TasteToronto | Cardamom-Cinnamon Buns

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Cardamom-Cinnamon Buns

Easy

Cardamom-Cinnamon Buns

Nadia Boachie

Nadia Boachie

Cardamom-Cinnamon Buns

Method

Cardamom-Cinnamon Buns 19 Steps

  • Step 1

    Prepare the dough: In a small saucepan set over medium-low heat, bring the milk to 105°F to 110°F. Remove it from the heat and pour it into a small bowl. Sprinkle the yeast on top, give it a quick whisk and let it rest a few minutes to dissolve and activate. If the yeast looks like it’s clumping, whisk it gently.

  • Step 2

    In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, buttercardamomegg yolksalt and the yeasted milk. Mix on the lowest setting until just combined and beginning to form a dough, 1 to 2 minutes. Continue on low to knead the dough, about 2 minutes. It should go from shaggy and coarse to smooth and shiny. Working inside the bowl, give the dough a couple more kneads by hand to bring it together. You can also knead the dough entirely by hand on a work surface. (It’ll take 8 minutes or so.)

  • Step 3

    Line a 9-by-13-inch quarter sheet pan with parchment paper and dump the kneaded dough out onto it. Using your hands, pat and shape the dough into a large rectangular block. Make 4 or 5 shallow, 1/4-inch-deep slashes in the dough with a knife. Cover the baking sheet with plastic wrap, and transfer the dough to the refrigerator to chill for 2 hours.

  • Step 4

    Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the buttersugarcardamom and salt on low speed just to form a granular paste.  Don’t overbeat it: You don’t want it to be too soft or get fluffy. 

  • Step 5

    Line two 13-by-18-inch baking sheets with parchment paper or silicone mats.

  • Step 6

    Remove the dough from the refrigerator -- the rise may not be significant -- and let sit at room temperature for a few minutes so it’s not so stiff that you can’t roll it out. Place the dough on a thick silicone mat or a very lightly floured work surface and use a rolling pin to roll it out to a roughly 15-by-18-inch rectangle a little more than 1/8-inch thick, with the shorter side facing you. As you roll it in both directions, pause occasionally between rolls to relax the dough by patting it, lifting it and pulling it to straighten out any ripples.

  • Step 7

    Dot the surface of the dough with mounds of the filling. Using an offset spatula, gently spread the filling all over the surface of the dough.

  • Step 8

    With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.

  • Step 9

    Go over the dough with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more inches before cutting and shaping. You want a 12-by-16-inch rectangle (the longer side will be facing you). If any filling oozes out, use your offset spatula to remove it so your workstation doesn’t get sticky.

  • Step 10

    Using the straight edge of a ruler and a pastry cutter, trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips. Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger, like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn’t tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the centre of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom. You can follow this video for guidance on how to fold/knot. 

  • Step 11

    Place each bun on the prepared baking sheets as you go, patting it down for a flatter shape. Space the buns evenly (you can eyeball it). Leave them to proof at room temperature, uncovered, for about 1 hour. They should expand and soften.

  • Step 12

    Meanwhile, heat the oven to 450°F.

  • Step 13

    Finish the buns: In a small bowl, using a fork or whisk, beat the egg together with 1 tablespoon water until well combined and frothy.

  • Step 14

    Lightly brush each bun with the egg wash.

  • Step 15

    Bake for 8 minutes, then lower temperature to 375°F, rotate trays completely (180 degrees and top to bottom, bottom to top) and continue baking for an additional 12 minutes. The surface of the buns should be golden brown. (Some butter may seep out of the buns and pool -- that’s normal -- but if you’re worried that it will burn on the trays, cover the buns with parchment paper toward the end of baking, once they’ve reached the desired colour.)

  • Step 16

    While buns are baking bring 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns when they come out of the oven. 

  • Step 17

    Mix together the granulated sugar and cardamom.

  • Step 18

    After brushing buns with syrup, sprinkle with cardamom and granulated sugar mixture.

  • Step 19

    Let the buns cool for 10 minutes before eating, so the spiced, sweet buttery goo that pools around their edges can harden into crispy candylike edges, or let them cool entirely.

