Sourdough Cardamom Buns Recipe
Sourdough cardamom buns are a delightful fusion of rich, aromatic flavors and the tangy complexity of sourdough. These buns offer a perfect balance of sweetness and spice, making them a standout treat for any time of day. The process of naturally leavening the dough with a sourdough starter gives these buns a unique texture and depth of flavor that is simply irresistible.
Ingredients Breakdown
The ingredients in this recipe are carefully chosen to create a harmonious blend of flavors and textures.
Sweet Levain combines the active sourdough starter, cold milk, flour, and sugar to form the leavening base. This mixture not only helps the dough rise but also infuses it with a subtle tang.
Main Dough consists of bread flour, sugar, salt, ground cardamom, cold milk, eggs, butter, and sweet levain. The bread flour provides structure and chewiness, while the sugar and eggs add richness. Cardamom adds a warm, spicy note, and butter makes the dough tender and luxurious.
Cardamom Filling is made from softened butter, brown sugar, and ground cardamom. This mixture creates a sweet, spicy layer that permeates the buns, adding depth and flavor to each bite.
Brown Sugar Glaze, a simple combination of brown sugar, water, and ground cardamom, is brushed over the buns after baking. This glaze gives the buns a glossy finish and enhances their sweetness.
Step-by-Step Instructions
Preparing the Sweet Levain involves mixing the active sourdough starter with cold milk, flour, and sugar. Cover this mixture and let it rise in a warm spot for about 4 hours or until it has doubled or tripled in size. This step is crucial for developing the levain’s flavor and activity.
Mixing the Main Dough starts by gathering all the ingredients. Combine everything except the butter in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together, then let it rest for 30 minutes to autolyse. Restart the mixer and knead the dough on medium speed for 5-10 minutes. Gradually add the softened butter, one cube at a time, until fully incorporated. Continue kneading for 15-25 minutes until the dough passes the window-pane test. Transfer the dough to a clean bowl and proof in a warm spot for two hours, then move it to the refrigerator to cold-proof for at least six hours.
Making the Cardamom Filling is simple. Combine the softened butter, brown sugar, and ground cardamom in a bowl and mix with a fork until it forms a spreadable paste. Keep this filling at room temperature until ready to use.
Shaping the Buns involves transferring the cold dough to a lightly floured work surface. Let it sit at room temperature for 10-15 minutes if it’s too stiff. Roll the dough into a 19×12 inch rectangle using a rolling pin, then spread the cardamom filling evenly over it with an offset spatula. Fold one long side of the rectangle down to cover 2/3 of the dough, then fold the other long side over the top. Even out the dough with a rolling pin. Cut the dough into 12 strips, each about 1.5-2 inches wide. Split each strip into three sections, leaving one end joined. Braid the sections to form a three-stranded plait, then roll up the braid to form a bun. Place the shaped buns in a greased muffin tin, cover loosely with cling film, and let proof at around 78°F for 9-12 hours until doubled in size.
Baking the Buns involves preheating the oven to 355°F. Bake the buns for 18-20 minutes until golden brown. While they bake, prepare the brown sugar glaze by combining the ingredients in a small pot and heating over medium heat until the sugar dissolves. Once the buns are out of the oven, brush them immediately with the glaze using a pastry brush. Transfer to a cooling rack and let cool for 20-30 minutes before serving.
Recipe Tips
Ensuring an active levain is crucial for a good rise. Feed your starter regularly and keep it in a warm spot.
Kneading the dough well and gradually incorporating butter ensures a smooth, elastic dough.
Optimal proofing conditions involve keeping the dough at a steady, warm temperature.
Shaping and braiding techniques can be tricky; practice makes perfect.
What to Serve with This Recipe
Sourdough cardamom buns pair beautifully with a variety of beverages, including coffee, tea, and even a glass of milk. For an indulgent treat, serve them with a selection of jams, butters, and spreads. These buns are versatile and can be enjoyed at breakfast, brunch, or as a delightful snack any time of the day.
Storage and Reheating
Store the buns in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped. To reheat, thaw at room temperature and warm in a low oven. This maintains the freshness and texture of the buns.
Frequently Asked Questions
Can I use a different type of flour? Yes, you can substitute all-purpose flour, but it might affect the texture.
What if my dough doesn’t rise properly? Ensure your levain is active and proof the dough in a warm spot.
How do I know when my levain is ready? It should be bubbly and have doubled or tripled in size.
Can I add different flavorings or fillings? Absolutely, experiment with cinnamon, nutmeg, or even chocolate.
Troubleshooting common issues: If your dough is too sticky, let it rest longer. If it’s too dry, add a bit more milk.
Sourdough cardamom buns are a delectable treat that combines the complex flavors of sourdough with the warm, spicy notes of cardamom. Enjoy the process of making these buns, and don’t hesitate to experiment with different variations. Happy baking!
Ingredients:
Sweet Levain
45 g active sourdough starter (100% hydration, white)
45 g cold whole milk
45 g all-purpose or bread flour
10 g sugar
Main Dough
550 g bread flour (11-13% protein)
90 g sugar
10 g salt
2 g ground cardamom (1 tsp)
250 g cold whole milk
2 small-medium sized eggs
145 g sweet levain
110 g unsalted butter (softened, cut into cubes)
Cardamom Filling
100 g unsalted butter (softened)
90 g brown sugar
2.5 g ground cardamom (1.5 tsp)
Brown Sugar Glaze
50 g brown sugar
50 g water
1 g ground cardamom (0.5 tsp)
Instructions:
Sweet Levain
In a medium-sized bowl, mix the active sourdough starter with cold milk, flour, and sugar. Cover and let it rise in a warm spot for about 4 hours or until the levain has doubled or tripled in size.
