Allow us to offer up another form of recipe inception: Cardamom Bun (Almond Butter) Cardamom Buns! These pastries are soft, fluffy, and chock-full of nutty cardamom flavor.
INGREDIENTS
DOUGH:
- 1 cup (250g) whole milk
- 1/4 cup plus 2 Tbsp (82g) granulated sugar
- 3 1/4 tsp (10g) active dry yeast
- 1 egg
- 4 (57g) Tbsp softened butter
- 3 Tbsp (43g) Cardamom Bun Almond Butter
- 4 cups plus 2 1/2 Tbsp (500g) all-purpose flour
- 2 tsp Burlap & Barrel Cloud Forest Cardamom
- 1/2 tsp sea salt
FILLING:
- 4 Tbsp (57g) softened butter
- 4 Tbsp (58g) Cardamom Bun Almond Butter
- 2/3 cup (132g) granulated sugar
- 1/2 tsp vanilla paste
- pinch of salt
CARDAMOM SUGAR:
- 1/4 cup (50g) granulated sugar
- 1 Tbsp Burlap & Barrel Cloud Forest Cardamom
- 2 tsp Burlap & Barrel Royal Cinnamon
PREPARATION
- Heat 1 cup of milk until body temperature.
- In the bowl of a stand mixer, combine warm milk, yeast, and sugar and stir until yeast is dissolved. Let stand for 5 minutes or so until small bubbles appear on the surface indicating yeast is active.
- Add the egg, butter, Cardamom Bun Almond Butter, flour, cardamom, and sea salt to the bowl.
- Mix on low speed until flour is incorporated. Increase speed to medium-high until dough passes the windowpane test and is smooth and tacky, about 10-15 minutes. Cover the bowl and let dough rise for 1 hour at room temperature, or until roughly doubled in size.
- While dough is rising, make the filling by combining sugar, softened butter, Cardamom Bun Almond Butter, vanilla, and a pinch of salt until smooth and combined. Refrigerate for 20 minutes so it doesn't melt out of the sides of the pastry when baked.
- Make the cardamom sugar by combining sugar, cardamom, and cinnamon in a separate bowl.
- On a floured surface, roll the proofed dough into a 12 x 24 inch rectangle. Spread the filling evenly on top of the dough, and sprinkle with ~ 3/4 of the cardamom sugar mixture.
- Perform one letter fold (IE - fold in thirds) from the short edge of the dough, creating layers.
- Roll the dough into a 12 x 14 inch rectangle to adhere the layers and thin out the dough. Using a pizza cutter or sharp knife, cut the dough into roughly 12 strips, one inch wide.
- Form the buns into your ideal shape. We went with the more traditional shape, illustrated in this video, and achieved by wrapping the dough around your fingers, then around itself.
- Place buns 3 inches apart on a lined baking sheet and let proof for 30-45 minutes at room temperature while preheating your oven to 400 degrees Fahrenheit. When the buns stay indented with a light touch, they're ready to bake!
- (Optional) Brush buns with a light egg wash, and bake for 12-15 minutes or until golden brown and puffed.
- While the buns are baking, make a quick simple syrup (optional—but it adds needed sweetness and shine) by combining 1/4 cup sugar with 1/4 cup water.
- Immediately after removing the buns from the oven, brush with simple syrup and sprinkle with a bit of the remaining cardamom sugar.
- Enjoy fresh (they're best warm from the oven!) or store in an airtight container (once cooled) for up to 3 days.
Recipe adapted from Nea Arentzen.