Fall season is in full effect, which means…it’s time to get in the kitchen, turn on the oven, and start baking all those delightful Nordic pastries!
The Norwegian term “kaffimat” combines two words: “kaffe” meaning coffee, and “mat” meaning food.
Kaffimat refers to the light snacks or small bites typically served alongside coffee, especially during social gatherings or coffee breaks. It’s an important part of Norwegian coffee culture and social traditions.
Some common examples of sweet or savory items complementing coffee and providing a small, satisfying treat are:
- Cinnamon rolls (kanelboller)
- Waffles (vafler)
- Small cakes like this blackcurrant coffee cake or this tekake.
- Open-faced sandwiches (smørbrød)
- Cookies or biscuits
- Chocolates or candies
The concept of kaffimat is similar to the Swedish tradition of “fika,” though it’s more specifically tied to coffee accompaniments rather than a broader social coffee break.
Kaffimat plays a role in both casual and formal settings. It might be offered when visiting someone’s home, during workplace coffee breaks, or at larger social events. The practice of serving kaffimat helps create a welcoming atmosphere and encourages relaxed conversation over coffee.
Which brings me to today’s blog post…cardamom buns!
While there are multiple recipes for cardamom buns on my blog like these Swedish cardamom buns, these ones featuring Nutella, or these apple cardamom buns.
Until now, there hasn’t been a version with cardamom, cinnamon, and chocolate, so today you’re in luck!
Why add chocolate to cardamom buns?
Cardamom enhances chocolate’s natural depth, adding layers of flavor that unfold as you taste. The spice brings out subtle nuances in the chocolate that might otherwise go unnoticed.
Chocolate, especially dark chocolate, has deep, rich, and sometimes bitter notes, while cardamom offers a complex, aromatic sweetness with hints of mint and citrus. These contrasting yet harmonious flavors create a balanced and intriguing taste experience.
Both ingredients have long histories in many international cuisines. The Nordic countries became famous for adding cardamom to desserts after exotic spices from the east made their way to the north hundreds of years ago.
My top 5 tips for baking the tastiest cardamom buns:
Use fresh cardamom seeds.
Crush whole cardamom seeds in a mortar and pestle just before use for the best, most vibrant flavor.
Knead thoroughly.
Most people underestimate the time needed (pun intended) to knead the dough for the best texture! You want to develop the gluten by kneading the dough for 10-15 minutes until it’s smooth and elastic.
Let the dough rise twice.
Allow the dough to rise once before shaping and again after shaping the buns. This is because the dough will be handled quite a bit while shaping, and the dough needs to be rested again after that to allow the yeast to re-activate and fluff up the buns.
Use cold ingredients if kneading in a stand mixer.
Stand mixers generate heat through friction during the kneading process. Cold ingredients help counteract this heat buildup, maintaining an optimal dough temperature. Cooler temperatures also slow gluten formation, allowing for more controlled development, a more even, extensible dough structure, and a deeper flavor.
Bake at the right temperature.
To create the crispy, golden brown exterior, while keeping the interior fluffy the buns need to be baked at a high temperature for a short period of time.
These soft, pillowy Norwegian chocolate cardamom buns are a sensory journey for your palate, evoking cozy moments in front of a live fire, and snow-capped mountains.
Best enjoyed warm, perhaps with a steaming mug of coffee (or hot cocoa for a double dose of chocolate!), allowing you to savor every heavenly, spice-infused, chocolatey moment.
Happy baking!!
Norvegan Chocolate Cardamom Buns
Makes about 18 buns
Ingredients
For the buns:
7 1/4 cups (900 g) all-purpose flour
3/4 cup (150 g) sugar
2 teaspoons cardamom seeds, coarsely ground
30 grams (1 oz fresh yeast) or 1 packet (7 grams) dry active yeast
2 cups (5 dl) non-dairy milk, cold
3 tablespoons Just Eggs (optional)
113 grams (1 stick) vegan butter, chilled and diced
Just Eggs /melted vegan butter/ non-dairy milk for brushing
For the Chocolate Cardamom Filling:
½ cup (100 g) brown sugar
¼ cup (25 g) cocoa powder, sifted
1 stick (113 g) vegan butter, softened
2 teaspoons cardamom seeds ground in a mortar and pestle
1 teaspoon ground cinnamon
½ cup dark chocolate chips, melted
1 tablespoon (10 g) cornstarch
Topping:
Swedish pearl sugar (optional)
Directions
To make the buns:
Combine all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook and knead on medium speed for about 10 minutes.
