These cardamom buns are so fluffy and full of flavour, the tartness of the red currents went perfectly with the warm spices.
They are my spin on the Swedish cardamom buns that are really popular at the moment.
To give them a fruity twist I added some juicy red currents. They not only added a lovely sourness to the buns, but the fruits juices kept them soft for a few days.
We ate them in bed with a cup of tea for breakfast and they where delicious. So I thought I would share the recipe with you.
Normally I prefer the more traditional shaped bun, like a cinnamon bun as they have less crispy edges, I’m all about a soft middle!.
However, I actually really felt that those crispy edges made this bun even more special. I didn’t expect to enjoy them as much as I did.
The dough
I love making bread, the act of kneading and stretching the dough can be so soothing.
This dough is really wet as I wanted to ensure a soft fluffy texture, so it is easier to make it with a stand mixer.
More liquid in a dough means the structure of it will be more uneven and have more air bubbles, creating a softer fluffy texture.
The dough is a bit like a brioche but I decided not to use butter in it, because there is butter in the filling.
Jump to Recipe
Originally I wanted to coat these in some cardamom sugar, like fabrique bakery in London does with their cardamom buns.
Instead I used some pearl sugar, which adds a delicious crispy element to them.
Cardamom can be a tricky spice to work with, too much and it can be a bit mouth numbing.
I added some water icing to a few of them which also worked really well. It was just a simple water and icing sugar mixture drizzled over the top.
The buns were still beautifully soft the next day, so we had them for breakfast two days in a row.
The recipe made enough dough for 6 buns.
To make the Cardamom buns
They are a bit more fiddly than a cinnamon bun, but really easy to make.
If you just want two layers then you can make more than 6 buns, but i wanted to make them with three layers.
Ingredients
Method
- The night before make the dough
- In the bowl of a stand mixer fitted with a dough hook add the flour, sugar, ground cardamom and salt
- warm the milk slightly then add the yeast and wait for it to have bubbles on the surface, pour in to the dry ingredients
- Add the eggs and turn up the mixer and knead for 6 minutes at high speed
- The dough should be wet but manageable. (you can make it by hand but as the dough is very wet it will be harder to knead, (if making by hand, use oil on the work top rather than flour, use it on your hands to stop it sticking. knead in the bowl first by pulling the dough and folding it in, once it is more manageble you can turn it out and knead by hand.)
- Place in a bowl and cover it with plastic wrap or alternative and leave to rise in the fridge over night.
- Tip the dough out on to a floured work top, roll out the dough so it is thin and in a large rectangle
- Spread on the softened butter, then sprinkle over the sugar and spices so they are spread evenly over the dough
- Now sprinkle over the red currents and press on. (I used frozen ones)
- Fold one end of the dough over so it covers 2/3 and then fold the other third over the top so you have three layers.
- Cut the dough lengthways so you have 6 long strips (see photo)
- Take one of the strips and wrap it around your hand then fold the end underneath
- Place them on a lined tray and leave to rise for one hour until doubled in size
- Brush with a beaten egg and sprinkle on some pearl sugar
- Preheat oven to 180c
- Bake buns for 20-25 minutes until golden
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What is the weight of a Stand of red currants. I have looked on the Internet and didn’t get an answer.
im not sure i didn’t weigh them sorry, i would say there are approx. 12 berries per strand, it doesn’t need to be that precise though x