Swedish cardamom buns (Kardemummabullar)

Total: 3 hr 15 min. | Active: 45 min.
vegetarian
Nutritional value / piece: 383 kcal
, Fat: 18 g
, Carbohydrate: 48 g
, Protein: 7 g

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

500 g white flour
1 ¼ tsp salt
1 tbsp ground cane sugar
½ tsp ground cardamom
1 parcel dry yeast (approx. 7 g
3 dl milk water (1/2 milk, 1/2 water)
100 g butter, cut into pieces

Filling

100 g butter, soft
50 g ground cane sugar
1 tsp ground cardamom

To bake

¾ dl water
50 g ground cane sugar
½ tsp ground cardamom
1 tbsp ground cane sugar
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How it's done

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Yeast dough

Mix the flour, salt, sugar, cardamom and yeast in a bowl. Add the milky water and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Mix the butter, sugar and cardamom.

To shape

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the filling over half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into strips approx. 2 cm wide. Twist the strips, tie into knots, place on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool. Bring the water and sugar to the boil in a pan, simmer until the sugar has dissolved, reduce for approx. 2 mins. Brush the buns with the warm syrup. Mix the cardamom and sugar, sprinkle on top of the buns.

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