Cardamom Buns
User Reviews
5
173 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
15 mins
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Rising time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
16 buns
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Calories
373 kcal
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Course
Breakfast
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Cuisine
Scandinavian
Cardamom Buns
Report
Cardamom Buns are a sweet yeast-raised bread flavored with ground cardamom in the filling. The dough combines butter, milk, yeast, sugar, salt, and flour, kneaded into a smooth dough that rises until doubled. The filling is a blend of butter, sugar, and cardamom, spread over the rolled dough before shaping. The buns bake to a soft, fragrant pastry with a aromatic, lightly sweet interior typical of Nordic baking traditions. A simple glaze of sugar, water, and vanilla adds a shiny, sweet finish.
Description
This recipe for Cardamom Buns begins with a rich dough incorporating unsalted butter and whole milk warmed to lukewarm temperatures to activate the instant yeast. Salt and sugar are added for flavor and structure before gradually mixing in all-purpose flour, kneading about 10 minutes to develop a smooth, elastic dough that pulls away from the bowl. The dough is left to rise covered until doubled, ideally in a warm environment to encourage fermentation despite the dough's richness and sugar content.
The filling blends softened butter with granulated sugar and ground cardamom, infusing the buns with a characteristic warm and aromatic spice. After the dough has risen, it is rolled out and layered with the filling before shaping into buns, which are then baked until tender and golden.
A glaze made from granulated sugar dissolved in water with vanilla extract is applied, lending the buns a subtle sweetness and glossy finish. This recipe, adapted lightly from Nordic baking traditions, yields aromatic, tender buns well-suited for breakfast or tea-time treats.
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Ingredients
For the dough
- 1/2 cup butter unsalted, plus 2 Tbsp
- 2 cups whole milk plus 2 Tbsp
- 2 instant yeast packages; 2 packages = 1/2 oz or 4 1/2 tsp yeast
- 1 tsp salt
- 1/2 cup granulated sugar
- 5 3/4 cup all-purpose flour
For the filling
- 10 Tbsp butter unsalted, softened
- 1/2 cup granulated sugar
- 1 1/2 Tbsp ground cardamom
For the glaze
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
Instructions
- In a small saucepan, melt the butter and then add the milk. Warm the mixture until it's lukewarm, and then add it to the bowl of a stand mixer fitted with the dough hook attachment. Note: the milk should not be hot, just barely warm to the touch, or it will kill the yeast.
- Add the yeast to the bowl with the milk and butter mixture, and mix to dissolve. Then add the salt and sugar, and mix together.
- With the mixer running on low speed, slowly add the flour. Once all the flour has been added, continue to knead for about 10 minutes. The dough should be smooth and pulling away from the side of the bowl.
- Cover the bowl (no need to transfer to a separate greased bowl) and allow to rise for 45 minutes to an hour, or until about doubled in size. Note: find a nice warm spot for your dough to rise.
- While the dough is rising, make the cardamom filling by simply mixing all of the filling ingredients together with a fork until uniform. Your butter should be soft enough to mix easily. Set aside.
- Prepare two large baking sheets by covering them with a sheet of parchment paper.
- Once the dough is risen, gently deflate it and divide it in half. Place one half on a lightly floured surface and roll it out into a rectangle about 14 inches wide by 18 inches long. Spread 1/2 of the filling over 1/2 of the rolled out rectangle.
- Fold the half of the dough without any filling over the other half of the dough. Roll out the dough a little bit more to get everything of a fairly even thickness.
- Using a knife or a pizza cutter, divide your folded rectangle, widthwise, into 8 equal strips.
- Take each strip and slice it lengthwise almost all the way in half, leaving a little bit connected at the top.
- Take each "leg" and gently twist it, both in the same direction.
- Next, twist the two "legs" around each other gently.
- Coil your twist into a small circle, tucking the end underneath and pinching it into place so it doesn't come undone. Don't worry about being perfect, just get it all twisted into a 'messy bun'.
- Repeat for the rest of your rectangles, and for the other half of the dough.
- Place your shaped rolls on your prepared baking sheets, spacing them a few inches apart. Cover loosely with a kitchen towel, and allow to rise again for about 1 hour. They may not puff up very dramatically, but should be a bit plumper.
- Towards the end of the rising time, preheat the oven to 425F.
- When the buns are done rising, bake them for 15 minutes.
- Make the glaze by adding the sugar and water to a small saucepan and heating just until the sugar is dissolved. Remove from the heat and stir in the vanilla extract.
- When the buns are done baking, remove them from the oven and brush them with the glaze while still warm. You can add a second coat of the glaze once they have cooled down a bit if you want them to be extra-shiny.
Notes
- Place the dough in a warm spot to rise as sweet dough rises slower than regular dough.
- Using a proofing box helps maintain ideal rising temperatures during colder months.
- The recipe is adapted from The Nordic Baking Book, ensuring authentic flavor and technique.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
38mg
(13%)
Sodium
261mg
(11%)
Potassium
113mg
(2%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
445IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16buns
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 261mg | 11% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
173 reviews
Excellent
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