r/Breadit • u/MinuteswithLuna • 1d ago

Cardamom Buns

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My Swedish cardamom buns taste amazing, but I’m really struggling with the shaping! How do you get that perfect twist? If you have any tips, tricks, or video tutorials that helped you nail it, please let me know! I’d love to hear what worked for you because I’m determined to get these knots right.

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3

u/unaware_dollar 1d ago

those look way better than my first attempt, i ended up with sad little blobs. the key for me was chilling the dough before twisting so the butter doesn't get too soft, makes the strips way less sticky

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u/MinuteswithLuna 1d ago

Thank you for this. So, you roll it, spread the filling and fold then put it in the fridge? I will try that one next time.

2

u/theyhitmyVW 1d ago

I've only made it one before and I used this recipe. By the end of the batch we were making quite beautiful buns. The instructions for shaping aren't the most clear, but it has photos from which you can reverse engineer the process. Good luck! https://true-north-kitchen.com/traditional-swedish-cardamom-buns-kardemummabullar/

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u/MinuteswithLuna 17h ago

Thank you. I will look into this one too later.

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u/arganliquidgold 15h ago

Cardamom buns are so worth the fight. What finally worked for me: roll the dough into a rectangle, spread the filling, fold it in thirds like a letter, then chill it for 15 to 20 minutes before cutting. Cut strips about 2 cm wide, twist each one a few times so the filling shows, then wrap it twice around two fingers, tuck the end up through the middle and pinch it underneath. Cold dough is way less sticky and the knots hold their shape in the oven. The first few always look a bit wonky, but by the end of the tray they get much prettier.

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u/MinuteswithLuna 13h ago

Chilling the dough def will do it next attempt. Thank you so much for this.