Cardamom Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">300g strong bread flour</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (or 14g fresh yeast)</li><li class="ingredients-single-item">1 tsp ground cardamom (freshly ground for best flavor)</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">100g unsalted butter, room temperature</li><li class="ingredients-single-item">250ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g unsalted butter, room temperature</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">2 tbsp ground cardamom</li><li class="ingredients-single-item">1 tbsp ground cinnamon</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp pearl sugar (or coarse sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by grinding the cardamom pods if using whole spices. Remove the seeds from about 30 green cardamom pods and grind them using a spice grinder or mortar and pestle until fine. Freshly ground cardamom has a much more vibrant flavor than pre-ground and makes a significant difference in these buns.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the dough, warm the milk to about 37°C (body temperature) - it should feel just warm to the touch, not hot. If the milk is too hot, it will kill the yeast. In the bowl of your stand mixer, combine the flours, sugar, ground cardamom, and salt. Mix briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the yeast to the warm milk and stir gently to dissolve. Pour this mixture into the flour along with the room temperature butter and egg. Using the dough hook attachment, mix on low speed until the ingredients come together, then increase to medium speed and knead for about 10-12 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should pass the "window pane test" - when stretched gently between your fingers, it should become thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for about 45-60 minutes, or until doubled in size. The slow rise develops flavor in the dough, so resist the urge to rush this step.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your filling. In a bowl, beat together the room temperature butter, brown sugar, ground cardamom, cinnamon, and vanilla extract until smooth and spreadable. The filling should be soft but not melted - similar to the consistency of frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled in size, gently punch it down to release the air. Transfer to a lightly floured surface and roll into a large rectangle approximately 40cm x 50cm (16in x 20in). Try to keep the edges as straight as possible for even buns.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using an offset spatula or the back of a spoon, spread the filling evenly over the entire surface of the dough, reaching all the way to the edges. This ensures every bite has delicious filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the traditional Swedish "kardemummabullar" shape, fold the dough into thirds like a business letter (fold the bottom third up, then the top third down). You'll now have a long rectangle that's three layers thick. Cut the folded dough into 12 equal strips, each about 3-4cm wide.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To shape each bun, gently stretch a strip to about 20cm long, then twist it several times. Wrap the twisted strip around two fingers twice, then tuck the end underneath and through the center. This creates the classic "knot" shape. Place each shaped bun on parchment-lined baking sheets, leaving ample space between them for rising.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the shaped buns loosely with kitchen towels and let them rise again for 30-45 minutes until puffy. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before baking, gently brush each bun with beaten egg, being careful not to deflate them. Sprinkle with pearl sugar (or coarse sugar) for that authentic Swedish finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the buns for 10-12 minutes until golden brown. The sugar in the dough means they can brown quickly, so keep a close eye on them after the 8-minute mark. The buns are done when they're golden on top and sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer the buns to a wire rack to cool slightly. These buns are best enjoyed warm while the centers are still soft and the cardamom aroma is at its peak. They'll keep in an airtight container for 2-3 days and can be refreshed in a warm oven for a few minutes before serving. You can also freeze them for up to 1 month – simply thaw and warm before serving.</li></ol>