Mastering Cardamom Buns

[@cassafrass098]

I got to try my first cardamom bun in September when I went to Juno during a 14-hour layover in Copenhagen. It rocked my world. I am a pastry fiend, have worked in bakeries, etc. So of course I had to go find a great recipe to start my journey of replicating these treats at home. This video is so clear and you are an incredible instructor! You're so full of knowledge, while also giving some firm boundaries around what will make your recipe successful! It is so great to learn "pastry @ home" from a pastry chef.

[@dmncwlk]

I feel like I just got a degree in kardemummabullarkunskap! What an excellent video, thank you! I can't imagine how much effort it was to actually film all the options!

[@spokaneman7327]

FINALLY, a video that does an exceptional job showing how to create the “knot”! This is the best tutorial for making Swedish Cardamom Buns that I’ve seen. Thank you!

[@marcj8464]

Hi Cecilia, I just adore this recipe and even my cardamom-doubting kids love it! As you mention, some folks in North America might be struggling due to little differences in ingredients and hardware. So here's what worked for me, in case it helps anyone out there. I use King Arthur all-purpose flour, I find the dough to be too stiff; adding about another 75g of milk got things nice and smooth. Also the full recipe (1100 g flour, 500+ g milk) was way too much for my Kitchen-Aid stand mixer, it was definitely struggling! So I split the dough ball it after the first mix and just worked with half the dough at a time. Also, 9 minutes at 200C/400F in my bigger US-style range wasn't quite long enough, it definitely needed closer to 13-15 minutes.

[@63Lsp]

Wow this is outstanding instruction! I've made the Tartine morning buns twice, and they were not easy (for me). Long process starting with croissant dough- that butter block, oy! And I think baking in cupcake tins makes it more difficult to get "right". If you're not a pro, butter leaks out and the buns can be practically floating (which sounds heavenly but ...). These seem slightly less "fussy"? Can't wait to try them! Bottom line is my sourdough is getting really good because I make it a lot- as you've said... it's about practice, and my heart would explode if I made these weekly😂 Thanks for all the work that went into this!💙from Oregon

[@MariaSanchez-yl7qz]

I made your Kanelbullar recipe using the Tangzhong Method. I increased the hydration and they came out delicious. This lengthens the freshnes time.

[@gabrielle.j]

I love what Tangzhong does to dough! What adjustments did you make exactly?

[@shmoolicious]

I'm on a diet, don't have a mixer, will probably never make these buns... But I watched the whole video! Excellent information and very entertaining. You're not just a professional baker but also a TV presenter.

[@redrose7238]

Thank you for your all recipes 🇨🇦🇨🇦🇨🇦🇨🇦🥰🥰🥰🥰🥰🥰💐💐💐💐💐💐💐💐

[@RyanMercer]

Welcome back!

[@silverwhitesand2094]

Dearest Cecilia, thank you for sharing your skills with us, wishing you a happy Christmas 🎄💐🌹❤️

[@thelostone6981]

My wife just got home from her motherland of Norway and I was soooooo jealous because she had so many delicious bakery goods; including cardamon buns. So we just watched this and she reminisced about how delicious they are!

[@terry-annwilson6748]

Great comprehensive video! Thank you.

[@catherineabel]

This was a Master Class!! So helpful, thank you 💗

[@1chefbr]

Wow! What a comprehensive video! Everything I always wanted to know about these buns. Thank you so much. Cecilia will definitely subscribe and watch all of your videos. Thanks again.💞

[@terry-annwilson6748]

Enjoying from Trinidad and Tobago 🇹🇹. Your cardamom buns are a favorite in my home and yes I shell the pods and grind them in my mortar and pestle, the flavor is better than the powder version.

[@meredithpottery]

Although I had fantastic beginners luck with your first video and have followed your excellent direction since. As a scientist, I LOVE the effort you made with this video because it gives me more flexibility when making these buns...andcwho doesnt need that at Christmas time, when I happen to make them. I really appreciate all you have shared but mostly..the absolutely DELICIOUS buns that resulted from your teaching. I love the cinnamon buns too. As delicious as they are pretty. Thank you, Cecelia.

