Monday, 8 December 2014

Sourdough Swedish Cinnamon and Cardamom Buns

















Remember last year when we had this one tradesman dealing with some maintenance issues and building projects around the house? Well, he's back and now thinks my buns are awesome.



Sourdough Swedish Cinnamon and Cardamom Buns
adapted from here
Makes 24

For the Dough:
1 litre milk
100g unsalted butter
170g caster sugar
1 teaspoon ground cardamom
2 teaspoons ground cinnamon
35g fresh yeast
2 tablespoons sourdough starter
1.5kg "00" flour
1/2 teaspoon fine sea salt
6 sugar cubes, crushed from sprinkling
1 egg mixed with 2 teaspoon water to make an egg wash

For the Filling:
50g unsalted butter, melted
70g caster sugar mixed with 2 teaspoons ground cinnamon to make cinnamon sugar


Make the Dough:
Line 2 x 12 muffin pans with paper liners. Set aside.

Heat the milk in a large pan and bring to simmering point. Remove from the heat and add the butter. Set aside to cool to room temperature.

Pour the milk and melted butter into the bowl of an electric mixer fitted with the dough hook and add the sugar, cardamom, cinnamon, yeast and sourdough starter. Mix briefly on low to combine.

Add the flour and salt and mix on low for 8 minutes. Place in a greased bowl and set aside to double in  size for about 2 hours. Turn the dough out onto a lightly floured surface and knead it briefly. Roll it out into a large rectangle about 5mm thick. Brush the dough with the melted butter and sprinkle it with the cinnamon sugar mixture.

Fold the bottom third of the dough over the filling. Fold the top third over to cover. Cut the folded dough into 24 strips. Take each strip and give it a twist. Form the twist into a coil and place them on the paper liners.

Preheat the oven to 190C.

Set the buns aside in a warm place for about 30 minutes until they start to go puffy. Brush the buns with the egg wash and sprinkle with the crushed sugar cubes. Bake for about 12 - 15 minutes until they are golden and cooked through.

11 comments:

  1. I bet he couldn't wait to come back to your house!! He's likely hoping other things will break just so he can continue to visit. I know if these were waiting for me I would! They are gorgeous and I'm so wishing I could have one with my morning coffee right now!

    ReplyDelete
    Replies
    1. We never have any trouble getting him to turn up. I wonder why?

      Delete
  2. It's been such a long time since I made a batch of pastries like this. I'm sure I would love it as your tradesman :)

    ReplyDelete
    Replies
    1. I think you would love these Gabrielle.

      Delete
  3. Lovely! I am a breadaholic and would rather eat a yeast dough of some kind than anything else!

    ReplyDelete
    Replies
    1. Thanks so much Jean. I'm a total bread-fiend too. Glad I'm not alone.

      Delete
  4. Where do I Find the sourdough starter?

    ReplyDelete
  5. What kind of yeast works best for these? Instant? Also, fed or unfed sourdough starter?

    ReplyDelete
    Replies
    1. I used fresh yeast as stated in the recipe and always use an active starter for my breads.

      Delete
  6. I just made these yesterday. I used only sourdough starter and NO yeast. I fed my starter the night before and let it sit out overnight on my counter. I used about 1/2-1 cup of starter and let the dough sit out on my counter overnight. It needs a longer rise without the yeast. I also used only half of the milk called for in the recipe. 1 litre is a quart approximately. And added only enough flour till the dough pulled away from the sides of the mixing bowl. I smashed cardamon pods and removed the black seeds, ground the black seeds in my spice grinder/coffee grinder and put them in the warming milk to infuse milk with cardamon flavor. I also added ground cardamon to the cinnamon sugar filling mixture and used melted butter instead and spread that first on the rolled out dough. They were so beautiful, using her cutting and twisting technique and they were amazing tasting. Thank you for the post and the beautiful photos you posted.

    ReplyDelete