THE HERITAGE COLLECTION
Authenticity is their nourishment
Sol Canyon Kitchen Norwegian Sourdough Cardamom Buns — Kardemommeboller
Makes 14 buns
Structured • Aromatic • Gently sweet • Traditionally shaped
Freshly ground cardamom woven into buttery laminated layers—the bun that became the heart of every ray that followed.
This recipe is 100% plant-based
For years, I’ve been quietly working toward this bun.
I wanted a base recipe that felt truly Scandinavian — structured, aromatic, gently sweet — but that also belonged fully in Sol Canyon Kitchen. Not borrowed. Not adapted halfway. Mine.
It’s one thing to convert an egg-based dough to plant-based. That part I’ve been doing for years. But converting it to sourdough as well — while preserving the structure, the crisp edges, and the unmistakable Nordic character — took patience. Many batches. Many quiet corrections. A lot of listening to the dough.
Scandinavian baking traditions are deeply rooted in fermentation and cultured foods — sour milk, yogurt, long rests, slow development of flavor. In many ways, a sourdough cardamom bun feels right at home in that tradition. The fermentation brings both nourishment and depth, without heaviness.
I’ve never been one for overly sweet pastries. Many American-style cinnamon buns lean soft and sugary in a way that overwhelms me. What I love about Nordic buns is their balance — enriched but structured, tender yet defined, with crisp caramelized edges where sugar meets butter.
And this dough — this particular dough — surprised me.
It is the most beautiful enriched sourdough dough I’ve ever worked with. Silky and elastic, strong but supple, stretching without tearing and lifting from the bowl in one smooth ribbon. Shaping felt less like effort and more like collaboration. It’s the kind of dough that makes you want to bake cardamom buns again the very next day, just to feel it in your hands.
The bake completes the story. The bottoms caramelize where butter and sugar settle into the folds, creating that slightly sticky, gently chewy base that defines a proper Nordic bun. The many edges crisp and turn golden. A light brush of simple syrup dries into a delicate crackle on top — not glazed, not heavy — just enough to catch the light and add a quiet crunch.
Inside, the crumb is tender and aromatic. Cardamom blooms softly rather than shouting. The sweetness supports the spice instead of competing with it.
When you pull one apart while it’s still warm, the layers reveal themselves slowly. The folds separate like pages, each one carrying a ribbon of butter, sugar, and cardamom. Some pieces lift away soft and tender, while others hold those caramelized edges where the dough baked against the pan.
And then there is the bottom — a slightly sticky, amber layer where butter and sugar have melted together and crisped into something almost candy-like. You can break off a piece of it and hear the gentle crackle before it softens on the tongue.
I always find myself pulling the bun apart slowly, choosing which bite to take next — a soft layered center, a twisted edge, a caramelized base. No two bites are quite the same.
And I’ve noticed something else. These are not the kind of buns you eat quietly. Somewhere between the fragrance of cardamom and that caramel crunch, I inevitably catch myself making a small sound of approval. A little sigh. A quiet groan. Something that gives away just how good they really are.
The truth is that after years of searching for a fully plant-based sourdough cardamom bun, I never quite found the one I was hoping for. So I kept experimenting until the dough finally behaved the way I imagined it should.
This is the version that stayed.
And I think it may truly be a 10/10.
Cardamom has been used in Scandinavian baking for centuries, carried north through trade routes and eventually becoming one of the region’s most beloved spices. Today, kardemummabullar are shaped in countless ways — spirals, knots, twists — each baker with their own preference. I chose the traditional layered fold and knot method because it creates definition, lift, and those little caramel pools at the base.
I’ve never stood in a Swedish or Norwegian bakery and ordered one across the counter.
But when these come out of my oven, I like to sit with one while it’s still warm — the kitchen still faintly scented with cardamom and butter — and pull apart the layers slowly with my fingers.
Some recipes take a day to develop.
Some take years.
INGREDIENTS
Dough
475 g all-purpose flour (11.5% protein is ideal)
150 g active sourdough starter (100% hydration)
240 g soy milk, room temperature
40 g plain vegan yogurt
120 g vegan salted butter, softened
90 g cane sugar
8 g fine salt
9 g green cardamom seeds, freshly ground slightly coarse
FILLING
Butter–Sugar Layer
140 g vegan butter, softened
120 g cane sugar
1.5 g fine salt
Mix until completely smooth and spreadable.
Cardamom Sugar Layer
40 g cane sugar
14 g freshly ground green cardamom
Mix thoroughly.
TOPPING (BEFORE BAKING)
Soy milk
Small drizzle of maple syrup
For brushing the buns before baking.
Sugar Sprinkle
20 g cane sugar
½ tsp freshly ground cardamom (about 1 g)
SIMPLE SYRUP (AFTER BAKING – RECOMMENDED)
50 g sugar
50 g water
Heat just until the sugar dissolves.