[@marywagner3943]

Thanks!

[@aydenbyrnes]

Have made these with Instant yeast in the states and this works just throwing it in like the fresh yeast (without activating first) with no issues! Also made a fall version of these once with a little bit of nutmeg + pumpkin spice + brown sugar filling and that was also very good and highly recommend to people looking to experiment a little with these. Looking forward to trying your hallonbullar recipe soon also.

[@KarenParis-tu3hx]

You’ve hit the one out of the park! Great video, great tips, and you are always fun to watch. Bob’s Red Mill makes a pastry flour that is between cake and all purpose for protein…I may give that a go next time. I’ve been watching your videos for quite some time now and referred a lot of people to watch them - i really appreciated that you talked protein of the flour, and fat content of the butter. I grew up in a Norwegian/Swedish heritage household, so, cardamom was the easy part. Thank you, as always, for all the work you put into these presentations.

[@annfay6543]

You did a good job with the pronunciation of glut and its components.⭐️⭐️⭐️⭐️

[@smarsalis65]

Brilliant video; I especially appreciate your tips on where to stop in the process, and how to (or not to) store them. I also applaud your taking the volume recipe down. As an American who baked for decades using volume measurements, only switching to weights in the last 10 years or so, it’s so superior. More precise, fewer dishes to wash, easier to adapt; just so much better!

[@susansmith7415]

I halved the recipe and it made a good size batch but my buns were smaller since I struggled to get the dough rolled out so wide. They were still delicious, just a bit smaller, so I reduced the baking time. I checked the internal temp to make sure they were 200 f. I brushed with egg wash after baking and it instantly baked on, like you said. Didn’t have the pearl sugar so used what I had, which was finishing sugar. It’s fine but a bit stickier. Froze them after cooling and they are easy to warm up in microwave. Just a few seconds. Thanks for all the details, your instructions really helped. Am making another batch to have for Christmas.

[@rogdow5497]

Im going for 3rd try. My testers wolfed my failures, unaware of how i missed. This gal knows her stuff. Best KNOWLEDGE UPLOAD. Going in for 3rd try. THANK YOU!!! Professional Advice, unlike other youtube parrots.

[@RestoCurieux-q7o]

Love deep dive videos like these, tack så mycket!

[@944gemma]

I love this video. Also loving that nice, old, spinning wheel. I love to bake and love to spin. Kindred spirits.

[@JulieScotchford]

So many questions answered, loved this

[@AReflectiveSoul]

This was so helpful, thank you. I was very close to making the cardamon mistake but its a good thing ai watched your video beforehand.

[@alxaf]

Thanks so much, probably the best video for real Swedish cardamom buns, it was really a pleasure to watch. I am from Belgium and we only have Belgian pearl sugar (used for Liège waffles), so I just crushed the big pearls with a mortar and it's almost like the Swedish coarse size, they don't melt while cooking. I wish Santa Maria spice brand would sell coarse shelled cardamom out of Sweden, here we just have the regular pods or powder, so I just use mortar and shell them one by one, the flavour is definitely enhanced. For those who want an even more flavourful recipe, just add saffron in the dough, they will taste divine. Thank you!

[@pegblount656]

Penzey’s sells coarse, shelled cardamom.

[@katekoewler7774]

Thank you for the detailed video! My family loved the buns from your previous video and now I feel I can make them even tastier!

[@zoubachan]

Thanks for this very thorough video ! 'Decorticated cardamom' is what to search for to find the seeds, though they will have to be ground. I use these in all my baked goods now, the green pods just have this astringent flavor I can't stand, even in savory dishes. Also, what maniac doesn't like the caramel wings??? That's literally the best part. It adds this depth of flavor at the end of the bite that's just incredible on the blabarsbullar. (side note: It seems American frozen blueberries are bigger than the Swedish frozen variety and make it a pain in the neck to roll the dough out. It was worth it though and now I have people asking for them all the time 🤤)

[@Mustangashley99]

I use the rapid yeast mainly in my bread machine doughs. It’s great for that. It also makes for faster activation time when blooming before making dough in a mixer. I wish they sold fresh yeast in my American grocery store 😢

[@charlieterburg3414]

thank you so much for this! Just started my Svenska Fika företag i Holland :)))

[@marywagner3943]

You are an excellent teacher. AND baker. I watch and rewatch your videos just to be inspired and hone my skills. Appreciate your work.

