Cinnamon buns with cardamom
by Tavolino
Moist and flavorful cardamom buns filled with cinnamon and butter. A classic Swedish pastry that is perfect for fika.
Ingredients
- Fresh yeast 50 g
- Milk (3%) 3 dl
- Cardamom seeds (crushed) 2 tbsp
- Granulated sugar 2.5 dl
- Salt 0.5 tsp
- Butter (room temperature) 350 g
- Eggs 2
- Wheat flour 660 g
- Pearl sugar 1 dl
- Ground cinnamon 1 tbsp
Preparation
- 1
Crumble 50 g of fresh yeast into a bowl and pour over 3 dl of milk. Stir until the yeast has dissolved completely.
- 2
Mix in 1 tbsp of cardamom seeds, 1.5 dl of granulated sugar, 0.5 tsp of salt, 150 g of butter, and 1 egg into the liquid.
- 3
Gradually add 660 g of wheat flour and knead the dough until smooth in a stand mixer for 10 minutes or by hand for 15 minutes.
- 4
Cover the dough with a kitchen towel and let it rise to double its size, which takes about 60 minutes.
- 5
Mix 200 g of butter, 1 dl of granulated sugar, 1 tbsp of cinnamon, and 1 tbsp of cardamom seeds into a smooth filling.
- 6
Knead the dough lightly on a floured surface and roll it out into a sheet of about 30x80 cm.
- 7
Spread the filling evenly over the dough sheet and roll it up into a long log.
- 8
Cut the log into 25–30 pieces and place them on baking sheets lined with parchment paper.
- 9
Let the buns rise under a kitchen towel for about 40 minutes.
- 10
Preheat the oven to 225°C.
- 11
Brush the buns with 1 beaten egg and sprinkle with pearl sugar.
- 12
Bake the buns in the middle of the oven for 7–10 minutes until they have a nice golden color.