Krämbullar
KRÄMBULLAR is a medium Swedish recipe that serves 24. 250 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 1 hr 10 min | Cook: 20 min | Total: 1 hr 45 min
Cost: $7.65 total, $0.32 per serving
Ingredients
- 500 g Whole Milk (for pastry cream and dough, divided equally)
- 150 g Granulated Sugar (100 g for pastry cream, 50 g for dough)
- 1 Vanilla Bean (split, seeds added to milk; bean can be reused for vanilla sugar later)
- 120 g Egg Yolks (about 4 large yolks)
- 50 g Cornstarch (for thickening pastry cream)
- 225 g Unsalted Butter (25 g for pastry cream, 200 g for dough, extra for brushing)
- 1100 g All‑Purpose Flour (for dough)
- 23 g Ground Cardamom (adds signature flavor)
- 70 g Fresh Yeast (active dry or fresh yeast works; dissolve in warm milk)
- 15 g Salt (enhances flavor)
- 200 g Heavy Whipping Cream (whipped to soft peaks, then folded into pastry cream)
- 50 g Granulated Sugar (for coating) (roll baked buns in sugar after butter coating)
- 10 g Powdered Sugar (light dusting on finished buns)
Instructions
Heat Milk and Infuse Vanilla
Place 500 g milk in a saucepan, add 100 g sugar and the split vanilla bean (seeds and pod). Heat over medium, stirring occasionally until steam rises.
Time: PT5M
Temper Egg Yolks
In a bowl whisk 120 g egg yolks with the remaining 50 g sugar and 50 g cornstarch until smooth. Slowly pour a ladle of the hot milk into the yolk mixture while whisking constantly to prevent curdling.
Time: PT5M
Cook Pastry Cream
Return the combined mixture to the saucepan. Set heat to medium‑low and whisk nonstop for about 1 minute until it thickens and comes to a gentle boil. Continue whisking for another minute to fully cook the cornstarch.
Time: PT5M
Finish and Chill Pastry Cream
Remove from heat, whisk in 25 g butter until fully incorporated. Strain through a fine mesh into a bowl to remove any lumps, press plastic wrap directly on the surface, and refrigerate until cold.
Time: PT5M
Combine Dough Ingredients
In the stand mixer bowl, combine 500 g warm milk, 1100 g flour, 200 g sugar, 200 g softened butter, 23 g ground cardamom, 70 g fresh yeast, and 15 g salt. Mix on the lowest speed for 5 minutes to bring the dough together.
Time: PT5M
Knead the Dough
Increase mixer speed to medium‑low (≈2.5 on a Kenwood). Knead for 45 minutes until the dough is smooth, elastic, and passes the window‑pane test.
Time: PT45M
Rest the Dough
Cover the bowl with a damp towel and let the dough rest for 20 minutes. This relaxes the gluten and makes shaping easier.
Time: PT20M
Shape the Buns
Turn the dough onto a lightly floured surface, press into a rectangle, and cut into 60 g pieces. Roll each piece into a tight ball using the “C‑hand” technique described in the video.
Time: PT15M
Proof the Buns
Place the buns on parchment‑lined trays, cover loosely with damp kitchen towels, and let them rise until doubled in size, about 1 hour 30 minutes (adjust for ambient temperature).
Time: PT1H30M
Preheat Oven
Set the oven to 200 °C and allow it to fully preheat.
Time: PT10M
Temperature: 200°C
Bake the Buns
Bake one tray at a time for 5 minutes, then rotate and bake an additional 2 minutes, then flip and bake another 2 minutes. Total bake time per tray ≈7 minutes. Buns should be lightly golden.
Time: PT15M
Temperature: 200°C
Butter and Sugar Coat
While the buns are still warm, dip each bun in melted butter, let excess drip off, then roll in granulated sugar. Allow the butter to become dull before the final sugar pat.
Time: PT5M
Whip Heavy Cream
Using a whisk attachment, whip 200 g heavy cream to soft peaks (ribbon stage). Do not over‑whip.
Time: PT5M
Make Diplomat Cream
Fold the whipped cream into the chilled pastry cream until fully combined and smooth. The mixture should be light yet hold its shape.
Time: PT5M
Fill the Buns
Transfer the diplomat cream to a piping bag fitted with a round tip. Insert the tip into the center of each bun and pipe until resistance is felt. Lightly dust with powdered sugar.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, plant‑based milk (may affect texture)
- Instead of Granulated Sugar: coconut sugar, demerara sugar
- Instead of Vanilla Bean: 1 tsp vanilla extract, ground vanilla bean
- Instead of Egg Yolks: pasteurized egg yolks
- Instead of Cornstarch: flour (will need more, different texture)
- Instead of Unsalted Butter: margarine (may affect flavor)
- Instead of All‑Purpose Flour: bread flour (will be chewier)
- Instead of Ground Cardamom: ground cinnamon (different flavor)
- Instead of Fresh Yeast: instant dry yeast (use 1/3 the weight)
- Instead of Salt: sea salt
- Instead of Heavy Whipping Cream: chilled half‑and‑half (less fat, less stable)
- Instead of Granulated Sugar (for coating): coarse sugar
- Instead of Powdered Sugar: icing sugar
Equipment Needed
- Medium‑sized Saucepan
- Fine Mesh Strainer
- Mixing Bowls
- Whisk
- Stand Mixer with Hook Attachment
- Bench Scraper
- Digital Kitchen Scale
- Baking Trays
- Oven
- Clean Kitchen Towels
- Piping Bag with Round Tip
Critical Steps — Do Not Skip
- Cooking the pastry cream without lumps (continuous whisking).
