Swedish Cardamom Buns
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For a change of pace, try these authentic Scandinavian rolls. They're not too sweet and have a nice cardamom flavour.

 

 

Category Breads and Rolls Serves 24 buns
Cooking Time 02:08 Kid Friendly Yes
 
Swedish Cardamom Buns
8
 
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For a change of pace, try these authentic Scandinavian rolls. They're not too sweet and have a nice cardamom flavour.

 

 

Category Breads and Rolls
Serves 24 buns
Cooking Time 02:08
Kid Friendly Yes
 
 
 
Fleischmann's® Mazola®
 
 
Ingredients
 
Dough
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1/4 cup sugar
3-1/4 to 3-1/2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup milk
1 to 2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 egg yolk (save egg white for Glaze)
Filling
5 tablespoons unsalted butter, softened
1/3 cup sugar
1 tablespoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
Glaze
1 egg white (reserved from egg used in dough)
1 tablespoon milk
Sugar Topping
3 tablespoons sugar
1/2 teaspoon ground cardamom
1/2 teaspoon rose sugar (optional)
 
Instructions
 

Combine yeast, sugar, flour, cardamom, cinnamon and salt in a large mixer bowl.

In a separate bowl or large measuring cup, combine milk, 1 tablespoon oil and butter. Heat to between 120° to 130°F. (Butter may not melt completely.) Add to dry ingredients along with the vanilla and egg yolk; mix until blended.

Turn out onto lightly floured surface and knead until smooth, about 4 to 6 minutes. If dough feels dry, knead in the second tablespoon of oil, a little at a time. Cover and let rest for 10 minutes.

Line two baking sheets with parchment; set aside.

For Filling, combine all ingredients until blended.

Divide dough in half. Knead each half about 5 more folds.

Working with half of the dough at a time, roll out on a lightly floured surface to a 9 X 14-inch rectangle. Spread with half of the filling, leaving a 1/2-inch border around the edges.

Score the center of the long side at the 7-inch mark, being careful not to completely cut through the dough; fold dough in half. Cut dough into twelve 3/4-inch strips across the long edge.

Pick up one strip; twist and lengthen (stretch) the strip slightly. Holding one end between your thumb and index finger, wrap the strip around your three remaining fingers 1 to 1-1/2 times. Slip your thumb out and tuck the end under to create a knotted bun. Place on lined baking sheet. Repeat for remaining strips, then repeat for other half of dough.

Cover buns and let rise until doubled, about 45 minutes.

For Glaze, whisk together egg white and milk.

For Sugar Topping, combine all ingredients until blended. 

Brush on glaze; sprinkle with sugar topping. Bake for 6 to 8 minutes in a preheated 425°F. oven.

 

 

Recipe courtesy of Tessa Huff, Pastry Chef & Blogger @ StyleSweetCA

 
 
 
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