Swedish Cardamom Buns

This week I’m doing something a little different and sharing with you guys a recipe for vegan Swedish cardamom buns !

One of the things I love most about Sweden — besides our friends there, the fresh air, Stockholm’s orange buildings, the late sunsets, the cool summers, the fascinating language, the vegan restaurant with the best view — is the kardemummabullar. This is the perfect cozy baked good that is loaded with spice and just sweet enough.

First off, let me take a step back and talk about Sweden real quick, because you’re probably thinking this is a bit random. My husband spent some time working there and the short version of our story is that it’s where we fell in love. So it holds a special place in my heart and I love whenever we get the chance to go back and visit. 

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Ok, back to the cardamom buns. These are a classic treat that you’ll find in every bakery and are often enjoyed in the afternoon with a cup of coffee for fika. Fika is the wonderful Swedish concept of taking a break in the afternoon to enjoy good coffee, something sweet, and good company. 

I have a cookbook I love called Fika and it’s what I first used to make cardamom buns a while ago. My plant-based recipe is loosely adapted from the recipe in their book. 

To make these buns, we start off by making a yeast dough that we let rise and then roll out into a rectangle. We spread on a buttery, sugary, cardamom-y filling and then cut and shape the dough into buns to be baked. 

These are similar to the more well know cinnamon buns but the cardamom spice give these a distinct flavor that is just begging to be accompanied by a good cup of coffee. 

So if you’re looking for a relaxing Saturday morning baking project, this recipe will certainly hit the spot! Once you try them, you’ll be hooked on that spiced and sweet cardamom goodness. 

Check out the recipe below and be sure to add any questions or thoughts down in the comments!

Thanks for stopping by A Veganable Feast! 

Ingredients :

(Makes about 20 buns)

• 2 teaspoons yeast + 4 tablespoons water (warm but not hot)
• 1 flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water)
• 2 tablespoons vegan butter, melted
• 1/3 cup plant-based milk (I used oat milk), room temperature
• 3 cups all purpose flour (T55 in France)
• 1/2 teaspoon salt
• 1/2 cup + 1 tablespoon sugar
• 3/4 teaspoon ground cardamom
• 1 teaspoon vegetable oil

For the filling :

• 3 tablespoons vegan butter
• 1/2 cup sugar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon

Directions :

1. Begin by putting the yeast and warm water in a large bowl and set aside for 15 minutes. Prepare the flax egg by combining the ground flax seed and water in a small bowl and set aside for at least 5 minutes.
2. Once the yeast has activated, add the flax egg, melted butter, and milk and stir to combine. In a medium bowl, stir together the flour, salt, 1/2 sugar, and cardamom. Add the dry ingredients to the wet ingredients and mix with a rubber spatula to combine. Then, knead the dough together using your hands until well mixed.
3. Cover the bowl with a towel and place in a warm place to let rise for 1 1/2 hours. (I placed mine in a turned-off oven)
4. In the mean time, prepare the filling by combining the butter, cup sugar, cardamom and cinnamon in a bowl. Stir with a fork until well mixed and set aside.
5. Once the dough has risen, preheat the oven to 175°C or 350°F. Create a clean working surface on the counter or table and sprinkle some flour. Pour the dough out onto the flour and sprinkle some more flour on top. Using the rolling pin, spread the dough out in a rectangle shape, roughly 40×60 cm (16×24 inches), sprinkling more flour out as needed to prevent the dough from sticking.
6. Spread the filling out in a thin layer on the bottom half of the dough. Then, carefully fold the top half of the dough over the half with the filling. Cut the dough into strips about 2 cm or 1 inch thick.
7. To form a bun, take two strips of dough and place in an upside-down v shape, pressing together the ends. Twist each strip and wind them around the end of the V one at a time. Then, tuck the ends underneath. See step-by-step photos above.
8. Repeat to shape all of the buns and place them on a baking sheet. Pour the vegetable oil into a small bowl, and using your fingers, brush a thin layer of oil onto each bun. Sprinkle the 1 tablespoon of sugar onto the buns and place in the oven for about 30 minutes or until they turn golden brown. Remove from the oven, let cool and enjoy with a good cup of coffee!

*It’s important that the water for the yeast is slightly warm but definitely not hot so that it can activate. If the water is too cold or too hot then it won’t work. I’ve made that mistake before!

Can’t get enough cardamom ? Then check out these pear and cardamom muffins! Room for more dessert ? Try making this apple loaf cake or these chai-spiced snickerdoodle cookies!