Cardamom buns
Directions
- 1Crush the cardamom in a mortar and pestle until medium ground, then discard the green shell and keep the little seeds.
- 2Crush the cardamom seeds lightly.
- 3Crumble the yeast into the milk and stir until dissolved.
- 4Add the egg to the milk and yeast mixture.
- 5Mix in the flour, salt, cardamom, and sugar to form a nice dough.
- 6Mix the butter into the dough.
- 7Knead the dough well on a floured surface.
- 8Place the dough back into the bowl, cover with a tea towel, and leave to rise for 1 to 2 hours or until doubled in size.
- 9Make the filling by mixing together soft butter, sugar, and cardamom seeds.
- 10Roll the risen dough out to make a rectangle of 60 x 40 centimeters.
- 11Spread the cardamom butter mixture on half of the dough.
- 12Fold the plain side of the dough over the filled side.
- 13Cut the dough lengthwise into 2 cm wide strips.
- 14Roll a strip of dough twice around two fingers, leaving 10 centimeters.
- 15Pull the dough from the fingers and fold the last strip of dough across.
- 16Secure the end and place the bun with the end facing down on a baking tray lined with parchment baking paper.
- 17Cover the buns with a tea towel and leave to rise for about 30 minutes.
- 18Whisk an egg and brush all the cardamom buns with the egg.
- 19Bake in an oven preheated to 200 degrees Celsius for about 20 to 25 minutes.
- 20Take the buns out of the oven and leave them on a wire rack.
- 21Dust the buns with icing sugar.
Ingredients
- 30 g fresh yeast
- 10 g dry yeast
- 200 ml lukewarm whole milk
- 1 egg
- 550 g plain wheat flour
- 100 g granulated sugar
- 1 tsp ground cardamom
- 1 tsp fine salt
- 100 g softened unsalted butter
- 200 g softened unsalted butter
- 150 g granulated sugar
- 2 tbsp ground cardamom
- 0.5 tsp salt
- 1 egg
- icing sugar
Equipment
Mortar and pestleMixing bowlKitchenAid stand mixerTea towelRolling pinSpatulaKnifeBaking trayParchment baking paperWhiskPastry brushOvenWire rack
Tips
- Baking cardamom buns for someone is a gesture of love.
- Once you try one, it's hard to stop eating them.
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