In Sweden, these are called kardemummabullar, and the smell of them baking is one of the happiest things I know. Soft, buttery dough, twisted into knots with a filling of cardamom, cinnamon and brown sugar, and brushed with syrup straight from the oven. They take a morning to make, but most of that is waiting for the dough to rise.
Fresh cardamom makes the difference
You can buy ground cardamom, but it loses its flavour quickly. For these buns, crush your own: split the green pods, tip out the little black seeds and crush them in a pestle and mortar. The smell is incredible, warm, floral and a little citrusy, and it makes these buns taste like nothing else.
