Hello, foodies! I’m Arian, and today I want to share with you my take on Scrumptious Swedish Cardamom Buns inspired by the legendary Juno Bakery in Copenhagen. These buns are more than just a treat baked with love- they’re a nostalgic trip to Northern Europe wrapped in a flavorful delight. They feature a sweet, aromatic filling of freshly crushed cardamom and crispy pearl sugar on top that adds a delightful crunch. What’s not to love?
Arian was born and raised in a small village in Kosovo, where his family runs a bakery. He moved to the United States five years ago to pursue his passion for soccer and now plays for the local semi-professional team. When he is not on the field, he can be found in the kitchen experimenting with traditional recipes from his homeland.
Arian Idrizi currently resides in the United States and grew up in Kosovo.
I was born and raised in a small village in Kosovo, a landlocked country in southeastern Europe that borders Albania, Montenegro, and North Macedonia. In my family, baking is an integral part of our heritage. Some of my favorite childhood memories are of me helping my grandparents and parents prepare traditional pastries or bread throughout the year for different celebrations and events. Cardamom buns, like the ones we’re making today, were always a staple in our home during Easter and Christmas, among other important holidays.
The origins of cardamom buns date back centuries and are ubiquitous throughout Scandinavian cuisine. The buns traditionally served in Sweden, Denmark, and Norway vary in shape and texture, but all of them share the same intoxicating cardamom flavor and aroma that comes from the use of freshly ground cardamom pods. In Copenhagen, the Juno Bakery is renowned for its cardamom buns, which are hand-rolled and baked to perfection every day. The bakery’s founder, Emil Glaser, started baking as a child and later moved to Paris to hone his craft before returning to Copenhagen to open Juno Bakery. He even holds a world record for the largest cinnamon bun! Today, the bakery is still run by his family, and they continue to delight locals and visitors with their exquisite pastries, cakes, and bread. I’m thrilled to pay tribute to this incredible bakery with my Scrumptious Swedish Cardamom Buns recipe.
What you need
Who doesn’t love a fresh-baked cardamom bun that is melt-in-your-mouth? This Scrumptious Swedish Cardamom Bun recipe does just that! Inspired by the renowned Juno Bakery in Copenhagen, these buns feature an aromatic cardamom filling and pearl sugar on top, giving them an extra crunch that is simply irresistible. The recipe starts by activating the yeast in warm milk and sugar, and then mixing it with flour, butter, egg, and more sugar. One of the highlights of this recipe is kneading the dough, which takes some effort but is well worth it as it transforms into a smooth and elastic dough. The dough needs to rise for 1-2 hours, and then it’s time to shape the buns into twists or braids, or simple rectangles. The buns then require a quick dunk in milk and generous sprinkling of pearl sugar before they’re baked until golden brown. Serve these buns with a cup of coffee or tea, and they’re perfect for breakfast, brunch, or as a delightful dessert.
Ingredients:
- All-purpose flour – The base ingredient for the dough, which gives the buns their structure. It can be substituted with bread flour for a chewier texture.
- Active dry yeast – A leavening agent that helps the dough rise. It must be activated in warm water before use, and can be substituted with instant yeast.
- Granulated sugar – Adds sweetness to the dough, and helps activate the yeast. Can be substituted with brown sugar or honey for a different flavor.
- Salt – Balances the sweetness of the dough, and regulates the fermentation process. Sea salt, kosher salt, or pink Himalayan salt can be used instead.
- Cardamom – An aromatic spice that gives the buns their distinct flavor. It can be substituted with cinnamon, nutmeg, or ginger for a different taste.
- Unsalted butter – Adds richness and flavor to the dough, and helps create a soft texture. Can be substituted with vegan butter or coconut oil for a dairy-free option.
- Egg – Adds structure and richness to the dough, making it tender and moist. Aquafaba or applesauce can be used as egg substitutes for a vegan option.
- Milk – Adds liquid to the dough, making it easier to handle and giving it a mild flavor. Can be substituted with non-dairy milk for a lactose-free option.
- Pearl sugar – A special sugar that is used as a topping for the buns, giving them a crunchy and caramelized texture. Can be substituted with coarse sugar or brown sugar.
Utensils:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Stand mixer with dough hook attachment – Can be replaced with a large wooden spoon or a hand mixer with dough attachments, but it will require more effort.
- Rolling pin
- Parchment paper
- Baking sheet
- Wire rack
- Pastry brush – Can be replaced with a clean finger or a spoon.
