Swedish CARDAMOM BUNS
MAKES 12-14 BUNS / PREPARATION & BAKING: 3 HOURS
1 Place the milk, water, milk powder, butter and honey in a saucepan and heat until the butter has melted. Add the oats and stir to combine. Remove from the heat and set aside to cool. 2 Add the flours, salt and yeast to the bowl of a standing mixer and whisk to combine. Once the milk mixture is at room temperature, add it to the dry ingredients. With the dough hook attachment, mix on a medium-low speed to combine, then knead for 6-8 minutes. 3 Scrape the dough into a lightly oiled bowl, cover and set aside to proof until doubled in size, about 1-1½ hours.
4 Turn the dough out onto a lightly floured surface. Knock down, then shape into a 20cm circle.
5 Butter and line the cake tin with baking paper and place the dough in the tin. Cover with a tea towel and set aside to proof until doubled in size.
6 Preheat the oven to 180°C. Brush the top of the dough with the extra milk and sprinkle with extra oats.
7 Bake for 40-45 minutes, or until golden and cooked through. Cool on a wire rack before slicing.
DOUGH
380g cake wheat flour
3,75ml (¾t) fine salt
45g castor sugar 200ml full-cream milk, warmed 1 packet (7g) instant dry yeast 60g butter, melted and cooled
1 egg
FILLING
80g butter, softened
70g soft brown sugar
10ml (2t) ground cinnamon 2,5ml (½t) ground mixed spice 5ml (1t) ground cardamom CARDAMOM SYRUP 45ml (3T) water 45ml (3T) castor sugar
5 cardamom pods, crushed 2,5ml (½t) vanilla paste
TO FINISH eggwash [1 egg whisked with 15ml (1T) water] sugar pearls, (optional)
1 Dough Place the flour, salt and castor sugar in the bowl of an electric mixer. Fit it with the dough hook attachment and mix briefly to combine.
2 In a jug, whisk together the milk and yeast. Set aside for 10 minutes.
3 In a separate bowl, whisk the butter and egg together. Then add to the flour mixture, followed by the milk mixture.
4 Mix on a low speed until the dough is smooth and pliable, about 8 minutes. Transfer to a lightly oiled bowl, cover and set aside to proof until doubled in size, about 2 hours.
5 Filling Combine the butter, sugar and spices to form a smooth paste. 6 Turn the dough out onto a lightly floured surface. Roll into a square, roughly 40x40cm. 7 Spread the filling over the entire surface. Fold into thirds, as you would a letter, then roll into a rectangle measuring 35x2cm. Trim the edges to neaten.
8 With the length of the dough running horizontally, cut into lengths, each measuring 2,5cm in width.
9 Now cut each strip in half, keeping 1cm attached at the top. Twist the dough gently, then wrap twice around three fingers, then over the top, securing the ends underneath.
10Arrange on a lined baking sheet. Then cover and set aside to proof until doubled in size once more, about 45-60 minutes.
11 Syrup Combine all the ingredients in a saucepan. Boil for 3 minutes, then strain.
12To finish Preheat the oven to 180°C. Brush the buns with eggwash and scatter the sugar pearls over (if using). Bake for 25 minutes.
13 When the buns come out of the oven, brush them liberally with the cardamom syrup.