About This Recipe
Swedish cardamom bread, known as kardemummabullar, is one of those deceptively simple Scandinavian treats that smells incredible the moment it hits the oven. Ground cardamom perfumes every crumb of this enriched dough, while pearl sugar scattered on top crackles with tiny bursts of sweetness during baking.
Canadian home cooks fall for it because the cardamom feels exotic yet comforting — like something you'd discover on a trip to Stockholm but can easily recreate in your own kitchen. The result is a pillowy, slightly sweet bread that pairs beautifully with black coffee or tea.
Tips for the Best Swedish Cardamom Bread (Kardemummabullar)
Grind your cardamom from whole pods just before mixing — pre-ground loses its magic quickly. Enriched doughs are much easier to shape when chilled, so pop yours in the fridge for 20 minutes before rolling into rolls. A light egg wash before baking gives you that signature golden sheen.
What to Serve With It
Serve warm with a cup of strong black coffee — it's the classic Swedish pairing. These are equally lovely at breakfast alongside butter and jam, or as a light dessert with clotted cream. They travel well too, making them perfect for potlucks or coffee mornings with neighbours.
Storage & Reheating
Store cooled kardemummabullar in an airtight container at room temperature for up to three days. Reheat gently in a 350°F oven for five minutes to restore the soft texture — microwaving makes them gummy. They also freeze beautifully for up to a month.
