swedish cardamom buns with red currents
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cardamom red current buns

Swedish cardamom buns with red currents
Course: Dessert
Cuisine: european
Keyword: buns, cardamom, cardamom red current buns
Servings: 6

Ingredients

For the dough

  • 350 grams strong bread flour
  • 40 grams sugar
  • 1 sachet fast action yeast (7grams)
  • 6 grams salt
  • 4 cardamom pods (ground with a pestle and mortar)
  • 100 ml milk
  • 2 eggs

Filling

  • 100 grams softened butter
  • 100 grams Brown sugar
  • 5 cardamom pods (ground with a pestle and mortar)
  • 1 tbsp cinnamon
  • red currents (about four stands)

other

  • 1 egg for egg wash
  • pearl sugar for decorating

Instructions

To make the dough

  • The night before make the dough
  • In the bowl of a stand mixer fitted with a dough hook add the flour, sugar, ground cardamom and salt
  • warm the milk slightly then add the yeast and wait for it to have bubbles on the surface, pour in to the dry ingredients
  • Add the eggs and turn up the mixer and knead for 6 minutes at high speed
  • The dough should be wet but manageable. (you can make it by hand but as the dough is very wet it will be harder to knead, (if making by hand, use oil on the work top rather than flour, use it on your hands to stop it sticking. knead in the bowl first by pulling the dough and folding it in, once it is more manageble you can turn it out and knead by hand.)
  • Place in a bowl and cover it with plastic wrap or alternative and leave to rise in the fridge over night.

The next day

  • Tip the dough out on to a floured work top, roll out the dough so it is thin and in a large rectangle
  • Spread on the softened butter, then sprinkle over the sugar and spices so they are spread evenly over the dough
  • Now sprinkle over the red currents and press on. (I used frozen ones)
  • Fold one end of the dough over so it covers 2/3 and then fold the other third over the top so you have three layers.
  • Cut the dough lengthways so you have 6 long strips (see photo)
  • Take one of the strips and wrap it around your hand then fold the end underneath
  • Place them on a lined tray and leave to rise for one hour until doubled in size
  • Brush with a beaten egg and sprinkle on some pearl sugar
  • Preheat oven to 180c
  • Bake buns for 20-25 minutes until golden