Swedish Cardamom Buns Recipe
Recipe from Fabrique bakeryAdapted by Charlotte DruckmanTotal Time1 hour, plus cooling and 3 hours’ restingRating4(1,974)NotesRead community notesIf you’re not sure what green-podded cardamom tastes like, there’s no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom — the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells — and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won’t rise as tall...