These cardamom buns are a popular pastry in the Middle East. They are made with cardamom, which gives the buns their unique taste and aroma.
The best thing about these buns is that they are not only delicious but also easy to make. You just need to mix all the ingredients together and let them rise for a few hours before you put them in the oven.
You could compare them to a cross between Cinnamon Rolls and Pull-Apart Bread. A beautiful addition to any coffee table, they’re light, delicious, and a beautiful addition to any coffee table.
- 1 cup + 1 tbsp (250ml) milk, 110 degrees F
- 1 envelope (7g) dry active yeast
- 1/3 cup (67g) brown sugar
- 3 1/4 cups (406g) AP flour
- 1 tsp whole cardamom seeds, ground
- 1/4 tsp salt
- 5.3 tbsp (75g) softened butter
- 4.5 tbsp (63g) softened butter
- 1/3 cup (67g) brown sugar
- 1 1/2 tsp whole cardamom seeds, ground
- 1/4 cup (59ml) water
- 1/4 cup (50g) brown sugar
- 1/2 tsp vanilla bean paste
- 1 tsp (2g) sugar
- 1/2 tsp whole cardamom seeds, ground
Add yeast to warm milk with 1 tsp brown sugar and stir until yeast has dissolved. Let sit for 10 minutes.
In a stand mixer, whisk flour, brown sugar, cardamom, and salt. Change to a dough hook.
Add yeast and mix on low until dough begins to come together. Increase to medium-low and add butter piece by piece. Once added, turn up to medium-high and let knead for about 5 minutes; it should still be fairly loose.
Remove from the bowl and shape it into a ball. Place in a large greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
Once risen, remove from the bowl and place on a floured surface. Roll out into roughly a 13″x21″ rectangle.
Whisk all the filling ingredients together and then spread into an even layer all over the dough. Fold the bottom half up to the middle, then fold the top side over it. (folding so that it retains the 21″ in length, I can not figure out how to word that more properly)
Using a sharp knife or a pastry wheel, cut into 1-inch strands, then each strand in 3/4 the way through so that it is still connected. Twist each side, then form into a knot.
(please visit http://kokblog.johannak.com/3685/ or https://www.youtube.com/watch?v=Xee2brsg6wc to figure out how to shape. It is quite hard to put into words)
Place buns on a lined baking sheet, and spread them apart so you will have to use multiple sheets. Cover with a kitchen towel and let rise for 30 minutes. While rising, heat the oven to 425 degrees F.
Make the topping while on the final rise. Heat water, brown sugar, and vanilla in a small saucepan until the sugar is dissolved. Remove from heat. Stir sugar and cardamom together in a separate bowl. Set aside.
Bake buns for 7-8 minutes, until golden brown. Immediately brush with syrup and sprinkle with cardamom sugar.