Sourdough Water Kefir Kardamummarbullar!

My obsession with cinnamon buns has reached a new high. Introducing the Swedish cardamom bun, aka Kardamummarbullar. This knotted layered masterpiece destroys all other buns with superior texture and flavor. This recipe takes about 12 - 16 hours or two days.  So let’s cut to quick and start proofing. 



* 3.15 oz barm 

* 4.05 oz einkorn or spelt flour 

* 1.8 oz water kefir or water 


* 10 oz All-Purpose flour

* 2.5 oz milk 

* 2.5 oz water kefir or water

* 2.2 oz brown sugar 

* 0.25 oz salt 

* 0.25 oz ground cardamom 

* 2.64 oz butter


* 2.5 oz room temp soft butter

* 2.25 oz brown sugar 

* 0.35 oz cardamom & cinnamon 


* Egg wash 

* ground cardamom

* Turbinado sugar 


Combine the starter/barm ingredients in a small bowl. Knead for about 5 - 10 minutes & shape into a boule. Grease a small bowl with butter,  cover with a cloth or plastic wrap and let proof for about 4 hours. Or until doubled in size. 


After the starter has doubled in size, cut into pieces and place the pieces in a larger bowl. 

Add the flour, sugar, cardamom, salt, milk and water in the bowl and knead all the ingredients for about 10 plus minutes. Add more flour if necessary. Let the dough rest for about 20 minutes.

After the dough has rested work in half the butter, let it rest a sec, then add the rest of the butter. Knead and then shape into a boule. Place the boule in butter greased bowl, mist the boule with water, then butter, cover with plastic wrap or a towel and proof for 4ish hours or until doubled in size. 

Prepare the filling while the dough is proofing.


Lay out the fermented boule on a floured surface. Shape the boule into a rough, flat rectangle. With a rolling pin or wine bottle ;), roll out the dough into a 1/4 inch thick rectangle, 40 cm x 50 cm. Spread the filling on to the dough from edge to edge. Be patient. It will spread out very thin. 

Then fold the short end of the rectangle into the middle. Fold the other short end back. Now you have a layered dough. Three layers of dough, two layers of filling. 

Now roll this layered rectangle into a 1/4 inch thick bigger rectangle. 

Grease your baking sheets and get ready to slice up this baby. You’ll need a long ruler or stick to cut it up into strips. The strips should be a little under 2 cm wide. Using the ruler and a pizza slicer, cut the dough into strips. 

Roll the strips into knots of your liking. Any knot will do. Place the knot on the greased baking sheet. Once all the knots are shaped, lightly mist them with water, then a little butter. 

Let these babes rise for about 4 - 6 hours around 70 degrees Fahrenheit or less. If the temp gets too warm the butter will melt out...

STEP 5: Bake!

Preheat the oven to 425 degrees Fahrenheit. 

Apply the egg wash to the buns. They should have doubled in size by now. Then sprinkle a generous amount of cardamom & Turbinado sugar on top. 

Place the buns in the middle of the oven. TURN THE TEMP DOWN TO 360 degree F and bake for another 7 minutes.

At 7 minutes, pull the buns out, check the bottoms and bake for another 7 minutes. Rotate the pan 180 degrees before you put it in the oven. If the bottoms are getting dark, turn the heat down. 

Once done, place the buns on a cooking rack and stare at them until cool. 


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