This recipe makes about 10–12 buns. At first glance, that might sound like a lot. But trust me — these little treats are so good (and dangerously addictive!) that they vanish before you know it, leaving you wondering why you didn’t just make a double batch in the first place… You can also find a step-by-step video guide on my YouTube channel.
Although they are rich, buttery, and pillowy, they do have one redeeming quality: compared to traditional cardamom buns, these have a slightly lower glycemic index, thanks to the use of spelt flour, agave syrup, and coconut palm sugar. And if you’d like to keep them lactose-free, simply swap in lactose-free butter and milk.
Soft Cardamom Buns
Ingredients
Filling:
Instructions
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Crumble the yeast into a bowl and rub with 1 tbsp sugar until liquid. Mix in lukewarm milk (about 35–40°C) and then add about 250 g of flour.
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Stir in the agave syrup, beaten egg, vanilla sugar, cardamom, cinnamon, salt, and melted lukewarm butter.* Gradually add the remaining flour, mixing and then kneading until the dough is soft and no longer sticks to your hands.
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Roll the dough out into a rectangle to fit a baking sheet, then place it in the fridge to chill — cold dough is easier to shape.
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Meanwhile, prepare the filling by mixing together the soft butter, coconut palm sugar, and spices.
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Take the chilled dough out, roll it slightly wider. Aim for a rectangle about 55–60 cm wide x 35–40 cm high. Spread the filling evenly across. Fold the dough into thirds, gently roll over it. You should now have a rectangle about 35–40 cm wide x 20–22 cm high with three layers. Slice into strips about 2 cm wide.
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To shape the buns: take one strip, twist it around three fingers 2–3 times, then cross the last turn over and tuck the loose end underneath the bun.
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Place the buns onto a parchment-lined baking sheet (or use a muffin tin for taller, puffier buns). Brush with the egg-milk mixture and let rise in a warm place for 30–45 minutes, until soft and airy.
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Preheat the oven to 200°C (390°F). Bake the risen buns for 10–12 minutes, until golden. Remove and enjoy warm!
Note
- Make sure the milk and butter are not hotter than 35–40°C, otherwise they can harm the yeast. Test with a thermometer — or with your finger: if you can’t comfortably hold your finger in, it’s too hot.
- For proofing, the defrost function of your oven (about 30°C) works perfectly — like having your own little homemade proofing cabinet.
cardamom, spelt flour, sweet, dessert
