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Home Dish Swedish Cardamom Buns: KARDEMUMMABULLAR

Swedish Cardamom Buns: KARDEMUMMABULLAR

Name: How to cook Swedish Cardamom Buns: KARDEMUMMABULLAR - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12-16 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Swedish Cardamom Buns: KARDEMUMMABULLAR

An exquisite & unique dish is this one amongst the Swedish Sweet Buns Recipes Needless to mention: One of my favourites too amongst a few others alike 💁‍♀️

Ingredient

Food ration :

12-16 people

Cooking time :

3-4 hours (prep

1/2 Cup

Green Cardamoms: Finely Ground

1/3 Cup

Green Cardamoms: Finely Grounded

1/2 Cup

Fresh Pistachios: Finely Chopped/Ground/ Crushed

Baking Tray: Rectangular (Preferably)- Greased & Lined up

Cooking instructions

* Step 1

Prepping The Dough: In a large mixing bowl- Add in the Honey with the measured warm milk, add into it the salt and the instant dry yeast- Mix everything well together until nicely combined and well blended

* Step 2

Now, add in the flour to this mixture & rest all other dry ingredients, aforementioned except the butter now… give it all a very good mix with the help of a wooden spoon/spatula until nicely combined and well blended

* Step 3

Now, add in the butter to it & mix everything well together again, until nicely combined and well blended together and now, keep on kneading it for the next 10-12 mins time (it’d be extremely sticky initially & that’s exactly how it should be) to well incorporate the ingredients & blend nicely together with each other to form a smooth nice dough-post kneading it for at least the given time

* Step 4

At this point, it’d form into an absolutely smooth, non-sticky and a tensive texture…Place it back to the mixing bowl again, post greasing the bowl sufficiently with some Olive Oil or melted butter & also, spread some onto the dough as well- Cover it up tightly with cling film wrap & set aside for its 1st proofing for about 60 mins time or until it rises upto its double size

* Step 5

While the dough is resting on its first proofing: In the interim- Let’s prepare the Cardamom Filling to be filled inside the Buns once they’re shaped into the desirable shapes/patterns….For that, we need another separate mixing bowl

* Step 6

Into that bowl: Add in the aforesaid measured all the filling ingredients altogether and mix everything well together until nicely combined and well incorporated- Set aside for its later use. Also, prepare the Egg-Honey-Milk mixture now itself to do the Top-Coat Wash, just before the baking process- Set it aside too

* Step 7

Shaping The Buns: Uncover the Dough & take it out on the working platform/surface- Dust the working surface sufficiently with some flour, as well as dust in the same onto the hands as well to prevent sticking any further (if at all- ideally, it shouldn’t)…. Placing it onto the flour-dusted surface, knead it again slightly for about another a minutes time

* Step 8

Now, divide the entire dough into 2 equal halves (Traditionally, it’s not divided at this point into 2 halves, however I do it- To have a better grip of the entire process, else it becomes a bit unmanageable for me without it at this point)- Time to roll out each one of that into a big rectangular shapes (to be done, one by one)

* Step 9

Into each of these Rectangular Dough Sheets: Apply the prepared Cardamom Filling entirely & spread it out evenly with the help of a butter knife or similar- Ensure, not to overdo the same as it might ooze out while shaping them & can become extremely messy if that happens at that point

* Step 10

Now, you need to refer to the pics shared herein, down below for the reference of its given shapes- It’s quite difficult for me to type it out & describing it vividly & correctly to well fathom it- (in case of any issues getting it correctly, drop down your queries individually & respectively- I shall try to respond to it, to my best)

* Step 11

Once the shaping is done Place them into the already lined baking tray- one by one Cover it back once more finally with a cling film wrap but loosely this time, for another 20-30 mins time- For the Shaped Buns to puff up nicely inside it. Brush it up with the prepared Egg-Honey-Milk Mixture very gently & carefully so as not to deflate them at any point

* Step 12

Preheat the oven at 170C for about 15 mins time before placing the tray inside for baking at the same temperature for about another 20-30 mins time or until it turns out golden brown & fully cooked- Check it once at least 5 mins before the given time (Since it differs along with the different oven temp. settings)

* Step 13

Turning off the oven once done allow it to be inside the hot oven itself for another 3-5 mins time before taking it out & placing them onto the cooling rack- Immediately, brush the Hot Buns with some Warm Honey & Milk mixture and garnish with the crushed/finely chopped pistachios

* Step 14

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* Step 18

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* Step 19

Serve it warm with your favourite hot beverages or any others, that does well satiate your heart and soul to the fullest This can be well preserved/stored in an airtight container for about 3 days in the RT & can be simply heated gently in the microwave before having them later if not immediately to become soft afresh & warm as freshly baked