Swedish Cardamom Buns
A delicious, less sweet, alternative to regular cinnamon buns.
Ingredients
Step 1
- 250 ml Whole Milk
- 100 grams Unsalted butter
Step 2
- 7 grams Active dry yeast
Step 3
- 1 Egg - room temperature
- 50 grams Caster sugar
- 500 grams Bread Flour
- 1 Tsp Kosher Salt
- Oil, such as grape seed, to coat bowl
For the Filling
- 75 grams Unsalted butter - room temperature
- 30 grams Caster Sugar
- 2 Tsp Cinnamon
- 1 1/2 Tsp Cardamom
For the Glaze
- 1 Egg Yolk
- 2 Tbsp Milk
- Turbinado Sugar to sprinkle on top
Instructions
Step 1
- Warm the milk and butter to 105 - 110° F. The butter should be mostly melted.
Step 2
- Transfer your milk and butter mixture to the bowl of your stand mixer.
- Making sure your milk and butter mixture is luke warm, add your yeast. Allow the yeast to proof until bubbly and frothy - approx. 10 minutes.
Step 3
- Turn your mixer on low speed and add the egg. Slowly add the sugar, flour and salt.
- Continuing kneading with your mixer until the dough is soft and not sticking to the sides of the bowl. For my mixer, this took about 8 minutes.
- Use a bowl that will be big enough for your dough to double in size. Apply a light coating of oil to this bowl and transfer your dough to it. Cover the bowl with plastic wrap and place in a warm area to rise. This can take anywhere from 1 hour to 2 hours depending on the temperature of your house. Check your dough after an hour.
Filling
- While your dough is rising, make the filling.
- Put all the ingredients into a bowl and mix it throughly. I used a fork initially and found it worked very well.
After the dough has doubled in size
- Place the dough onto a lightly floured surface.
- Roll the dough into a rectangle that is 18 x 14 inches with the long side of the rectangle towards you (see pictures for details).
- Spread the filling over the bottom half of the dough.
- Fold the top half of the dough over the bottom half that has the filling on it. press down on the edges to seal in the filling or it may squish out at you during the next step.
- Being gentle, roll the dough back out to the original 18 x 14 inches size.
To make the actual buns
- I use a pizza wheel cutter to cut strips that are 1 inch wide. You should get 18 strips.
- Take 1 strip and holding each end, twist it several times. Then take the twisted strip and tie into a loose knot. Tuck the ends in so they aren't sticking out. Repeat with each strip.
- Place the buns into the muffin trays. Loosely cover each tray with plastic wrap and allow to rise again in a warm place until about double in size. This may take 60 minutes but check them after 45 minutes.
The final steps - you are almost there
- After the dough has been rising for 30 minutes, preheat your oven to 400°F.
- Make the glaze by combining the egg yolk with the milk.
- Once the dough has rising, gently brush each bun with the glaze mixture. Sprinkle a little bit of sugar on each bun.
- Bake for 10 to 12 minutes turning half way through your baking time. Bake until the buns are golden brown in colour and cooked through. For me, 10 minutes is enough time but your oven may vary.
- Allow to rest in the muffin tins for about 5 minutes then transfer to wire racks to cool completely before enjoying. Don't let them cool completely in the tins or your may find they stick as the sugar comes to room temperature.