[@jamie032300]

Thank you! I've been baking kardemummabullar for years but learned so much from your video. One note I have about instant yeast: I find I never get as good of a rise as when I do active dry yeast. I keep it on hand if I need it in a pinch, but it still feels like a gamble. 😅

[@Marichka885]

Thank you so much! It is amazing buns! Omg! Thank you thank you thank you!!!

[@landkin7861]

I made my first batch this weekend and I also came here to troubleshoot as mine turned out too dense (and not pretty. ha ha). Thank you for putting this together as you answered all of my questions, and I am going to have to try the icepack method for my mixer. :P

[@RachelleVersantvoort]

Great informative video! I’ve made these with your recipe before and loved them, but I did use the seeds from black cardamom pods, as this is the information I found on your website: ‘There are two types of cardamom: green cardamom and black cardamom. The black variety is used in Swedish baking, and it’s the ground seeds rather than the green husk that is used. This gives the dough the pretty black flecks instead of a grayish tinge. Black cardamom has a smoky flavor, while green cardamom has a more delicate flavor. Black cardamom is highly suggested for this recipe as it is what will get you that classic swedish kardemummabullar - swedish cardamom bun flavor, but if you can only find green don’t worry about, the buns will still be delicious.’ If I’m understanding this video correctly, I need to use the seeds from the green cardamom pods for traditional kardemummabullar? Hope you can answer my question 🥰

[@zoubachan]

Yes, it's the ground black seeds from green cardamom pods. Search for 'decorticated cardamom' and you'll find what you're after, but you will probably have to grind them finer. I actually prefer using them for anything to do with baking (and even sometimes in savory dishes like curry where it's better to toast the pods in oil and remove them, nothing worse than biting down on a bitter spice bomb!). Green cardamom pods have an astringent/bitter taste that you don't want here, though you may have to adjust amounts if you try to sub the seeds into other recipes as they have a fairly strong flavor on their own.

[@sherylmiller1175]

Please add 15g (2 1/2 tsp.) of salt to the dough of your printable recipe link. (It's listed at 16:18 on this video.) So excited to try!

[@MariaSanchez-yl7qz]

I also don't shell the pods for cardamom. I use a wet and dry spice grinder and it tastes just fine.

[@tommihommi1]

you can absolutely use normal European dry yeast without getting it started in liquid. the "activating" is just traditional because you immediately see if the yeast went bad in storage and died or not.

[@ericericson4]

My mother and grandmother always used eggs in their dough. I have found that it keeps better if you don't. (so I don't) I found that many of the older recipes call for boiling the milk first. I am told that this alters the proteins in the milk. But with modern pasteurized milk it does not matter.

[@EE-hi4re]

I want to master making these. I'll try baking a bunch for the holidays.

[@ingeralti]

Highly informative video, thanks so much.

[@carrie618]

Thank you!

[@___sunchaser]

This was sooo helpful! I just made my first kanelbullar recipe from a cookbook and they didn’t turn out good. They came out massive, I’m pretty sure they were over proofed! I’ll try your recipe next time!

[@SerenaBallerinaa]

Hey Cecilia! Thank you for your cardamom bun masterclass! I have tried making them before but realised I used the wrong flour entirely so they were not good. Looking forward to trying your foolproof recipe! I wanted to ask - do you have any tips for when you have just baked the buns? Do you leave them to cool on the tray? My Swedish friend recommends a bread basket but not sure it’s necessary to buy one!

[@LeDrapeauBlanc]

These look amazing God bless you! ✝🙏 Heliga Birgitta be för oss

[@carlj5327]

Great stuff! Did my first batch ever this week and came here to troubleshoot xD btw, kan du göra en video där du gör kladdkaka, vore kul att se din take :)

[@iwanttocookthat3059]

These are the perfect bun!!!

[@oat_meal]

I was waiting for you! Tak tak very much!!

[@worldwidewillowgreen]

I'm such a fan

[@KonstantinZilberburg]

thanks for all the details! i wonder though why nobody recommends freezing proofed unbaked buns. it makes them last longer since the yeast has already did its‘ job.

[@chrismyers46]

Excellent and informative. Would love to see you do a video and recipe for Runeberg Torte :)

[@rebelcolorist]

Hey hey! Do try Lesaffre Saf-Instant Gold label yeast. It's the one i use to make sweet and fatty doughs, and it's perfect! Also, be careful with coconut oil... Get one that is highly processed, to ensure the dough doesn't get a greasy touch. SKÅL!! 🍻

[@katrinhasnolife]

I only had instant yeast last winter. I bake a lot, the yeast was not bad and worked fine in everything else but I could not get your lussekatter or cardemom buns to rise hardly at all. I tried lengthening the rise time and cranking up ny heat and then I even tried sticking boiling water in a cold oven with them. You could barely tell, baking didn't rise much either. 🤷‍♀️ This year I got active dry yeast cause I cannot find fresh. Wish me luck.

[@stargatos]

curious as to why cream would mess with the dough. great video!

[@نبيلة-ص8ص]

Thank you so much for the video! It has been super helpful especially after failing miserably at two attempts. I plan on making them again with your recipe but I wanted to ask regarding the sugar syrup, how it that made?

[@___sunchaser]

Also, where did you go for culinary school? I’ve learned all that I know on my own but I feel I would really benefit from some formal training

[@ceciliatolone]

I went to Ballymaloe Cookery School in Ireland. It was GREAT!! They do a 12 week program (their longest) that covers all the basics

[@monikak9967]

How long can I keep the dough in the fridge? (Not in the freezer).

[@karenkaough544]

Hello Cecilia. My mother was Swedish and made these but had marzapan or an almond paste with the cardamom as the filling. So that I might make these (my mother is deceased and I never knew how to make these buns.) Do I just add the paste to the cardamom sugar filling?

[@제정은-f7j]

Yes! That sounds somewhat similar to her Mandel och-kannellangder recipe, the filling is mandelmassa mixed with butter and cinnamon.

[@unknownhero142]

Great video I have been keen to make these since trying them in Sweden an age ago just wondering what you would recommend as a standmixer to buy to make these I notice you seem to use the Kenwood Prospero would you recommend it? I ask because most stand mixers recommend rather short continues usage not 30-50min of mixing. Cheers

[@ceciliatolone]

I like it, it’s a good mixer. It was on the cheaper side and I definitely don’t expect to last for more than another 5 years or so. But as of right now it puts in THE WORK and has never failed me. So I love my Kenwood haha

[@centeaiulia6610]

After I freeze it, how long should I let it thaw after? How do I know if they are ok?

[@steveh3551]

I tried cardamom bun from lillebrors few months ago and it was actually very sticky.. so i thought they used the syrup glaze after baking. Quite surprised to hear from you that they only do eggwash after baking? Or do they also put syrup glaze? Thank you!

[@ceciliatolone]

Maybe they’ve change to a syrup glaze but I’m 90% sure it’s still just egg wash. It’s sticky because it’s so full of butter and sugar that leaks out during baking haha

[@steveh3551]

@@ceciliatolonemakes sense. More butter is the answer 😂 thank you!

[@melissacolbert-w4t]

How much salt for dough? could'nt find in printed recipe Also, can recipe be scaled? Half? OK?

[@summer_green_blue]

Cecilia, long time no video… 😢 I wait so badly

[@kristinrae1]

Your written recipe is missing ingredients. There’s no salt in the dough and no cardamom in the filling. Can you please double check because I really want to make the buns! Thank you!

