Description
Make soft, fluffy Sourdough Cardamom Buns using an active sourdough starter. This recipe details enriched dough handling and shaping for a flavorful Scandinavian-style pastry.
Ingredients
Scale
- 100g active sourdough starter (100% hydration)
- 350g bread flour
- 50g whole wheat flour
- 50g granulated sugar
- 1 teaspoon fine sea salt
- 1 large egg, room temperature
- 60ml whole milk, lukewarm
- 50g unsalted butter, softened and cubed
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- For the Filling: 100g unsalted butter, softened
- 100g light brown sugar
- 2 teaspoons ground cardamom
- 1 teaspoon vanilla extract
- For the Glaze: 150g powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla bean paste
Instructions
- Mix starter, flours, sugar, salt, egg, and lukewarm milk in a stand mixer bowl. Mix on low speed until a shaggy dough forms.
- Rest the dough, covered, for 30 minutes (autolyse).
- Add the softened butter cubes one at a time, mixing until fully incorporated. Knead on medium speed for 8-10 minutes until the dough is smooth and passes the windowpane test.
- Add the 1 teaspoon ground cardamom and cinnamon during the last minute of kneading.
- Place the dough in a lightly oiled bowl, cover, and bulk ferment at room temperature (around 70F) for 4-6 hours, or until increased in volume by about 50%.
- While the dough ferments, prepare the filling by creaming together the softened butter, brown sugar, 2 teaspoons ground cardamom, and vanilla extract until smooth.
- Gently turn the dough onto a lightly floured surface. Roll the dough into a rectangle, approximately 12×18 inches.
- Spread the cardamom filling evenly over the dough surface, leaving a small border on one long edge.
- Roll the dough tightly along the long edge, creating a log. Pinch the seam closed.
- Cut the log into 12 equal pieces. Shape each piece into a knot or spiral and place them into a greased 9×13 inch baking pan, leaving space between them.
- Cover the pan and proof in a cool place (around 65F) for 10-14 hours, or until puffy and nearly doubled. This slow proof develops flavor and prevents over-proofing.
- Preheat your oven to 375F (190C). Bake for 20-25 minutes, or until golden brown.
- While the buns cool slightly, whisk together the powdered sugar, milk, and vanilla bean paste for the glaze.
- Drizzle the glaze over the warm buns before serving.
Notes
- Use high-quality, freshly ground cardamom for the best flavor profile.
- If your dough is sticky during rolling, chill it for 15 minutes before proceeding.
- For a richer flavor, you can substitute half the milk with heavy cream.
- If you prefer a stronger cardamom flavor, increase the filling cardamom to 3 teaspoons.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 bun
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg