Warm cardamom buns with fresh coffee, your Sunday morning couldn't get any better. 

Cardamom buns

For about 15 buns
Duration: two times 45 minutes of work, alternating with 40 minutes (or one night) and 30 minutes of proofing. (But it’s worth it.) 


Cardamom dough
150 ml milk
15 grams of fresh yeast (available at the larger supermarket, Turkish store or bakery)
67 grams light brown sugar
500 grams of flour, plus extra for the counter top
1 tsp cardamom seeds (the dark seeds in the green pods)
½ tl Vietnamese cinnamon
¼ tl salt
125 grams butter, cubed, at room temperature
1 egg
Oil or butter for greasing a bowl

Cardamom filling
90 grams of butter at room temperature
90 grams dark sugar
1½ tl cardamom seeds
½ tl Vietnamese cinnamon

Cardamom topping
60 ml water
50 grams light brown sugar
½ t of vanilla paste or the marrow from a vanilla pod
1 tbsp cane sugar
½ tl cardamom seeds
¼ tl Vietnamese cinnamon



In advance
Grind all the cardamom for the dough, filling and topping (3 tl cardamom seeds in total (the dark seeds from the green pods)). This can be done in a mortar, pepper mill or (favourite!) a Hario coffee bean grinder

The dough
1. Heat the milk to body temperature and dissolve the yeast in it.
2. Mix flour, sugar, cardamom, cinnamon and salt in a large mixing bowl.
3. Add the milk to the mixture and use a mixer with dough hooks to mix it until the dough comes together. Add the egg and then little by little the butter. Increase the speed and knead the dough for about five minutes.
4. Place the dough on a countertop covered with flour and shape it into a ball.
5. Put the ball in a greased bowl and cover it with a clean tea towel. Put it in a warm place and let the dough rise for about 40 minutes.
OR: Let the dough rise for 30 minutes, then cover it with foil and put it in the fridge until the next day to allow the flavors to develop further. Then let it warm up for an hour before you start rolling it out.

The filling
Mix all ingredients with a spatula (whether or not mounted on a mixer) until the mixture is smooth and creamy. 

1. Place baking paper on a baking tray.
2. Form a block of dough and roll it out (with rolling pin or cleaned wine bottle) into a rectangle of 30 x 50 centimeters.
3. Spread the filling over the dough using a spatula. Make sure the edges and corners are covered.
4. Lay the dough with the long side facing you and mark two fold lines with the back of a knife. One at 17 centimeters from the right edge and the other at 17 centimeters from the left edge. Fold the left side across the middle, then do the same on the right.
5. Lay the dough with one of the folds towards you, rolling it out slightly.
6. Cut the dough into strips of about ¾ inches.
7. Grab a strip between your thumb and your index, middle and ring fingers and twist it around those fingers. To make a bun, put a knot in it by inserting the end through the resulting loop. Repeat for all strips.
8. Put the buns on your baking tray, keep space between the buns, because they will grow in the oven. Cover with a tea towel and leave to rise for 30 minutes.
9. Meanwhile preheat the oven to 220 degrees Celsius. Make sure it is throughly warm, so the temperature doesn’t drop when you put the buns in. 

1. While the buns are proofing, heat the water, the light brown sugar and the vanilla in a small saucepan until all the sugar has dissolved.
2. Mix the sugar with the cardamom and cinnamon in a small bowl.  

1. Bake for 7-8 minutes until the tops are golden brown.
2. Immediately after taking them out, brush the buns with the syrup and sprinkle the cardamom sugar on top.


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