Cardamom Buns

I grew up in a household with a Swedish mother and Swedish grandmother. These Cardamom Buns were a treat they frequently served with coffee or tea. They’re not the gooey type of buns with frosting found in those franchises at the mall. Although, there is a time and place for those as well, today we’re making Cardamom Buns or what my family always called “Mormor’s Buns”.

Cardamom Buns and saffron bread
Cardamom Buns amd saffron bread 2

Keeping It In The Family

Mormor is Swedish for my mother’s mother. I like the Swedish names for grandparents.. There are different names for each of the grandparents. In the US your mother’s mother and your father’s mother are both called grandmother which doesn’t distinguish whether it’s maternal or paternal. So, you have to clarify when needed. My mother’s father in Swedish is Morfar. If my father was Swedish, his parents would be Farmor (grandmother) and Farfar (grandfather)

I have a few regrets since the passing of my mormor many years ago and the recent passing of my mother. I wish I learned more of their native language and I wish I made sure I had all of our favorite recipes preserved. After my mormor’s passing, my mother and I spent a couple years trying to figure out her recipes. Some of the recipes were just a matter of converting metric to US measurements. Some, however, were a bit more complicated.

These Aren’t Your Grandmother’s Synonym Buns…or rolls or pastry or danish.

My mormor had a favorite handmade teacup that she used for measuring. She also sipped her tea or other beverages out of it when she wasn’t baking. It held just the right amount of flour or sugar or whatever other ingredient she needed. But, it did not measure out equal to a standard US measuring cup. And, as far as we know, it wasn’t a standard metric measurement either. So, when her recipe called for a cup of flour or whatnot, it was a guessing game as to whether it was her tea”cup” or a standard cup.

We finally figured out most of the recipes. A few still need some tweaking. And some my mom knew how to make, but didn’t have a written recipe. I didn’t learn from my mistake after mormor’s passing and just assumed that my mother had the remaining recipes in her recipe book. I quickly realized that many of the things my mom made were from memory and didn’t rely on a recipe. Even though I watched my mom and my mormor make these buns often enough, I didn’t have it memorized. After several attempts, I think I finally got them right though. I hope you enjoy them.

Just A Small Piece of Advice In The New Year

Food plays a big role in many families and their traditions. So, while you try out this recipe, spend time with your family, make sure you have your treasured recipes clearly written down so that you can help keep your traditions alive. You’ll get to spend some fun quality time with those you love now while making sure you’ll be able to share memories with other loved ones later.

Cardamom Buns

A delicious cardomom and cinnamon pastry topped with pearl sugar and chopped almonds. Serves perfectly with coffee or tea. For breakfast or just a treat.

Course Pastry
Cuisine Swedish
Keyword cardamom
Prep Time 30 minutes
Cook Time 8 minutes
Inactive time 1 hour
Total Time 38 minutes
Servings 32
Author Lisa York

Ingredients

For The Dough

  • 6 cups flour
  • 2 cups milk
  • 1 1/2 cups butter melted
  • 1/2 cup sugar
  • 2 tsp cardamom
  • 1 tsp salt
  • 2 1/4 oz packets of yeast

For The Filling

  • 1/2 cup butter room temperature
  • 4 tbsp sugar
  • 1 tbsp cinnamon
  • 3 tsp cardamom
  • 3 medium apples peeled, cored and diced
  • 1/2 cup raisins

For The Topping

  • 1 egg
  • 1/2 cup pearl sugar
  • 1/4 cup chopped almonds optional

Instructions

For The Dough

  1. In a small pan over medium heat, melt the 3 sticks of butter.

    Cardamom Buns melted butter
  2. When the butter is completely melted, add the milk then remove from the heat. Use care to not allow the temperature of the liquid to get too hot. 

    Cardamom Buns melted butter with milk
  3. Add the sugar and cardamom to the butter and milk mixture. Stir until well-blended.