Add in the diced butter and knead for another 10 minutes until the dough releases from the edges of the bowl and is smooth and firm.
Cover with plastic wrap or a clean kitchen towel and rest until doubled in size, about 1½ hours.
Line two baking sheets with parchment paper and set aside.
Meanwhile, make the filling:
Combine all the ingredients in a small bowl and mix with a fork until smooth and integrated. Set aside.
To shape the buns:
Tilt the dough onto a clean work surface lightly dusted with flour.
Using a rolling pin, roll the dough out until you have a rectangle of about 12 x 20 inches.
Using an offset spatula, spread the filling evenly all over the surface. Lift the long end closest to you towards the middle until the dough is folded in half and the rectangle is about 7 x 20 inches. Carefully roll the dough back out to 12 x 20 inches.
Using a sharp knife or metal dough cutter, cut the dough into twelve 1-inch wide strips.
Gently wrap the end of one strip around the tips of your index, middle, and fourth finger like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn’t tear. It helps if your dough is cold here.
Loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
Alternatively, you can braid two twists together, this will make for bigger cardamom buns and will take a bit longer to bake in the oven.
Place the cardamom buns on the prepared sheet trays, cover with a clean kitchen towel, and let rest for about 40-45 minutes.
Preheat the oven to 440°F (220°C).
When ready to bake, brush the top of the buns with either a little Just Egg and sprinkle the top generously with Swedish pearl sugar.
Place the cardamom buns, one sheet at a time, in the middle of the oven and bake for about 10 minutes until golden and the filling is bubbly.
Remove from the oven, place on a rack, and let cool before digging in.
Notes
You can purchase Swedish pearl sugar online here but otherwise, you can substitute Demerara sugar or regular brown sugar.
More Recipes to Try…
Norwegian Cardamom Buns with Vanilla Custard and Caramelized Cinnamon Apples
Chocolate Cardamom Buns
Ingredients
For the buns:
- 7 1/4 cups (900 g) all-purpose flour
- 3/4 cup (150 g) sugar
- 2 teaspoons cardamom seeds, coarsely ground
- 30 grams (1 oz) fresh yeast or 1 packet (7 grams) dry active yeast
- 2 cups (5 dl) non-dairy milk, cold
- 3 tablespoons Just Eggs. optional
- 113 grams 1 stick vegan butter, chilled and diced
- Just Eggs/ melted vegan butter/ non-dairy milk for brushing
For the Chocolate Cardamom Filling:
- ½ cup (100 g) brown sugar
- ¼ cup (25 g) cocoa powder, sifted
- 1 stick (113 g) vegan butter, softened
- 2 teaspoons cardamom seeds ground in a mortar and pestle
- 1 teaspoon ground cinnamon
- ½ cup dark chocolate chips, melted
- 1 tablespoon (10 g) cornstarch
Topping:
- Swedish pearl sugar, optional
Instructions
To make the buns:
- Combine all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook and knead on medium speed for about 10 minutes.
- Add in the diced butter and knead for another 10 minutes until the dough releases from the edges of the bowl and is smooth and firm.
- Cover with plastic wrap or a clean kitchen towel and rest until doubled in size, about 1½ hours.
- Line two baking sheets with parchment paper and set aside.
Meanwhile, make the filling:
- Combine all the ingredients in a small bowl and mix with a fork until smooth and integrated. Set aside.
To shape the buns:
- Tilt the dough onto a clean work surface lightly dusted with flour.
- Using a rolling pin, roll the dough out until you have a rectangle of about 12 x 20 inches.
- Using an offset spatula, spread the filling evenly all over the surface. Lift the long end closest to you towards the middle until the dough is folded in half and the rectangle is about 7 x 20 inches. Carefully roll the dough back out to 12 x 20 inches.
- Using a sharp knife or metal dough cutter, cut the dough into twelve 1-inch wide strips.
- Gently wrap the end of one strip around the tips of your index, middle, and fourth finger like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn’t tear. It helps if your dough is cold here.
- Loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
- Alternatively, you can braid two twists together, this will make for bigger cardamom buns and will take a bit longer to bake in the oven.
- Place the cardamom buns on the prepared sheet trays, cover with a clean kitchen towel, and let rest for about 40-45 minutes.
- Preheat the oven to 440°F (220°C).
- When ready to bake, brush the top of the buns with either a little Just Egg and sprinkle the top generously with Swedish pearl sugar.
- Place the cardamom buns, one sheet at a time, in the middle of the oven and bake for about 10 minutes until golden and the filling is bubbly. Remove from the oven, place on a rack, and let cool before digging in.
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