Cardamom Buns
Inspired by the Swedish kardemummabullar sweet bun, this recipe is made with a perfectly soft, moist and chewy cardamom dough, a buttery cardamom-sugar filling, and swirled into beautiful buns. Topped with a brown sugar vanilla bean glaze and sprinkled with a touch of cardamom sugar.
Ingredients
Dough:
- ¾ cup whole milk warmed to 105°
- 1 tsp granulated sugar
- 2¼ tsp active dry yeast
- 3 large eggs room temperature
- ⅓ cup light brown sugar
- 1 tsp salt
- 1 tsp ground cardamom
- 4 cups all purpose flour plus more for dusting
- 6 tbsp unsalted butter very soft
Filling:
- ½ cup unsalted butter very soft
- 1 cup light brown sugar
- 1 tbsp ground cardamom
- ¼ tsp salt
Glaze:
- ¼ cup water
- ¼ cup light brown sugar
- ¼ tsp vanilla bean paste
- 2 tsp granulated sugar
- ½ tsp ground cardamom
Instructions
To make the dough:
- In a small bowl, combine warm milk, 1 tsp granulated sugar and yeast. Allow to sit for about 5-10 minutes until foamy.
- In a bowl of a stand mixer fitted with a whisk attachment, add eggs, salt and brown sugar and mix on medium speed until combined, about 1 minute. Change attachment to the dough hook.
- Add in flour, ground cardamom, and yeast mixture to the egg mixture. Mix on medium-low speed until dough starts to come together. Increase speed to medium and slowly add in very soft butter, 1 tablespoon at a time. Allow the dough to knead on medium speed for 8 minutes.
- Remove dough from bowl and place on a lightly floured surface. Dough will be fairly loose and sticky. Gently shape into a ball and place seam side down into a large bowl that has been buttered. Cover and allow to proof for 2 hours or until at least doubled in size.
- While the dough proofs, make the filling. Combine brown sugar, cardamom and salt in a small bowl and stir with a spoon until well mixed.
- Line a large baking sheet with parchment paper and set aside.
- Once the dough has risen, remove from bowl and place onto a lightly floured surface. Using a rolling pin, roll the dough into a 16X12 rectangle (with the shorter side in front of you). Using an offset spatula spread very soft butter into an even layer over the dough, leaving a 1-inch border on the top end. Sprinkle evenly with sugar mixture. Starting at the short end nearest you, roll the dough up tightly into a cylinder. Pinch the seam closed and turn the dough over so that it is seam side down.
- Trim off the ends of the dough if uneven. Cut into 12 even slices. Place the rolls onto prepared baking sheet at least 2 inches apart with the swirl facing up. Cover with plastic wrap and allow to proof one last time for 45 minutes.
While the buns are proofing:
- Adjust oven rack to the middle position and preheat oven to 425° while rolls are proofing.
- Make the glaze by combining 1/4 cup water, 1/4 cup brown sugar and 1/4 tsp vanilla bean paste in a small sauce pan. Place on medium heat and bring to a simmer. Allow to reduce 3-5 minutes until reduced by half and syrupy. Pour into a small bowl and set aside.
- In another small bowl, combine 2 tsp granulated sugar with 1/2 tsp ground cardamom. Set aside to sprinkle on rolls once baked.
- Once buns have proofed and have increased in size, place in oven and bake 10 minutes, or until a deep golden brown. Some butter and sugar may be on the baking tray, that is normal.
- Immediately brush generously with glaze, allowing some to soak into the rolls. All of the glaze should be used. Sprinkle with sugar mixture.
- Best if consumed same day but can be stored in an airtight container for 2 days.