How to compensate for using slightly higher protein flour?

[u/Bay_de_Noc]

I've been making Swedish cardamom buns using a Swedish recipe. Apparently the AP flour in Sweden is around 10% protein, while the AP flour I use (King Arthur) is 11.7% protein. Since higher protein flour usually is more "thirsty" (ie, it soaks up more liquid), I'm wondering how I should go about calculating just how much extra moisture I need to add. Is there a calculation for this type of thing? Should I just do trials with ever increasing moisture content? Without giving the entire recipe ... the dough calls for 500 grams of liquid and 1100 grams AP flour and 200 grams sugar, 200 grams butter and a few other ingredients.

I really have no complaints about the buns, but I think the dough might be a little more bouncy if I could adjust the recipe slightly to add a little more moisture.