Vegan Swedish Cardamom Buns, aka Kardemummabullar. Todays recipe was inspired by our most recent holiday. We’ve spent most of it immersed in beautiful Swedish nature, hiking, camping, kayaking and swimming and then the last couple of days exploring Stockholm.
If you follow me on Instagram then you probably already know that it ended up being one of my favourite holidays ever! It left me incredibly excited, inspired and refreshed and I’ve been meaning to recreate the vegan cardamom buns we tried in Stockholm since we got back. They were genuinely one of the tastiest things I’ve tried in my life.
Mine might not look quite as professional but hey, perfection is overrated, isn’t it? So rustic style it is. What they might lack in looks they definitely make up for in flavour. So buttery, cardamom-y and moreish, three of us finished the entire batch in less than 24 hours, a full 16 cardamom buns that is.
They make the perfect cold weather treat, snuggled up on the sofa with a cup full of steaming hot tea. And if you love yeasty baked goods why not give these vegan apple butter filled cinnamon sugar doughnuts a try as well?
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 400 g white all purpose flour
- 60 g sugar
- ½ tsp coarsely ground cardamom (I bought pods and ground the seeds in a coffee grinder!)
- 2 sachets (14 g) regular active yeast or 1 sachet (7 g) fast action or quick-rise dried yeast
- ½ tsp salt
- 240 ml soy milk, at room temperature
- 60 g margarine, melted and slightly cooled
- 75 g margarine
- 60 g white caster sugar
- 3 tsp coarsely ground cardamom
- 1 tsp cinnamon
- ‘Egg’ wash:
- 4 Tbsp soy milk
- 2 Tbsp maple syrup
- For the dough place the flour, sugar, cardamom, dried yeast and salt in a big mixing bowl and stir with a wooden spoon to combine.
- Add the soy milk and margarine and mix with the spoon as much as you can. Once everything is well combined, put aside the spoon and use your hands to knead the dough. You can dust the dough with a little more flour if needed. It’s ok if it’s a little sticky as long as it is workable.
- Keep kneading for 5-8 minutes until the dough is smooth and elastic.
- Form a ball and cover the mixing bowl with a damp tea towel. Let it rise for 1-2 hours until it has doubled in size. The rising time will differ depending on how warm your kitchen is.
- For the filling place the margarine, sugar, cardamom and cinnamon in a small bowl and combine with a fork. You might have to melt the margarine a little in the microwave if it’s too hard to mix into a smooth paste. But make sure not to let it go liquid.
- Once the dough has risen, lightly flour your working surface and roll out the dough about 1.5 mm thin into a long rectangle.
- Evenly spread the cardamom paste on one half of the rolled out dough. Then fold over the other half and gently press down the edges.
- Now use a pizza cutter wheel or sharp knife to cut about 2 cm wide and 20 cm long strips. It doesn’t matter if you’re not being super exact here. Then twist each strip and then carefully roll it around two fingers, tuck in the loose end and place the little bun on a lined baking sheet.
- There are lot’s of different ways to roll a Swedish bun, you can watch a tutorial on youtube if you wish or just give it a go and see what technique you like best. I like the learning by doing approach.
- Repeat until you’ve used up all the dough. Cover the buns with a damp tea towel and let them rice for another 45-60 minutes until doubled in size.
- Pre-heat the oven to 180˚C.
- For the egg wash simply mix the soy milk and maple syrup and generously brush over all of the buns. And sprinkle each bun with more coarsely ground cardamom and sugar.
- Pop the cardamom buns in the oven and bake 15-20 minutes until golden brown. Eat hot or cold and I very much recommend eating them on the same day since they tend to loose some softness when you let them sit for too long. Though you can freeze and re-heat them in the oven as well.