Cardamom Buns
Ingredients: Whole Milk, Active Dry Yeast, Whole Egg, Granulated Sugar, Cardamom · 120 min cook time · 250kcal · ~₩10,300
Ingredients
260ml Whole Milk, 12g Active Dry Yeast, 1개 Whole Egg, 65g Granulated Sugar, 2tsp Cardamom, 1.5tbsp Fine Sea Salt, 650g Bread Flour, 200g Unsalted Butter (softened), 50g Dark Brown Sugar, 10g Ground Cinnamon, 200g Light Brown Sugar (packed), 10g Pearl Sugar
Instructions
1. Combine 1 cup + 2 tsp warm whole milk (95°F/35°C), 1 tbsp + 2 tsp (12g) active dry yeast, 1 whole egg, 1/4 cup + 1 tbsp (65g) granulated sugar, 2 tsp cardamom, and 1.5 tbsp fine sea salt in a stand mixer bowl. Whisk to combine.
2. Add 4 1/3 cups (650g) bread flour gradually, about 1/2 cup at a time, mixing on low speed until all flour is incorporated.
3. Add 3/4 cup + 1 tbsp (200g) fully softened unsalted butter to the dough. Mix on low speed for 4 minutes until the dough starts to come together, scraping down the sides as needed.
4. Increase mixer speed to medium and mix for another 10 minutes until the dough is smooth and pulls away from the sides of the bowl.
5. Remove the dough from the mixer and knead it a few times on a clean surface to form a rough ball. Perform a windowpane test to ensure adequate gluten development.
6. Lightly grease a large bowl. Shape the dough into a ball, ensuring the bottom is sealed. Flatten the dough slightly in the bowl. Cover with plastic wrap or a damp towel and let rise at room temperature for 45-60 minutes, or until close to doubled in size.
7. While the dough is rising, prepare the filling. In a bowl, cream 3/4 cup + 2 tbsp (200g) softened unsalted butter with an electric mixer. Add 50g dark brown sugar and mix.
8. Add 1.5 tsp fine sea salt, 1 tbsp (10g) ground cinnamon, and 1 tsp ground cardamom to the butter mixture. Mix until combined. Finally, add 1 cup (200g) packed light brown sugar and mix until smooth and spreadable, but not liquid.
9. Lightly flour your work surface. Gently press out some gas from the risen dough and turn it out onto the floured surface. Roll the dough into a rectangle approximately 22 inches long and 15 inches wide.
10. Spread the cinnamon cardamom butter filling evenly over the entire dough, leaving little to no border (a tiny 1/2 inch border at most).
11. Fold the left side of the dough over towards the center, ensuring it evenly covers the filling. Press out any air bubbles and brush off any excess flour. Fold the other side of the dough over, trying to align the edges.
12. Lightly roll the folded dough to get out any air bubbles and ensure it's completely connected. The dough should be about 8 inches wide at this point. Rotate the dough.
13. Lightly flour the dough. Using a pizza cutter and a measuring tape, make small 1-inch markers along the entire length of the dough. Then, cut straight across to create 1-inch wide strips (you should get 24 strips).
14. Take one dough strip and gently stretch it out to roughly 18-20 inches. Twist the dough to create a braided look. Twist it around your finger twice, then take the hanging end and stuff it underneath itself to form a knot.
15. Repeat the shaping process for all remaining dough strips.
16. Brush each muffin tin with softened butter. Sprinkle a small amount of light brown sugar (less than 1/2 tsp) into each tin and rub it around to coat the bottom.
17. Place each shaped bun into a muffin tin. Cover the muffin tins with greased plastic wrap and let them proof at room temperature for about 1 hour, or until 1.5 to 2 times their current size.
18. Prepare the egg wash by whisking 1 whole egg with 2 tbsp whole milk until thoroughly combined and homogeneous.
19. Once the buns have risen, lightly brush each bun with the egg wash. Optionally, sprinkle a little pearl sugar on top for a traditional Scandinavian look.
20. Bake the buns in a preheated oven at 375°F (190°C) for 18-20 minutes, or until golden brown on top and the bottoms are caramelized.
21. Let the buns cool in the muffin tins for 2-3 minutes. Then, remove them and place them on a wire rack to cool for another 5-10 minutes.
22. Serve the cardamom buns warm. If they cool completely, reheat them in the oven for a few minutes before serving.
Source: Watch the original video