Swedish Cardamom Buns | Kardemummabullar
 
 
Note: Fresh, home-ground cardamom is worth the effort. I’ll attach the link for where we got ours. https://www.thespicehouse.com/cardamom-whole-seeds
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Ingredients
  • BREAD
  • 2½ cups scalded milk
  • 2 packages or 4½ teaspoons dry active yeast
  • 7½ - 8 cups all-purpose flour
  • 1 cup sugar
  • 1 cup butter, melted then cooled
  • ½ teaspoon salt
  • 2½ teaspoons coarsely ground fresh cardamom (or 3 teaspoons store-bough ground cardamom)
  • EGG WASH
  • 1 egg, beaten
  • FILLING (There is debate about the amount of filling. Cora and Phyllis do the amounts listed below, Jane uses half amounts listed below. Cora says it's because Jane is more American but she crazy (luckily for Jane she got final editing rights to this))
  • 1 cup butter, softened
  • ⅔ cup light brown sugar
  • 1 tablespoon coarsely ground fresh cardamom (here is where you really do want to use freshly-ground cardamom, it makes a difference!)
  • SIMPLE SYRUP
  • ¾ cup water
  • ¾ cup sugar
  • TOPPING
  • 1 tablespoon coarsely ground fresh cardamom (again, fresh is best!)
  • 1½ tablespoon coarse sugar
Instructions
  1. Scald milk and cool to lukewarm. Add yeast to mixing bowl then soak with ½ cup of the luke-warm milk and gently stir. Let yeast dissolve and bloom, 5-10 minutes. Add remaining milk and ¼ cup sugar. Beat in 3 cups of flour and beat until smooth. Cover and set aside to rise until double in bulik 45 minutes - 1 hour. (We use a KitchenAid stand mixer to make this bread.)
  2. Add remaining ½ cup sugar, cooled butter and salt. Add cardamom as listed under the bread ingredients as well as 4½ more cups of flour to the yeast mixture. Turn out onto a floured surface and knead in ½ cup more flour. Knead until elastic and smooth. (We use the dough hook in our stand mixer to do the kneading. Jane usually adds that final ½ cup flour at this point; Cora and Phyllis just let the mixer knead without adding the ½ cup flour.) Place dough in a lightly greased bowl, cover and let rise until double, 45 minutes to 1 hour. (Jane usually just leaves the dough right there in the mixer bowl and covers it, works just fine. One less bowl to wash.)
  3. Turn dough unto to lightly floured surface. Roll into a large rectangle. Spread evenly with filling and fold dough in half. Cut 1-1½ inch strips of dough with pizza cutter.
  4. FORMING THE KNOTTED BUNS: Now it's time to form the beautiful, awesome-looking buns. This part is tricky. There are lots of ways to do this. Jane does it differently than Phyllis and I remain as neutral as Sweden conforming to whatever method takes my fancy. There are links below this recipe so you can watch videos of people shaping the rolls. Definitely go watch those videos! You will essentially twist the strips and tie a knot. They’re supposed to be rustic, so don’t stress if they don’t all look the same. They will all still be beautiful.
  5. One strip at a time, gently hold one end of dough with one hand while the other twists the dough until it stops, making a spiral. Be careful not to break the dough. Now wrap dough around two fingers once or twice depending on the length of the strip and tuck ends into the center of dough. Phyllis tucks one end in the top and one end in the bottom. Jane holds the bottom end while wrapping around her fingers and uses the other end to go over the center of the top before tucking into the center of the bottom. See, confusing! Watch the videos they’ll help.
  6. Place rolls on un-greased, parchment-lined or Silpat-lined cookie sheets. Let rise until double, 30 to 40 minutes. Preheat oven to 400º F.
  7. While buns rise a final time, make simple syrup. In a medium saucepan combine sugar and water. Bring to a gentle boil and allow to cool.
  8. When buns are double in size, gently brush with the egg wash. Bake in oven 14–16 minutes, rotating the pan halfway through.
  9. When buns are done the tops and bottoms should be a dark brown. The bottoms are your key to doneness, so be sure to lift one before you take them out and make sure it's dark brown. Immediately brush hot buns with simple syrup and sprinkle with sugar cardamom topping or pearl sugar.
Recipe by This Week for Dinner at https://thisweekfordinner.com/kardemummabullar-swedish-cardamom-buns/