Cardamom Bun Almond Butter Cardamom Buns

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

  1. Heat 1 cup of milk until body temperature.
  2. 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.
  3. Add the egg, butter, Cardamom Bun Almond Butter, flour, cardamom, and sea salt to the bowl.
  4. 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.
  5. 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.
  6. Make the cardamom sugar by combining sugar, cardamom, and cinnamon in a separate bowl.
  7. 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.
  8. Perform one letter fold (IE - fold in thirds) from the short edge of the dough, creating layers.
  9. 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.
  10. 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.
  11. 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!
  12. (Optional) Brush buns with a light egg wash, and bake for 12-15 minutes or until golden brown and puffed.
  13. 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.
  14. Immediately after removing the buns from the oven, brush with simple syrup and sprinkle with a bit of the remaining cardamom sugar.
  15. 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.

Older Post Back to Blog Newer Post