Wound up into a fragrant bun is the smell of freshly ground exotic cardamom, crunchy outer layers of caramelized butter and sugar clinging to the pillowy soft inner dough layers. This is the epitome of happiness wrapped in a bun. Cardamom is not widely known and used in the United States but it is very popular in Asia, India and the Middle East as well as Sweden and Finland. The taste of cardamom is described as being aromatic, with a resinous fragrance and a coolness relatable to mint. Some people compare the spiciness to ginger and cinnamon together but it is really altogether very different from any other spice. It is worth going through the trouble of purchasing both the cardamom in pods and the seeds because of the superior taste and fragrance rather than the pre-ground cardamom in a jar at your local supermarket. Exposed or ground cardamom seeds will quickly lose their flavor so to experience the full flavor and fragrance of these buns grind up the cardamom seeds right before using in the recipe.
- 1 Tbsp sourdough starter
- 2 Tbsp water
- 1 Tbsp sugar
- 50 g. water
- 30 g. sweet sourdough starter, triple-refreshed
- 50 g. white whole wheat flour
- 200 g. water (3/4 cup plus 2 Tbsp)
- 300 g. whole milk (1¼ cup)
- 10 g. cardamom (freshly ground seeds without the pods)
- ½ cup honey
- ⅛ tsp active dry yeast
- All of the leaven
- 2 tsp Vanilla Extract
- 800 g. All-purpose flour (see note for my favorite whole-grain version)
- 10 g (1¾ tsp) salt
- 150 g. butter, softened
- 150 g. butter, softened
- 150 g. sugar
- 10 g. cardamom, freshly ground
- pinch salt
- ½ cup sugar
- ½ cup water
- 1 tsp whole cardamom pods, crushed
- ½ vanilla bean, split lengthwise and seeds scraped out (alternately add 1 tsp vanilla extract)
- 4 egg yolks
- 2-3 Tbsp turbinado sugar
- 1 tsp ground cardamom
- To prepare the sweet sourdough starter start feeding it 2 days before planning to make the buns. This step may seem extra but it's totally worth it. A sweet starter is more mild and generally more suitable for sweet doughs.
- Make a sweet starter: In a clean jar combine the water and sourdough starter until mostly dissolved. Add sugar, mix. Gradually add the flour, mixing vigorously to incorporate air. Cover with a cloth and leave at room temperature.
- Next morning refresh the sweet starter. Remove all but a tablespoon of the sweet starter. Add water, sugar and flour as before.
- In the evening: refresh the sweet starter one more time and leave on the counter overnight.
- Next morning: Mix the leaven. Combine 50 grams water with 30 grams sweet starter and 50 grams white whole wheat flour. (the leaven will be ready faster if whole wheat flour is used) cover with a damp cloth and set in a warm place for a few hours until puffed up and bubbly. I usually place my leaven in an oven set to the bread proof setting. That keeps it at the ideal temperature for the yeasts and bacterias to do their work. Be careful about using your oven light for warmth. Many oven lights heat up over a longer period of time to a temperature that is too hot for the starter and can kill it.
- Meanwhile, start prepping ingredients for the dough, making the filling for the dough and making the simple syrup.
- To make the dough: Warm up the water and milk to about 70-90 F or until just warm to the touch. Add honey and stir to dissolve. Add active dry yeast and ground cardamom. You could do this recipe entirely relying on a sourdough starter but I find it helpful to add a tiny bit of active dry yeast to shorten the proofing time and give the buns extra lightness as the extra butter in the dough and the filling can contribute to heavy dough, especially if adding whole grain flour.
- Pour the milk mixture into a mixer bowl of a stand mixer. (you will definitely need a stand mixer for this dough)
- Add the ready leaven, vanilla extract, salt and all but a few handfuls of the flour.
