Swedish Cardamom Buns with Spelt Flour and Sourdough

[@ZenaHerbert]

Thank you for this recipe. I made it at the weekend and the texture of the finished bun is excellent - light, springy, well risen. A big success with my family. Thank you again.

[@AKneadtoBake]

My pleasure! Enjoy!!!

[@jonopray9452]

Really appreciate your videos, very calming voice, and your technique and instructions are very helpful. This is my favorite item to make. I have baked and cooled these and saved them in the freezer to reheat later, and I am wondering if you have ever frozen the dough to then do a final proof and then bake at a later date?

[@tatyanabondar1823]

Fantastic buns, thank you. I've done them 5 times already

[@AKneadtoBake]

My pleasure! Enjoy the recipes!

[@erin_de]

so beautiful & we watch your videos on friday nights

[@AKneadtoBake]

Thank you! Enjoy the recipes!

[@karinc5736]

I baked these this morning, and wow these are fantastic! I didn’t have any cardamom so i used all cinnamon. So pretty!! Soooo tasty! thanks!!

[@AKneadtoBake]

My pleasure! Enjoy!

[@iAmTheWagon]

Best baker on the internet

[@AKneadtoBake]

Thank you!

[@cookingofpothwar]

Lovely recipe sharing stay connected

[@AKneadtoBake]

Thank you! Enjoy!

[@Mbakcemplon]

Hidangan yang menarik dan lezat Terimakasih sudah berbagi resepnya...🤗

[@AKneadtoBake]

Terima kasih kembali! nikmati resepnya!

[@teramonte7077]

Traditionally swedish cinnamonbuns are made with fresh yeast which makes them a lot quicker to bake. They still have to proof 2x1hour but you can make them in an afternoon. Will try this recipe as well! thank you👍🏻

[@AKneadtoBake]

My pleasure! Enjoy this sourdough version

[@mooxsnuevayork9768]

Thanks for the video recipe. Just made these and the buns came out beautiful! I was making Swedish buns for the first time and I have no idea how the buns really should taste. I assume close to cinnamon buns? Personally I would make some improvements to my dough and amount of butter-spice filling next time. For some reason the pastries came out kind of dry, there was no fluff to it. And it was a too reach on the filling side. But again maybe this is the way how Swedish buns should taste like. Definitely will continue experimenting.

[@AKneadtoBake]

Check out the baking time, baking times are approximate they may vary according to each oven

[@adrianal8315]

I have to try this one!

[@AKneadtoBake]

Enjoy!

[@AubreyJM]

Thank you for the recipe! So pretty!

[@AKneadtoBake]

Thank you! Enjoy!

[@GrantBakes]

Thanks for this shaping technique! I need to try it.

[@AKneadtoBake]

My pleasure!

[@Chiommycreativekitchen1]

l like your step by step process. Thank you for sharing.

[@AKneadtoBake]

My pleasure! Enjoy!

[@irvingg71]

Love the detailed explanation. Thanks a lot!

[@AKneadtoBake]

My pleasure! Enjoy!

[@sislertx]

These are.beautiful

[@AKneadtoBake]

Yes they are! Enjoy!

[@Nakona0062]

They look delicious.

[@AKneadtoBake]

Enjoy!

[@easyandhealthyrecipes9507]

Perfectly made and look delicious 💕❤💕❤💕❤

[@AKneadtoBake]

Thank you! Enjoy!

[@TreatsAndTrails]

Absolutely perfect presentation look yummy and soft👍👍

[@AKneadtoBake]

Thank you! I hope you can try it out!

[@megakheretv440]

Amazing! It looks delicious and yummy thanks for sharing

[@AKneadtoBake]

My pleasure! Enjoy!

[@GrantBakes]

I've got spelt flour and cardamom. I'm making these ASAP!

[@AKneadtoBake]

Enjoy!

[@foodyumaroma]

Awesome presentation & excellent preparation 😍❤

[@AKneadtoBake]

Thank you!!!

[@carolinewalls4297]

This recipe is just what I have been looking for, thank you :-)

[@AKneadtoBake]

My pleasure! Enjoy!

[@ittakesavillage5461]

Off to veganize them now. So excited

[@AKneadtoBake]

My pleasure! Enjoy!

