Skillingsboller
Swedish cardamom buns with a crispy caramelized exterior and soft, aromatic crumb. These traditional pastries are simpler than they look and deliver café-quality results at home.
- Total time
- 45 min
- Servings
- 12
- Calories
- 245
- Protein
- 5g
Ingredients
- 1 cup whole milk
- 3 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¾ teaspoon kosher salt
- 2 teaspoon active dry yeast
- 3.5 cups all-purpose flour
- 1.5 teaspoon green cardamom pods
- 3 tablespoons unsalted butter, softened
- ⅓ cup light brown sugar, packed
- ½ cup pearl sugar or coarse sugar
- 1 large egg, for egg wash
Instructions
- 1
Pour 1 cup whole milk into a small saucepan and set over medium-low heat. Add 3 tablespoons unsalted butter, 0.25 cup granulated sugar, and 0.75 teaspoon kosher salt. Stir until the butter melts and the sugar dissolves. The milk should be warm but not hot — you're aiming for about 110°F, warm enough that you can hold your finger in it for 10 seconds comfortably.
- 2
Pour the warm milk mixture into a large mixing bowl. Sprinkle 2 teaspoons active dry yeast over the warm milk and let it sit for 1 minute to bloom. Stir gently to dissolve the yeast — you should see it become cloudy and foamy within a few seconds.
- 3
Add 3.5 cups all-purpose flour to the bowl a little at a time, stirring with a wooden spoon until a shaggy dough forms. The dough will look rough and sticky — this is correct. Cover the bowl loosely with a kitchen towel and let it rest for 10 minutes. This autolyse period allows the flour to fully hydrate.
- 4
Knead the dough in the bowl for 8–10 minutes by hand, using a folding and pressing motion, or use a stand mixer fitted with a dough hook on medium speed for 5–6 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. It will pull away from the sides of the bowl when fully kneaded.
- 5
Lightly oil a clean bowl, shape the dough into a ball, and place it in the oiled bowl. Cover with plastic wrap or a damp kitchen towel and set in a warm spot (ideally 75–80°F) for 1 to 1.5 hours. The dough should roughly double in size — when you poke it gently with your finger, the indent should slowly spring back but not completely.
- 6
While the dough rises, prepare the filling. Crush 1.5 teaspoons green cardamom pods using a mortar and pestle or the side of a knife — you want to break open the pods and release the seeds. Discard the green hulls and finely grind the seeds (about 0.75 teaspoon ground cardamom).
- 7
In a small bowl, mix 3 tablespoons softened unsalted butter with 0.33 cup packed light brown sugar and the ground cardamom until well combined and fragrant. Set aside.
- 8
Turn the risen dough onto a lightly floured work surface and gently press it into a rectangle about 12 inches wide by 9 inches tall. Avoid overworking the dough — you want to keep it tender.
- 9
Spread the cardamom-butter filling evenly over the dough with an offset spatula or the back of a spoon, leaving a 0.5-inch border on all sides. Sprinkle 0.5 cup pearl sugar (or coarse sugar) evenly over the filling.
- 10
Starting from one long side, roll the dough tightly into a log, pinching the seam closed with your fingers as you go. The filling should stay tucked inside — if it escapes, tuck it back in gently.
- 11
Using a sharp knife or unflavored dental floss (for a clean cut), slice the log into 12 equal pieces, each about 0.75 inch thick. If using floss, wrap it under the dough and cross the ends over the top, then pull quickly to cut cleanly without squishing the dough.
- 12
Line two 9-inch round cake pans or a 9 by 13-inch baking pan with parchment paper. Arrange the bun slices in the pans, cut-side up, so they are snug but not touching — they will expand as they proof. Cover loosely with plastic wrap or a kitchen towel.
- 13
Set the pans in a warm spot for 45 minutes to 1 hour, until the buns have risen noticeably and feel light and airy when you gently touch one. They should spring back slowly when poked.
- 14
About 15 minutes before the buns finish proofing, preheat your oven to 400°F. Position a rack in the center of the oven.
- 15
In a small bowl, whisk together 1 large egg with 1 tablespoon water to make an egg wash. Gently brush the egg wash over each bun with a pastry brush, being careful not to deflate them. The wash will give them a beautiful golden-brown shine.
- 16
Bake for 12–15 minutes, until the buns are deep golden brown on the edges and the tops are set but still slightly soft to the touch. The pearl sugar will caramelize and create a crispy, jewel-like coating. Rotate the pans halfway through baking if your oven has hot spots.
- 17
Remove the buns from the oven and let them cool in the pan for 5 minutes — they will firm up as they cool slightly. Transfer to a wire rack to cool for another 10 minutes. Serve warm or at room temperature. The cardamom flavor will deepen as they cool.
Tools you’ll need
- small saucepan
- instant-read thermometer (optional)
- large mixing bowl
- wooden spoon
- stand mixer with dough hook (optional)
- kitchen towel
- plastic wrap
- mortar and pestle (or knife)
- work surface
- offset spatula
- sharp knife or unflavored dental floss
- 9-inch round cake pans or 9 by 13-inch baking pan
- parchment paper
- oven
- small bowl
- whisk
- pastry brush
- wire cooling rack
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