Swedish Cardamom Buns with Low-Sugar Lingonberry Jam

Published: February 25, 2026
Norma KellyNorma Kelly
Categories: Scandinavian, European, Breakfasts & Brunches
Tags: Baking, Breakfast, Jam, Cardamom, Pastry, Swedish, Nordic, Fika
A close, warm food photography shot of Swedish Cardamom Buns filled with low-sugar lingonberry jam. Visible: golden, twisted cardamom buns with glistening lingonberry jam oozing from the centers, dusted lightly with powdered sugar, small bowl of lingonberry jam, a few green cardamom pods and a vintage butter knife on a rustic wooden board. Style: Nordic/Swedish, cozy breakfast or fika presentation on a ceramic plate with linen napkin, soft natural lighting, shallow depth of field. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Lingonberry Buns

These Swedish cardamom buns (kardemummabullar) are a tender, fragrant pastry I make when I want something simple but special — slightly spiced dough wrapped around a bright spoonful of low-sugar lingonberry jam for a lovely sweet-tart contrast. They smell like home: warm cardamom, butter, and a whisper of vanilla.

Using a low-sugar lingonberry jam keeps the flavor bright without overpowering the delicate dough, and the buns are perfect for fika, breakfast, or a cozy afternoon with tea. They’re impressive to share but friendly enough for a relaxed weekend bake.

Ingredients

  • 4 cups All-purpose flour
  • 2 1/4 tsp Active dry yeast
  • 1 cup Whole milk, warmed to about 110°F
  • 4 tbsp Unsalted butter, melted
  • 3 tbsp Granulated sugar
  • 1 tsp Ground cardamom
  • 3/4 tsp Salt
  • 2 pieces Large eggs
  • 3/4 cup Low-sugar lingonberry jam
  • 1/2 cup Powdered sugar (for glaze, optional)
  • 1 tsp Milk (for glaze)
  • 1 tsp Vanilla extract (optional)

Instructions

  1. In a small bowl, stir the warm milk and yeast together. Let sit 5 minutes until foamy.

  2. In a large bowl, whisk together the flour, sugar, ground cardamom, and salt. Make a well and add the foamy yeast mixture, melted butter, and 1 beaten egg. Stir until a shaggy dough forms.

  3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 6–8 minutes). Form into a ball.

  4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot for about 45–60 minutes, until doubled in size.

  5. Punch down the dough and roll it into a 12x10 inch rectangle. Spread the lingonberry jam evenly over the surface, leaving a 1/2 inch border.

  6. Fold the dough in half lengthwise so the jam is enclosed, then slice into 8 long strips. Twist each strip into a bun or coil and place on a parchment-lined baking sheet, spacing them a few inches apart.

  7. Cover the shaped buns and let them rise another 20–30 minutes until puffy. Preheat the oven to 375°F while they finish rising.

  8. Brush each bun lightly with the remaining beaten egg and bake for 12–15 minutes, until golden brown and cooked through. Remove to a rack to cool slightly.

  9. If using glaze, whisk powdered sugar with milk and vanilla to a drizzling consistency and spoon over warm buns. Serve warm or at room temperature.

Tips & Notes

  • Use low-sugar lingonberry jam so the filling stays bright — if your jam is very thick, warm it slightly for easier spreading.
  • For extra aroma, lightly toast 1/2 tsp of crushed cardamom seeds and add them to the dough instead of pre-ground cardamom.
  • If the buns brown too quickly, tent with foil midway through baking to avoid overbrowning while ensuring they cook through.