Swedish Cardamom Buns
1 hr 30 minMakes 6 buns
Soft, yeasted cardamom buns with a spiced butter filling, twisted into decorative knots and baked until golden.
| prepPreheat oven to 425°F / 220°C (after first rise) | ||||||||
| 120 ml milk | Warm milk, cool to tepid, bloom yeast | Eggwash, sugar, bake 425°F / 220°C, 12 min | ||||||
| 1 tsp fast-acting yeast | ||||||||
| 30 g unsalted butter (softened) | Mix butter, sugar & cardamom; combine with yeast mixture | Add flour & salt, knead 5 min | First rise 40 min until doubled | Roll dough 21×7 in, spread filling, fold into thirds | Cut into 6 strips, split each halfway | Twist & shape into knots | Place on sheet, cover, prove 30 min | |
| 25 g light brown sugar | ||||||||
| 1/2 tsp ground cardamom | ||||||||
| 190 g all-purpose flour | ||||||||
| 1/8 tsp salt | ||||||||
| 45 g unsalted butter | Mix filling butter, sugar & cardamom | |||||||
| 40 g light brown sugar | ||||||||
| 1 tsp ground cardamom | ||||||||
| 1 egg (for eggwash) | ||||||||
| 5 g cane sugar (or pearl sugar) | ||||||||
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