These cardamom-spiced buns are a Swedish Easter favourite. The tops are traditionally sliced off, creating a lid for the filling, but we’ve piped the almond cream into the centre for a classic doughnut finish.
- 150ml whole milk
- 2 tsp ground cardamom seeds
- 525g strong bread flour
- 50g caster sugar
- 1 tsp salt
- 7g fast action dried yeast
- 4 large eggs
- Zest of 1 lemon
- 100g unsalted butter, at room temperature
- Vegetable oil, for frying
- 250ml whole milk
- 1 large egg
- 2 large egg yolks
- 100g caster sugar
- 40g cornflour
- 1–2 tsp almond extract
- 125ml double cream
- 1 tsp ground cardamom
- 125g caster sugar
- Put the milk and the cardamom in a small pan and bring to the boil. Take off the heat and set aside to cool.
- Place the flour, sugar, salt and yeast into a large bowl and mix together to combine. Add the eggs, lemon zest and milk and mix into a rough dough.
- Use an electric mixer with a dough hook attachment to knead the dough for 10–15 minutes, until it’s smooth and elastic and no longer sticking to the sides of the bowl.
- With the mixer on a low speed, add the butter a bit at a time, until it’s all incorporated. Knead the dough until it’s coming away from the sides of the bowl, about 10 minutes. Tip the dough into a lightly greased bowl, cover with cling film and refrigerate overnight.
- To make the filling, place the milk in a pan over a medium–high heat and bring to the boil. Meanwhile, place the egg, yolks, sugar and cornflour in a bowl and whisk until smooth. Pour the milk over the eggs, whisking it in, then pour the custard back into the pan and cook, whisking constantly for about 5 minutes, until very thick.
- Add the almond extract and mix to combine. Pour the custard into a bowl, lay a sheet of cling film on the surface and refrigerate until needed.
- For the coating, combine the sugar and cardamom in a bowl and set aside.
- Divide the chilled dough into 14 equal-sized pieces, then roll into balls. Space them out evenly on a large greased baking tray and then flatten each into a disc. Cover lightly with greased cling film and set aside in a warm place for 1–1½ hours or until they’re almost doubled in size.
- When the buns are almost there, half-fill a large saucepan with veg oil and place over a medium heat until it reaches 180C on a thermometer, or until a cube of bread dropped in turns golden within 20 seconds. Fry the doughnuts, two at a time, for 4–5 minutes, until golden brown, flipping them over halfway through. Remove the doughnuts with a slotted spoon and place on kitchen paper to soak up any excess oil. When cool enough to handle, toss in the cardamom sugar, then set aside to cool.
- To finish the filling, very lightly whisk the cream until it just holds soft peaks. Fold it into the almond custard in two batches, until combined.
- Spoon the mixture into a piping bag fitted with a small, round nozzle. With a sharp knife, make a hole in the side of each doughnut, then insert the piping bag and squeeze some filling into the middle. Serve straight away.
Per serving 280 cals, 18.8g fat (8.3g sat fats), 4.5g protein, 24.9g carbs, 22.2g sugars
Recipe by Edd Kimber, photography by Simon Bajada.