METHOD
Step 1 — Mix the Dough (Dough Day)
In the bowl of a stand mixer, combine:
240 g soy milk
150 g active sourdough starter
40 g plain vegan yogurt
90 g cane sugar
Then add the freshly ground cardamom.
Mix briefly to loosen the sourdough starter.
Add:
475 g all-purpose flour
Mix on low speed for 1–2 minutes, just until a shaggy dough forms and no dry flour remains.
Cover and let the dough rest for 15–20 minutes. This allows the flour to fully hydrate before the salt and butter are added.
Add:
8 g fine salt
Mix on low speed for 2–3 minutes.
With the mixer running, gradually add:
120 g softened vegan butter
Add the butter a few pieces at a time, allowing each addition to incorporate before adding the next.
Increase to medium speed and continue mixing until the dough is fully developed and passes the windowpane test, about 10–20 minutes, depending on your mixer.
The finished dough should feel:
Smooth
Elastic
Silky
Supple and only slightly tacky
Target dough temperature: 78–82°F (26–28°C).
Step 2 — Bulk Fermentation
Cover and ferment at 74–78°F for about 4–6 hours.
Because this is an enriched sourdough dough containing butter and sugar, fermentation is naturally slower than lean bread dough.
Rather than looking for the dough to double, watch for these signs:
The dough feels slightly puffy.
The surface becomes smooth and relaxed.
The dough has gained a little lightness.
Transfer to the refrigerator and cold ferment for 12–18 hours.
The overnight rest strengthens the dough, develops flavor, and makes shaping much easier.
Step 3 — PREPARE THE CARDAMOM FILLING
While the dough continues to bulk ferment, prepare the filling.
Butter–Sugar Layer
Mix together:
140 g softened vegan butter
120 g cane sugar
1.5 g fine salt
Mix until completely smooth and spreadable.
Cardamom Sugar Layer
Combine:
40 g cane sugar
14 g freshly ground green cardamom
Mix well.
Keep both at cool room temperature until Bake Day.
Step 4 — Roll, Laminate & Fill (Bake Day)
Remove the dough from the refrigerator.
Turn the cold dough onto a lightly floured work surface. Do not allow it to warm before rolling.
Roll into approximately a 12 × 18-inch rectangle with the long side facing you.
Spread the butter–sugar layer evenly over the entire surface, reaching almost to the edges.
Sprinkle the cardamom sugar evenly over the butter layer.
Fold the dough like a business letter:
Fold the left third to the center.
Fold the right third over the left.
Rotate the dough 90 degrees so the folded edge is on the left, like the spine of a book.
Roll again into an even 12 × 14-inch rectangle.
Step 5 — Cut & Shape
Using a pizza wheel or dough scraper, cut the dough into 14 strips, approximately ¾ inch wide.
Each strip is tied into a loose Scandinavian knot, creating the traditional shape that defines these buns.
Shape Each Bun
Working with one strip at a time:
Gently stretch the strip slightly longer.
Wrap it loosely around two fingers without pulling it tight.
Cross the end over the top and tuck it underneath to secure it.
Leave a small opening in the center so the knot has room to expand during proofing and baking.
Place each bun onto a parchment-lined baking sheet, leaving room for expansion.
Some Scandinavian bakers gently twist each strip before tying the knot. This creates a slightly tighter spiral, but both methods bake beautifully.
Step 6 — Final Proof
Proof at 75–78°F for approximately 4–6 hours.
The exact time will depend on the strength of your starter, the flour you’re using, and the temperature of your kitchen.
The buns are ready when they feel:
Soft
Noticeably puffy
Lighter when gently lifted
The knots should begin opening slightly, but the buns do not need to double in size.
Trust the feel of the dough more than the clock.
Step 7 — PREPARE FOR BAKING
While the oven preheats, prepare the finishing ingredients.
Soy Milk Wash
Combine:
Soy milk
Small drizzle of maple syrup
Mix well.
Cardamom Sugar Topping
Combine:
20 g cane sugar
½ tsp freshly ground cardamom (about 1 g)
Mix well.
Simple Syrup
Combine:
50 g sugar
50 g water
Heat just until the sugar dissolves, then set aside.
Preheat the oven to 405°F (205°C).
Allow the oven to remain at temperature for an additional 10–15 minutes before baking.
Rack position: upper-middle.
Lightly brush only the exposed dough with the soy milk wash.
Sprinkle lightly with the prepared cardamom sugar.
Bake for 8 minutes without convection.
Rotate the baking sheet, turn the convection fan to Low, and continue baking for approximately 8 minutes more.
The buns are ready when:
The ridges are a deep golden brown.
The edges are beautifully caramelized.
The bottoms are medium amber.
The internal temperature reaches approximately 197–200°F.
If needed, bake another 1–2 minutes to deepen the caramelization.
Step 8 — Finish
While the buns are still hot, brush a light coating of the simple syrup over the exposed baked dough.
