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(Experiment 298)Kardemummafläta

Kardemummafläta is a Swedish bun with a hint of cardamom ( can also be with cinnamon) and it’s traditionally served during Fika. Fika ? What the hell is that?

Fika is what the Swedish use to call somewhat of a “coffee break”. Make it coffee, tea or whatever else paired with a pastry of some sort and you are all set.

You need

  • 8g active dry yeast
  • 400g all-purpose flour
  • 65g sugar
  • 65g melted butter
  • pinch salt
  • 1tsp ground cardamom ( if your cardamom is not fresh, add more else it will be bland)
  • 1 egg
  • 260g lukewarm milk ( ~110F)
  • Pearl sugar or sesame seeds


  1. Pour the milk into a stand mixer bowl and add the sugar and butter, mix for about 30 seconds.
  2. Add the yeast and let it bloom10 minutes
  3. Beat the egg in a bowl and reserve
  4. Start mixing with the dough hook and put in half the flour, salt, cardamom and about 2/3 of the egg ( no need to be precise). Put the bowl with the remaining egg in the fridge, we will use it later
  5. Once combined add the remaining flour and knead for 5-6 minutes
  6. The texture should be tacky, if it’s sticky add a little bit more flour, knead for a minute and re-add flour if needed
  7. Form it into a ball and put it back into the stand mixer bowl, cover it with plastic wrap and let it rest until it doubled in size ( 30? 60 mins? )
  8. Dump the dough into a highly floured surface and divide it into 3 pieces
  9. Roll them about 14″ long
  10. Braid them starting from the center and pinch each side

    note: if you prefer you can pinch one side and start from an extremity to braid them
  11. Lay parchment paper on a baking tray and transfer the braided dough to it. Cover with a clean dishcloth and let it have a final rest for 30 minutes.
  12. Preheat oven to 400F
  13. Take the bowl with the egg in the fridge, add a little bit of water and stir. Brush the top and side of the dough with it and sprinkle either sesame seed or the pearl sugar
  14. Bake for 20-25 minutes until a nice golden brown colour
  15. Remove from oven and let it cool on a wire rack for at least 30 minutes

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