Sourdough Cardamom Buns (Surdegs Kardemummabullar)


Cardamom buns

Makes 12-15 medium buns


  • 75 ml Sourdough starter

  • 300 ml Milk

  • 1 tbsp Freshly ground black cardamom

  • 1 tbsp Ground green cardamom

  • 1 tsp Sea Salt

  • 50 grams Granulated brown sugar

  • 50 grams Muscovado sugar (dark)

  • 150 grams Butter (room temperature)

  • 3.5 cups Whole wheat pastry flour (all purpose flour is also fine).

Cardamom Filling

  • 150g butter (room temperature)

  • 100g granulated brown sugar

  • 1 tbsp coarsely ground black cardamom

  • 1 tbsp blue poppy seeds (optional)

  • 1 Egg

  • 2 tbsp Milk

  • Almond flakes (optional)

Blackberry Marmalade Filling

  • 250g blackberry marmalade

  • 1 tbsp blue poppy seeds (optional)

Egg Wash

  • 1 egg

  • 2 tbsp milk

  • almond flakes (optional)


1. Pour milk into a small pot and warm over low-medium heat until the milk is mildly warm (about 20 - 25 °C). Add cardamom, sourdough starter, and yeast (if using) - stir contents and set aside for 10 min.

2. In a large mixing bowl, whisk butter for appr. 1 min. Gradually add sugar to the bowl whilst whisking at low speed. Pour milk/starter mixture into bowl and gently combine with your spatula or wooden spoon. Add flour and salt to the mix and combine until flour is fully incorporated.

3. Knead dough on a clean surface and shape into a round ball. Return shaped dough into large bowl. Cover the bowl with a plastic film or clean kitchen cloth, and refrigerate overnight. NB: I refrigerated mine for 14 hours... but it’s totally up to you.

4. If making the classic cardamom buns, prepare your filling by whisking all ingredients (except poppy seeds) in a small bowl until the texture is light and fluffy.

5. If making the blackberry marmalade buns, no need to prepare anything in advance.

6. When ready to bake, set your oven to 225°C. Remove dough from the fridge and pour out onto a clean floured surface. Divide dough into two equal halves. Roll out each half into large equally sized rectangular ‘sheets’. On one half only, spread your filling evenly across the entire surface. Sprinkle poppy seeds (if using) over the filling. Carefully, place the other half of the dough on top of the ‘filling pasted’ dough. Sort of like creating a sandwich with the filling in the middle.

7. Shape your buns as desired. There are several links online, as well as Youtube videos demonstrating the various ways you can shape your buns.

8. Place buns on a lined baking sheet. Whisk your egg wash ingredients together and brush each bun on all sides. Bake in oven for 12-15 minutes - until golden brown.

9. Enjoy!

© Menzi Mhlanga

© Menzi Mhlanga