Leave the buns on the baking sheet for 10–15 minutes before transferring them. This allows the caramelized bottoms to finish setting.
Cool on a wire rack.
These buns are wonderful warm from the oven, but they become even more beautiful after resting for about an hour.
This allows the caramelized bottoms to finish setting into their signature buttery chew while the fragrant cardamom and laminated layers settle together into one beautiful bite.
If you can wait that long, you’ll be rewarded.
NOTES
Salt Balance
This recipe is written using salted vegan butter. If using unsalted vegan butter, increase the salt in the dough to 10 g and add 1.5 g salt to the butter lamination layer.
Cardamom Matters
Use green cardamom seeds and grind them fresh in a spice grinder until aromatic and slightly coarse—finer than cracked pepper but not as fine as a powder.
Pre-ground cardamom loses its aroma quickly and won’t produce the same depth of flavor.
This recipe is intentionally bold. Traditional Scandinavian cardamom buns are deeply aromatic. If you prefer a milder flavor, you can reduce the cardamom in the filling slightly—but for an authentic Nordic profile, I encourage using the full amount.
Signature Lamination
The signature Sol Canyon Kitchen lamination begins by spreading a layer of butter, sugar, and salt over the dough before generously sprinkling it with freshly ground cardamom sugar, folding it like a letter, and rolling it a second time.
This extra step creates delicate layers, buttery tenderness, and the beautifully caramelized bottoms that define every bun in the Sol Canyon Kitchen bun family.
Rolling the Knots
Each strip is gently stretched before being tied into a loose Scandinavian knot.
Avoid wrapping the dough too tightly. Leaving a small opening in the center allows the knot to expand naturally during proofing and baking while preserving its beautiful layered shape.
Some Scandinavian bakers gently twist each strip before tying the knot. This creates a slightly tighter spiral, but both methods bake beautifully.
Cold Shaping
This dough is easiest to shape straight from the refrigerator.
Rolling and shaping while the dough is still cold helps preserve the laminated layers and makes the knots much easier to tie neatly.
Fermentation Expectations
This is an enriched sourdough dough and it won’t double during either the bulk fermentation or the final proof.
Because of the butter and sugar, the rise is often subtle. Instead of looking for dramatic volume, look for dough that feels softer, slightly aerated, and more relaxed than when it was first mixed.
During the final proof, the buns should feel noticeably puffy and gently expanded, but they do not need to double in size.
Trust the feel of the dough more than the clock.
Bake Surface & Bottom Caramelization
The caramelized bottoms develop as the butter and sugar beneath the laminated dough slowly melt during baking.
A light-colored baking sheet lined with parchment encourages even browning without over-darkening the bottoms.
Don’t rush them. Deep golden tops and richly caramelized bottoms are part of what make these buns so memorable.
Traditional Finish
These buns are traditionally enjoyed unfrosted.
A light brush of simple syrup over the exposed baked dough adds a gentle shine and delicate crackle while allowing the fragrance of the cardamom to remain the star.
The Best Time to Eat Them
These buns are wonderful warm from the oven, but they become even more beautiful after resting for about an hour.
This allows the caramelized bottoms to finish setting into their signature buttery chew while the fragrant cardamom and laminated layers settle together into one beautiful bite.
If you can wait that long, you’ll be rewarded.
Freezing
These buns freeze beautifully after baking.
Cool completely, wrap well, and freeze.
Thaw at room temperature, then warm gently before serving.
A Final Thought
There are recipes we bake because we’re hungry.
And there are recipes we bake simply because we want the house to smell like home.
For me, these cardamom buns have always belonged to the second kind. The fragrance of freshly ground cardamom, the slow unfolding of laminated layers, and the first warm bun shared with someone you love are all reminders that some of life’s richest moments are also the simplest.
I hope these buns become one of those traditions you look forward to returning to, season after season, year after year.
CONVERSION: INSTANT YEAST OPTION
This recipe is written for natural sourdough fermentation. If you prefer a shorter timeline, you can easily make it with instant yeast instead.
To Convert
Omit the 150 g sourdough starter.
Add 7 g (2¼ tsp) instant yeast.
Increase the flour to 550 g total.
Increase the soy milk to 300 g total.
Proceed with the same mixing method.
Continue with the remaining recipe exactly as written, including the lamination, filling, proofing, and baking instructions.
Fermentation Timeline with Instant Yeast
Bulk ferment 1½–2½ hours at 75–78°F, until soft and slightly puffy.
Shape as directed.
Final proof 1–2 hours, until relaxed and gently swollen.
Bake as directed.
Yeast fermentation is faster and produces a slightly milder flavor, while still creating excellent texture and structure.
What to Expect
The instant yeast version will be:
Slightly less tangy.
Slightly more sweet-forward.
Slightly more predictable.
But every bit as beautiful.
This is the kind of food that nourishes quietly.
It asks us to slow down,
to listen,
and to remember what is enough.