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Cardamom knots

This is the very best of the Swedish fika, the Swedish cardamon knot or roll if you prefer. These ones have a twist. Not only buttery ground cardamom but almond paste too. 
Prep Time20 mins
Cook Time10 mins
Rising time1 hr 30 mins
Total Time30 mins
Course: Dessert
Cuisine: Nordic, Scandinavian, Swedish
Keyword: almond paste, Buns, cardamom, fika, rolls, Swedish
Servings: 25 knots
Calories: 120kcal
Author: Caroline Vass


  • The dough
  • 30 gr fresh yeast
  • 250 ml milk
  • 570 gr wheat flour
  • 0,5 tsp salt
  • 5 gr ground cardamom
  • 90 gr raw sugar
  • 2 eggs one for brushing
  • 120 gr butter softened
  • Cardamom and almond filling
  • 200 gr Almond paste
  • 2 tbsp vanilla powder
  • 30 gr cardamom
  • 160 gr butter softened
  • Butter and sugar coating
  • 70 gr melted butter
  • 4 tbsp sugar


The dough

  • To make the dough, crumble the yeast and heat up the milk until lukewarm. Combine the warm milk and yeast until smooth. Add one egg to the mixture.
  • Slowly add half the flour and beat well. Add the remaining flour, cardamom, salt and sugar and mix on medium speed for 10 minutes. Now, add the butter little at a time. Knead until it feels elastic and looks glossy. Cover with a kitchen towel. Let the dough rise to double its size, about 1 hour.
  • Preheat the oven to 190C/fan.


  • To make the filling, mix the butter, almond paste, cardamom and vanilla until smooth and easy to spread. 
  • Roll the dough into a 45cm by 60cm rectangle. It should be about 4 mm thick. Spread the filling on top. Fold the dough double and cut stripes that you twist into knots. Place the slices onto a sheeted baking tray and let it rise for 45 min in a warm place. 
  • Brush the buns with the other egg and bake them in the middle of the oven for about 9-11 minutes.

Butter and sugar coating

  • In the meantime melt the butter and mix with the sugar. Brush the knots with it when the knots are fresh out of the oven. Let them cool.