Swedish Cardamom Knots: Soft, Buttery Fika Buns Tips, FAQ & printable recipe

Tips for success

For the most aromatic filling, crush the green cardamom seeds fresh. The essential oils are volatile and quickly fade, so do this just before mixing the filling.

If you have whole pods, crack them open with the flat side of a knife and remove the seeds, then grind them with a mortar and pestle. The difference in flavor is remarkable—bright, citrusy, and slightly sweet, it elevates the buns from good to unforgettable.

To ensure even baking, shape all the knots the same size and space them evenly on the baking sheet. If some are larger, they will need more time and may brown unevenly.

Also, don't open the oven door during the first 8 minutes of baking, as the rush of cold air can cause the buns to deflate. Let the buns cool on a wire rack after the initial 5 minutes on the sheet to prevent soggy bottoms.

Variations

• Orange Cardamom Knots: Add the zest of one orange to the filling along with the cardamom. The citrus brightens the spice and adds a lovely floral note. You can also add a tablespoon of orange juice to the syrup for extra flavor.
• Almond Cardamom Knots: Sprinkle 1/2 cup of sliced almonds over the filling before rolling the dough. The nuts add a delightful crunch and a nutty flavor that pairs beautifully with cardamom. Toast the almonds lightly for extra depth.
• Cardamom Cinnamon Swirl: Replace half of the cardamom with ground cinnamon for a more familiar spice profile. The cinnamon adds warmth and sweetness, making these buns a comforting treat. Adjust the amount to taste.
• Cardamom Knots with Vanilla Glaze: Instead of the cardamom syrup, whisk together 1 cup confectioners' sugar, 1/2 teaspoon vanilla extract, and 2–3 tablespoons milk to make a thin glaze. Drizzle over the warm buns and sprinkle with pearl sugar.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 3 days. Do not refrigerate, as it dries out the buns. For longer storage, freeze.

Freezer

Baked buns can be frozen for up to 2 months. Thaw at room temperature, then reheat in a 350°F (175°C) oven for 5–7 minutes.

Reheat

Reheat individual buns in the microwave for 10–15 seconds, or in a 350°F (175°C) oven for 5–7 minutes to restore crispness.

Store the baked cardamom knots in an airtight container at room temperature for up to 3 days. The syrup helps keep them moist, but they are best enjoyed within 24 hours.

If they start to dry out, a quick 10-second zap in the microwave can revive them. To keep the pearl sugar crunchy, store them uncovered for the first hour after baking, then seal. Avoid refrigerating the buns, as this can make them stale faster.

The dough can be prepared and shaped the night before. After shaping the knots, place them on the baking sheet, cover loosely with plastic wrap, and refrigerate overnight.

In the morning, let them come to room temperature and proof for 30–45 minutes before baking. Alternatively, you can freeze the shaped, unbaked knots: freeze on the sheet until solid, then transfer to a zip-top bag. They will keep for up to 2 months.

Serving ideas

Serve the cardamom knots warm or at room temperature, ideally within a few hours of baking. They are wonderful with a cup of strong coffee or tea, making them perfect for a fika break. The buns can be enjoyed as is, or split and spread with a little extra butter. For a special treat, serve them with a dollop of lightly whipped cream or a scoop of vanilla ice cream.

These buns are also lovely for breakfast or brunch, paired with fresh fruit and yogurt. If serving a crowd, arrange them on a large platter and let everyone pull apart their own knot. The glossy, pearl-sugar tops make them a beautiful centerpiece. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes to restore the crisp exterior and soft interior.

Frequently asked questions

Recipe card

Swedish Cardamom Knots: Soft, Buttery Fika Buns

Prep 45 minCook 12 minRest 1 h 30 minTotal 2 h 27 minServes 12

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 tsp active dry yeast (one packet)
• 1/2 tsp salt
• 1 1/4 cups whole milk, warm (about 110°F)
• 1 large egg
• 1/2 cup unsalted butter, melted
• 150 g unsalted butter, softened
• 120 g brown sugar
• 15 g green cardamom seeds, freshly crushed
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/2 tsp ground cardamom
• 2 tbsp pearl sugar

Instructions

1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the warm milk, egg, and melted butter. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 8–10 minutes until smooth and elastic. The dough should pull away from the sides of the bowl and feel tacky but not sticky. Cover the bowl with a clean towel and let rise in a warm spot for 60–75 minutes, or until doubled in size.
2. While the dough rises, make the filling: In a medium bowl, combine the softened butter, brown sugar, and freshly crushed green cardamom seeds. Mix until smooth and well combined. Set aside at room temperature so it stays spreadable.
3. Turn the risen dough out onto a lightly floured surface. Roll it into a large rectangle, about 12 by 18 inches and 1/4 inch thick. Spread the cardamom butter evenly over the entire surface, leaving a 1/2-inch border on one long edge. Fold the dough in half lengthwise to enclose the filling, pressing gently to seal. Cut the folded dough into 12 strips, each about 1 1/2 inches wide.
4. Take one strip and twist it several times to form a spiral. Then coil the twisted strip around itself to form a knot, tucking the end underneath. Place the knot on the prepared baking sheet. Repeat with the remaining strips, spacing them about 2 inches apart. Cover the shaped buns with a clean towel and let them proof for 30–45 minutes, until puffy and almost doubled.
5. Preheat the oven to 400°F (200°C). Bake the proofed buns for 12 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. The internal temperature should reach 160°F (71°C) to ensure the egg in the dough is fully cooked.
6. While the buns bake, combine the sugar, water, and ground cardamom in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves completely. Simmer for 2–3 minutes until slightly thickened. Remove from heat and set aside.
7. As soon as the buns come out of the oven, brush them generously with the cardamom syrup while they are still hot. Sprinkle immediately with pearl sugar so it sticks. Let the buns cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

340

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Sugar

18 g

Automatic estimate from the ingredient list, not laboratory-verified.