Main Dough
Gather all the ingredients. Add everything except the butter to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover the bowl and let the dough rest (autolyse) for 30 minutes.
Restart the mixer and knead the dough on medium speed for 5-10 minutes.
Gradually add the softened butter, one cube at a time, until all is incorporated.
Continue kneading at medium speed for 15-25 minutes until the dough passes the window-pane test.
Transfer the dough to a clean bowl and let it proof in a warm spot, ideally at around 78°F (26°C), for two hours.
After two hours, move the dough to the refrigerator to cold-proof for at least six hours.
Cardamom Filling
Combine the softened butter, brown sugar, and ground cardamom in a bowl. Mix with a fork until it forms a spreadable paste. Keep at room temperature until ready to use.
Shape
Transfer the cold dough to a lightly floured work surface. Let it sit at room temperature for 10-15 minutes if it’s too stiff to roll out.
Roll the dough into a 19×12 inch (50×30 cm) rectangle using a rolling pin.
Spread the cardamom filling evenly over the dough with an offset spatula.
Fold one long side of the rectangle down to cover 2/3 of the dough, then fold the other long side over the top.
Use a rolling pin to even out the dough.
Cut the dough into 12 strips, each about 1.5-2 inches wide.
Split each strip into three sections, leaving one end joined. Braid the sections to form a three-stranded plait, then roll up the braid to form a bun. Place the shaped buns in a greased muffin tin.
Cover the muffin tin loosely with cling film and let the buns proof at around 78°F (26°C) for 9-12 hours until doubled in size.
Bake
Preheat your oven to 355°F (180°C). Bake the buns for 18-20 minutes until they turn golden brown.
While the buns are baking, prepare the brown sugar glaze: combine the ingredients in a small pot and heat over medium heat until the sugar dissolves.
Once the buns are out of the oven, brush them immediately with the glaze using a pastry brush. Transfer the buns to a cooling rack and let them cool for 20-30 minutes before serving.
Sourdough Cardamom Buns Recipe
Ingredients
Sweet Levain
- 45 g active sourdough starter 100% hydration, white
- 45 g cold whole milk
- 45 g all-purpose or bread flour
- 10 g sugar
Main Dough
- 550 g bread flour 11-13% protein
- 90 g sugar
- 10 g salt
- 2 g ground cardamom 1 tsp
- 250 g cold whole milk
- 2 small-medium sized eggs
- 145 g sweet levain
- 110 g unsalted butter softened, cut into cubes
Cardamom Filling
- 100 g unsalted butter softened
- 90 g brown sugar
- 2.5 g ground cardamom 1.5 tsp
Brown Sugar Glaze
- 50 g brown sugar
- 50 g water
- 1 g ground cardamom 0.5 tsp
Instructions
Sweet Levain
- In a medium-sized bowl, mix the active sourdough starter with cold milk, flour, and sugar. Cover and let it rise in a warm spot for about 4 hours or until the levain has doubled or tripled in size.
Main Dough
- Gather all the ingredients. Add everything except the butter to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover the bowl and let the dough rest (autolyse) for 30 minutes.
- Restart the mixer and knead the dough on medium speed for 5-10 minutes.
- Gradually add the softened butter, one cube at a time, until all is incorporated.
- Continue kneading at medium speed for 15-25 minutes until the dough passes the window-pane test.
- Transfer the dough to a clean bowl and let it proof in a warm spot, ideally at around 78°F (26°C), for two hours.
- After two hours, move the dough to the refrigerator to cold-proof for at least six hours.
Cardamom Filling
- Combine the softened butter, brown sugar, and ground cardamom in a bowl. Mix with a fork until it forms a spreadable paste. Keep at room temperature until ready to use.
Shape
- Transfer the cold dough to a lightly floured work surface. Let it sit at room temperature for 10-15 minutes if it’s too stiff to roll out.
- Roll the dough into a 19×12 inch (50×30 cm) rectangle using a rolling pin.
- Spread the cardamom filling evenly over the dough with an offset spatula.
- Fold one long side of the rectangle down to cover 2/3 of the dough, then fold the other long side over the top.
- Use a rolling pin to even out the dough.
- Cut the dough into 12 strips, each about 1.5-2 inches wide.
- Split each strip into three sections, leaving one end joined. Braid the sections to form a three-stranded plait, then roll up the braid to form a bun. Place the shaped buns in a greased muffin tin.
- Cover the muffin tin loosely with cling film and let the buns proof at around 78°F (26°C) for 9-12 hours until doubled in size.
Bake
- Preheat your oven to 355°F (180°C). Bake the buns for 18-20 minutes until they turn golden brown.
- While the buns are baking, prepare the brown sugar glaze: combine the ingredients in a small pot and heat over medium heat until the sugar dissolves.
- Once the buns are out of the oven, brush them immediately with the glaze using a pastry brush. Transfer the buns to a cooling rack and let them cool for 20-30 minutes before serving.
