Cardamom buns are a popular treat in many countries around the world.
The cardamom spice is often used in Middle Eastern cuisine, so it may not be surprising that cardamom buns originated from that region. The dough is made with milk and butter, which gives it a light and fluffy texture. It is then filled with cardamom-scented raisins and walnuts before being baked into golden brown buns.
Cardamom buns have been enjoyed for centuries – they were mentioned by medieval Arab cookbooks as early as the 11th century!
Spices give this bun a floral aroma that’s intensified by cardamom seeds in the dough while it’s baking
- 1 cup (250ml) warm milk, 115 degrees
- 1 tbsp (8g) dry active yeast
- 1 egg
- 120g sugar
- 1 tbsp cardamom
- 1/2 tsp salt
- 450g AP flour, plus extra for dusting
- 100g butter, softened
- 50g butter, softened
- 1 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 80g brown sugar
- 1 egg, lightly beaten
- 2 tbsp brown sugar
- 1 tbsp warm water
In a large mixing bowl, whisk together the egg, sugar, cardamom, salt, yeast, and warm milk. Slowly mix in two-thirds of the bread flour a little at a time. Add the remaining flour and softened butter and bring the mixture together with your hands to form a soft and sticky dough.
Turn the dough out onto a floured worktop, sprinkle with a little more flour and knead lightly until just smooth. Do not overwork the dough; it should only just hold together as a semi-smooth ball. Place the dough in a clean bowl and leave covered at room temperature for 1 hour, or until about doubled in size.
Turn out the risen dough on a floured worktop, sprinkle with a little more flour and roll out into a large rectangle about 1/2 inch thick. Spread the dough with the softened butter and sprinkle evenly with the brown sugar, cinnamon, and cardamom. Fold up the bottom portion of the dough to the middle, then fold the top part over.
Should have one large rectangular piece that has 3 layers. Then cut into 12 equal strips. Cut each strip in half, lengthwise, leaving 1/2 inch together at the bottom. (The dough should now make a V shape) Twist each piece into a little knot tucking each end of the dough to the bottom. Place these on lined baking sheets and leave them to rise for 20 minutes.
Brush the risen buns with beaten egg before baking for 20-25 minutes, then transfer the cooked buns to a cooling rack. To glaze the finished buns, dissolve the brown sugar in water and brush this mixture lightly over the buns while they cool.