[@crazysports6221]

What would you use to replace the eggs? Thank you!

[@PMTcommenter]

Looks very good and I will try this. Although I wouldn’t really call this cardamom buns. The ones I have made use about a tsp in the dough and at least 1 tbsp in the spread. This is closer to a cinnamon bun with some cardamom (which is what I was looking for)

[@AKneadtoBake]

Enjoy!

[@thezahidsisters]

Woww! This is simply perfect and irresistible, something I would to try! Well prepared and well presented!😍😍 Big like, Stay Blessed and stay connected!🌸💕🤝🏻

[@AKneadtoBake]

My pleasure! Enjoy the recipe!

[@Mrsjayramachandran]

The recipe worked very nicely. Thank you very much! I was a bit confused because after kneading the dough you ask for the dough to be placed straight in the fridge for 8 hours without allowing it to rise. And after shaping to leave it overnight at room temp. I was worried because there was not much rise in the dough at all. I left it for 24 hrs at 17deg C room temp and baked it this morning. It rose very well during baking.

[@AKneadtoBake]

I’m glad you liked it!!! Thank you for sharing!!!

[@vrobaldo]

Dear friend! Glad to be back to your great recipes:) Could you please let me know if you're using green or black cardamon in this recipe? Thanks!!

[@AKneadtoBake]

Thank you! It is black cardamom, enjoy!

[@vrobaldo]

​@@AKneadtoBake I really like to try this recipe, but the timing does not work for me. If I were to replace the sourdough starter with dry yeast, it would not require the 8+ hrs. of proofing. How could I figure out the amount of dry yeast needed? Obviously, it could not be the 20% shown on your percentages. Could you help?

[@orquideaaral3847]

Excelente receta! Dos preguntas por favor 1.- Cuando terminas de amasar y la pones al bowl va directo al refrigerador sin haber levado nada la masa? 2.- Después de haber estado la masa en el refrigerador así fría la trabajas? Gracias!

[@AKneadtoBake]

Si y si a las dos preguntas

[@orquideaaral3847]

@@AKneadtoBake eres muy amable! Realmente una admiradora de tu excelente trabajo, felicitaciones!

[@Kokeshiflower]

Love this! I wondered if you can make it without the egg though? Some doughs I have seen don't use egg, just add butter and milk.

[@AKneadtoBake]

Yes you can but the result won’t be the intended

[@suziescrapbook3574]

Hi, would you please let us know what muffin tins you’re using? Thanks in advance. 😁

[@AKneadtoBake]

The Texas size muffin pans they are bigger and you can get them at Kroger

[@suzyhermes4147]

Hello! Thanks for your video! 4 g of cardamom is way more than 1/2 tsp. Which is it? Thank you!

[@AKneadtoBake]

I used US tsps not metric but always look at the grams portions

[@suziescrapbook3574]

I don’t have muffin tins as large as what you do. Do they need that to hold their shape? I only have a tin that has 12 muffin slots so the slots are half the size of yours.

[@AKneadtoBake]

Yes but you can still use those just try to space them out

[@gianny2977]

Could you replace the sugar in the dough recipe with honey? If so do you know how much honey. Thank you!

[@AKneadtoBake]

Yes replace with the same amount, you should be good

[@Kokeshiflower]

What does the spelt flour do, as opposed to using just plain flour or bread flour?

[@AKneadtoBake]

Changes the flavor, you get the nutty flavor of the spelt flour

[@Deb999Deb]

I have emmer flour on hand. Would that be a good substitute for spelt flour? TIA.

[@AKneadtoBake]

It won’t give you the same result/flavor profile, you can substitute it with plain flour or whole wheat flour

[@gabila100]

Hello, could you please tell me, when you say "before baking it let it sit overnight at room temperature", how much are you looking to get the dough raise? 50%, 100? I'm afraid of over proofing them. Thank you

[@AKneadtoBake]

Around 70% 80% max

[@AKneadtoBake]

Also my overnight temperature is around 72F or 22C

[@gabila100]

@@AKneadtoBake , do you think I can keep them at 86 F for 3 -4 hours, or until 70-80 bigger?

[@dimyssg5361]

Is it 80g of brown sugar or 200g (1 cup) for the filling please. Thank you for the recipe :)

[@AKneadtoBake]

80 grams, enjoy!