Swedish Cardamom Buns

1. Activate Yeast

Warm the whole milk until it reaches a temperature of 105-110 degrees. Add the active dry yeast to the milk, giving it a gentle whisk in a saucepan or bowl. Wait until it starts to froth.

2. Prepare Dough

In a stand mixer with a dough hook, mix the all-purpose flour, granulated sugar, softened unsalted butter, ground cardamom, and fine sea salt. Pour in the activated yeasty milk and knead until smooth and shiny.

3. Chill Dough

Shape the dough into a rectangle on parchment paper and place it on a 9-by-13-inch quarter sheet pan. Refrigerate for 2 hours.

4. Prepare Filling

Beat together slightly softened unsalted butter with granulated sugar, ground cardamom, and fine sea salt until it forms a granular paste.

5. Roll and Fill Dough

Roll out the chilled dough on a silicone mat or lightly floured surface into a large rectangle. Spread the cardamom filling evenly across the dough, fold in thirds, and roll gently to seal the edges.

6. Shape and Proof Buns

Trim the edges of the dough, slice into 18 equal strips, twist and shape each strip into a bun, and arrange them on lined baking sheets. Let them proof for about an hour or until puffy and soft to the touch.

7. Preheat Oven and Egg Wash

Preheat the oven to 450 degrees. Whisk together the large egg with a splash of water and brush this egg wash over the buns. Crush the green cardamom pods and mix with granulated sugar, then sprinkle over the buns.

8. Bake

Bake the buns at 450 degrees for 8 minutes, then lower the temperature to 375 degrees and continue baking for another 12 minutes, rotating the trays halfway through. They are done when golden brown and fragrant.