Cardamom Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">85g unsalted butter</li><li class="ingredients-single-item">9g active dry yeast (or 25g fresh yeast)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 teaspoon ground cardamom</li><li class="ingredients-single-item">½ teaspoon fine sea salt</li><li class="ingredients-single-item">550-600g all-purpose flour</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">120g unsalted butter, softened</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">2 tablespoons ground cardamom</li><li class="ingredients-single-item">1 tablespoon ground cinnamon</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">2 tablespoons pearl sugar (or crushed sugar cubes)</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">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 preparing the dough. In a small saucepan, gently heat the milk until it reaches about 37°C (body temperature) - warm but not hot. Add the butter to the warm milk and stir until melted. The correct temperature is crucial - too hot will kill the yeast, too cold won't activate it properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the yeast with the warm milk mixture and let it sit for about 5 minutes until it becomes foamy (this confirms your yeast is active). Add the sugar, egg, ground cardamom, and salt. Mix briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer running on low speed, gradually add 550g of flour. Once incorporated, increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky - add the remaining flour only if needed. The lengthy kneading develops gluten, giving your buns their perfect chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size. A properly risen dough will hold an indentation when gently poked with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is rising, prepare the filling. In a bowl, beat together the softened butter, sugar, cardamom, cinnamon, and vanilla until light and fluffy. This creates a spreadable mixture that will melt beautifully into the dough during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, gently deflate it and transfer to a lightly floured surface. Roll it out to a large rectangle, approximately 35x45cm (14x18 inches). The dough should be thin but not so thin that it tears - about 3-4mm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the cardamom-butter filling evenly over the entire surface of the dough, going right to the edges. This ensures every bite will be flavorful.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For traditional Swedish "kardemummabullar," fold the dough in thirds like a business letter (fold the bottom third up, then the top third down). Now, roll it out gently to a rectangle about 25x45cm. This folding technique creates beautiful layers of spiced filling throughout the buns.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife or pizza cutter, cut the dough into 12 strips, each about 2cm wide. Take each strip and twist it several times, stretching it gently as you twist. Then, wrap the twisted strip around two fingers twice, and tuck the end underneath and through the center. This creates the classic "knot" shape. Place each shaped bun on parchment-lined baking sheets, leaving enough room between them to expand.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the shaped buns loosely with towels and let them rise again for 30-45 minutes until puffy. Meanwhile, preheat your oven to 200°C (390°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before baking, brush each bun gently with beaten egg and sprinkle with pearl sugar. The egg wash gives the buns their beautiful golden color, while the pearl sugar adds a delightful crunch and sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 10-12 minutes until golden brown. Watch them carefully - the high sugar content means they can go from perfectly golden to overdone quite quickly. You'll know they're done when they're evenly browned and the kitchen is filled with the aroma of cardamom.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and allow to cool slightly on the baking sheets before transferring to a wire rack. These buns are best enjoyed warm, when the spiced filling is still soft and the cardamom aroma is at its peak. They'll keep for 2-3 days in an airtight container, or can be frozen for up to a month. To refresh, simply warm in a 150°C oven for 5 minutes.</li></ol>