Skylar Toth

1. Warm 1 cup of milk and 56 grams of butter to about 105 degrees Fahrenheit. Add 7g of active dry yeast and set aside for 10 minutes.
2. In a stand mixer bowl, combine 400g all purpose flour, 50g granulated sugar, 1 tbsp ground cardamom, and 1 tsp salt. Add the milk mixture and knead on low speed for about 7 minutes, or until smooth and stretchy. If the dough is sticky, add more flour. If kneading by hand, knead for 8-10 minutes.
3. Place the dough into a greased bowl and let it rise for about an hour, or until doubled in size.
4. While the dough is rising, prepare the filling: Combine 115g softened butter, 100g dark brown sugar, 2 tbsp ground cinnamon, 1 tsp ground cardamom, 1 tsp vanilla extract, and 1/2 tsp salt until well mixed.
5. Once the dough has risen, roll it out to a rough square. Spread the filling evenly over the dough. You can also put butter first then sprinkle sugar if preferred.
6. Fold the left side of the dough to the middle, then fold the right side over the left, like folding a letter. Roll out slightly and cut into 12 strips (or more).
7. Twist each strip into a spiral, then wrap the dough around itself into a ball. Tuck the tail of the dough under and transfer to a sheet of parchment paper.
8. Let the shaped buns rise again for 45 minutes, or until doubled in size.
9. Preheat your oven to 375°F (190°C). Bake the kardemummabullar for about 17 minutes, or until golden brown. Enjoy!