Local name: Kanelbullar
Swedish cinnamon and cardamom buns twisted into knots and scattered with pearl sugar before they go in the oven.
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Photo: Kritzolina, CC BY-SA 4.0
Grind cardamom at the last minute. Crush the black seeds from the pods in a mortar: the aroma lasts a few hours, while shop-bought powder has already lost it.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Here, yes, it makes the difference. Crush the black seeds from the pods in a mortar: their aroma lasts only a few hours, and shop-bought ground cardamom has lost it long before it reaches the dough.
The filling butter should be beaten with the brown sugar and cinnamon into a spreadable paste, not melted. Melted butter escapes the twists as soon as the tray heats and the buns lose their spiral.
After folding the dough in three lengthwise, cut 2 cm strips, stretch each one longer, twist it on itself, then tie it. That stretch is what makes the knot possible without the strip snapping.
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