- Using a dough hook combine all the ingredients and continue kneading for another 5-8 minutes on medium speed to develop the gluten. You check if the dough is ready by testing with the windowpane method. Take a wad of dough and gently stretch. If the dough holds its stretch to the point where you can see through it then it's ready.
- Cover the bowl and let it rest for 30 minutes to an hour.
- Meanwhile prepare the filling: With a wooden spoon or using a hand-held mixer, combine the softened butter, sugar, ground cardamom and a pinch of salt. It is helpful to have this mixture very soft as it will be easier to spread on the dough.
- Once the dough has rested, cut up the softened butter into thin slices and add gradually, mixing on low speed.
- Add the reserved flour to bring the dough together. The dough needs to hold its shape but also remain moist and supple.
- Shape into a tight ball and place into an oiled bowl. Cover with a damp cloth and set in a warm place to proof for 1 hour.
- Prepare the simple syrup: In a saucepan combine the water, sugar, vanilla and crushed cardamom pods. Stir to dissolve as it comes to a boil. Let it bubble for a few minutes then cover and allow to cool. Store in the fridge overnight to use after the buns are baked.
- On a lightly floured work surface pre-shape the dough into a rectangle. Pre-shaping helps to maintain the rectangle shape as you're rolling out the dough.
- Lightly flour the top and roll out to a rectangle about 24" by 15". Spread the filling evenly with an off-set spatula.
- Divide the dough into thirds by making an indentation in the dough. Fold the dough ⅓ of the way over, then the other side over. Line up the edges.
- Place the dough rectangle onto a parchment lined and lightly floured sheet pan. Cover with plastic wrap and set into the fridge to rest for about 30-60 minutes.
- Roll out the rectangle into a larger rectangle 24" by 15".
- With the help of a ruler or just by eyeballing it, cut strips of dough about 1" wide. Loop the dough around the index and middle finger and continue rolling and wrapping it in opposite directions to form a ball.
- Set the balls of dough onto a parchment lined baking sheet, cover with plastic wrap and set in the oven on the bread proof setting for about an hour to proof until they wiggle like marshmallows when gently nudged from the side. Place in the fridge overnight.
- The next morning preheat the oven to 425 F.
- Separate 4 eggs. Add about a tablespoon of water to the egg yolks and whisk together.
- Brush the buns with the egg yolks and sprinkle with turbinado sugar and a pinch of ground cardamom.
- Bake for 12 minutes on the middle rack of the oven, turn the pan around and bake an additional 8-10 minutes or 10-12 minutes for a deep mahogany crust. Depending on your oven you may need to move the pan to the top rack to get more color on top.
- Brush on the Cardamom-Vanilla simple syrup as soon as the buns come out of the oven. Let cool for 15-20 minutes then brush again.
- Enjoy right away! The best way to preserve the freshness of the buns is to place any buns that are not eaten that same day they're baked into a container and stash in the freezer.
- Best way to reheat is to defrost in the microwave for 30 seconds then toast in a toaster oven.
Photo Step-By-Step
To prepare the sweet sourdough starter start feeding it 2 days before planning to make the buns. This step may seem extra but its totally worth it. A sweet starter is more mild and generally more suitable for sweet doughs.
Make a sweet starter: In a clean jar combine the water and sourdough starter until mostly dissolved. Add sugar, mix.
Gradually add the flour, mixing vigorously to incorporate air.
Cover with a cloth and leave at room temperature.
Next morning refresh the sweet starter. Remove all but a tablespoon of the sweet starter. Add water, sugar and flour as before.
In the evening: refresh the sweet starter one more time and leave on the counter overnight.
Next morning: Mix the leaven. Combine 50 grams water with 30 grams sweet starter and 50 grams white whole wheat flour. (the leaven will be ready faster if whole wheat flour is used) cover with a damp cloth and set in a warm place for a few hours until puffed up and bubbly.
