Cardamom Buns with step-by-step pictures

Gentle and deliciously aromatic Cardamom Buns which can fill your own home with the aroma of a Danish bakery! Recipe with step-by-step pictures.

Cardamom Buns

I’m a giant fan of Scandinavian design, however maybe a fair greater fan of Scandinavian baking. We’re lucky to have the ability to journey to Denmark and Sweden recurrently, and my favorite pastime once we are there’s to go to all of my favorite cafés and bakeries, plus any new ones which have popped up since our earlier go to. Excessive on the agenda is to squeeze in as many Cinnamon Buns and Cardamom Buns every day at breakfast!

What are Cardamom Buns?

Cardamom Buns are sometimes bought alongside Swedish Cinnamon Buns, and they’re normally formed in another way so you may inform them aside. The principle distinction is that they’re heady with freshly-ground cardamom which has a barely peppery style and a lovely floral aroma.

Cardamom may be an acquired style for some, however the benefit of creating do-it-yourself Cardamom Buns is that you may add as a lot, or as little, cardamom as you want (I like to make use of rather a lot!).

I’ve heard that Cardamom Buns are extra for adults, that children in Sweden and Denmark normally want Cinnamon Buns. However my youngsters occur to like these Cardamom Buns as a lot as I do, and they’ll eat them with the utmost quantity of cardamom that the recipe beneath requires.

Cardamom Pods vs Cardamom Seeds

When you’ve got ever tasted a contemporary cardamom bun from a bakery in Sweden or Denmark, you’ll normally discover the distinct perfume of cardamom instantly, evidenced by the flecks of freshly-ground cardamom on prime of the buns. They seem like coarsely floor black pepper, however they’re the truth is floor cardamom seeds.

When making cardamom buns, I like to recommend utilizing complete cardamom seeds which have already been extracted from the cardamom pods (additionally known as decorticated cardamom seeds). For those who can’t discover cardamom seeds, you may take away the seeds from the cardamom pods themselves by pounding them open with a pestle and mortar. Nevertheless, this course of may be fairly fiddly and time-consuming.

The cardamom seeds themselves are too giant and coarse to make use of instantly, so you will have to grind them coarsely, both with a pestle and mortar or an electrical spice grinder. Some Danish households actually have a devoted spice grinder for cardamom seeds, a tip which I’ve adopted since I take advantage of freshly-ground cardamom seeds fairly recurrently.

If you’re out of luck and may’t discover neither cardamom pods nor cardamom seeds, you need to use floor cardamom which is extra available. Nevertheless, store-bought floor cardamom is nowhere close to as aromatic and punchy as freshly floor cardamom – you’ll odor and style the distinction instantly.

For those who choose to make use of store-bought floor cardamom on this recipe, I like to recommend including an additional 1-2 teaspoons to extend the cardamom flavour.

Cardamom Bun Recipe

My Cardamom Bun recipe is just like my recipe for Swedish Cinnamon Buns, in addition to my different recipes which use an enriched dough, similar to Finger Buns, Cream Buns, Cinnamon Rolls, and so forth.

It’s an straightforward and dependable dough recipe which produces tender and fluffy buns every time.

The best way to Make Cardamom Buns

Step 1

Measure the flour, sugar, yeast and salt into the bowl of an electrical stand mixer. Evenly combine the components collectively.

Step 2

Slowly add the nice and cozy milk (you might not want all of it), and calmly beat all the pieces with the dough hook till it comes collectively into a big ball of dough. Solely add as a lot milk as it’s essential carry the components collectively right into a dough.

Step 3

Slowly incorporate the butter, one tablespoon at a time, till the entire butter has been used.

Then enhance the velocity to medium and proceed kneading with the dough hook for 15 to twenty minutes, or till the dough is clean and elastic.

Step 4

Evenly oil a big mixing bowl, and place the dough into the bowl. Cowl the bowl with a clear tea towel and go away it someplace heat for 1 to 1.5 hours, or till the dough has doubled in dimension.

Step 5

As soon as the dough has doubled in dimension, gently take away the dough from the bowl. The dough will deflate as you deal with it.

Roll out the dough right into a rectangle form measuring roughly 50 x 40 cm/20 x 16 inches.

Step 6

Make the filling by beating collectively the components. Use a small palette knife to evenly unfold the filling over one half of the dough.

Step 7

Fold the dough over in half. You need to have an oblong form measuring roughly 50 x 20 cm/20 x 8 inches.

Step 8

Reduce the dough into skinny strips measuring 1 cm/0.5 inch extensive. You need to have about 16 strips, however this may rely upon how extensive you rolled your dough. Every strip will produce one bun.

Step 9

Form the Cardamom Buns as follows:

1. Take one strip of dough.
2. Gently wrap the dough round 4 fingers on one hand.
3. As you come to the tip of the strip of dough, gently loosen the wrapped dough out of your fingers.
4. Convey the tip of the strip of dough throughout the center of the bun, after which tuck it in securely beneath.

After you have formed just a few buns, you’re going to get a really feel for when you need to begin to end and safe the buns.

