Swedish cardamom buns

INGREDIENTS (about 20 buns):
530g bread flour
250ml milk
90g sugar
1/2 tsp salt
100g of butter, melted and cooled
12g dry yeast
5g of cardamom, ground

100g of butter, at room temperature
100g brown sugar (fine e.g. muscovado)
1.5 tbsp of ground cardamom

Grate/mix all ingredients.

  1. Mix the wheat flour with dry yeast, add the rest of the ingredients and knead (or use a mixer to mix), at the end adding the melted and cooled butter. Knead the dough long enough to make it soft and elastic. Shape it into a ball, put it in a floured bowl, put it in a warm place, covered with a cloth, until it doubles in volume (about 1.5 - 2 hours).
  2. Roll out the dough into a rectangle about 40 x 50cm, lightly sprinkling it with flour. Spread the cardamom filling evenly. Roll it up like a pancake to form a 50 cm roll. Cut it into slices, about 1.5 - 2 cm thick, with a sharp knife or, more conveniently, with a thread: put a piece of thread under the rolled dough, then clamp it over it, thus cutting the dough into pieces.
  3. Place on a baking tray lined with baking paper (2 plates), at considerable distances from each other. Loosely cover with cling film or kitchen towel and leave warm until doubled in volume (about 45 - 60 minutes).
  4. Bake at 220ºC for about 8 minutes or until the cake is visibly golden and slightly brown. Remove, transfer to a wire rack and cool. 
Bon Appétit!

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