I usually place my leaven in an oven set to the bread proof setting. That keeps it at the ideal temperature for the yeasts and bacterias to do their work. Be careful about using your oven light for warmth. Many oven lights heat up over a longer period of time to a temperature that is too hot for the starter and can kill it.
Meanwhile, start prepping ingredients for the dough, making the filling for the dough and making the simple syrup.
To make the dough: Warm up the water and milk to about 70-90 F or until just warm to the touch. Add honey and stir to dissolve. Add active dry yeast and ground cardamom.
You could do this recipe entirely relying on a sourdough starter but I find it helpful to add a tiny bit of active dry yeast to shorten the proofing time and give the buns extra lightness as the extra butter in the dough and the filling can contribute to heavy dough, especially if adding whole grain flour.
Pour the milk mixture into a mixer bowl of a stand mixer. (you will definitely need a stand mixer for this dough)
Add the ready leaven and vanilla extract.
Add the salt and all but a few handfuls of the flour.
Using a dough hook combine all the ingredients and continue kneading for another 5-8 minutes on medium speed to develop the gluten. You check if the dough is ready by testing with the windowpane method. Take a wad of dough and gently stretch. If the dough holds its stretch to the point where you can see through it then it’s ready.
Cover the bowl and let it rest for 30 minutes to an hour.
Meanwhile prepare the filling: With a wooden spoon or using a hand-held mixer, combine the softened butter, sugar, ground cardamom and a pinch of salt. It is helpful to have this mixture very soft as it will be easier to spread on the dough.
Once the dough has rested, cut up the softened butter into thin slices and add gradually, mixing on low speed.
Add the reserved flour to bring the dough together. The dough needs to hold its shape but also remain moist and supple.
Shape into a tight ball and place into an oiled bowl. Cover with a damp cloth and set in a warm place to proof for 1 hour.
Prepare the simple syrup: In a saucepan combine the water, sugar, vanilla and crushed cardamom pods. Stir to dissolve as it comes to a boil. Let it bubble for a few minutes then cover and allow to cool. Store in the fridge overnight to use after the buns are baked.
On a lightly floured work surface pre-shape the dough into a rectangle. Pre-shaping helps to maintain the rectangle shape as you’re rolling out the dough.
Lightly flour the top and roll out to a rectangle about 24″ by 15″. Spread the filling evenly with an off-set spatula.
Divide the dough into thirds by making an indentation in the dough. Fold the dough 1/3 of the way over, then the other side over. Line up the edges.
Place the dough rectangle onto a parchment lined and lightly floured sheet pan. Cover with plastic wrap and set into the fridge to rest for about 30-60 minutes.
Roll out the rectangle into a larger rectangle 24″ by 15″.
With the help of a ruler or just by eyeballing it, cut strips of dough about 1″ wide.
Loop the dough around the index and middle finger and continue rolling and wrapping it in opposite directions to form a ball.
Set the balls of dough onto a parchment lined baking sheet, cover with plastic wrap and set in the oven on the bread proof setting for about an hour to proof until they wiggle like marshmallows when gently nudged from the side.
Place in the fridge overnight.
The next morning preheat the oven to 425 F.
Separate 4 eggs. Add about a tablespoon of water to the egg yolks and whisk together.
Brush the buns with the egg yolks and sprinkle with turbinado sugar and a pinch of ground cardamom.
Bake for 12 minutes on the middle rack of the oven, turn the pan around and bake an additional 8-10 minutes or 10-12 minutes for a deep mahogany crust. Depending on your oven you may need to move the pan to the top rack to get more color on top.
Brush on the Cardamom-Vanilla simple syrup as soon as the buns come out of the oven. Let cool for 15-20 minutes then brush again.
Enjoy right away! The best way to preserve the freshness of the buns is to place any buns that are not eaten that same day they’re baked into a container and stash in the freezer.
Best way to reheat is to defrost in the microwave for 30 seconds then toast in a toaster oven. We love to unravel the bun, that way the layers don’t get squished together.
Leave a Reply