Sourdough Cardamom Buns | 100% Whole Grain (Fresh-Milled Flour)
Jump to VideoThese Sourdough Cardamom Buns are one of those recipes that feel a little special without being overcomplicated. They’re soft, lightly sweet, full of warm spice, and made with 100% fresh-milled whole grain flour, so they’re just as nourishing as they are comforting.
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Ingredients
Dough Ingredients (Fresh-Milled Brioche)
- 400 g fresh-milled hard white wheat flour or another bread wheat variety
- 80 g active sourdough starter
- 240 g milk room temperature is best
- 64 g sugar
- 56 g butter softened
- 1 egg
- 6 g fine sea salt
Filling
- 110 g butter softened
- 100 g brown sugar
- 8 g cinnamon
- 5 g freshly ground cardamom or 1.5–2 teaspoon pre-ground
Instructions
- Add the milk, starter, egg, sugar, flour, salt, and butter to the bowl of your mixer. It’s easiest when the ingredients aren’t very cold, but it still works if they are, just make sure the butter is soft. Mix on low until the dough comes together, then knead for a few minutes until the texture is smooth. It doesn’t need to be fully developed yet.
- Transfer the dough to a clean container. Cover and let it rest for about 30 minutes, then give it a set of stretch-and-folds. Do this once more after another 30 minutes. After the second fold, let the dough rise at room temperature until it looks lighter and has grown by around 50%. This usually takes 6–8 hours, depending on temperature, starter activity, etc.
- Chilling the dough makes shaping so much easier. Once it finishes rising, cover and refrigerate it for anywhere between 4 hours to overnight. This helps with rolling and creates better layers in the finished buns.
- Stir together the softened butter, brown sugar, cinnamon, and cardamom until you have a thick paste. A spatula or spoon is better than a mixer, you want it spreadable, not fluffy. Lightly flour your work surface.
- Roll the dough into a rectangle about 35x50 cm (roughly 14x20 inches), aiming for 3–5 mm thickness.
- Spread the filling over the bottom half of the dough, then fold the top half over it so you have a layered slab. Press the edges down to seal.
- Slice into 10–12 strips. Take each strip, slice it lengthwise almost all the way through.
- Twist the strands together, then coil it into a bun shape.
- Arrange the shaped buns on a parchment-lined sheet, giving them space to expand. Cover and let them rise at room temp until noticeably puffy, this might take 2–4 hours depending on your kitchen. Preheat your oven to 200°C (400°F). If you like, brush the buns lightly with an egg wash.
- Bake at 200°C (400°F) for 18–24 minutes. On the lower end if you made 10 buns, and more towards the higher end if you made 8. Fresh-milled whole wheat tends to brown a bit faster because of the natural sugars and bran, so if your buns are getting dark too quickly, you can lower the oven to 190°C (375°F) and bake slightly longer, about 20–22 minutes. You’re aiming for a deep golden color and a soft but fully baked center. An internal temperature of 93–95°C (200–203°F) is ideal if you check with a thermometer. For a softer crust: let the buns cool under a clean kitchen towel for 15 minutes after baking.
Video
youtube.com/watch?v=2ympHVESpmg&feature=youtu.be
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