Nordic breads are not complete without a subtle spicy flavour to enhance the sweet taste favoured by the Swedish in particular.
These cardamom bread buns were among the breads selected for the Sju Sorters Kakor (Seven Kinds of Cake) book inspired by a national baking competition in 1945.
This is a modern interpretation, caraway and fennel added to the enigmatic cardamom, long known as a bread, cake and pastry flavouring among the Scandinavians.
- 500 g white wheat flour
- 200 ml milk
- 75 g butter
- 1 (60 g) egg
- 45 g sugar
- 20 g brödsirap (bread syrup)
- 15 g yeast
- 10 g cardamom pods, seeds and some shells ground into powder
- 1 tsp caraway seeds, ground into powder
- 1 tsp salt
- 12 fennel seeds, ground into powder
Melt the butter with the milk in a small saucepan. When the temperature reaches 38ºC add the bread syrup, sugar and yeast.
Whisk the caraway, cardamom and fennel powders plus the salt into the flour.
Rub the egg into the flour.
Add the yeast mixture to the flour mixture.
Knead into a smooth spongy dough, about 15 minutes, don’t over-knead.
Leave to rise, degas after two hours.
Divide dough into 12 pieces.
Place on a greased tray, leave to rise.
Bake at 200ºC for 25 minutes.