Cardamom buns

By: Trine Hahnemann
From: The Scandinavian Cookbook
Makes: 28
Photographer: Lars Ranek

A treat for cold afternoons. If life were perfect, we would have more time to drink hot chocolate with our family and friends. One day, during a long and busy spell of hard work, I decided to arrive home early, bake buns and make hot chocolate for my children as a surprise. It was an especially nasty day outside: snowing, cold and windy. I got home, made everything ready, lit the candles and sat down, and waited … and waited. Nobody came home that afternoon. They were all busy with their lives on the very day I had decided to do something different with mine. The buns and cocoa were reheated later that night and still tasted wonderful.

Ingredients

Quantity	Ingredient
50g	fresh yeast
750ml	milk, lukewarm
50g	butter, melted and left to cool a little
1kg	plain wheat flour
1 teaspoon	ground cardamom
2 tablespoons	caster sugar
2 teaspoons	salt
1	egg, beaten

Method

Dissolve the yeast in the lukewarm milk in a mixing bowl, then add the melted butter. Sift the flour, cardamom, sugar and salt together and stir the dry ingredients into the milk mixture. When a dough has formed that comes cleanly from the edges of the bowl, turn it out onto a floured work surface and knead for 5 minutes.
Return the dough to the bowl, cover with a tea towel and leave to rise in a warm place for 1 hour. Tip the dough out onto the work surface and knead it again, then shape it into 28 small buns. Place them on two baking trays lined with baking paper. Cover with tea towels and leave to rise again for 20 minutes.
Preheat the oven to 200°C. Lightly glaze each bun with beaten egg and bake for 20–25 minutes. Make the hot chocolate while the cardamom buns are in the oven. Serve the freshly baked buns with butter on the side.

Tags:: Scandinavian; Trine Hahnemann; seasonal; healthy; Danish; Swedish; Norwegian

Cardamom buns

Ingredients

Method

Recipes

Books

Authors

Collections

Store

The Feed