Kardemommeboller
Pure cardamom knots — fragrant, feather-light and glazed — the bake that defines new Nordic baking.
Cultural Context & History
Where cinnamon once ruled, cardamom now reigns. The pure cardamom knot — no filling, just an intense hit of freshly ground pods — has become the emblem of the internet's Scandinavian baking obsession.
Ingredients
- 500 g wheat flour
- 80 g sugar
- 1 1/2 tsp ground cardamom, 1/2 tsp salt
- 1 sachet dried yeast
- 75 g butter, melted
- 300 ml milk, lukewarm
- For the filling: 75 g soft butter, 50 g sugar, 1 tbsp crushed cardamom seeds
- 1 egg beaten with a splash of milk, and pearl sugar, to finish
Recommended Tools
- Mortar and pestleCrushes the seeds and releases their aromatic oils.
- Rolling pinRolls the dough to an even rectangle for filling.
- Pastry brushLays down a smooth egg wash for a glossy crust.
Product suggestions are editorial references only; no purchase or affiliate links are currently configured.
Step-by-Step Instructions
- 1
Mix all the dough ingredients and knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1 hour, until doubled.
- 2
Roll the dough out to a large rectangle, spread with the soft butter, and scatter over the sugar and freshly crushed cardamom seeds.
- 3
Fold the dough over on itself, slice into strips, then twist and knot each one.
- 4
Arrange the knots on a lined baking sheet and prove for a further 30 minutes.
- 5
Brush with the egg wash, sprinkle with pearl sugar, and bake at 220°C (430°F) for 10-12 minutes until deep golden.
Chef's Tip
Crush whole green cardamom pods and sift out the papery husks just before baking — the volatile oils fade fast once ground, and that fresh perfume is the whole point.
Chef's Tip
The shaped knots take well to a slow overnight prove in the fridge; bring them back to room temperature before they go in the oven.
Keep exploring
There are 76 more stories waiting in the index — from Arctic cures to viral bakes.
Browse all recipes