- Kneading the dough long enough to develop gluten.
- Proofing until the buns double in size.
- Baking just enough to set the interior without over‑browning.
- Coating with butter until it becomes matte before adding sugar.
- Whipping cream to the correct soft‑peak stage.
- Folding whipped cream into pastry cream to achieve the diplomat texture.
Chef Tips from the Video
- Use a marble surface for shaping; the cool stone helps keep the dough manageable.
- Cover the proofing trays with damp towels instead of plastic for a more sustainable approach.
- When piping the filling, insert the tip straight down to create a clean pocket.
- If you prefer a richer flavor, toast the cardamom lightly before grinding.
Troubleshooting
Pastry cream has lumps.
Strain through a fine mesh sieve and whisk vigorously; ensure constant motion while cooking.
Dough is too sticky to handle.
Lightly flour the work surface and your hands; avoid adding too much extra flour as it can make buns dense.
Buns did not rise during proof.
Check that the yeast is fresh and the proofing environment is warm (around 27 °C). Extend proofing time if needed.
Butter coating slides off after sugar roll.
Allow the butter to become matte (dull) before rolling in sugar; this creates a tacky surface that holds the sugar.
Whipped cream becomes grainy.
Stop whipping at soft peaks; if over‑whipped, gently fold in a little fresh cream to loosen.
Storage
Refrigerator: Store buns in an airtight container for up to 3 days. Re‑heat briefly before serving.
Freezer: Freeze unfilled buns wrapped individually in plastic, up to 1 month. Thaw and bake/fill when needed.
Room temperature: Best consumed the same day; can sit out for up to 4 hours.
Make-Ahead Tips
- Pastry cream can be prepared 1–2 days ahead and kept refrigerated.
- Dough can be mixed and refrigerated overnight for a slower rise and easier shaping.
- Whipped cream holds its shape for up to 12 hours if kept chilled.
Frequently Asked Questions
What is the cultural significance and history of Cardamom Buns in Swedish cuisine?
Cardamom buns, known as kardemummabullar, are a beloved Swedish fika treat dating back to the early 20th century when cardamom became a popular spice in Sweden. They are traditionally enjoyed with coffee and symbolize the Swedish concept of taking a relaxed coffee break.
What are the traditional regional variations of Cardamom Buns in Sweden?
In northern Sweden the buns are often larger and may include raisins, while in the south they are typically smaller and sometimes glazed with pearl sugar. Some bakeries add a hint of almond extract for extra depth.
How is Cardamom Buns traditionally served in Sweden?
They are usually served warm, brushed with butter and rolled in sugar, then enjoyed alongside a cup of strong black coffee or tea during a fika break. A light dusting of powdered sugar is optional but common.
On what occasions are Cardamom Buns traditionally eaten in Swedish culture?
Cardamom buns are a staple at everyday fika, but they also appear at birthdays, holidays like Midsummer, and as a treat in school cafeterias across Sweden.
How does Cardamom Buns fit into the broader Swedish bakery tradition?
Swedish bakery culture emphasizes soft, buttery breads and pastries with subtle spice notes. Cardamom buns exemplify this with their tender crumb, buttery glaze, and aromatic cardamom, sitting alongside cinnamon rolls and semla buns.
What are the authentic traditional ingredients for Cardamom Buns versus acceptable substitutes?
Authentic ingredients include fresh cardamom, real butter, fresh yeast, and whole milk. Substitutes can be ground cardamom powder, margarine, instant dry yeast, or plant‑based milk, though they may slightly alter flavor and texture.
What other Swedish dishes pair well with Cardamom Buns?
They pair beautifully with Swedish coffee, lingonberry jam, or a side of vanilla custard. For a fuller snack, serve them alongside cheese like Västerbotten or a slice of smoked salmon on crispbread.
What makes Cardamom Buns special or unique in Swedish cuisine?
The combination of a lightly spiced cardamom dough, a buttery sugar coating, and a luxurious diplomat cream filling creates a multi‑layered texture and flavor that is both comforting and indulgent, setting them apart from other Swedish pastries.
What are the most common mistakes to avoid when making Cardamom Buns at home?
Common errors include over‑cooking the pastry cream (causing lumps), under‑kneading the dough (resulting in dense buns), and brushing the buns with egg wash before the butter‑sugar coating (which prevents the sugar from sticking).
Why does this Cardamom Buns recipe use a long kneading time instead of a short mix‑and‑rest method?
The extended kneading develops gluten, giving the buns their characteristic airy crumb and allowing them to hold the heavy diplomat cream filling without collapsing.
Can I make Cardamom Buns ahead of time and how should I store them?
Yes, you can bake the buns a day ahead, keep them sealed in the refrigerator, and re‑heat briefly before adding the diplomat cream. The filling can be prepared up to two days in advance and stored chilled.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone focuses on home‑cooked, Scandinavian‑inspired recipes, often highlighting seasonal ingredients and practical baking techniques for everyday cooks.
How does the YouTube channel Cecilia Tolone's approach to Swedish baking differ from other Swedish cooking channels?
Cecilia Tolone emphasizes minimal waste, using reusable towels instead of plastic, and provides detailed step‑by‑step explanations with a friendly, informal tone, whereas many other channels focus on high‑production visuals without as much practical kitchen advice.
Last updated: August 20, 2026
