Swedish (cardamom) buns
/
Time for more Swedish fun! Once again inspired by Brontë Aurell’s “Brontë at Home” as well as Beatrice Ojakangas’ “The Great Scandinavian Baking Book” (a recent acquisition as a result of a birthday gift card!) and a NYT article on cardamom buns, I’ve plunged into the depths of bun recipes and options. Whoa - so much out there!
As I’ve come to learn, the Swedes (and let’s be honest, Scandinavians in general) are HUGE bun lovers - cardamom, cinnamon, blueberry just to name a few. The dough is a pretty basic enriched dough made with milk, usually (but not always) some egg, butter, sugar, salt, yeast, cardamom and flour of course. Once the dough is made and rested/risen, you roll it out and spread it with a filling of butter and sugar (white or brown, either way), fold it in thirds, roll out again, cut it into strips, twist, wind and tuck and voilà, there’s your classic Swedish cardamom bun.
The process as just mentioned is the less buttery bare beginnings of a fully laminated dough, and you can take it in other directions with different shapes and fillings. Think jam, chocolate hazelnut spread, citrus zest, chopped toasted nuts, fresh or dried fruit, almond paste . . . the list goes on.
My first attempt sprang from the NYT article on classic Swedish cardamom buns, and, being intrigued by the shaping technique, I was ready to give them a try. One sees a hint of the shaping in the article images although the shaping instructions in the recipe didn’t give my brain a good image to work with. I played around with it, finally resorting to an online video or two which helped a lot. Just remember - there’s more than one way to shape a bun!
If you’re interested in checking out the NYT article, a quick note on the filling - I found it to be too much butter. There was a LOT of butter leaching out during baking so I’ve reduced the filling amount for this post and for my future bun projects.
As you see below I ended up with a number of different looks to my buns as I twisted, coiled and tucked. Interesting indeed. The one on the bottom left looks like a conch shell, don’t you think?
After reviewing WAY more recipes than I should have, the more I compared them, the more I realized that I can simply take my base croissant détrempe, the dough BEFORE any added butter block/laminations occur, sub in some egg for part of the milk, bump the butter and sugar up a touch, throw in some vanilla extract and add cardamom or cinnamon or a spice mix of choice and you have your basic bun dough. Here’s the recipe I came up with.
In addition to being able to create a variety of buns from that base dough, you can also take that dough even further by adding a butter block and fully laminating it too! It then becomes Danish pastry dough (wienerbrød) like that in the Danish Kringle I wrote about here. Lots more buttery layers to be had.
Let’s take a look at the steps for the Swedish cardamom buns (let’s call it my first trial and error go at it).
I’ve had some green cardamom pods on hand for a while now - time to use these babies. Open the cardamom pods, remove the seeds, toast them over medium heat then crush and grind them with a mortar and pestle. Generally around 6-7 pods will yield seeds to give you about a teaspoon of ground cardamom. You’ll need 1-2 teaspoons for the dough (to your taste), another teaspoon (optional) for the filling and an additional teaspoon to make cardamom sugar for sprinkling. Remember - feel free to sub in other spices!
Make the dough as directed in the recipe. It will be a bit sticky. Lightly ball it up, place in a greased bowl, cover with plastic wrap and let rest/rise about an hour at room temperature. Give it a good stretch and fold then ball it up nicely. Wrap tightly with plastic wrap and refrigerate at least 4 hours or up to overnight. I usually make my dough in the late afternoon/early evening for use the following morning. It’s all about planning ahead.
On baking day prepare the filling by blending 80 g soft unsalted butter with 80 g sugar (white or brown as you wish), one tablespoon flour, a teaspoon vanilla plus a teaspoon ground cardamom if desired.
Note: You can ramp the filling up by grating 80 g good quality almond paste then blending it into the butter/sugar mixture.
Remove the dough from the fridge about 20 minutes before rolling, filling and shaping. On a lightly floured surface roll it out to a ~ 13”x18” rectangle, the short edge parallel to the work surface.
Spread the filling in an even layer then fold the dough in thirds, the top down toward you . . . . .
and the bottom up over that.
Roll the dough out a bit more to ~9”x14” and trim any uneven edges. By the way - don’t get hung up on precise measurements, just go with the flow.
Cut 2 cm strips. I also created a couple of scrap buns by braiding some of the edge pieces and coiling them up. Why not?!
Pick up and gently stretch each strip, wrap it around three fingers a couple of times then bring it across and tuck it under. NOTE: in the future I’ll twist the strip as I wrap it for an even greater twisty look.
This is where I was a bit confused and my first attempts were clunky. but once I figured out the moves it worked out OK. Even so - variety is the spice of life so do whatever makes you happy.
Hmmmm . . . . going from the top down? Probably not.
Hmmmm . . . . not really it, but I do like a basic coil
Still a mish mash but, once I watched a video I finally got the cross-over-the-top thing to happen!
At any rate, once you’ve shaped your little heart out, place the buns on parchment lined pans, cover lightly with plastic wrap and let rise 30-45 minutes.
Meanwhile heat the oven to 350ºF. Once risen, brush the buns lightly with egg wash and sprinkle cardamom sugar (1/2 cup mixed with a teaspoon ground cardamom) on top.
You can also wait on the cardamom sugar until after baking in which case, once out of the oven, brush your buns with simple syrup and sprinkle with the sugar.
Bake around 10-15 minutes or until nicely golden brown. Remember all ovens are different so watch what’s going on in there!
I haven’t fully decided how I feel about the flavor of cardamom on its own. It can be a bit overwhelming but mixed in with other spices like cinnamon, coriander, ginger and nutmeg, I find it’s a very pleasing combo. Steve and I gave the overall bun texture and crumb a thumbs up. Even a couple of our neighbors who weren’t familiar with cardamom thought they were pretty darn good. Yay!
I did one more batch (doubled) along the cinnamon lines, this time with some variants on the twisty coils. Of course I’ll keep playing around with it.
Now get into your kitchen and create your own shapes and fillings - and just have fun!
On a final nature note, here are a few images from my August walks. Summer marches on.
Keep a steady course, stay safe and find comfort in the trees, skies, flowers and plants. It helps.
Hydrangea
Black-eyed Susan
Summer annuals going strong
