Soft & Fluffy Swedish Cardamom Buns (Kardemummabullar)

Steps

1. 1Make the Dough
2. 2Crush cardamom pods in a mortar and pestle. Remove the green shells and grind the seeds coarsely. Set aside.
3. 3Warm the milk to 110-115°F. Add the yeast and a pinch of the brown sugar, whisk, and let sit for 5-10 minutes until foamy.
4. 4Add the egg, egg yolk, melted and cooled butter, and vanilla to the yeast mixture. Whisk until smooth.
5. 5In a separate bowl, whisk together the flour, ground cardamom, and salt.
6. 6Add about ⅓ of the dry ingredients to the wet mixture and whisk to combine. Add the remaining dry ingredients.
7. 7Using a dough hook, knead on low speed for 8-12 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
8. 8Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
9. 9Make the Filling
10. 10While the dough rises, mix softened butter, dark brown sugar, ground cardamom, salt, and vanilla bean paste (if using) until smooth. Set aside at room temperature.
11. 11Shape the Buns
12. 12Punch down the risen dough and roll into a roughly 16x20-inch rectangle.
13. 13Spread filling evenly over half of the dough. Fold the other half over to encase the filling.
14. 14Cut into 12-14 strips, each about 1-1½ inches wide.
15. 15Pick up each strip and gently stretch it longer. Twist clockwise as much as it will allow.
16. 16Wrap the twisted dough around your index and middle fingers twice, then tuck the ends down through the center of the knot. Press firmly to seal.
17. 17Place shaped buns on parchment-lined baking sheets, tucked ends down. Cover and let rise 45 minutes to 1 hour until puffy.
18. 18Make the Glaze (Optional)
19. 19Combine boiling water, brown sugar, and vanilla bean paste. Stir to dissolve. Set aside.
20. 20Bake
21. 21Preheat oven to 425°F. Brush buns with beaten egg and sprinkle with pearl sugar and crushed cardamom if desired.
22. 22Bake 9-11 minutes until deeply golden brown. Brush immediately with brown sugar glaze if using.
23. 23Let cool 5 minutes, then transfer to a cooling rack.