Tags:

Cardamom-Cinnamon Buns

Toronto Recipes

Baking At Home

Easy

Cardamom-Cinnamon Buns

Nadia Boachie

Nadia Boachie

Cardamom-Cinnamon Buns

Yields:

Serves 16

Prep Time:

4 hours 0 mins

Cook Time:

0 hours 20 mins

0.0

Rate This Recipe

Sweets

Ingredients

Dough

  • 1 1/4 cups (300 millilitres) whole milk

  • 2 1/4 teaspoons active dry yeast 

  • 4 cups (510 grams) unbleached all-purpose flour

  • 1/4 cup plus 3 tablespoons (90 grams) granulated sugar

  • 6 tablespoons (85 grams) (3/4 stick) unsalted butter, softened

  • 2 egg yolks

  • 2 tablespoons ground cardamom

  • 1 teaspoon fine sea salt

Filling

  • 3/4 cup (170 grams) (2 1/4 sticks) unsalted butter, slightly softened

  • 3/4 cup (150 grams) granulated sugar

  • 2 tablespoons ground cardamom

  • 1/2 tablespoon cinnamon

  • 1/4 teaspoon fine sea salt

To Finish

  • Egg wash: 1 large egg + 1 tablespoon water 

  • Glaze: 1 cup brown sugar and 1/2 cup water

  • Topping: 3 tablespoons granulated sugar + 1/2 tablespoon ground cardamom

Send list of ingredients to myself

Method

Cardamom-Cinnamon Buns 19 Steps

  • Step 1

    Prepare the dough: In a small saucepan set over medium-low heat, bring the milk to 105°F to 110°F. Remove it from the heat and pour it into a small bowl. Sprinkle the yeast on top, give it a quick whisk and let it rest a few minutes to dissolve and activate. If the yeast looks like it’s clumping, whisk it gently.

  • Step 2

    In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, buttercardamomegg yolksalt and the yeasted milk. Mix on the lowest setting until just combined and beginning to form a dough, 1 to 2 minutes. Continue on low to knead the dough, about 2 minutes. It should go from shaggy and coarse to smooth and shiny. Working inside the bowl, give the dough a couple more kneads by hand to bring it together. You can also knead the dough entirely by hand on a work surface. (It’ll take 8 minutes or so.)

  • Step 3

    Line a 9-by-13-inch quarter sheet pan with parchment paper and dump the kneaded dough out onto it. Using your hands, pat and shape the dough into a large rectangular block. Make 4 or 5 shallow, 1/4-inch-deep slashes in the dough with a knife. Cover the baking sheet with plastic wrap, and transfer the dough to the refrigerator to chill for 2 hours.

  • Step 4

    Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the buttersugarcardamom and salt on low speed just to form a granular paste.  Don’t overbeat it: You don’t want it to be too soft or get fluffy. 

  • Step 5

    Line two 13-by-18-inch baking sheets with parchment paper or silicone mats.

  • Step 6

    Remove the dough from the refrigerator -- the rise may not be significant -- and let sit at room temperature for a few minutes so it’s not so stiff that you can’t roll it out. Place the dough on a thick silicone mat or a very lightly floured work surface and use a rolling pin to roll it out to a roughly 15-by-18-inch rectangle a little more than 1/8-inch thick, with the shorter side facing you. As you roll it in both directions, pause occasionally between rolls to relax the dough by patting it, lifting it and pulling it to straighten out any ripples.

  • Step 7

    Dot the surface of the dough with mounds of the filling. Using an offset spatula, gently spread the filling all over the surface of the dough.

  • Step 8

    With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.

  • Step 9

    Go over the dough with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more inches before cutting and shaping. You want a 12-by-16-inch rectangle (the longer side will be facing you). If any filling oozes out, use your offset spatula to remove it so your workstation doesn’t get sticky.

  • Step 10

    Using the straight edge of a ruler and a pastry cutter, trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips. Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger, like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn’t tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the centre of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom. You can follow this video for guidance on how to fold/knot. 

  • Step 11

    Place each bun on the prepared baking sheets as you go, patting it down for a flatter shape. Space the buns evenly (you can eyeball it). Leave them to proof at room temperature, uncovered, for about 1 hour. They should expand and soften.

  • Step 12

    Meanwhile, heat the oven to 450°F.

  • Step 13

    Finish the buns: In a small bowl, using a fork or whisk, beat the egg together with 1 tablespoon water until well combined and frothy.

  • Step 14

    Lightly brush each bun with the egg wash.

  • Step 15

    Bake for 8 minutes, then lower temperature to 375°F, rotate trays completely (180 degrees and top to bottom, bottom to top) and continue baking for an additional 12 minutes. The surface of the buns should be golden brown. (Some butter may seep out of the buns and pool -- that’s normal -- but if you’re worried that it will burn on the trays, cover the buns with parchment paper toward the end of baking, once they’ve reached the desired colour.)

  • Step 16

    While buns are baking bring 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns when they come out of the oven. 

  • Step 17

    Mix together the granulated sugar and cardamom.

  • Step 18

    After brushing buns with syrup, sprinkle with cardamom and granulated sugar mixture.

  • Step 19

    Let the buns cool for 10 minutes before eating, so the spiced, sweet buttery goo that pools around their edges can harden into crispy candylike edges, or let them cool entirely.

Tags:

Cardamom-Cinnamon Buns

Toronto Recipes

Baking At Home