My All-Time Favorite Pastry (Really!) These Swedish cardamom buns are, without question, my favorite pastry in the entire world.♡ If you’ve never had a kardemummabulle before, think of it as a softly sweet, ultra-pillowy yeast bun swirled generously with butter and freshly-ground cardamom, then twisted into a knot and baked until just golden.They’re less sugary than an American iced cinnamon roll, more aromatic than almost any pastry I know, and absolutely divine enjoyed with a cup of hot coffee.

I first fell hard for Swedish cardamom buns while we were living in Europe, and the obsession only deepened during multiple trips to Stockholm, where I tracked them down at least once a day (usually more — zero regrets).Over the years, I’ve tested and tweaked and re-tweaked this homemade version to get it just right: generous with the cardamom, impossibly soft, and twisted into those classic knotted buns.The real secret weapon here is the tangzhong technique — a quick cooked paste of milk and flour — which keeps the dough ultra-tender and pillowy long after baking.

Once you try cardamom buns made this way, there’s no going back.Cardamom buns are definitely a labor of love, but since I’ve yet to find a bakery in Kansas City that makes them, this is the recipe we always turn to when the craving hits.I promise it’s worth the effort! Recipe Tips If this is your first time making cardamom buns, I highly recommend reading through these ti

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