Cardamom Buns
The Swedish cardamom bun is a thing of patient pleasure, the dough enriched and folded around freshly crushed cardamom and butter. The smell alone will fill a kitchen. They are best the hour they come out of the oven, with strong coffee and nowhere to be.
Ingredients
- 500g all-purpose flour
- 250ml whole milk, warmed
- 7g instant yeast
- 80g granulated sugar
- 1 tablespoon ground cardamom
- 100g unsalted butter, softened
- 1 egg, beaten, for glazing
- 100g butter, softened, for the filling
- 70g brown sugar, for the filling
- 2 tablespoons pearl sugar, to finish
Method
- Whisk the flour, yeast, sugar, half the cardamom, and a pinch of salt in a large bowl. Add the warm milk and mix to a shaggy dough.
- Knead in the softened butter a little at a time until the dough is smooth and elastic, about ten minutes. Cover and prove until doubled, about one hour.
- Mash the filling butter with the brown sugar and remaining cardamom into a soft paste.
- Roll the dough into a large rectangle. Spread the filling over, then fold into thirds like a letter. Roll out gently again and cut into twelve strips.
- Twist and knot each strip into a bun and set on lined trays. Prove for 30 minutes until puffy.
- Heat the oven to 200C. Brush the buns with beaten egg and scatter with pearl sugar.
- Bake for 12 to 14 minutes until deep golden. Cool slightly before eating.