- Prep time: 2 hours 10 minutes + 10 hours for proofing and 1 hour for cooling the dough
- Cook time: 15 minutes
- Serves: 18 buns
- Difficulty: medium
- Course: baking
- Cookware: rolling pin, dough knife, scale, silicone spatula, KitchenAid planetary food processor.
- Cuisine: Scandinavian
Ingredients
For the dough:
- 200 g ripe stiff wheat sourdough starter
- 455 g strong wheat flour
- 200 g milk
- 115 g butter (room temperature)
- 90 g sugar
- 1 egg
- 5 g salt
- 2 tsp ground cardamom
For filling:
- 150 g butter (room temperature)
- 6 tbsp ground cardamom
- 90 g brown sugar
For glaze:
- 1 egg (beaten)
For greasing:
- vegetable oil for greasing the proofing container
Cooking method
STEP 1
Pour milk into a bowl of the food processor. Add egg, sourdough and flour. Knead the dough for about 7 minutes with a food processor (or with your hands) until smooth. Cover the bowl with a towel and let the dough rest for 45 minutes. The consistency of the dough should be stiff. If the dough is too thick, you can add 1-2 tablespoons of milk during kneading.
STEP 2
Mix sugar and salt. Add half of the mixture to the dough and knead until the salt and sugar are completely mixed. Then add the other half and continue kneading the dough. Divide the butter into two parts. Add the first half of the butter to the dough. Knead the dough until it “takes” all the butter and becomes smooth and shiny, for about 10 minutes. Then add the other half of the butter and repeat the process. The final dough will be soft and smooth. Grease the container for the dough with vegetable oil, lay out the dough, cover with foil or towel and leave in a warm place to proof. During the proofing period, the dough should double in size.
STEP 3
Prepare the filling. In a bowl whisk the butter, cardamom and sugar until smooth.
STEP 4
Sprinkle the work surface with flour and transfer the dough to the surface. Form a ball, cover with foil and let stand for 10 minutes. Then roll the dough into a rectangle with sides about 40×25 cm. Visually, with vertical lines, divide the dough into three equal parts. Using a silicone spatula, spread 2/3 of the filling evenly over the two dough parts. Fold the dough with filling in half, leaving the part without filling not closed. Place the remaining filling on top of the folded dough and cover with a part of the unfilled dough. Wrap the “envelope” with cling film and leave in the refrigerator for 1 hour.
STEP 5
Cover the baking sheet with parchment. Sprinkle the work surface with flour. Transfer the dough “envelope” to the surface and roll out with a rolling pin. Using a dough knife, cut 18 strips about 2 cm wide. Roll out each strip in length, twist around its axis and form buns in the form of a knot of any shape. Transfer the buns to a baking sheet and cover with cling film. Leave for proofing for 2-3 hours at room temperature or 8 hours in the refrigerator at about 7C. The buns should be visually growing and soft to the touch.
STEP 6
Preheat the oven to 210C. Grease the buns with a beaten egg and bake for 12-15 minutes. Transfer the baked buns to the wire rack and let them cool.
My tips and tricks:
What buns do you like – with cardamom or cinnamon? If with cinnamon, then simply replace the cardamom with cinnamon in the recipe, but only in the filling. It’s better to throw cardamom into the dough for flavor. You can freeze already formed buns, but before baking let them rest at room temperature for about 10 hours. You can use the wire rack from the oven for quickly cutting the dough into narrow strips. For this, lightly press down the dough envelope with a wire rack, and then simply cut the dough with a roller knife along the marked lines. One, two – and it’s done!
- 200 g ripe stiff wheat sourdough starter
- 455 g strong wheat flour
- 200 g milk
- 115 g butter (room temperature)
- 90 g sugar
- 1 egg
- 5 g salt
- 2 tsp ground cardamom
- 150 g butter (room temperature)
- 6 tbsp ground cardamom
- 90 g brown sugar
- 1 egg (beaten)
- vegetable oil for greasing the proofing container
- Pour milk into a bowl of the food processor. Add egg, sourdough and flour. Knead the dough for about 7 minutes with a food processor (or with your hands) until smooth. Cover the bowl with a towel and let the dough rest for 45 minutes. The consistency of the dough should be stiff. If the dough is too thick, you can add 1-2 tablespoons of milk during kneading.
- Mix sugar and salt. Add half of the mixture to the dough and knead until the salt and sugar are completely mixed. Then add the other half and continue kneading the dough. Divide the butter into two parts. Add the first half of the butter to the dough. Knead the dough until it “takes” all the butter and becomes smooth and shiny, for about 10 minutes. Then add the other half of the butter and repeat the process. The final dough will be soft and smooth. Grease the container for the dough with vegetable oil, lay out the dough, cover with foil or towel and leave in a warm place to proof. During the proofing period, the dough should double in size.
- Prepare the filling. In a bowl whisk the butter, cardamom and sugar until smooth.
- Sprinkle the work surface with flour and transfer the dough to the surface. Form a ball, cover with foil and let stand for 10 minutes. Then roll the dough into a rectangle with sides about 40×25 cm. Visually, with vertical lines, divide the dough into three equal parts. Using a silicone spatula, spread ⅔ of the filling evenly over the two dough parts. Fold the dough with filling in half, leaving the part without filling not closed. Place the remaining filling on top of the folded dough and cover with a part of the unfilled dough. Wrap the "envelope" with cling film and leave in the refrigerator for 1 hour.
- Cover the baking sheet with parchment. Sprinkle the work surface with flour. Transfer the dough “envelope” to the surface and roll out with a rolling pin. Using a dough knife, cut 18 strips about 2 cm wide. Roll out each strip in length, twist around its axis and form buns in the form of a knot of any shape. Transfer the buns to a baking sheet and cover with cling film. Leave for proofing for 2-3 hours at room temperature or 8 hours in the refrigerator at about 7C. The buns should be visually growing and soft to the touch.
- Preheat the oven to 210C. Grease the buns with a beaten egg and bake for 12-15 minutes. Transfer the baked buns to the wire rack and let them cool.