Print

Cardamom Buns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 35 reviews

These cardamom buns are light, fluffy, and filled with a fragrant cardamom and brown sugar filling. Featuring a unique tangzhong starter for extra moistness and a beautiful twisted knot shape, these Swedish-style buns are perfect for breakfast, brunch, or a sweet treat with coffee or tea. They are brushed with a shiny simple syrup glaze for a delicate sweetness and golden finish.

Ingredients

Dough

  • 1/2 cup plain milk
  • 3 tablespoons all-purpose flour
  • 1/2 cup plain milk
  • 1/3 cup (76 grams) unsalted butter, room temperature
  • 3 1/4 cups (390 grams) all-purpose flour, divided
  • 1/4 cup (50 grams) granulated sugar
  • 2 1/4 teaspoons (7 grams) instant-rise yeast
  • 2 teaspoons freshly ground cardamom
  • 1 teaspoon fine sea salt
  • 1 large egg

Filling

  • 1/3 cup (76 grams) unsalted butter
  • 1/4 cup (55 grams) packed light brown sugar
  • 1 1/2 teaspoons freshly-ground cardamom
  • 1 teaspoon vanilla extract

Topping

  • 1 egg, whisked together with 1 tablespoon water (egg wash)
  • 1 teaspoon coarsely-ground cardamom seeds
  • Granulated sugar, for sprinkling
  • Simple syrup (1/4 cup granulated sugar + 1/4 cup water)

Instructions

  1. Make the tangzhong: In a small saucepan, whisk together 1/2 cup milk and 3 tablespoons flour until smooth. Cook over medium-low heat, whisking frequently for 3-5 minutes until it thickens to a pudding-like consistency. Remove from heat and transfer to the bowl of a stand mixer fitted with the dough hook.
  2. Mix the dough: Add the remaining 1/2 cup milk, 1/3 cup butter, and half of the flour to the tangzhong. Beat on medium-low speed until combined. Then add the remaining flour, sugar, yeast, cardamom, sea salt, and egg; beat until everything is combined. Continue kneading for 6-8 minutes on medium-low speed until the dough is smooth, elastic, and slightly tacky but not sticky.
  3. First dough rise: Shape dough into a ball. Place in a greased bowl, cover with damp towel or plastic wrap, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
  4. Mix the filling: In a separate bowl, mix together the butter, brown sugar, cardamom, and vanilla extract until evenly combined.
  5. Roll out the dough: On a floured surface, roll the dough into a 20-inch square. Evenly spread the filling over the dough. Fold the left third of the dough towards the center, then fold the right third over it like folding a letter, smoothing out any air bubbles with a rolling pin.
  6. Form the buns: Trim uneven edges with a cutter. Cut the dough into 12 even strips; then cut each strip into two tails, leaving top 1 cm connected. Separate the tails and twist multiple times. Wrap around two fingers 2-3 times forming a bandage. Loop the rest of the strip perpendicularly forming a knot, tuck in ends. Place on parchment-lined baking sheets and repeat.
  7. Second dough rise: Cover buns loosely with a kitchen towel and rise for 30-45 minutes.
  8. Brush and sprinkle: Preheat oven to 375°F (190°C). Brush each bun with egg wash, then sprinkle with coarsely ground cardamom seeds and granulated sugar.
  9. Bake and brush with syrup: Bake buns for 13-15 minutes until golden and cooked through. Meanwhile, make simple syrup by heating 1/4 cup sugar and 1/4 cup water until sugar dissolves. Brush buns generously with warm syrup right after baking while still hot. Cool on wire rack for 15 minutes and serve warm.

Notes

  • Freshly ground cardamom offers the best flavor; use whole pods ground just before use.
  • Tangzhong method yields soft, moist buns with longer shelf life.
  • These buns are best enjoyed the same day, but can be stored in an airtight container for up to 2 days.
  • Reheat gently before serving to refresh their softness.
  • For a vegan adaptation, substitute butter with plant-based margarine and use a flax egg or aquafaba for egg wash.

Find it online: https://justsosavory.com/cardamom-buns-recipe/