Cardamom Buns

Ingredients

FOR THE DOUGH

• 100g water
• 150g milk, room temperature
• 8g ground cardamom seeds
• 63g granulated sugar
• 3.5g dry active yeast
• 435g all-purpose flour
• Pinch of salt
• 75g butter

FOR THE FILLING

• 75g butter, softened
• 75g brown sugar
• 10g ground cardamom or cinnamon

FOR THE GLAZE

• 30g sugar
• 35g water

Method

1. Make the dough: In the bowl of an electric stand mixer, combine the water and milk. In a separate bowl, mix the sugar with the cardamom seeds and add to the water and milk. Then add the yeast, salt, and flour. Using the dough hook attachment, mix everything on low for 4 minutes, then increase the speed to medium and mix for an additional 10 – 12 minutes.
2. Transfer the dough to your countertop and form it into a round ball. Place it back in the bowl you used to mix everything together, and cover with a kitchen towel. Leave to rest for 30 minutes.
3. Once rested, gradually add in the butter, while mixing on medium speed. If you find the dough is too wet, simply add a bit more flour to bring it together. Once the butter is fully incorporated, place the dough into a lightly oiled bowl and cover. Allow to proof for 1 1/2 hours or until double in size.
4. Make the filling: When the dough is almost done proofing, make the filling. In a bowl, combine the butter, brown sugar, and ground cardamom or cinnamon.
5. When the dough is done proofing, punch down on the dough to release the air and transfer to a lightly floured countertop. Roll out to a 15 – 20cm long rectangle. Spread the filling evenly over the top, then fold the side of the dough that is closest to you into the middle, then the other end on top. Make sure the shorter edge is facing you, then continue to roll into a larger rectangle.
6. Cut the dough into 2cm wide strips. Take one piece of dough and twist it on your countertop. Then wrap that piece of dough around your hand twice, then bring the excess dough up through the wrap. Repeat this process with all the other strips.
7. Transfer each bun onto a baking sheet lined with parchment paper. Cover with plastic wrap and let proof for 2 hours. Meanwhile, preheat the oven to 450°F.
8. Bake in the oven for 10 – 12 minutes until golden brown on top. While the buns are baking, make the glaze. In a saucepan over medium-high heat, combine the sugar and water. Keep mixing until the sugar has dissolved.
9. Remove the buns from the oven and leave to cool for a few minutes before brushing with the glaze. As an optional step, combine more sugar and cardamom seeds together in a bowl, and sprinkle each bun.