Soft and deliciously fragrant Cardamom Buns which will fill your home with the aroma of a Danish bakery! Recipe with step-by-step photos.
For the Dough
For the Cardamom-Sugar Filling
For the Topping
You will need approx. 3 hours to make the Swedish Cinnamon Buns
To Make the Dough
First Proofing Period
For the Cardamom-Sugar Filling
To Roll out the Dough
To Shape the Cardamom Buns
Second Proofing Period
Bake the Cardamom Buns
WHAT TYPE OF CARDAMOM TO USE
* For the best (and most authentic) results, use freshly-ground cardamom seeds (also called decorticated cardamom seeds). Simply grind them to a fine powder to use in the dough and filling. Use a more coarse grind for sprinkling on top of the wreath.
* Alternatively, use the same quantity of regular ground cardamom, or add more to taste.
MAKE AHEAD TIPS
To make the Cardamom Buns the night before:
* Make the dough as per the recipe until it has doubled in size. Without deflating the dough, place it in the fridge to continue proving overnight. The next day, proceed with the rest of the recipe.
DIFFERENT TYPES OF FLOUR
* For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).
* If you are using fresh yeast, you will need about 1 block (40 g fresh yeast = 14 g instant dried yeast). Crumble the fresh yeast into the warm milk, and stir to dissolve the yeast.
PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have an oven with a setting to proof dough, or a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven or a steamer oven at a low temperature of about 25-40°C (77-104°F).
OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/cardamom-buns/