Kardemummabullar (Swedish Cardamom Buns)

Kardemummabullar (Swedish Cardamom Buns)

Recipe: http://www.dinnerwithjulie.com/2017/12/18/kanelbullar/

INGREDIENTS (makes about 1 1/2 dozen)
For the dough:

  • 1 cup milk, warmed
  • 2 tsp active dry yeast
  • 3 – 3 1/2 cups plain flour
  • 1/3 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp ground cardamom
  • 1 tsp vanilla
  • 1/2 tsp salt

For the filling:

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 tbsp ground cardamom

Toppings:

  • 1 egg beaten
  • Sugar syrup (1/2 cup water, 1/2 cup sugar, boiled)
  • Ground cardamom
  • Pearl sugar or sliced almonds (optional)

Method

Add 3 cups of the flour along with all the other ingredients for the dough to a large bowl. Stir until the dough comes together, and continue to knead until smooth and elastic, adding more flour as needed. It should be tacky, but not sticky. Shape it into a ball and cover with a teatowel, leave in a warm place until dough has doubled in size, for roughly 1 1/2 – 2 hours.

Cut the dough into two pieces and on a lightly floured surface, roll each piece out into a rectangle about 9×12 inches in size. In a small bowl, cream the soft butter, brown sugar, and cardamom, and spread half over each piece of rolled out dough. Fold each piece up into equal thirds, as if you were folding a letter, and roll it again until it’s roughly 8×14 inches.

Cut the dough lengthwise into strips of about 2cm wide. Twist each strip by holding each end and twisting in opposite directions, then holding one end, wrap it around two or three of your fingers, then tuck the end over, under and through the hole in the middle. If this is confusing there is a helpful demonstration here: https://www.jamieoliver.com/features/beautiful-vegan-swedish-cinnamon-buns/#X6CwFCC1BwiREC98.97

Once formed, place on trays and leave in a warm place for a further 30 minutes to rise a second time, while you preheat the oven to 180 degrees. Brush the buns with beaten egg and sprinkle with pearl sugar or sliced almonds. Bake the buns for 15-20 minutes, until golden brown on the top and underneath. Brush with sugar syrup and sprinkle with ground cardamom.