Ingredients
For the dough
500 gr white flour
300 ml whole milk
90 gr super soft butter
75 gr sugar
10 gr ground cardamom
5 gr salt
5 gr dry yeast
For the filling
120 gr super soft butter
50 gr white sugar
50 gr brown sugar
10 gr ground cardamom
For the syrup
80 ml water
80 gr sugar
4 gr Vanilla
For the egg wash
1 free range egg yolk
A sip of heavy cream
Tools
stand mixer
Greased Bowl
Towel
Rolling Pin
Spatula
Baking Tray
Brush
Directions
Step 1
In a stand mixer's bowl mix the milk with yeast, sugar, and 10 gr ground cardamom.
300 ml whole milk
5 gr dry yeast
75 gr sugar
10 gr ground cardamom
Step 2
Add the flour and set the mixer at the lowest speed. Knead until all the ingredients incorporated into the dough.
500 gr white flour
Step 3
Add the salt.
5 g salt
Step 4
After 4 min, up the speed of the mixer one notch faster. Add the butter, slowly slowly. If you have problems incorporating the butter in the dough- stop the mixer and work the dough by hand. Then turn on the mixer again and keep kneading as usual.
90 gr super soft butter
Step 5
After all the butter incorporated into the dough- keep kneading for an additional 5-6 min.
Step 6
Round the dough and place in a greased bowl, covered with a towel, until double in size.
Step 7
Prepare the filling while you wait- Mix with the sugar, the ground cardamom, and the soft butter. Keep this mixture at room temperature.
50 g white sugar
50 g brown sugar
10 g ground cardamom
120 g super soft butter
Step 8
Punch the dough. Using a rolling pin open the dough to a rectangle shape, 1/2 cm thickness.
Step 9
Spread the filling evenly over the entire rectangle, using a spatula or soft dough scraper.
Step 10
Fold one end of the shorter side of the rectangle toward the middle of the rectangle. Now fold the other short end of the rectangle over the one just folded making them slightly overlap at the center. There will now be three layers of dough and two layers of filling.
Step 11
Roll this layered rectangle out once more into a larger rectangle. Again- 1/2 cm thickness.
Step 12
Cut strips of dough about 1-1.5 cm wide. Roll them on themselves, then roll into a knot, and place them on the baking tray, leaving enough space in between for proofing.
Step 13
Cover the shaped buns with a towel and let them proof for about an hour.
Step 14
Preheat the oven to 450F or 240C.
Step 15
Once they doubled in size, brush the buns with the egg wash.
1 A sip of heavy cream
1 free range egg yolk
Step 16
Bake until golden brown, about 12-14 minutes.
Step 17
As the buns are baking prepare the syrup by simply bring the water, sugar, and vanilla to a boil on high heat.
80 ml water
80 gr sugar
4 gr Vanilla
Step 18
As soon as the cardamom buns come out of the oven- brush them immediately with the syrup and sprinkle with the pecans (or anything else that will make you happy.
Step 19
YASSS!
