Swedish Cardamom Buns

I found this recipe at the spanish blog Te quedas a cenar, and I couldn't resist the temptation to try a sourdough version of it. Sweet, spicy, definitely north-european, perfect with coffee or tea.

The Dough

Ingredient Weight US Volume Bakers Percentage
Plain flour 390 g 13.76 oz 3.06 cups 100.00%
Milk 210 g 7.41 oz 0.93 cups 53.85%
Brown sugar 75 g 2.65 oz 0.37 cups 19.23%
Butter 75 g 2.65 oz 0.33 cups 19.23%
Starter 100% 150 g 5.29 oz 1.18 cups 38.46%
Salt 5 g 0.16 oz 0.32 tbspns 1.28%
Ground Cardamom 1 g 0.04 oz 0 tbspns 0.26%
Total Weight: 905 grams / 31.92 ounces
Total Flour Weight: 390 grams / 13.76 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Melt the butter in hot milk and leave to cool. When it's about body temperature, mix in the other ingredients, except 40% of the flour. Mix well with a wooden spoon for about 5 minutes, or until the gluten develops. Then add the rest of the flour, mix and knead for 10-15 minutes to get a smooth and silky dough. Leave it to ferment until it doubles in size (mine took 2 hours and a half)

Meanwhile, prepare the filling mixing the following ingredients to a creamy paste:  

  • 60 gr. soft butter
  • 60 gr. brown sugar
  • 1 tsp ground cardamom
  • 40 gr ground almond

On a floured surface extend the dough with the rolling pin to get a rectangle not thicker than 3-4 mm. With a soft spatula spread the filling over 2/3 of the rectangle, then fold it like a letter. Cut it into stripes about 2 cm wide. Leave them to rest on the counter for 10 minutes, then take each stripe, stretch it a bit and roll it two loops around two of your fingers,  thenput the end through the hole, like a knot.

Put the rolls on an oven tray or pastry sheet, brush them with beaten egg and sprinkle with granulated sugar or ground cardamom or both,  and leave them to leaven for another couple of hours.

Bake them at 200ºC (fan is good) for 12 to 15 minutes or until they are golden.

19 comments

Oh wow. Nearly as good as a trip to Spain. Definitely going to try this one. And Farinam's Chelsea buns. Thank you very much for posting this. It is such a shame to keep throwing out starter. Now that I can make decent bread, I can try some of these delightful sweet things.

Hi Cielkaye,

It is such a shame to keep throwing out starter

This is the very idea that made me bake these buns :-)

Good morning,

Crumpets and pancakes are another good way to used excess starter if you don't have a (k)need for bread.

Farinam

 Yes! I'd like to do SD pancakes. Is there any good recipe?

Hello lluisanunez,

LeadDog had a blog about sourdough Pancakes recently.

But if all else fails, make a batter with your starter, flour, water and salt (plus sugar if you would like a little sweetness) that has the right consistency (possibly 140% hydration) in a suitable sized jug and let it ferment until it is nice and bubbly (maybe 12 hours depending on your temperature).  You are better to pour the batter rather than using a ladle as this causes the gas to escape and the later batches will turn out very dense.

Let us know how you go.

Farinam

 Thank you, Farinam! I'll make them next saturday

HI lluisanunez,

Your method says "Melt the butter in hot milk and leave to cool". But the butter you are talking about is not listed in the ingredients, or am I wrong ? I would like to try this recipe. Do you think I can replace butter by margarine, cause I am vegan.

Your way of folding these buns is very nice. I look after your answer to try the recipe.

Mango

Mango,

sorry, I forgot to put the butter in the formula! It's 75 gr., it's been corrected now. Yes, I think you can substitute for margarine

The video is in Spanish, but if you go to minute 15'40'' you can see them filling the dough and making the "knots":

http://blog.daviddejorge.com/2012/01/31/robinfood-bollos-de-cardamomo-galletas-de-centeno-miel-y-especias/

 

Thank you very much. I sure will try. And thanks a lot for the video. Actually I am learning spanish and my wife speaks spanish, so it will be useful

By the way, thanks for sharing the recipe.

 

As a Swede I have a deep and lasting love affair with these things. Yours look fantastic.

 Wow, thank you, Theo!  Especially coming from a Swede!

These buns are very popular in the Spanish baking forum El foro del Pan since the recipe was brought by Iban Yarza from Sweden, where he spent some time learning how to make bread.

The book sitting on the table in the Spainish video is Swedish Cakes and Cookies by Melody Favish.

 I made these last week. We ate so many that we had to put the rest into the freezer or we would have made ourselves sick. They were fantastic. Thanks so much for the recipe.

 I know what I'm making this weekend! Thanks for sharing!

I made these today - they were GREAT!!  Thanks for the receipe!  I think my ground cardamom might have been a bit old as it didn't have much flavour, but they were still delicicious!  My girlfriends thought a cinnamon version would also be great.

I nearly forgot to take a picture before they were all eaten!  Thanks again, this recipe is a keeper :o)

Hi lluisanunez, 

your recipe was clear and simple, thank you.   I have bought a spinach-ricotta scroll, and I think pesto scrolls would be almost as good as these cardamon scrolls.  They would not have to be scrolls, they could be turnovers.  We could see if it works with the butter and milk, but not as much sugar I reckon.  

 

 Made these again today with cinnamon in place of the cardamon. They were YUM as well! Ths recipe is in with he favorites! 

Thanks 

Wonderful recipe! Thank you:  I took the entire batch in to work today. they were gone within minutes and now I will be dividing my sourdough starter for more people again!

For those who don't want to look it up: 200C ~ 400F (oven temp).

Finally got around to trying this recipe.  And agree with all of the above - they are really fabulous.

Just a couple of findings.  I found it best to stretch progressively from the centre of the strip rather than just pulling on the ends. I think it gave a better result.  I might have folded a bit narrow as even with stretching there was no way I could make two loops around two fingers so just a simple knot (one loop and tail through).  I also waited until they had risen before applying the egg-wash and sugar as I was covering with plastic wrap and a cloth for the proving time.

Definitely on the do again list.