Cardamom Buns

 
 
 
 

Vanilla beans, freshly ground cardamom seeds and a mix of light and dark brown sugar makes these Swedish style cardamom buns the perfect treat with your morning coffee or afternoon tea. This was my first attempt at cardamom buns and I'm very happy with the results. A co-worker and friend Liz invited me over yesterday to bake and we decided on these!

Her house is a lovely bright blue house in Columbia City with bright green gardens and a beautiful porch. The natural light hit a little too late to capture these buns at their very best, but it was so fun to shoot in a new space. It was quite the task to keep adjusting my white balance as well because of the lavender colored walls! Her place was full of plants and character and some lovely vintage looking floral print towels that I jumped at the chance to use as props. We had lots of fun with some frustration mixed in figuring out how to twist these lil guys up. They all looked quite different but tasted equally delicious.

 
 

We found this recipe on the lovely blog: FeastFixFlair

Below is their exact recipe and their instructions. All images are mine. This is a long recipe, with many steps and I felt more comfortable using original quoted recipe instead of re-writing since I followed recipe exactly as written below. Thanks FeastFixFlair for an amazing recipe! Check out their blog for lots of lovely photographs and recipes. 

 

SWEDISH CARDAMOM BUNS

ADAPTED FROM RECIPE BY FEAST FIX FLAIR
MAKES 15-20 BUNS


 

CARDAMOM DOUGH:

  • 1 c. + 1 Tbsp. (250 ml) milk, heated to 110°F
  • 1 envelope dry active yeast (7 g)
  • 1/3 c. (67 g) light brown sugar
  • 3 1/4 c. (406 g) all-purpose flour, plus more to flour surfaces
  • 1 tsp. whole cardamom seeds
  • 1/4 tsp. salt
  • 5.3 Tbsp. (75 g) butter (at room temperature)
  • Oil/cooking spray (to grease bowl)

CARDAMOM FILLING:

  • 4.5 Tbsp. (about 63 g) butter (at room temperature)
  • 1/3 c. (65 g) dark brown sugar
  • 1 1/2 tsp. whole cardamom seeds

CARDAMOM TOPPING:

  • 1/4 c. (59 ml) water
  • 1/4 c. (50 g) light brown sugar
  • 1/2 tsp. vanilla bean paste
  • 1 tsp. (2 g) granulated sugar
  • 1/2 tsp. whole cardamom seeds
 
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CARDAMOM DOUGH:

  1. Pregrease/oil a large bowl and set aside. 
  2. In a bowl, add yeast to the lukewarm milk with 1 tsp. light brown sugar and stir until yeast has dissolved. Let activate for 10 minutes.
  3. Meanwhile, grind/crush cardamom seeds with spice grinder or mortar and pestle. In the bowl of your stand mixer, fitted with whisk attachment, mix together flour, light brown sugar (less 1 tsp.), cardamom, and salt.
  4. Change the attachment to the dough hook attachment.
  5. After yeast has been activated, add your yeast/milk mixture to the flour mixture and mix on low until dough begins to come together. Increase speed to medium-low and add cubed butter in handfuls. Once all the butter has been added, increase speed to medium/medium-high and knead for about 5 minutes. You want this to be a fairly loose dough, so whatever you do, don't over knead. 
  6. Scrape dough out onto a lightly floured surface and shape it into a bun, tucking the edges toward the center.  Place in your greased bowl, seam side down and cover with a clean kitchen towel. Place bowl in a warm place and let it rise for at least 40 minutes.
 
 
 
 

CARDAMOM FILLING:

  1. In the bowl of your stand mixer, fitter with paddle attachment, combine butter, dark brown sugar, and freshly ground/crushed cardamom seeds (see #3 in dough instructions on how to grind/crush) and mix together on medium-low until creamy and smooth. 

FORMING:

  1. Line baking sheets with parchment or silpat mats and set aside.
  2. Roll out dough into a 13” x 21” rectangle on a lightly floured surface. 
  3. Spread filling onto the rolled out dough rectangle with silicone spatula or offset spatula so that it covers the entire area from edge to edge.
  4. Mark 7" sections on the 21" side with the back of a knife so that you have three equal sections. Fold left side to the middle, than fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.
  5. Using your ruler and sharp knife or pastry wheel, cut 2 cm strands. You should have 15-20 strands. 
  6. Starting from the end, wrap one strand around the tips of your thumb and four fingers (three if you have big hands) twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom. If you're having trouble, please re-watch the GIF above. Repeat with all strands. 
  7. Place buns on your prelined baking sheets, (giving enough room for dough to rise and spread during proofing and baking), cover with a kitchen towel and let rise for about 30 minutes. 
  8. While proofing, preheat oven to 435°F (at least 30 minutes before baking)
 
 
 
 

CARDAMOM TOPPING:

  1. While rolls are proofing, heat water, light brown sugar, and vanilla bean paste in a small saucepan on high until sugar has dissolved completely. Set syrup aside. Combine fresh ground/crushed cardamom seeds (see #3 in dough instructions on how to grind/crush) and granulated sugar in a small bowl.

BAKE:

  1. Bake proofed rolls for 7-8 minutes or until tops are golden brown.
  2. Immediately brush tops with syrup and sprinkle with cardamom-sugar. 
  3. Serve and enjoy!!