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Mini Cardamom Buns

Thanh | Eat, Little Bird
Prep1 hour
Cook20 minutes
Rest2 hours
Total3 hours 20 minutes
Serves: 24 buns
Mini Cardamom Buns which are soft and fluffy, flavoured with an aromatic cardamom sugar. Perfect for brunches! Recipe with step-by-step photos.
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Ingredients

For the Dough

For the Topping

  • 1 egg, lightly beaten with a splash of water
  • 1-2 tablespoons pearl sugar

For the Cardamom Sugar

Instructions 

To Make the Dough

  1. Measure the flour, sugar, salt, yeast and ground cardamom seeds into the bowl of an electric stand mixer.
  2. Lightly mix the ingredients together using the dough hook.
  3. Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
  4. Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
  5. Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
  6. The dough is ready when it is soft and smooth, and no longer sticks to the side of the bowl. The dough will be somewhat sticky from the butter.

First Proofing Period

  1. Lightly oil a large mixing bowl.
  2. Place the dough inside the bowl.
  3. Cover the dough with a clean tea towel, plastic wrap, or a reusable bowl cover.
  4. Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).

To Shape the Mini Cardamom Buns

  1. Line a baking dish measuring approximately 30 x 21 cm/12 x 8 inches with baking paper. Scrunch up the baking paper first to make it easier to sit inside the dish.
  2. Gently remove the dough from the bowl.
  3. Portion the dough into 24 pieces. If you wish to have even-sized buns, weigh the dough first, and then divide this number by 24.
  4. Roll each piece of dough into a small ball. I do this by gathering the edges of the dough together, and pinching the ends to help them keep their shape.
  5. Arrange the balls of dough in the baking dish. The balls of dough should fit snugly in the dish, with a tiny bit of room between each.

Second Proofing Period

  1. Place the pan somewhere warm for about 15-20 minutes, or until the buns have risen and puffed up slightly.
  2. During this time, preheat the oven to 200°C/390°F (without fan) with a metal baking tray on the middle shelf.

Bake the Mini Cardamom Buns

  1. Gently brush each bun with some egg wash.
  2. Sprinkle the buns generously with pearl sugar.
  3. Mix together the sugar and freshly ground cardamom.
  4. Sprinkle each bun with some of the cardamom sugar.
  5. Place the pan of buns on the preheated baking tray.
  6. Bake the buns for about 25 minutes, or until the buns are lightly golden. Check the buns at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.
  7. The buns are cooked if an internal thermometer reads 85°C/185°F.
  8. Gently remove the buns to a wire rack, and leave them to cool completely.

Kitchen Notes

  • 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 start the dough the night before:
    * Make the dough as per the recipe.
    * Place the bowl of dough (covered) in the fridge to proof overnight, or for at least 8 to 10 hours. During this time, it should have at least doubled in size.
    * The next day, proceed with the rest of the recipe. As the dough will be cold, it may require a bit more time for the second proofing period.
  • 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.
Nutrition Information

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