Swedish Cardamom Buns

About 30 buns

Ingredients

The Dough

• 50 g fresh yeast, room temperature
• 500 g/5 dl milk, room temperature
• 2 tsp ground cardamom
• 1 tsp ground cinnamon
• 250 g butter, room temperature
• 200 g/2 dl sugar
• 1 kg/17 dl flour
• 1 tsp salt

The Filling

• 200 g butter, room temperature
• 1 dl brown sugar
• 1 dl sugar
• 1 tbsp vanilla sugar
• 2 tbsp ground cardamom
• 1 tbsp water
• 2 tsp cornstarch

Egg wash

• 1 egg
• 1 tbsp water
• 0.5 ml of salt

Sugar Water

• 2 dl of water
• 1 dl sugar

Topping

• 1/2 tbsp ground cardamom
• 1/4 dl sugar

Instructions

1. Mix all ingredients to the filling and mix until combined.
2. Crum the yeast into a large bowl and add the milk. Stir until the yeast has dissolved.
3. Add butter, cardamom, cinnamon, sugar, and half the flour.
4. Mix until you have a smooth batter. Add the rest of the flour and salt. Add more flour if needed.
5. Using a stand mixer, knead for at least 10 minutes and longer if you use your hands.
6. Use a rolling pin to create a 60 cm x 40 cm flat dough.
7. Spread the filling over the dough and then fold the dough at the middle to create a 60 cm x 20 cm rectangle (you can also fold it the other way to create a 30 cm x 30 cm depending on what size of the buns you would like).
8. Cut 1 - 2 cm stripes with a pizza cutter.
9. Create the shape you would like, for example, hold a piece of dough with one hand and spin the dough around your index and ring finger 2-3 times and then go across the top of the bun and finish by tucking it into the bottom of the bun.
10. Lay the buns on an oven tray with parchment paper and let them rest for 2 hours covered with a kitchen towel.
11. Preheat the oven to 200°C/400°F.
12. For the eggwash, whisk together egg, salt, and water with a fork and brush the buns.
13. Bake in the oven for about 15 minutes or until the buns have a beautiful golden color.
14. Meanwhile, for the sugar water, mix the sugar and water until the sugar has dissolved.
15. When the buns are ready brush the buns with sugar water and top with the topping.

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