[@tattootheparakeet]

in her original recipe -- 15g (2 ½ tsp) salt in the dough

[@제정은-f7j]

The cardamom is in the cardamom sugar that gets sprinkled generously after spreading the butter filling. The filling doesn't contain cardamom in her recipe

[@summer_green_blue]

Korea,,hard to find even cardamom powder.. what kind of powder should i buy?Any tips?.

[@제정은-f7j]

Ooh, hello, fellow Korean resident! 👋

[@summer_green_blue]

​@@제정은-f7j hi there!

[@제정은-f7j]

​​​@@summer_green_blueYou can buy cardamom online (lots of Naver Stores sell them) or global/Asian marts like Itaewon Foreign Food Mart or Wooju Food DCOP. I bought decorticated cardamom on eBay but the international shipping can get pretty expensive. I recommend buying whole cardamom pods (green is easier to find), removing the husks by hand, and crushing them using a pepper grinder or mortar and pestle. I usually make half the amount of dough & halve the cardamom ratio as well (i.e. I end up using only about 6-16g per bake) so 20g-40g of pods are usually enough for one purchase 😊

[@victoriabyrne4303]

In that case do you find green cardamom easily? You just need to get the seeds out and bash them a bit.

[@제정은-f7j]

@@victoriabyrne4303 Here in Korea it's an unusual spice, practically unable to find in regular stores unless you search foreign marts, import marts or online malls. 20g of whole green cardamom costs about 3 to 4 USD not including the shipping fee.

[@steff.5580]

I just wanted to make quick cardamom buns one evening and I discovered I need a PhD in cardamom buns for it 😭

[@steff.5580]

I’m kidding, thank you for the amazing advice! But it definitely wasn’t as easy as I thought (hint: I don’t have a stand mixer)

[@KarenParis-tu3hx]

the milk. What is the unit of measure? Grams? Deciliters? Milliliters?

[@IamIceQueen7]

Grams and ml are the same so I’m guessing it’s in ml

[@KarenParis-tu3hx]

@@IamIceQueen7 Thank you! Appreciate it!

[@제정은-f7j]

The recipe on her website uses grams.

[@vanessaperez5452]

I’ve made these a few times now and don’t understand why you don’t want to proof it in the bowl for 30 minutes

[@lapniappe]

Hello!!! :) so glad to see things from you. 1: I know in NA - you can get Bob's Red Mill Gluten Free Flour - this is (I am told) a 1 to 1 substitute for AP flour but to answer your question if the whole idea is to get the gluten development (in this) to a specific state and you are working with gluten free flour i have no idea how that is going to be replicated. 2: There are brands of coconut oil that do not have that coconut taste. (it's kinda hard to find LOL). but there are a lot of solid vegan butters out there. (if NA people want to go posh in USA it's MIyoko's butter, and in CAN (where i am) - Becel/Earth Balance can do. 3: Listen to Cecilia. GET. SCALES. this has really changed how i made breads and cookies etc. a cup is not always a cup but 100g is always 100g. 4: it is a shame that this does need a long machine kneadtime. I don't have one. and i really wanted to make these when i first saw the recipe. I don't really feel like kneading by hand for 30 minutes hahah

[@zoubachan]

Yeah, there's no way to replicate the exact texture gluten gives a dough, there's just not. The company actually say on their site it's not meant for yeast doughs, which makes sense as there's a lot of drier flours and starches in it like rice and tapioca. You'd probably have to adjust the liquid as well because of this or it'll end up dry as a bone, and it just won't roll out the same way due to the lack of structure gluten gives it. Better to just take these flavors and put them into a cake or scone at that point, because that's what using that flour would turn it into. Coconut oil has a lower melting point than butter and will turn into a big mess even quicker than the butter would during shaping, which also means it won't bake the same since it has a different smoke point too (no gooey smoky caramel!). Stick to a vegan butter substitute as it has emulsifiers in it and various oils to replicate butter's average melting point.

[@Nino-bd7bp]

Omg you're a hero ❤ I've been looking for a full tutorial like this 🫡🥹

[@christianras259]

HAVE YOU TRIED STRETCH AND FOLD 4 times 30/45 mins apart and final proof of 1 to 2 hours then divide and shape Merry Xmas and New Year Adios