* Exported from MasterCook *
Buns, Swedish-Style Cardamom
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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1/2 cup cold whole milk
1 tbsp. instant yeast -- (not active dry)
3 large eggs
1 tsp. pure vanilla extract
3 1/4 cups all-purpose flour -- plus more as needed
1/2 cup sugar -- divided, plus more for garnish
1 1/4 tsp. kosher salt
16 tbsp. cold unsalted butter -- cut into cubes, (8 oz.)
1/4 cup light brown sugar
1 tbsp. coarsely ground cardamom seeds -- discard the pods
1 tsp. ground cinnamon
4 tbsp. unsalted butter -- softened (2 oz.)
These buttery, yeasted rolls are inspired by Scandinavian
kardemummabullar - twisted sweet breads scented with cardamom and
topped with sugar. Traditionally, they are served during fika,
Sweden's afternoon coffee break. You can shape the buns on baking
sheets up to 1 day ahead, cover, and refrigerate, then leave them to
rise at room temperature for about 2 hours before baking.
Time: 8:30
In a small bowl, whisk the milk and yeast. Whisk in 2 of the eggs and
the vanilla, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix
the flour, half of the sugar, and the salt. Add the cold butter
cubes, and mix on low speed until they are broken down to the size of
small peas, 1 to 2 minutes. With the mixer running, drizzle in the
milk mixture and mix just until a dough forms, about 30 seconds.
Lightly flour a work surface and turn the dough out onto it. Knead
gently to form a ball, then flatten it to a disk about 1" thick. Wrap
tightly in plastic wrap and refrigerate until firm, about 6 hours, or
overnight.
About 2 1/2 hours before you plan to serve, retrieve the dough. Line
2 baking sheets with parchment paper. In a bowl, combine the
remaining sugars, cardamom, and cinnamon. In a small bowl, beat the
remaining egg with a splash of water, and set it aside.
Lightly flour a clean work surface and rolling pin, and roll out the
dough into a 12x16" rectangle. With one of the short sides facing
you, use a spatula or the back of a spoon to spread the softened
butter in an even layer over the dough, leaving a 1" border along the
top and bottom edges of the rectangle. Sprinkle the sugar mixture
over the butter, then brush the bare borders with the remaining
beaten egg (reserve any remaining egg wash for later). Fold the dough
in half so the egg-washed borders meet, then cut it, perpendicular to
the fold, into 12 even strips.
Working one at a time, lift each of the strips by their two short
ends, and twist in opposite directions while pulling and stretching
slightly to make a loose twist. Coil the strip around one of its own
ends to make a circular bun, then tuck the outermost end beneath the dough.
Transfer to the baking sheets, leaving 3 inches between each bun.
Cover with plastic wrap and set aside until the buns are puffed and
soft, 1 1/2 hours.
Preheat the oven to 400F and place 2 racks near the center with at
least 5" between them. Brush the surface of each bun with egg wash,
then bake, rotating the pans halfway through, until golden brown, 20
to 25 minutes. Remove and sprinkle with more sugar. Let cool slightly
before serving.
Question: Just made them for the first time and they are delicious! I
am wondering if they are have to be that high in fat. What is the
regular tradition in Sweden? Their fat content and egg content seem
higher than other recipes I have seen on the web. Is this standard?
In addition my dough was not that pliable and I am wondering, if it
needs to be kneaded more when bringing the dough together.
One site suggested to fold it in thirds and then roll it out a bit
more before cutting it into strips. That seemed logical and will help
in creating a better layer effect, also might help with the
elasticity of the dough.
Any Swedes out there who can shed some light on these questions?
S(Internet address):
https://www.saveur.com/swedish-style-cardamom-buns-recipe/
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Per Serving (excluding unknown items): 367 Calories; 21g Fat (51.6%
calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber;
106mg Cholesterol; 223mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0730