Description
These Cardamom and Raspberry Swedish Buns are a delightful treat combining fragrant ground cardamom and juicy raspberries in a soft, buttery dough. Perfect for a cozy afternoon tea or a special breakfast, these buns boast a golden crust sprinkled with pearl sugar and a tender, fruity filling that melts in your mouth.
Ingredients
Dough
- 250ml milk
- 2 × 7g sachets yeast
- 1 tsp ground cardamom seeds (ready-ground or crushed from pods)
- 2 eggs
- 750g strong bread flour
- 75g softened butter
- 75g soft brown sugar
Filling
- 100g softened butter
- 1 tsp ground cardamom seeds
- 75g soft brown sugar
- 150g frozen raspberries (leave them frozen)
Topping
- 1 beaten egg (for brushing)
- Pearled or demerara sugar (for sprinkling)
- Remaining butter (to brush after baking)
Instructions
- Prepare the dough: Heat the milk until just shy of boiling, then cool it to warm. Stir in the yeast, ground cardamom seeds, and eggs until well combined. In a stand mixer or large bowl, place the strong bread flour and gradually add the liquid mixture. Add the softened butter and brown sugar. Knead the mixture using a dough hook or by hand until the dough becomes soft, springy, and a finger indent pops back easily. Cover the dough and let it rise until doubled in size.
- Shape and fill the buns: On a floured surface, roll out the dough to about 1cm thickness. For the filling, mix the softened butter, ground cardamom seeds, and brown sugar together and spread evenly over the dough. Sprinkle frozen raspberries over the filling, gently pressing them down to break into smaller pieces. Roll the dough tightly along the long side and pinch the seam to seal. Slice the rolled dough into 16 equal pieces. Place each piece into paper bun or muffin cases or arrange them spaced on a baking parchment-lined baking sheet. Cover with plastic wrap and allow to rise for 30 minutes.
- Bake the buns: Preheat the oven to 220°C (fan 200°C or gas mark 7). Brush the buns with the beaten egg and sprinkle with pearled or demerara sugar. Bake for about 10 minutes or until the buns are golden brown and nicely risen. After baking, brush the buns with the remaining butter and sprinkle more sugar on top to finish.
Notes
- Use frozen raspberries directly to avoid muddling the dough with excess juice.
- Ensure the milk is warm but not hot before adding the yeast to prevent killing the yeast.
- You can substitute strong bread flour with all-purpose flour, but the texture may be less chewy.
- Paper bun or muffin cases help the buns hold their shape while baking.
- Allow the buns to cool slightly before serving to let the butter topping soak in.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: Swedish