    Cardamom Buns butter and milk well blended
  4. Add the packets of yeast to a large mixing bowl. Test the temperature of the milk and butter mixture to ensure the temperature is not over 130F. Liquid that is too hot can kill the yeast. Ideal temperature of the liquid should be between 120-130F. (If the temperature is too warm, allow it to cool a bit prior to adding it to the yeast.)  Pour the warm liquid over the yeast.

    Cardamom Buns add butter and milk to yeast
  5. Add the salt, then gradually add the flour, about 1/2 cup at a time until you’ve added about 4 1/2 – 5 cups. The dough will still be considerably sticky, but should have some elasticity. That is okay. We’ll incorporate the rest of the flour when we’re kneading it later. 

  6. Leave the dough in the bowl and set in a warm location to rise for approximately 30 minutes or until is has almost doubled in size.

  7. Adding a towel to cover the bowl will help prevent the dough from drying out. 

  8. While waiting for the dough to rise, prepare the filling and topping as described in the directions at the end of the recipe..

  9. Once the dough has risen, generously flour your work surface.

  10. Turn your dough out of the bowl onto your floured work surface. Kneading the dough, incorporate the remaining flour. (Note: you may not need all of the remaining flour. Just add enough flour until it is no longer sticky.) Divide the dough into two equal sections.

  11. Roll out one section of dough into a rectangle leaving the dough approximately 1/3″ thick. (Roughly a rectangle approximately 13 inches by 20 inches.)

  12. Spread a few tablespoons of the room temperature butter over the surface of the dough then sprinkle half of the cardamom mixture over the butter.

  13. Next, sprinkle half of the raisins.

  14. Then, half of the apples (after draining off the liquid).

  15. Roll the sheet of dough into a log shape. Cut the log into 16 equal sections. Place each piece on a greased baking pan or pan line with parchment paper. I like to use paper or foil baking cups. 

  16. Set aside and cover in a warm location to rise again for approximately 15-20 minutes. Repeat the process with the other section of dough.

  17. Preheat oven to 425 F.

  18. Once the buns have risen again, brush the tops of each bun with the egg then sprinkle the pearl sugar and almond mixture. 

  19. Bake at 425 F for 8-10 minutes or until brown.

For The Filling

  1. Peel, core then dice the apples.

  2. Set the apples aside in a bowl. Cover the apples with water and a splash of lemon juice to keep them from turning brown. 

  3. Mix together the sugar, cinnamon and cardamom.

For The Topping

  1. Beat one egg.

  2. Chop the almonds, if desired.

  3. Mix the almonds with the pearl sugar.

Do you have any recipes that were lost with a loved one? I’d love to hear about it in the comments below. Also, please follow me on Facebook, Twitter, Pinterest and Instagram so you don’t miss other great recipes.

Svenska Pepparkakor Swedish Spice Cookies

Today I’ll be sharing Svenska Pepparkakor, which are Swedish spice cookies. My Mormor (Swedish for grandmother on my mother’s side) used to make a full batch of these delightful cookies at Christmastime. The recipe I’m sharing with you is only a quarter of her recipe, but rest assured, if you roll out the dough thin enough, you’ll still get about 300 cookies from this recipe. With all the other cookies I make, I don’t usually need more than that for my holiday sharing, but this recipe can be easily doubled, or more, if you like.

She used to make a huge batch so she could share them with her neighbors, Bingo buddies, friends, and, of course, family. These cookies are best made a week or so in advance of when you’ll need them. The spices will have more time to mingle and you’ll find a much stronger flavor than when they are fresh out of the oven. She would allow my brother and I to sneak a sample while she was baking them, but then they were put away until just before Christmas. Keep these Swedish Spice Cookies stored in an airtight container and they’ll stay perfectly fresh and delicious for a couple months. They’ll probably be long gone before they get stale anyway, but, if you find that you have too many to eat, wrap them up in freezer bags then store them in the freezer for up to a few months more.

