Swedish Cardamom and Cinnamon Buns (Kardemummabullar)

Served on our side plate with turquoise glaze.

It has been far too long since the last baking post. I have been developing few new recipes but mainly I was occupied making ceramics and woodwork. Baking is always in the back of my mind and often when coming back from the studio I bake something. I may be really tired from throwing for hours but some how I have energy to bake.
I have been fascinated and delighted by the amount of Scandinavian bakeries popping up in London. I have to admit I become an ‘expert’ in sampling their delicious bakes. They definitely have been great inspiration for my Cardamon and Cinnamon Buns which I would like to share with you.

INGREDIENTS

For the buns
8 g dry yeast 
250 ml milk , warm 
2 heaped teaspoon ground cardamom , or about 40 cardamom pods 
2 large free-range eggs 
1 tsp of salt 
2tsp baking powder 
150 g caster sugar 
150 g butter at room temprature 
650 g plain flour , plus extra for dusting 
15 g unsalted butter 
75 g demerara sugar

For the Filling 
150 g soft butter 
100 g caster sugar 
30g cinnamon

For the Topping 
1 free-range egg 
Demerara sugar 

METHOD

To make the Dough
Stir the yeast into the warm milk in a bowl, then put it aside. Lightly bash the cardamom pods in a pestle and mortar, then pick out the husks and pound the seeds to a fine powder. Beat the eggs and a pinch of sea salt in a large bowl, then add the cardamom, sugar, butter, flour and the milk and yeast mixture. Whisk constantly as you add everything until you have a dough. Use clean floured hands to bring the dough together, then dust the top with flour. Cover the bowl with clingfilm and leave in a warm place to prove for 1 hour, or until the dough has doubled in size and is full of air pockets. 

To make the Filling
In the bowl of your stand mixer, fitter with paddle attachment, combine butter, dark brown sugar, and cinnamon and mix together on medium-low until creamy and smooth. 

Shaping buns

1. Line baking sheets with parchment or silpat mats and set aside.
2. Roll out dough into a 30cm x 60cm rectangle on a lightly floured surface.
3. Spread filling onto the half of the rolled out dough rectangle with silicone spatula or offset spatula so that it covers the entire area from edge to edge.
4. Fold in half so the side with no filling is now covering the half of the dough with filling. You should have 30cm x 30cm rectangular. Roll out the dough slightly.
5. Using your ruler and sharp knife or pastry wheel, cut 1.5 cm strands. You should have around 20 strands.
6. Starting from the end, wrap one strand around the tips of your thumb and four fingers twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom. Repeat with all strands.
7. Place buns on your prelined baking sheets, (giving enough room for dough to rise and spread during proofing and baking), cover with a kitchen towel and let rise for about 1 hour.
8. While proofing, preheat oven to 190°C (at least 30 minutes before baking)
9. Beat the egg and brush all buns, sprinkle with demerara sugar.
10. Bake proofed rolls for 10-12 minutes or until tops are golden brown.

Share with friends and enjoy!!