Attempt to work rapidly because the dough will begin to puff up barely because it sits, making it a bit tougher to work with.

Step 10

Place the formed dough on a sheet pan lined with baking paper. House them aside generously. Set the pan apart someplace heat till the buns have overvalued barely. The timing will rely upon how heat your room is (about 30-60 minutes). It can be crucial that the room just isn’t too heat, in any other case the butter from the filling will soften.

In the meantime, preheat the oven to 200°C/390°F with a metallic baking tray on the center shelf.

Step 11

Brush the buns with egg wash, and sprinkle generously with the cardamom sugar topping.

Step 12

Bake the buns for about 20 minutes, or till the buns are calmly golden. Examine the buns at about 10 minutes, and if they’re browning too rapidly, cowl them with a free sheet of foil for the remainder of the baking time.

The buns are cooked if an inner thermometer reads 85°C (185°F). Gently take away the buns (intact) to a wire rack, and go away them to chill fully.

Suggestions for Making Cardamom Buns

1. The longer the strips of dough, the extra “layers” of cardamom sugar you’ll have within the bun, which can even make the buns look nicer.
2. With a view to stop the butter within the filling from melting and leaking throughout baking, it is very important do the second proofing in a heat, however not too heat, surroundings. That’s, it must be heat sufficient to encourage the buns to rise, however not so heat that the butter within the filling will soften.
3. Because the buns are historically baked spaced aside, they won’t be tender and fluffy on the skin of the bun.
4. To make the buns as tender as attainable, I prefer to bake them till they’re simply barely golden, earlier than overlaying them with foil for the remainder of the baking time.
5. Some butter (however not rather a lot) will leak and soften throughout baking, and that is regular. The melted butter and sugar will pool just a little beneath every bun, and caramelise throughout baking. You possibly can break off the caramelised bits or go away them on the buns.

Suggestions for Making Bread Dough Forward of Time

I really like baking bread, however I don’t love getting up further early to get began on the dough. So I usually make the dough the evening earlier than and permit it to rise slowly within the fridge in a single day. The longer proofing time has the additional benefit of permitting the dough to develop extra flavour and a greater texture. Come the morning, the dough could have no less than doubled in dimension, and will probably be prepared for shaping as per the recipe.

To make the dough the evening earlier than:

• Make the dough as per the recipe.
• Place the dough into a big oiled bowl.
• Cowl the bowl with plastic wrap or a reusable bowl cowl.
• Place the bowl into the fridge.
• Let the dough rise in a single day, or for no less than 8-10 hours.
• The subsequent morning, the dough ought to have no less than doubled in dimension.
• Gently take away the dough from the bowl.
• The dough is prepared for shaping and the second proof as per the recipe.
• Because the dough will probably be chilly from the fridge, the second proof could take barely longer.

The place to Purchase Cardamom Buns

If you’re travelling to Copenhagen or Stockholm, I extremely suggest visiting the next locations for a very good cup of espresso and a few pastries, together with Cardamom Buns:

Juno the Bakery, Copenhagen

Andersen & Maillard, Copenhagen

Lille Bakery, Copenhagen

Hart Bageri, Copenhagen

Fabrique, Stockholm (additionally in London and New York)

Bageri Petrus, Stockholm

Café Pascal, Stockholm

Lillebrors Bageri, Stockholm

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Cardamom Buns

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• Resting Time: 2 hours
• Creator: Thanh | Eat, Little Chook
• Prep Time: 60 minutes
• Prepare dinner Time: 20 minutes
• Complete Time: 1 hour 20 minutes
• Yield: Makes about 16 buns
• Class: Bread
• Methodology: Oven
• Delicacies: Scandinavian

Gentle and deliciously aromatic Cardamom Buns which can fill your own home with the aroma of a Danish bakery! Recipe with step-by-step pictures.

Components

For the Dough

• 600 g (4 cups) white bread flour
• 110 g (1/2 cup) caster sugar
• 1 teaspoon nice salt
• 14 g immediate dried yeast (see Kitchen Notes beneath)
• 375 ml (1 1/2 cup) milk, warmed to 37°C/98°F
• 60 g (4 tablespoons) unsalted butter, softened

For the Cardamom-Sugar Filling

For the Topping

Directions

You will want approx. 3 hours to make the Swedish Cinnamon Buns

To Make the Dough

1. Measure the flour, sugar, salt and yeast into the bowl of an electrical stand mixer.
2. Evenly combine the components collectively utilizing the dough hook.
3. Slowly pour within the heat milk, and proceed mixing till all the pieces comes collectively right into a tough dough.
4. Add the butter, one tablespoon at a time. As soon as the butter has been absolutely integrated into the dough, add the subsequent tablespoon of butter.
5. As soon as the entire butter has been added, proceed kneading the dough on medium velocity for about 15 to twenty minutes.
6. The dough is prepared when it’s tender and clean, and not sticks to the aspect of the bowl. The dough will probably be considerably sticky from the butter.

