Cardamom Buns Recipe
Amanda Powell | A Cookie Named DesireMelt-in-your-mouth soft rolls infused with cardamom and a touch of cinnamon. These cardamom buns are the perfect way to relax with a cozy mug of tea.
Swedish cardamom buns gained a bit of popularity during the rise in the interest of fika (a Swedish tradition) and hygge (A Danish and Norwegian (a feeling of coziness).
They are beautiful, not too sweet, and so soft.
The cardamom flavor is infused throughout the bread without being overwhelming.
I actually prefer this method of making rolls because you get more flavor in each bite when comparing to the traditional cinnamon rolls popular in every American household so I will sometimes make my cinnamon rolls in the same way I make these cardamom buns.
Many recipes you find for cardamom buns ask for cardamom pods you then crush yourself in a pestle and mortar or spice grinder.
I find it is much easier to source ground cardamom - and it cuts down on having to grind down pods yourself. And honestly, the flavor difference is negligible.
Rolling and twisting out the buns may sound complicated, but once you get the hang of it, you will be able to get through them really fast.
A lot of people use different methods of rolling, but the method I teach you gives you the best-looking rolls in my opinion.
Take your time and read the directions thoroughly before you start shaping the buns
There is some filling that seeps out onto your parchment paper/ baking mat. I highly recommend letting it cool and snacking on it!!
If it hardens, you can even break it up to sprinkle on top of your buns. It gets slightly caramelized and is so addictive.
Perhaps this means we need a cardamom caramel recipe!
These buns are perfect for serving with a cozy drink. A nice tea is more traditional, but you can also serve with a coffee, latte, or hot chocolate.
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Cardamom Buns Recipe
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Ingredients
For the Filling:- 1 tablespoon Ground Cardamom
- 1 teaspoon Ground Cinnamon
- 1/2 cup Softened Butter
- 3/4 cup Brown Sugar
- 1 tablespoon Ground Cardamom
- 1 1/4 cups Milk, (1/2 pint)
- 1/2 cup Granulated Sugar, plus 2 tablespoons
- 1 package Rapid Rise Yeast, (7 grams)
- 10 tablespoons Unsalted Butter, softened
- 1 teaspoon Fine Sea Salt
- 1 Egg
- 4 1/2-5 cups Bread Flour
- 1/4 cup Water, (59 ml)
- 1/4 cup Light Brown Sugar, (50g)
- 1/2 teaspoon Vanilla Bean Paste
- 1 teaspoon Granulated Sugar, To Sprinkle On Top
- 1/2 teaspoon Ground Cardamom
Directions
- Mix together all the ingredients for the filling and set aside until needed.
- Mix together the warm milk, sugar, and yeast together. Allow it to sit to the side for about 5 minutes. You should get a layer of foam on top. If you do not get the foam on top, stop the recipe and get new yeast and try again until you get that foam. This is very important.
- Add the salt, flour (starting with 4 ½ cups), and cardamom to a mixing bowl, then add the milk mixture (foam and all). Mix until it comes together.
- Beat in the egg and mix until it incorporates. Continue to beat the mixture and add the butter one tablespoon at a time. Give the dough time to incorporate one tablespoon of butter before adding another tablespoon of butter.
- Use a dough hook (or your hands) to knead the dough. Knead the dough for 8 – 10 minutes if using a dough hook, or 15 minutes if using your hands. You can tell the dough is finished being kneaded if you can stretch a piece of the dough until you can almost see through it.
- Roll the dough into a big ball. Grease a large bowl and place the dough in the bowl. Grease plastic wrap and place over the dough. Leave in a warm area for about an hour, or until the dough is doubled in size.
- Gently deflate the dough.
- Roll out your dough into a rectangle on a lightly floured surface. It should be approximately 16 x 21 inches. Try your best to get the edges as straight as possible.
- Spread the filling all around the dough in an even layer - you do not need to leave a border.
- Fold the dough in thirds like a letter. You can do this by turning the dough so that one of the shorter edges is facing you (the way you normally look at a piece of paper). Fold the bottom third of the dough up, then fold the top third of the dough down so it rests on top of the fold you just made.
- You should now have a rectangle that has the longer side facing you (the way you normally look at a standard envelope). Use a pastry cutter (a dough scraper or metal pizza cutter also works), to cut thin strips (about 2 centimeters) along the length of the long side of the dough. You should be able to make 15 - 18 strips.
- Take one strip in both your hands, like you are holding rope. Stretch the dough slightly and gently - you don't want all the filling to ooze out.
- Twist the dough to make spirals, then wrap the dough around two fingers (I wrapped them around the pointer and middle finger of my non-dominant hand). When you get to the end of the strip, push it through the hole your two fingers made to secure the bun.
- Place on your lined baking sheet. Repeat with all the strips.
- Lightly cover the buns with greased plastic wrap and set aside in a warm area.
- Preheat your oven to 350°F. When the oven is preheated, lightly brush the dough with an egg wash.
- Bake for 15 - 18 minutes, or until the buns reach a beautiful golden-brown color.
- While the buns are warm, but not hot, brush with the cardamom syrup, then sprinkle with cardamom sugar.
- Enjoy immediately.
Recommended
- Published:
- Modified:
- Author:
- Amanda Powell
- Cooking Method:
- Baking
- Category:
- Pastry
- Tags:
- Baking, Baked, Breakfasts, Brunches, Pastries, Pastry
- Related Recipes:
- Baking Recipes, Baked Recipes, Breakfast Recipes, Brunch Recipes, Pastry Recipes, Pastry Recipes
- Recipe Yields:
- 15-18 buns
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Amanda Powell
Recipe Yields: 15-18 buns
Prep Time: 40 minutes
Cook Time: 18 minutes
Total Time: 58 minutes
Nutrition Facts
Amount Per Serving
