Swedish Cardamom Buns (Kardemummabullar)
- Yield 12
- Prep 30 minutes
- Cook 15 minutes
Swedish Cardamom Buns (Kardemummabullar) is a breakfast recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1/2 cup plain milk
- 3 tablespoons all-purpose flour
- 1/2 cup plain milk
- 1/3 cup (76 grams) unsalted butter, room temperature
- 3 1/4 cups (390g) all-purpose flour, divided
- 1/4 cup (50 grams) granulated sugar
- 2 1/4 teaspoons (7 grams) instant-rise yeast
- 2 teaspoons freshly ground cardamom (see note below)
- 1 teaspoon fine sea salt
- 1 large egg
- 1/3 cup (76g) unsalted butter
- 1/4 cup (55g) packed light brown sugar
- 1 1/2 teaspoons freshly-ground cardamom (see note below)
- 1 teaspoon vanilla extract
- 1 egg, whisked together with 1 tablespoon water
- 1 teaspoon coarsely-ground cardamom seeds (see note below)
- granulated sugar
- simple syrup (1/4 cup granulated sugar + 1/4 cup water)
Method
Make the tangzhong. In a small saucepan, whisk together the milk and flour until smooth. Leave over medium-a low burner, whisking frequently, for about 3-5 minutes or until it thickens to a thick, pudding-like consistency. Lift from heat and move the mixture to the bowl of a stand mixer fitted with the dough hook attachment.
Stir the dough. Tip in the milk, butter and half of the flour to the tangzhong and beat on medium-low speed until combined (the tangzhong will warm the milk). Tip in the remaining flour, sugar, yeast, cardamom, sea salt, egg and beat on medium-low speed until combined. Continue beating for 6-8 minutes on medium-low speed until it’s smooth, elastic, and slightly tacky but not sticky.
First dough rise. Form the dough into a ball, place it in a greased bowl and cover with a damp towel or plastic wrap. Let the dough rise in a warm space for 1 to 1 ½ hours, or until it has doubled in size.
Stir the filling. While that cooks, stir together the filling ingredients in a separate mixing bowl until evenly combined.
Roll out the dough. Once the dough is ready to go, turn it out onto a large floured work surface. Take a rolling pin to roll the dough into a 20-inch square. Carefully and evenly spread the filling mixture across the entire surface of the dough. Fold the left third of the dough in towards the center, and fold the right third of the dough over that towards the center, like you’re folding a business letter (as pictured above). Gently run the rolling pin over the dough to smooth out any big bubbles.
Form the buns. Using a pizza cutter, pastry cutter or a knife, cut off the uneven edges of the dough. Slice the dough into 12 even strips, then cut each strip into two “tails” (as pictured above), leaving the top 1cm connected. Separate the two tails to make one long strip and twist it several times. Hold one end of the strip and wrap the dough around two fingers 2-3 times, like a bandage. Then loop the rest of the dough perpendicularly around the wrap so that it forms a knot, and tuck the loose e
Second dough rise. Loosely cover the dough buns with a clean kitchen towel and let them rise for 30-45 minutes.
Brush and sprinkle. Warm the oven to 375°F. Brush each bun with the egg wash, then sprinkle with a pinch of cardamom and granulated sugar.
Roast the buns for 13-15 minutes, or until they’re lightly golden and cooked through. While the buns are baking, make the simple syrup by combining ¼ cup granulated sugar and ¼ cup water in a small saucepan. Warm over medium, stirring occasionally, until the sugar has completely dissolved. Lift from heat. Once the buns are out of the oven, brush them generously with the warm simple syrup while they’re still hot to give them a beautiful sheen and a touch of extra sweetness. Trans
