This cardamom buns recipe makes delicious, flavoursome and very fluffy buns, perfect to impress your friends, perfect with coffee in the morning, or as a snack.
As you have probably noticed, I am utterly in love with cardamom. There’s never too much, and so far I’ve been adding it to the vast majority of my dishes and always felt like it was meant to be there.
Cooking time: 1h30min (preparation and cooking), 2h (waiting time)
Ingredients
(for a large batch of small cardamom buns)
For the dough
5 1/2 cups of flour
1 1/2 tbsp dried yeast
1 pinch of salt
2 cups luke-warm milk
1 egg
3 tbsp sugar
100 g butter (melted)
For the filling
150g butter
20g cardamom pods
3-4 tbsp sugar
1 egg for washing
Method
In a small bowl mix in 5 tbsp of flour, the yeast and 1/2 cups of lukewarm milk. Sprinkle some extra flour on top. Cover the bowl and let rise in a warm place for 15-20 minutes until it doubles.
Once double, add it to a large bowl together with the flour and the eggs. Add the sugar, salt, milk and melted butter.
Tip: be careful though, don’t add anything hot, as it can ruin the yeast and your dough will not rise.
Mix well and knead for 10 minutes. Set the dough bowl aside in a warm place, cover it and let it rise for 1.5h, until it doubles in size.
In the meantime prepare the filling. Remove the cardamom seeds from their pods and grind them with a mortar and pestle.
Tip: it is important you use freshly ground cardamom from their pods, in order to obtain the strong flavour that cardamom has!
In a medium bowl mix the butter, sugar and cardamom. I prefer doing it with my hands, as the butter becomes softer and it is easier to spread onto the dough later.
Preheat the oven at 200°C. Prepare some baking sheets or baking trays. Cover them with butter and dust them with flour to make sure that the buns will not stick.
Once double, take some dough and roll it using a pin. It should be a couple of millimeters thin. Use a knife and cut the dough into a rectangle. Spread some of the filling along the length.
Fold haf of the dough on top of the other half, making sure the whole area has cardamom filling.
Now you’ll need to use the knife to cut the filled dough into stripes.
Roll each stripe, then tie it into a knot and place it onto the baking sheet/tray.
Tip: for increased fluffiness, once the buns tied into a knot shape, leave them outside for an additional 10 minutes before baking them.
Egg wash all cardamom buns, then bake them for 8 minutes.
Tadam! I know this recipe takes a long time, but I also know it is totally worth it! Enjoy!
Love, happyholism & nom-nom,
Ioana
