It has been several months since we agreed on the destination for the summer holidays. It will be Sweden. Until now, the contours of this journey were not very precise. But here, we have just planned our route and chosen our accommodations. All this makes me project myself better and better on this trip. And I’m starting to miss being there.
Just to be patient, so I started looking for some recipe ideas.
And there, I immediately understood that gluttony would be at the rendezvous of this trip. Brioches will be a must. I have already given you the recipe for cinnamon buns, kanelbullar. I love them! On the same principle, there are buns with cardamom, kardamummabullar. My girlfriend from milan world told me a lot about it, and she even gave me a nice package of cardamom seeds without the skin. It is ideal for preparing good, well-scented brioches. Because powdered cardamom is really not terrible, and shelling the pods, well, it’s long and tedious. You need a lot of it for these buns.
The result is delicious. Especially when the brioches are all fresh, still a little warm. I had a hard time being reasonable. My god, I can’t wait to go to Sweden even more!
The next day, they are a little less fluffy. It is therefore best to keep them in the freezer and iron them very lightly in the oven before enjoying them.
Kardamummabullar, Swedish cardamom buns:
2 tsp dehydrated baker’s yeast
75g brown sugar
500g T45 flour
1 tsp cardamom
1/4 tsp salt
70g soft butter
35g brown sugar
2 tsp cardamom
30g brown sugar
roasted slivered almonds, granulated sugar, brown sugar/cardamom mixture
Warm the milk, brown sugar and yeast very slightly.
In the stand mixer bowl, add the flour, the freshly ground cardamom and the salt.
Knead for about 8 minutes. Add the butter in small pieces after one minute of kneading.
Let rise in the covered bowl for about 1 hour.
Meanwhile, prepare the garnish.
Mix the butter, the brown sugar and the cardamom just pounded.
On a lightly floured work surface, roll out the dough.
Spread filling over half, then fold over.
Cut one centimeter strips. One out of two without going all the way.
Twist the strips on themselves, then put them into a ball. I made 16 buns.
Arrange the buns on baking sheets, cover and let rise for about 1 hour.
Preheat the oven to 180°C.
Bake the buns for 12/15 minutes. They should be golden.
Proceed in several stages if necessary.
Make a syrup with the brown sugar and water, bringing to a boil.
Remove from the oven, brush the brioches with this syrup and decorate with your choice of almonds, sugar or cardamom.
To finish: I am not very satisfied with the shaping of my little buns. I couldn’t find the tutorial I had saved. The start is good, but for shaping into balls, it’s not that much. I did a little as it came, but once cooked, it’s still pretty.
It is important to reduce the cardamom to powder at the last moment. I use a pestle for that.
Don’t be surprised by the amount used. It takes that.
Freeze the buns to treat yourself for several days. Pass them very lightly in the oven.
Of course, the recipe adapts to all the devices that allow you to knead pasta, depending on your habits of use.