* Exported from MasterCook *
Buns, Pear Cardamom
Recipe By : Bake from Scratch
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup milk -- warm whole, divided, (105F/41C to
110F/43C), (240 g)
2 1/4 teaspoons active dry yeast -- (7 g)
1/3 cup granulated sugar -- divided, plus, (67 g)
1/4 cup granulated sugar -- (50 g)
1/3 cup unsalted butter -- melted & slightly cooled, (76 g)
1/4 cup sour cream -- room temperature, (60 g)
1 large egg -- room temperature, (50 g)
2 teaspoons vanilla extract -- (8 g)
4 1/2 cups all-purpose flour -- (to 4 3/4C), (563 to 594 g)
2 teaspoons kosher salt -- (6 g)
1 1/4 teaspoons ground cardamom -- divided, (2.5 g)
1/2 teaspoon ground cinnamon -- (1 g)
1 1/4 cups Pear Butter -- (360 g)
4 pounds pears -- Bartlett, Note:
1 cup water -- (240 g)
1 tablespoon lemon zest -- (about 1 lemon), (3 g)
1/2 cup lemon juice -- fresh, (120 g)
1 teaspoon ginger -- grated fresh, (5 g)
1 whole star anise
1 cup light brown sugar -- firmly packed, (220 g)
1/2 cup granulated sugar -- (100 g)
1 tablespoon vanilla bean paste -- (18 g)
1/2 teaspoon ground cardamom -- (1 g)
1/2 teaspoon ground cinnamon -- (1 g)
1/2 teaspoon ground nutmeg -- (1 g)
1 large egg white -- (30 g)
1 tablespoon milk -- whole, room temp, (15 g)
With a mesmerizing yet easy-to-execute shape, these buns are spiced
with bold, complex cardamom - the ideal companion for the subtly
flavored pear. Slathered in every twist and curve of the golden
dough, the homemade Pear Butter is a great way to make use of
overripe pears and melts in your mouth with every bite.
Note: peeled, cored, and roughly chopped into 1/2" cubes, (8 large
pears), (1,814 g)
In a medium bowl, stir together 3/4 cup (180 grams) warm milk and
yeast. Let stand until mixture is foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, stir
together 1/3 cup (67 grams) sugar, melted butter, sour cream, egg,
vanilla, and remaining 1/4 cup (60 grams) warm milk until combined.
In a large bowl, whisk together flour, salt, 3/4 teaspoon (1.5 grams)
cardamom, and cinnamon. Stir 4 cups (500 grams) flour mixture into
sugar mixture. With mixer on low speed, add yeast mixture, beating
just until combined. Beat in remaining 1/2 to 3/4 cup (63 to 94
grams) flour mixture. (Dough should be slightly sticky.) Switch to
the dough hook attachment. Beat at low speed until dough is smooth
and elastic, 4 to 5 minutes.
Turn out dough onto a lightly floured surface, and shape into a
smooth round. Spray a large bowl with cooking spray. Place dough in
bowl, turning to grease top. Loosely cover and let rise in a warm,
draft-free place (75F/24C) until doubled in size, 1 to 1 1/2 hours.
Punch down dough. Refrigerate for 15 to 30 minutes.
Line 2 baking sheets with parchment paper.
Turn out dough onto a lightly floured surface, and roll into a 20x16"
rectangle. Spread Pear Butter onto dough, leaving a 1/2" border on
short sides. In a small bowl, whisk together egg white and room
temperature milk. Brush one border with egg wash. Fold dough in half
crosswise, trimming if needed to create a 16x10" rectangle. Gently
roll over dough to ensure filling is even. Cut dough into 16 (1"
wide) strips. Twist each strip, spiral dough, and tuck end under.
Place on prepared pans. Cover and let rise in a warm, draft-free
place (75F/24C) until puffed, about 30 minutes.
Preheat oven to 350F (180C).
Brush buns with egg wash. In a small bowl, stir together remaining
1/4 cup (50 grams) sugar and remaining 1/2 teaspoon (1 gram)
cardamom. Top buns with cardamom sugar.
Bake, one batch at a time, until golden brown and an instant-read
thermometer inserted in center registers 190F (88C), 20 to 25
minutes. Let cool on pans for 10 minutes. Serve warm, or let cool
completely on wire racks. Store in an airtight container at room
temperature for up to 3 days.
Pear Butter: Makes about 3C
In a large stainless steel stockpot, bring pears, 1 cup (240 grams)
water, lemon zest and juice, ginger, and star anise to a boil over
medium-high heat. Reduce heat to medium; boil gently, stirring
occasionally, until tender, 20 to 25 minutes. Discard star anise.
Working in batches, transfer mixture to the work bowl of a food
processor; purée just until a uniform texture is achieved and no
large chunks remain. (Do not liquefy. It should look like applesauce.)
Return mixture to pot; add sugars, vanilla bean paste, cardamom,
cinnamon, and nutmeg. Bring to a boil over medium-high heat, stirring
frequently, until sugars are dissolved. Reduce heat to medium; boil
gently, stirring frequently, until mixture thickens and holds its
shape with a spoon and liquid does not separate, 45 to 55 minutes.
Refrigerate for up to 1 month, or freeze for up to 1 year.
S(Internet address):
https://www.bakefromscratch.com/pear-cardamom-buns/
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Per Serving (excluding unknown items): 342 Calories; 6g Fat (16.3%
calories from fat); 6g Protein; 68g Carbohydrate; 4g Dietary Fiber;
27mg Cholesterol; 259mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2020 - 1226