Cinnamon and Cardamom Buns

Ingredients

• 1020 g all-purpose flour
• 13 g dry yeast (1 package)
• 200 g granulated sugar
• 3 tsp ground cardamom (For the dough)
• 1 tsp ground cinnamon (For the dough)
• 2 eggs
• 600 ml water
• 200 g unsalted butter (Softened; for the dough)
• 200 g unsalted butter (Softened; for the filling)
• 200 g brown sugar (Do not substitute white sugar)
• 4 tbsp ground cinnamon (For the filling)
• 2 tbsp freshly ground cardamom (For the filling)
• 2 tsp vanilla sugar
• 0.5 tsp salt (For the filling)
• 30 g melted butter (Optional; estimated amount for brushing the hot buns immediately after baking)

Steps

1. 1

   Combine the flour, dry yeast, granulated sugar, ground cardamom, and ground cinnamon in a large mixing bowl or stand mixer bowl.

2. 2

   Add the eggs and water to the dry ingredients. Mix until a rough dough forms, using a dough hook or your hands.

3. 3

   Add the softened dough butter and knead until fully incorporated and the dough is smooth, elastic, and slightly tacky. If kneading by hand, continue as a substantial workout until the dough becomes cohesive.

4. 4

   Cover the dough and let it rise at room temperature for 1 hour, or until visibly puffed.

5. 5

   While the dough rises, prepare the filling by combining the softened butter, brown sugar, cinnamon, freshly ground cardamom, vanilla sugar, and salt. Mix to a smooth, spreadable paste. Do not replace the brown sugar with white sugar.

6. 6

   Turn the risen dough onto a lightly floured work surface and roll it into a large, even rectangle.

7. 7

   Spread the cinnamon-cardamom filling evenly over the dough, reaching close to the edges so the buns are generously filled.

8. 8

   Roll the dough up tightly into a log, then seal or lock the seam so the filling stays inside during baking.

9. 9

   Cut the log into individual buns and arrange them on lined baking sheets, leaving room between them for expansion. Shape them neatly as needed.

10. 10

    Cover the shaped buns and let them rise for another 30 minutes before baking.

11. 11

    Near the end of the second rise, preheat the oven to 225°C (435°F).

12. 12

    Bake the buns for 8–10 minutes, until puffed and lightly golden. Watch them closely because the high oven temperature makes them bake quickly.

13. 13

    For extra juicy buns, brush them with melted butter immediately after they come out of the oven. Serve warm or allow them to cool before storing.

Notes

The creator mentions experimenting with white and dark chocolate in some buns; chocolate can be added to the filling before rolling as an optional variation. If you do not have a stand mixer, knead the dough by hand. The source does not specify the exact number of buns, so 24 servings is an estimate based on the large quantity of dough.

Nutrition per serving

• dessert
• sweet buns
• baking
• yeast dough
• vegetarian
• European baking
• cinnamon
• cardamom