Small Cardamom Buns

Ingredients

• 250 ml Whole milk (lukewarm (≈37°C))
• 7 g Dry active yeast (1 packet)
• 80 g Brown sugar (30 g for the dough, 30 g for the filling, 20 g for the syrup)
• 500 g Wheat flour T55 (all‑purpose flour)
• 2 g Salt (a pinch)
• 10 g Cardamom seeds (about 2 tsp ground cardamom, divided into two parts (dough + filling))
• 250 g Unsalted butter (200 g for the dough, 50 g for the filling, at room temperature and very soft)
• 100 ml Water (for the syrup)
• 20 g Pearl sugar (for finishing, optional)

Instructions

1. Yeast activation

   In a bowl, combine the lukewarm milk, dry yeast and 30 g brown sugar. Let rest for 10 minutes until the mixture foams.

   Time: PT15M

2. Preparing the dry ingredients

   In the mixer bowl, sift the flour, add the remaining 30 g brown sugar, the salt and 5 g ground cardamom. Mix quickly.

   Time: PT5M

3. Initial kneading

   Pour the milk‑yeast mixture over the dry ingredients. Knead on medium speed for 5 minutes until a homogeneous dough forms.

   Time: PT5M

4. Incorporating the butter

   Add the unsalted butter in small pieces, still at room temperature, and knead for an additional 5 minutes until the dough releases from the bowl walls.

   Time: PT5M

5. First rise

   Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and let rise for 1 hour at room temperature.

   Time: PT1H

6. Preparing the filling

   Mix 50 g soft butter, 30 g brown sugar and 2.5 g ground cardamom until a creamy paste forms.

   Time: PT5M

7. Shaping the buns

   Degas the dough, roll it out on a floured work surface to 3 mm thickness. Spread the filling evenly, fold the dough into a rectangle, cut into 2 cm wide strips (≈20 strips). Stretch each strip, roll it onto itself then coil it around a finger, sealing the ends under the dough.

   Time: PT15M

8. Second rise

   Place the buns on a perforated tray lined with parchment paper. Cover lightly and let rise for 30 minutes at room temperature.

   Time: PT30M

9. Baking

   Preheat the oven to 180°C. Bake the buns for 20 minutes until golden.

   Time: PT20M

   Temperature: 180°C

10. Preparing the syrup

    While the buns bake, bring 100 ml water with 20 g brown sugar to a boil. Boil for 2 minutes, then remove from heat.

    Time: PT2M

    Temperature: boil

11. Finishing

    Immediately after removing from the oven, brush the buns with the hot syrup. Sprinkle with pearl sugar if desired.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole milk: semi‑skimmed milk, unsweetened almond milk
• Instead of Dry active yeast: fresh yeast (15 g)
• Instead of Brown sugar: brown sugar, white sugar
• Instead of Wheat flour T55: Wheat flour T45, all‑purpose flour
• Instead of Salt: sea salt
• Instead of Cardamom seeds: store‑bought ground cardamom
• Instead of Unsalted butter: vegetable margarine (for lactose‑free version)
• Instead of Pearl sugar: granulated sugar

Equipment Needed

• Stand mixer (or hook attachment)
• Stainless steel bowl
• Silicone spatula
• Rolling pin
• Chef's knife or pastry cutter
• Perforated baking sheet (or muffin tin)
• Parchment paper
• Small saucepan
• Kitchen brush
• Kitchen scale
• Oven

Critical Steps — Do Not Skip

• Yeast activation
• Incorporating the butter
• First rise
• Shaping the buns
• Second rise
• Baking
• Finishing with the syrup

Chef Tips from the Video

• Lightly toast the cardamom seeds before grinding to intensify the aroma.
• Using very soft butter prevents overheating the dough during kneading.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze for 1 month. Thaw at room temperature.

Room temperature: Consume the same day; they stay soft for 4‑5 hours.

Make-Ahead Tips

• The dough can be prepared the day before and left in the refrigerator for a slow fermentation.
• Baked buns freeze very well; reheat for 5 minutes at 150°C before serving.