The Tradition
These aromatic buns are central to Swedish fika culture—the cherished practice of pausing for coffee and connection. The fragrant cardamom dough twisted into elegant knots creates an irresistible treat.
Enriched Dough
- 240ml whole milk, warmed
- 7g instant yeast
- 100g caster sugar
- 500g strong bread flour
- 1½ teaspoons ground cardamom (freshly ground preferred)
- ½ teaspoon fine salt
- 115g butter, softened
- 1 large egg
Spiced Butter Filling
- 115g butter, very soft
- 100g caster sugar
- 2 teaspoons ground cardamom
Method
- Activate: Dissolve yeast in warm milk with a pinch of sugar. Rest 5 minutes until foamy.
- Mix Dough: Combine flour, cardamom, salt, and sugar. Add yeast mixture, butter, and egg. Knead 8-10 minutes until smooth and elastic.
- First Rise: Cover and rest in warm place for 1 hour until doubled.
- Shape: Roll dough into rectangle, spread filling, fold in thirds, cut into strips. Twist each strip and tie into knot.
- Second Rise: Place on lined trays, cover, and rise 30 minutes.
- Finish: Brush with egg wash, sprinkle with pearl sugar. Bake at 200°C for 12-15 minutes until golden.
