instant-read thermometer registers at least 190°F (88°C). Let them cool slightly on the pans for about 5 minutes before serving warm.

Things Worth Knowing

How to Switch It Up

There are so many ways to enjoy Swedish Buns! Here are some creative tips to switch up your baking experience:

• Fillings: Experiment with different fillings such as chocolate, cream cheese, or nut pastes for a unique twist.
• Spices: Add a pinch of nutmeg or ginger to the dough for an extra layer of flavor.
• Glazing: Top your buns with a simple icing made from powdered sugar and milk for a sweet finish.
• Festive Touch: Incorporate festive spices during the holidays, such as allspice or cloves.
• Chill Dough: For enhanced flavor, consider a cold fermentation method by allowing the dough to rise slowly in the fridge for 24 hours.

Great Combinations for Swedish Buns

Baking Swedish Buns opens a world of serving possibilities. Here are some ideas to inspire you:

• Pair with Coffee: Serve your buns fresh with a strong cup of coffee or warm spiced tea for a cozy breakfast.
• Brunch Delight: Add to a brunch spread along with fresh fruits, yogurt, and cheeses for a beautiful presentation.
• Seasonal Treat: Perfect for autumn gatherings, these buns can be paired with spiced apple cider.
• Snack Option: They also make a delightful snack on their own or with a smear of butter.
• Gift Idea: Wrap them up nicely and gift them to friends or neighbors during the holidays.

FAQ

Conclusion

Baking Swedish Buns is not just about creating delicious treats; it’s about embracing tradition and the joy of sharing. Each bite transports you to a cozy kitchen filled with warmth and love. I encourage you to give this recipe a try and experience the delightful flavors and aromas for yourself. You won’t be disappointed; they’ll quickly become a favorite in your home.

Swedish Buns

The ultimate comfort food, Swedish Buns are soft, sweet, and filled with delightful spices. Perfect for sharing or enjoying with a hot cup of coffee, these easy-to-make buns will satisfy your cravings. Bake them tonight for a taste of tradition!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Swedish

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3¾ cups Bread Flour divided, plus more for dusting
• ¼ cup Granulated Sugar (50 grams)
• 1 package Active Dry Yeast (7 grams)
• 2 teaspoons Kosher Salt (6 grams)
• 2 teaspoons Freshly Ground Cardamom Seeds (see Notes)
• 1 cup Whole Milk (240 grams)
• ¾ cup Unsalted Butter (76 grams)
• 1 large egg Egg (50 grams), room temperature
• ¼ cup Unsalted Butter (57 grams), room temperature
• ¼ cup Light Brown Sugar (55 grams), firmly packed
• 2 tablespoons Bread Flour (16 grams)
• 2 teaspoons Ground Cinnamon (4 grams)
• ¼ teaspoon Kosher Salt
• ½ cup Granulated Sugar (100 grams)
• 3 teaspoons Freshly Ground Cardamom Seeds (see Notes)
• ¼ cup Unsalted Butter (57 grams), room temperature
• 2 tablespoons Bread Flour (16 grams)
• ¼ teaspoon Kosher Salt
• 1 large egg Egg (50 grams), room temperature
• 1 tablespoon Water
• 1 cup Swedish Pearl Sugar (optional), for sprinkling

Equipment

• Stand mixer
• Thermometer
• Scale
• Saucepan
• Rolling Pin
• Baking Sheet
• Ruler
• Offset Spatula
• Whisk
• Spatula
• Pastry Brush
• Pastry Wheel
• Measuring Cups
• Measuring Spoons
• Glass Bowls

Method

 

1. For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (191 grams) Bread Flour, Granulated Sugar, Active Dry Yeast, Kosher Salt, and Freshly Ground Cardamom Seeds at low speed just until combined.
2. In a medium saucepan, heat Whole Milk and Unsalted Butter over medium heat, stirring occasionally, until the butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed until combined, 1 to 2 minutes. Add Egg; beat at medium-high speed for 2 minutes. Gradually add remaining 2¼ cups (286 grams) Bread Flour, beating just until combined and stopping to scrape bottom and sides of the bowl.
3. Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 10 minutes. (Dough may still stick slightly to sides of the bowl but should pass the windowpane test.) Turn out dough onto a clean surface, and shape into a round.
4. Oil a large bowl. Place dough in bowl, turning to grease the top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
5. Punch down dough. On a clean surface, pat dough into a 10x6-inch rectangle. Wrap in plastic wrap, and refrigerate for at least 8 hours or up to overnight.
6. For cinnamon filling: In a medium bowl, stir together Unsalted Butter, Light Brown Sugar, Bread Flour, Ground Cinnamon, and Kosher Salt until well combined.
7. Alternatively, for cardamom filling: In a small bowl, whisk together Granulated Sugar and Freshly Ground Cardamom Seeds; reserve ¼ cup (50 grams) cardamom sugar in another small bowl. Stir Butter, Bread Flour, and Kosher Salt into remaining cardamom sugar until well combined.
8. Let dough stand at room temperature for 5 minutes. On a lightly floured surface, roll dough into a 25x10-inch rectangle, with one long side closest to you. Using an offset spatula, dollop desired filling onto dough, and spread in a thin, even layer to edges. Working from the short sides, fold dough in thirds like a letter.
9. Line 2 rimmed baking sheets with parchment paper. Roll dough into an 11x8-inch rectangle, with one long side closest to you. Using a pastry wheel or sharp knife, cut dough lengthwise into 15 strips (about ¾ inch wide each). Holding up one end of 1 strip vertically, gently pull dough in increments until the strip is 22 inches long, being careful to keep an even thickness throughout dough so it does not tear. Holding the bottom end of the strip between index and middle fingers and thumb of one hand, loosely wrap dough strip three times around fingers of that same hand, overlapping dough slightly. Place the thumb of the same hand over overlapped dough strands to secure; wrap the remaining end of dough perpendicularly, between index and middle fingers, and around overlapping dough strands to form a knot-like shape, tucking the loose end under the bottom of the finished bun as you remove your fingers. Repeat with remaining strips, and place about 2 inches apart on prepared pans.
10. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when gently pressed, 1 to 1½ hours.
11. Preheat oven to 350°F (180°C). For topping: In another small bowl, whisk together Egg and 1 tablespoon (Water); brush onto buns. Sprinkle with pearl sugar (if using) or reserved cardamom sugar as desired.
12. Bake until golden brown and an instant-read thermometer inserted in the center registers at least 190°F (88°C), 15 to 20 minutes, rotating pans halfway through baking. Immediately sprinkle with additional pearl sugar (if using) or any remaining reserved cardamom sugar as desired. Let cool on pans for 5 minutes. Serve warm.

Notes

• Tip 1: For best results, use freshly ground cardamom seeds for a more aromatic flavor.
• Tip 2: Ensure the water temperature is warm enough to activate the yeast but not too hot to kill it.
• Tip 3: If the dough seems too sticky, gradually add more Bread Flour during kneading.
• Tip 4: Let the buns cool for a few minutes before serving to enhance their flavor.

Previous PostCranberry Goat Cheese Puff Pastry Swirls

Next Post Lemon Ricotta Cookies

Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.