Swedish Cardamom Buns with Low-Sugar Lingonberry Jam
Lingonberry Buns
Soft cardamom buns filled with tangy low-sugar lingonberry jam — a cozy Swedish treat.
Nutrition (per serving)
These Swedish cardamom buns (kardemummabullar) are a tender, fragrant pastry I make when I want something simple but special — slightly spiced dough wrapped around a bright spoonful of low-sugar lingonberry jam for a lovely sweet-tart contrast. They smell like home: warm cardamom, butter, and a whisper of vanilla.
Using a low-sugar lingonberry jam keeps the flavor bright without overpowering the delicate dough, and the buns are perfect for fika, breakfast, or a cozy afternoon with tea. They’re impressive to share but friendly enough for a relaxed weekend bake.
Ingredients
- All-purpose flour:4 cups
- Active dry yeast:2 1/4 tsp
- Whole milk, warmed to about 110°F:1 cup
- Unsalted butter, melted:4 tbsp
- Granulated sugar:3 tbsp
- Ground cardamom:1 tsp
- Salt:3/4 tsp
- Large eggs:2 pieces
- Low-sugar lingonberry jam:3/4 cup
- Powdered sugar (for glaze, optional):1/2 cup
- Milk (for glaze):1 tsp
- Vanilla extract (optional):1 tsp
Instructions
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In a small bowl, stir the warm milk and yeast together. Let sit 5 minutes until foamy.
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In a large bowl, whisk together the flour, sugar, ground cardamom, and salt. Make a well and add the foamy yeast mixture, melted butter, and 1 beaten egg. Stir until a shaggy dough forms.
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Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 6–8 minutes). Form into a ball.
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Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot for about 45–60 minutes, until doubled in size.
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Punch down the dough and roll it into a 12x10 inch rectangle. Spread the lingonberry jam evenly over the surface, leaving a 1/2 inch border.
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Fold the dough in half lengthwise so the jam is enclosed, then slice into 8 long strips. Twist each strip into a bun or coil and place on a parchment-lined baking sheet, spacing them a few inches apart.
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Cover the shaped buns and let them rise another 20–30 minutes until puffy. Preheat the oven to 375°F while they finish rising.
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Brush each bun lightly with the remaining beaten egg and bake for 12–15 minutes, until golden brown and cooked through. Remove to a rack to cool slightly.
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If using glaze, whisk powdered sugar with milk and vanilla to a drizzling consistency and spoon over warm buns. Serve warm or at room temperature.
Tips & Notes
- Use low-sugar lingonberry jam so the filling stays bright — if your jam is very thick, warm it slightly for easier spreading.
- For extra aroma, lightly toast 1/2 tsp of crushed cardamom seeds and add them to the dough instead of pre-ground cardamom.
- If the buns brown too quickly, tent with foil midway through baking to avoid overbrowning while ensuring they cook through.