The dough for these cookies is very easy to make, the only tricky part is rolling out the dough thin enough. To be made correctly, it needs to be almost paper thin so that the cookies get crispy. Be sure to sprinkle enough flour on your work surface so that your dough won’t stick and you’ll need to be mindful of the thickness of your rolled out dough so that your cookies bake consistently and you get an even crispness of each cookie. Roll the dough too thick and the cookies will turn out soft instead.

These cookies can be decorated with your favorite cookie icing, but they have so much flavor it’s not really needed. Besides the icing will soften the cookie. So instead, try sprinkling some pearl sugar on them to give them an added layer of crunch and decoration.

Svenska Pepparkakor (Swedish Spice Cookies)

A delightful thin, crispy spice cookie. A nice difference from gingerbread.

Course Cookies
Cuisine Swedish
Keyword Spice
Servings 300 cookies
Author Lisa York

Ingredients

  • 3/4 cup dark Karo syrup
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 12 tbsp butter
  • 4 tsp ground ginger
  • 2 tsp cloves
  • 2 tsp cinnamon
  • 2 tsp orange peel
  • 4-5 cups flour
  • 2 tsp baking soda

Instructions

  1. In a small sauce pan, boil syrup, sugar, cream, butter and spices until thoroughly blended. Set aside to cool to room temperature. 

    Pepparkakor mixture
  2. In a separate bowl, combine baking soda and flour. (Do not sift the flour.)

  3. Preheat oven to 350 degrees F.

  4. Gradually add the flour to the syrup mixture. 

    Pepparkakor add flour
  5. Continue adding the flour and stirring until well blended. When the mixture becomes to hard to stir, you’ll need to continue adding the flour by kneading it into the dough until it is fully incorporated.

    Pepparkakor add flour 2
  6. You may not need all of the flour, and depending on the climate, you may need extra. Just add the flour until the dough is firm and no longer sticky. Keep in mind that while you are rolling out the dough, your dough will acquire more flour that is picked up from your work surface. With your hands, shape the dough into a smooth ball until it has a glossy shine. 

    Pepparkakor dough
  7. Let the dough rest while you prepare the cookie sheets. Make sure cookie sheets are clean and free of crumbs. I use parchment paper so that I don’t get crumbs on the next batch of cookies. 

  8. Lightly flour your work surface. 

    Pepparkakor floured surface
  9. Using a knife, cut about 1/8 of a slice from the ball of dough.
    Pepparkakor dough divided
  10. Form the slice into a smaller ball of dough and flatten on your work surface.

    Pepparkakor dough ready to roll out
  11. Using a rolling pin, roll out the dough until very thin. It should almost be see through. Notice the picture, you can almost see the work surface through the dough. 

    Pepparkakor dough rolled out
  12. Using your desired cookie cutters, cut the shapes in the dough. 

    Pepparkakor shapes
  13. Remove the shapes with a thin, metal spatula and place on the cookie sheet. Save the scraps to add back into the next section of dough you cut out. 

    Pepparkakor shapes 2
  14. These cookies do not spread much, so you don’t need to leave a lot of space between them. 

    Pepparkakor shapes ready for oven
  15. Bake for 4 minutes. (These cookies burn very quickly. If you have rolled them out as thin as possible, they could be ready in as little as 3 minutes. If they aren’t very thin, it could take as long as 8 minutes.) Once they start getting a toasty color around the edges, remove them from the oven. Allow them to cool on the sheet for a few minutes before removing them from the sheet. You may notice the cookies seem a little soft. They’ll continue to cook on the hot cookie sheet. While they’re cooling down, they’ll start to get crispier. 

  16. Continue until you’ve used up all the dough. 

  17. Store in an air tight container or cookie tin.

    Pepparkakor

For more great Christmas recipes, follow us on Facebook, Twitter, Instagram and Pinterest. 

What are your favorite holiday treats? Let me know in the comments below.