Cardamom buns

We met almost three years ago. We have been inseparable since then. He accompanies me very often in my culinary adventures. I add it, although it is not in the recipe. The dish that I have known so far is being rediscovered by me. Cardamom.

530g flour
250ml milk
90g sugar
1/2 tsp salt
100g melted and cooled butter,
12g dry yeast
7g ground cardamom

  1. Mix the flour with dry yeast, add the rest of the ingredients and make the dough, mix it long enough to be elastic and soft. Add at the end dissolved fat. Mix the dought. Form a ball from the dough, place in a flour-sprinkled bowl, set aside in a warm place, covered with a cloth, to double in volume (about 1.5 - 2 hours).
  2. Roll out the dough into a 40 x 60 cm rectangle, gently sprinkling with flour. Evenly spread with cardamom filling. Divide the long sides into 3 parts (20 cm each), mark gently with a knife. Picking up the shorter side of the dough, place it to 2/3 of the length of the dough, then place the next shorter side on the folded dough - 3 layers of dough should be put through, stuffed twice. Cut the dough into 1.7 cm strips with a sharp knife. Roll up, as shown in the video.
  3. Put, keeping the distances between each bun, on a baking tray lined with baking paper. Cover loosely with a kitchen cloth and leave warm until doubling the volume (approximately 45 - 60 minutes).
  4. Spread the maple syrup on the buns and sprinkle with cardamom sugar. Bake at 220ºC for about 8 minutes or until the dough is clearly gilded and slightly browned (note that due to the sugar in the glaze and the sugar sprinkle, it burns quickly, do not leave the oven and lower the temperature if necessary). Remove, put into a cooling rack and cool. 

100g butter, at room temperature
100g brown sugar 
1.5 tbsp ground cardamom

Mix all ingredients.

50g sugar
1 tsp ground cardamom

Mix all ingredients.

Bon Appetit! 

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