KARDEMUMMABULLAR | Swedish Cardamom Buns

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness.

Add 500 grams of non-fat milk to the bowl of your stand mixer.

Add 1100 grams of all-purpose flour, 200 grams of sugar, 15 grams of salt, 23 grams of ground cardamom, and 70 grams of fresh yeast to the bowl.

Add 200 grams of softened butter to the mixture.

Using the hook attachment, mix the dough on the lowest speed for 5 minutes.

Increase the speed to medium and mix for 15 to 30 minutes, checking frequently for a soft, pliable dough.

Perform a window pane test to check gluten development; if it rips, continue mixing for another 10 minutes.

Shape the dough into a rectangular shape and wrap it in plastic wrap.

Refrigerate the dough for 30 to 45 minutes until cool but not hard.

In a separate bowl, mix 300 grams of room temperature butter, 250 grams of sugar, 3 grams of salt, and 3 grams of vanilla sugar or extract to make the butter filling.

Set the butter filling aside and prepare cardamom sugar by mixing ground cardamom with sugar to taste.

Remove the dough from the refrigerator and unwrap it.

Lightly flour the table and roll out the dough into a rectangle, ensuring even thickness.

Spread the butter filling evenly over the dough.

Sprinkle a generous amount of cardamom sugar over the butter filling.

Fold the dough into thirds, pressing down to seal it tightly.

Flour the table and pick up the dough to prevent sticking, then widen it to make it longer for easier twisting.

Ensure the edges are kept rectangular and relaxed while rolling out the dough.

Cut the dough into strips for twisting into buns.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens