Cardamom Buns

Author: Hannah Shultz

Makes: 10-12 cardamom buns

Ingredients:

FOR THE DOUGH

1 cup nonfat milk
4.5 cups all-purpose flour
1/2 cup granulated white sugar
7 Tbsp unsalted butter at room temperature 
1 Tbsp green cardamom, ground with a pestle and mortar
3.5 tsp active dry yeast (a little less than 2 packets)
1 1/4 tsp salt

FOR THE BUTTER FILLING (can be made up to a week ahead of time)

10 Tbsp unsalted butter, soft enough to spread
2/3 cup granulated white sugar
1/2 tsp vanilla extract
1/2 tsp salt

FOR THE CARDAMOM SUGAR FILLING & TOPPING

1/4 cup granulated white sugar
5 tsp or a whole container Rose & Ruth’s Cardamom
*1 beaten egg for egg wash (will only use a little bit)

Instructions:

1. Add all dough ingredients to the bowl of a stand mixer. Use the hook attachment to mix on low for 5 minutes until everything is combined.
2. Turn speed to medium/medium fast for 15-30 minutes until dough is smooth and elastic. If your dough is too tough or your mixer is working too hard, add more milk, 1 Tbsp at a time. Do the "window pane" test to make sure you've built up enough gluten. (Pull a piece of your dough apart. If it rips, keep mixing; if you can stretch and see through it a bit, that's your gluten and you're ready for the next step!)
3. Shape your dough into a rectangle with your hands, cover with plastic wrap, and put on a cookie sheet in the fridge for 30 minutes to rest until cool (you don't want it too cold/hard).
4. Flour your work surface and roll the dough into a large rectangle about 1/3 inch thick. Gently lift up and stretch the corners as you go to help maintain the rectangular shape.
5. Spread the butter filling on the whole rectangle of dough to the edges. Sprinkle generously with the cardamom sugar mixture, reserving some for sprinkling at the end.
6. Looking at the rectangle lengthwise, fold into thirds: bring the long top edge halfway down and the long bottom edge up over the first fold.
7. Roll into a rectangle about 10-12 inches high on the short edges. Use a pastry knife to cut into strips about 1 inch wide to make around 12 strips.
8. Shape into knotted buns, place on a parchment-lined baking sheet, cover, and proof until doubled in size - about 1-3 hours, depending on the environment. (For a traditional Swedish style bun shape, see here).
9. Bake at 400 degrees for 10-12 minutes until golden brown. Rotate the baking sheet halfway through.
10. As soon as they come out of the oven, brush each bun with egg wash and sprinkle with more cardamom sugar. Let cool slightly and enjoy!

TO FREEZE: If you want to freeze for later, pause during step 8 before proofing. Freeze shaped buns on a baking sheet, then transfer to a freezer-safe container, with plastic wrap or parchment between buns. When ready to bake, defrost to room temperature and continue the steps to proof.

TO REHEAT: To reheat an already-baked bun from room temperature, heat in oven at 400 degrees for about 5 minutes. Brush with melted butter and sprinkle with more cardamom sugar for the freshest taste!