kardemummabullar

Kardemummabullar are a type of sweet bun from Sweden flavored with ground cardamom. They are a variant of the cinnamon bun (kanelbulle), in which cardamom is the defining spice in the dough and often in the filling. They are a common item in Swedish bakeries and a staple of fika, the traditional coffee break.

The use of cardamom in Nordic baking is well established, and kardemummabullar emerged as a distinct form in modern Swedish pastry. While precise origins are not clearly documented, the bun has become a standard offering in many Swedish cafés and households from the 20th century onward.

Most kardemummabullar are made from a yeast-raised, enriched dough containing milk, butter, sugar, and eggs, with ground cardamom providing aroma and warmth. After the dough rises, it is rolled out, spread with a filling of butter, sugar, and cardamom, rolled into a log, cut into individual pieces, and shaped into buns. The buns are baked until golden and frequently finished with pearl sugar or a light glaze.

Variations include adjusting the level of cardamom, adding raisins or vanilla, and using different shaping methods. Some bakers emphasize the cardamom note more strongly, while others combine it with cinnamon.

Kardemummabullar are typically served warm or at room temperature with coffee. They are among Sweden’s best-known pastries, closely associated with the nation’s baking tradition alongside kanelbulle.

See also Kanelbulle, Cardamom, Swedish cuisine.