Cardamom: My Favorite Spice
I have a deep love for cardamom. It is a delightful spice with a unique flavor that adds a warm and comforting aroma to any dish. Apart from its unique flavor, cardamom has many health benefits. Cardamom contains antioxidants which help protect your body from environmental stress, as well as having natural anti-inflammatory properties that can improve digestion and help regulate blood sugar levels. In this recipe, cardamom not only adds an amazing taste, but it also gives the buns a sense of authenticity that truly makes them Nordic. Cardamom may not be the most popular spice, but to me, it is nothing less than invaluable and always finds a special place in my pantry.
Pearl Sugar: A Tiny Miraculous Ingredient
Pearl sugar is one of my favorite ingredients to use when it comes to baking. It is a small, rough, opaque white sugar that adds a sweet and crunchy texture to baked goods. What’s so great about pearl sugar is that compared to regular granulated sugar, it doesn’t dissolve easily, which makes it perfect for topping pastries. While pearl sugar itself may not be the healthiest of ingredients, it is used sparingly and can be easily swapped with alternatives such as coarse sugar or brown sugar. In this recipe, pearl sugar is used as a topping for the buns and adds a beautiful, crunchy texture to each bite. It also gives the buns a Nordic bakery feel. Though pearl sugar is not widely used in everyday baking, it is the small miraculous ingredient that can make a world of difference to any pastry.
What to serve it with?
I absolutely love serving my Scrumptious Swedish Cardamom Buns with a piping hot cup of black coffee, as the bitterness of the coffee perfectly complements the sweetness of the buns. These buns were a staple in my family, particularly during Sunday brunch when my grandparents would brew traditional Turkish coffee in an ibrik, and we would enjoy them together around the table. The combination of the two flavors and aromas takes me back to those cherished moments, and it’s one of the reasons why this pairing is so dear to me. But, if you prefer something less caffeinated, feel free to pair these buns with a glass of ice-cold milk or a soothing cup of tea.
Summary
Well, that’s a wrap on my tribute to Juno Bakery’s Scrumptious Swedish Cardamom Buns. I hope you enjoyed this recipe as much as I do, and that it brings fond memories to you and your loved ones, just like it does for me. Do you have any fond memories of cardamom buns or any other traditional baked goods from your family’s or culture’s recipes? I’d love to hear about it in the comments below! Also, share your experience in baking these buns – did they turn out as you expected? Did you try any variations or shapes? Don’t forget to tag me in your pictures on social media. Until next time, happy baking!
Here’s the recipe:
Scrumptious Swedish Cardamom Buns: A Tribute to Juno Bakery's Copenhagen Delights
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Stand mixer with dough hook attachment
- Rolling Pin
- Parchment Paper
- Baking Sheet
- Wire rack
- Pastry Brush
Ingredients
- 4 cups All-purpose flour
- 2 1/4 tsp Active dry yeast
- 1/3 cup Granulated sugar
- 1/2 tsp Salt
- 2 tsp Cardamom
- 1/2 cup, melted Unsalted butter
- 1, large Egg
- 1 1/2 cups Milk
- 1/4 cup Pearl sugar
Instructions
- Activate the yeast - In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it stand for 5-10 minutes until small bubbles form and the mixture looks frothy. - Make sure the milk is warm but not hot, as too much heat can kill the yeast. Also, if the mixture doesn't get frothy after 10 minutes, it may mean that the yeast is not fresh, and the dough won't rise properly.
- Prepare the dough - In a large mixing bowl, sift the flour, remaining sugar, salt, and cardamom together. Make a well in the center and pour in the melted butter, egg, and the yeast mixture. Mix the ingredients with a wooden spoon, then use your hands to knead the dough until it becomes smooth and elastic, for about 10 minutes. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. - Kneading may seem hard at first, but it's all about patience and persistence. When kneading, use your palms and the weight of your body to stretch and fold the dough, and apply pressure with your fingers to push it forward and collect it. Don't worry if the dough looks sticky at first, flour your hands and the work surface as needed.
- Shape the buns - Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Punch down the dough and transfer it to a floured surface. Roll out the dough to a rectangle of about 1/4 inch (0.6 cm) thickness. Cut the dough into 12 long strips, and twist each strip into a knot or braid. Place the buns onto the prepared baking sheet, cover them with a dish towel, and let them rest for another 15 minutes. - To achieve the perfect shape of twist or braid, first roll the dough strips into a tight rope, then cross the ends over each other, loop one under and through the center, and tuck the other end into the center hole. If you want a simpler shape, you can just cut the dough into rectangles and roll them up.
- Bake the buns - Brush the buns with milk, and sprinkle them generously with pearl sugar. Bake the buns for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Remove the buns from the oven and let them cool on a wire rack. - Be careful not to over bake the buns, as they can become dry. To ensure that the buns bake evenly, rotate the baking sheet halfway through the baking time.
