{"id":510,"date":"2020-09-09T09:38:00","date_gmt":"2020-09-09T13:38:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=510"},"modified":"2020-10-16T16:47:40","modified_gmt":"2020-10-16T20:47:40","slug":"swedish-cardamom-knot-buns-or-kardemummaknutar","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/swedish-cardamom-knot-buns-or-kardemummaknutar\/","title":{"rendered":"How to Make The Best Swedish Cardamom Knot Buns (Kardemummaknutar)!"},"content":{"rendered":"\n
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\"Swedish
Kardemummaknutar<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

My husband loves cardamon and I decided to make him a special treat. Kardemummaknutar<\/em> or Swedish Cardamom Knot Buns <\/em>are a popular classic bun with an unbashedly all-out cardamom flavor. <\/em>The dough is cut into strips, twisted around and tied into a loose knot, which is how it gets its names. Kardemummaknutar<\/em> are also known as Kardemummabullar<\/em>, or simply Cardamom Buns. <\/p>\n\n\n\n

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Intro to Swedish Buns<\/h2>\n\n\n\n
\"Swedish<\/figure><\/div>\n\n\n\n

I first heard of these buns when watching the Great British Bake Off show. One of the contestants Henry made a version called Chocolate Kardemummabullar<\/em>. At that time I thought, “What a spectacular word!”. The word Kar-de-mum-ma-bul-lar is so much fun to say. Also, I was drooling over the lovely buns. Needless to say, that left an impression on me. lol.<\/p>\n\n\n\n

First off, I have to say that making Kardemummaknutar<\/em> or Swedish Cardamom Knot Buns is a labor of love. They are not too challenging to make but they do takes a bit of time. The hands-on time is not that long. Most of it is just waiting of the dough to rest and rise. The results are so worth it! These fun cardamom knot buns topped with sugar pearls are soft, delicious and go beautifully with a cup of tea or coffee.<\/p>\n\n\n\n

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Making Kardamummaknutar<\/h2>\n\n\n\n

There are really 3 key parts to making these Swedish Cardamom Knot Buns:<\/p>\n\n\n\n

First, we prepare a soft and stretchy dough. Then, we make a sweet cardamom rich filling. And last but not least, we shape the dough into knots. The key thing to remember is to not rush the proofing and resting time. The dough needs time to do its magic and rise so that the final buns are pouffy and delicious.<\/p>\n\n\n\n

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Gathering the ingredients<\/h2>\n\n\n\n

Let\u2019s start by gathering all the ingredients. I usually like to have all the ingredients ready so I don’t have to scramble in the middle of putting this together. You will need:<\/p>\n\n\n\n

35 Cardamom pods, green
1\u00bd cups Whole Milk
10 Tbs Unsalted Butter, cubed, divided
4 cups Bread (or high protein) Flour, plus more for dusting
1 cup Turbinado Sugar, divided
2\u00bc tsp Fast-Acting Yeast (1 sachet)
\u00bd tsp Cinnamon
\u00bd tsp Salt
Olive Oil for greasing bowl
1 large Egg, beaten for eggwash
2 Tbs Pearl Sugar* or substitute with crushed sugar cubes<\/p>\n\n\n\n

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Preparing Cardamom Seeds<\/h3>\n\n\n\n

I am not a stranger to Cardamom. We use this ingredient in various Asian dishes and I always have a small bottle in my spice drawer. <\/p>\n\n\n\n

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Whole Cardamom Pods<\/figcaption><\/figure><\/div>\n\n\n\n

I find that it’s easiest to use a pair of kitchen shears to snip open the Cardamom pods to remove the seeds. Or you can do it the old fashioned mortar and pestle way and pound to crack open the pods. Either way, once the seeds are removed from the pods, you will need to boil or crush the seeds to maximize the flavor extraction. For this recipe, you’ll need about 30-35 whole cardamom pods.<\/p>\n\n\n\n

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Cardamom Seeds<\/figcaption><\/figure><\/div>\n\n\n\n
\"Ground
Crushed\/Ground Cardamom<\/figcaption><\/figure><\/div>\n\n\n\n

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Cardamom infused milk<\/h3>\n\n\n\n

The first thing to make is the Cardamom infused milk. Crack open about 10 pods and tip the seeds into a small pan with 1\u00bd cups of Whole Milk over medium heat.<\/p>\n\n\n\n

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Once warmed, but not boiling, remove from heat and add 3\u00bd tablespoons of butter into the warm cardamom milk.<\/p>\n\n\n\n

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Set aside to cool until lukewarm. Stir gently to encourage butter to melt. Once cooled, strain to remove the cardamom seeds. Now it’s ready to be mixed into the dry ingredients.<\/p>\n\n\n\n

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Preparing the dough for Swedish Cardamom Knot Buns<\/h3>\n\n\n\n

Put the 4 cups of sifted bread flour, 1\/3 cup (6 Tablespoons) of sugar, 2\u00bc tsp yeast, \u00bd tsp cinnamon and \u00bd tsp salt into a large bowl (or your mixer). Next, mix well till combined. Then, set aside.<\/p>\n\n\n\n

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Pour the cooled strained cardamom milk butter mixture into the flour. Using a sturdy spoon, or the dough hook in your mixer, mix to form a soft dough. If kneading by hand, tip the dough onto a work surface and knead for 10 minutes. If using the mixer, run it for 5 minutes until the dough is smooth and stretchy. After that, put dough into a large lightly oiled bowl. Then, cover with kitchen towel and let it rise for 2 hours, or until it has doubled in size. You can also proof it overnight in the fridge.<\/p>\n\n\n\n

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Making Cardamom Butter<\/h3>\n\n\n\n

Simply add ground cardamom to the sugar. Take out 2 Tablespoon of this mixture and set aside to reserve. <\/p>\n\n\n\n

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Then, use the remaining cardamon sugar and mix with butter until thoroughly combined. This cardamom sugar butter filling will be spread all over the dough.<\/p>\n\n\n\n

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Cardamom Sugar Butter Spread<\/figcaption><\/figure><\/div>\n\n\n\n
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Shaping Swedish Cardamom Knot Buns<\/h3>\n\n\n\n

Once the dough is ready to be shaped, remove air and tip onto a working surface. I find using my pastry mat very handy for this.<\/p>\n\n\n\n

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Roll out dough to roughly 15″ x 18″, with the long edge facing you. Then, carefully spread the prepared cardamom butter all over the surface.<\/p>\n\n\n\n

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Fold the top half of the rectangle towards the bottom. Then lightly score the the dough into 16 equal strips. Use a sharp knife or pizza cutter to cut. <\/p>\n\n\n\n

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Next, cut each strip down the middle, leaving the top attached.<\/p>\n\n\n\n

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Then carefully tie the dough in a knot and tuck the ends underneath the bun.<\/p>\n\n\n\n