It just so happened that I made these Swedish Cinnamon and Cardamom Buns while the person who shall remain nameless was traveling for work. To add insult to injury I texted him a photo of these over the top deliciously beautiful buns as soon as they came out of the oven. It wasn't that I was being wicked, I just couldn't contain my enthusiasm for being able to make buns I thought were destined to send my self-confidence plummeting. Before you go and start thinking too ill of me, I froze half of them. So when he returns back home I will reheat them in the microwave and he can experience their hot out of the oven scrumptiousness. Having already reheated one of these frozen buns, I learned they freeze and reheat incredibly well.
If watching more than my fair share of videos on youtube gave me the confidence I needed to form these beautiful Swedish Cinnamon and Cardamom Buns, maybe I should consider watching some youtube how-to burpees videos. Especially if I want to stop looking and feeling so uncoordinated in public. Although watching extremely fit people do burpees effortlessly may do even more irreparable harm to my self-esteem. Think if I bring in a platter of these gorgeous eye-candy Swedish Cinnamon and Cardamom Buns to my next circuit training class no one will see (or remember) the ungraceful burpee attempts being made by this aging ex-cheerleader? Possibly.
Recipe
Swedish Cinnamon and Cardamom Buns (inspired by Johanna Kindvall's Kardemummabullar (Cardamom Buns) as shared on her blog Pantry Confidential)
Ingredients
Dough
7 Tablespoons (99 grams) unsalted butter
1 1/2 cups whole milk
2 teaspoons active dry yeast
4 1/2 cups (638 grams) all-purpose-flour
1/4 cup (50 grams) granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt
Filling
7 Tablespoons (99 grams) unsalted butter, room temperature
1/2 cup (99 grams) granulated sugar
4 teaspoons ground cinnamon
2 teaspoons ground cardamom
Topping
1 large egg, beaten
Pearl sugar (recommend Lars Pearl Sugar)
Directions
1. Melt butter in a saucepan. Stir in milk, heating until warm to the touch (110 degrees F).
2. In a smal bowl, dissolve yeast in 2 to 3 Tablespoons of warm butter/milk mixture. Stir and let mixture sit until bubbles form on the top of the yeast. Note: Keep reserved milk/butter mixture.
3. In a large bowl, mix together the flour, sugar, cinnamon, and kosher salt. Add the yeast mixture along with remaining butter/milk mixture. Work together with your hands until you can form the dough into a ball.
4. Transfer the dough to a flat surface and knead until it is smooth and elastic (approximately 3-5 minutes). Notes: (1) The dough should feel moist, however, if it sticks to your fingers add a small amount of flour. (2) The dough is fully kneaded when you slice into with a sharp knife and see small air bubbles throughout.
5. Return the dough to the bowl, cover with a clean towel, and place in a warm, draft free place to rise until doubled in size (approximately 1 hour).
6. Before the dough has finished rising, make filling. Cream together the room temperature butter, sugar, and spices until the mixture is an evenly mixed and spreadable paste. Set aside.
7. After the dough has finished rising, cut the dough in half. Roll one half out on a flat, lightly floured surface into a 12 inch by 18 inch rectangle. Place the rectangle on the surface so that the long side is closest to you.
8. Carefully spread half of the filling on half of the dough, bringing the filling to edges of the dough. Fold the dough in half (should have a 6 inch by 18 inch rectangle). Slice into 12-14 equally sized pieces. Cut, twist, and shape into buns, placing them on a parchment paper lined baking sheet. Repeat with second half of the dough. Note: Either look at Johanna Kindvall's post or watch the youtube videos linked above.
9. Cover the buns with a clean flour sack or tea towel and let rise for 45-60 minutes, or until puffy.
10. Preheat oven to 425 degrees (F).
11. Brush the buns with an egg wash and sprinkle generously with pearl sugar. Bake for 8-10 minutes, rotating pans from front to back halfway through the baking.
12. Transfer baked buns to a cooling rack. Serve warm or cool completely. Buns can be stored in an airtight container in the freezer and reheated in the microwave.