Ingredients:

  • 1 cup warm milk
  • 2 1/4 tsp active dry yeast
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 tbsp ground cardamom
  • 1 tsp salt
  • 3.5 cups all-purpose flour
  • 1 large egg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 large egg, beaten
  • 1/4 cup pearl sugar

Instructions:

  1. Combine warm milk (105-115°F) and a pinch of the sugar. Stir in the yeast and let sit for 5-10 minutes until foamy.
  2. In a mixer, combine the remaining sugar, ground cardamom, and salt. Add the yeast mixture and the egg, mixing on low until combined.
  3. Gradually add the flour. Once a shaggy dough forms, add the softened butter one tablespoon at a time.
  4. Knead on medium-low for 5-7 minutes until the dough is smooth, elastic, and tacky to the touch, but no longer sticks to the sides of the bowl.
  5. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  6. Punch down the dough and roll it into a large rectangle (approx. 12x18 inches) on a floured surface.
  7. Spread the softened butter across the dough, then sprinkle the cinnamon-sugar-cardamom mixture evenly.
  8. Fold the dough in half lengthwise. Cut the rectangle into 12 equal strips.
  9. Twist each strip like a rope, then wrap the rope around your finger and tuck the end underneath to create a traditional Swedish knot.
  10. Place knots on a parchment-lined sheet. Cover and let rise for 30 minutes.
  11. Gently brush each bun with the beaten egg wash. Sprinkle generously with pearl sugar.
  12. Bake at 425°F (220°C) for 10-12 minutes until the buns are a deep mahogany-golden brown.