First Proofing Interval

1. Evenly oil a big mixing bowl.
2. Place the dough contained in the bowl.
3. Cowl the dough with a clear tea towel, plastic wrap, or a reusable bowl cowl.
4. Depart the dough someplace heat for 1 to 1.5 hours, or till the dough has doubled in dimension (see Kitchen Notes beneath).

For the Cardamom-Sugar Filling

1. Simply earlier than the dough has completed the primary proofing interval, make the filling by beating collectively the components.

To Roll out the Dough

1. As soon as the dough has doubled in dimension, gently take away the dough from the bowl. The dough will deflate as you deal with it.
2. Roll out the dough right into a rectangle form measuring roughly 40 x 30 cm/16 x 12 inches.
3. Use a small palette knife to evenly unfold the cardamom-sugar filling everywhere in the dough. 
4. Fold over one-third of the dough in the direction of the centre, and overlap with the opposite third of the dough.
5. Use a rolling pin to softly flatten the dough and clean out any air bubbles. Goal to have a rectangle form measuring roughly 30 x 15 cm/12 x 6 inches.
6. Reduce the dough into strips measuring 2 cm/0.75 inches extensive. What number of strips you chop will rely upon how extensive you have got rolled your dough, however you need to get about 12-15 strips. 

To Form the Cardamom Buns

1. Take one strip of dough and twist it gently with each arms, barely stretching the dough as you achieve this.
2. For right-handers: begin wrapping the twisted dough round three of your fingers in your left hand.
3. End the knot by tucking the tip of the dough into the centre of the bun on prime. Please see diagram in weblog put up.

Second Proofing Interval

1. Line a big baking pan with baking paper.
2. Prepare the formed buns on the lined baking pan. House the buns aside generously.
3. Place the pan someplace heat for about half-hour, or till the buns have risen and overvalued barely.
4. Throughout this time, preheat the oven to 200°C/390°F (with out fan) with a metallic baking tray on the center shelf.

Bake the Cardamom Buns

1. Gently brush every bun with some egg wash.
2. Combine collectively the sugar and freshly floor cardamom.
3. Sprinkle every bun with among the cardamom-sugar.
4. Place the pan of buns on the preheated baking tray.
5. Bake the buns for about 20 minutes, or till the buns are calmly golden. Examine the buns at about 10 minutes, and if they’re browning too rapidly, cowl them with a free sheet of foil for the remainder of the baking time.
6. The buns are cooked if an inner thermometer reads 85°C/185°F.
7. Gently take away the buns to a wire rack, and go away them to chill fully.

Kitchen Notes

WHAT TYPE OF CARDAMOM TO USE
* For the very best (and most genuine) outcomes, use freshly-ground cardamom seeds (additionally known as decorticated cardamom seeds). Merely grind them to a nice powder to make use of within the dough and filling. Use a extra coarse grind for sprinkling on prime of the wreath.
* Alternatively, use the same amount of normal floor cardamom, or add extra to style.

MAKE AHEAD TIPS
To begin the dough the evening earlier than, make the dough as per the recipe. Place the bowl of dough (coated) within the fridge to proof in a single day, or for no less than 8 to 10 hours. Throughout this time, it ought to have no less than doubled in dimension. The subsequent day, proceed with the remainder of the recipe. Because the dough will probably be chilly, it could require a bit extra time for the second proofing interval.

DIFFERENT TYPES OF FLOUR
* For Swiss readers: I take advantage of Zopfmehl (or farine pour tresse) when making bread and enriched dough.

DIFFERENT TYPES OF YEAST
* Please notice that there’s a distinction between immediate yeast (additionally known as immediate dried yeast or fast-action dried yeast) and dried yeast (additionally known as lively dry yeast). If you’re undecided what kind of yeast you have got, please test the packaging for directions on the best way to use the yeast.
* With immediate yeast, you may add it on to the flour combination with out having to activate it first.
* With dried yeast, you will have to activate it first (normally in some heat liquid).
* If you’re utilizing contemporary yeast, you will have about 1 block (40 g contemporary yeast = 14 g immediate dried yeast). Crumble the contemporary yeast into the nice and cozy milk, and stir to dissolve the yeast.

PROOFING THE DOUGH
Dough wants a heat surroundings for the yeast to activate and trigger the dough to rise. For those who don’t have an oven with a setting to proof dough, or a heat place in your house, strive one of many following concepts:
* Within the oven with the oven mild switched on (works just for some ovens).
* Within the oven with a tray of boiling water on the underside shelf.
* Within the oven or a steamer oven at a low temperature of about 25-40°C (77-104°F).

OVEN & STOVE TEMPERATURES
All recipes on this web site have been examined on an induction range and/or with a standard oven (i.e. an oven with out fan). All recipes on this web site use temperatures for a standard oven, until in any other case talked about. Convection ovens (i.e. fan-forced ovens) are usually 20°C/70°F hotter than standard ovens, however please test your producer’s handbook.

CONVERSIONS
To transform from cups to grams, and vice-versa, please see this useful Conversion Chart for Fundamental Components.