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Cardamom Buns

12/1/2021

2 Comments

 
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Leave it to me to take a perfectly good recipe - and mess it up.  🤦🏻‍♀️  If you've ever picked up a copy of Cook's Illustrated or Cooks Country - you know that before they publish a recipe - they make it at least 50 times.  They do all the research.  They make it - they make it again, make adjustments, and then make 20 more times until it's absolutely perfect.  I put a lot of trust in the recipes that they produce because I know they're tested extensively.   

What they don't factor into their recipe creation however, is my incompetency.  🤪 In my defense, the day that I made these Cardamom Buns - was the day before Thanksgiving and I was simultaneously making dinner rolls, stuffing, mashed potatoes, cranberry sauce, asparagus, standing rib roast, roasted sweet potatoes and these delicious looking buns.  🥐
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These breakfast sweet rolls had my attention from the moment that I saw the mouth watering photos on the pages of my favorite cooking magazine.  The use of unique spices and the uncharacteristic twisting and braiding, caught my eye.  I mean - I would start to question my sanity if I DIDN'T look twice that these cardamom buns. 🤣

​So here's my version of the Cardamom Buns that were featured in last months edition of Cook's Country.  For the record - I'm blaming my ineptitude on distraction. 😬 Honestly, I'm not sure that I could have reproduced the Cardamom Buns that were pictured even if I had been focusing all of my attention on them - but I'm sticking to my distraction theory.  

I am going to go ahead and write the recipe - as it should be.  As you read through my directions - it will be fairly obvious where I got off track.  😬 Basically, I mixed up all of the filling and forgot to add it to the dough.  Soooo, in classic Amy style, instead of wasting the filling or starting over, I slathered the filling on top of the rolls before I baked them. Turns out - they were delicious this way.   Do you think Cook's Country would send ME their recipes before they get published, so that I can run them through the Amy test? 
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Cardamom Buns
Dough
3 cups flour
3/4 cup bread flour
6 Tablespoons sugar
1 Tablespoon yeast
1 teaspoon cardamom seeds, ground
​3/4 teaspoon salt
1 1/4 cups whole milk, warm
8 Tablespoons butter, melted
1 egg 

Filling
12 Tablespoons butter
3/4 cup brown sugar
1/2 teaspoon cardamom
​2 Tablespoons white sugar
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In bowl of standing mixer, combine flours, sugar, yeast, cardamom and salt.  
Combine milk and butter. 
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Add wet ingredients to mixer while kneading with dough hook.  
Add egg yolk.  Knead until smooth and elastic.  (about 20 minutes)
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Transfer dough to a greased 9x13" baking dish.  Flatten with hands. 
Cover with plastic wrap and  let rise 1 hour.  Refrigerate 2-24 hours.  
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Mash butter, brown sugar and cardamom for filling. 
Turn out chilled dough onto counter. Short end nearest you.  
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Dust dough with flour and roll into a 12x16" rectangle.  
Spread the filling onto the dough evenly.
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Fold the top third of the dough down over itself. 
Fold the bottom third up.
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Rotate the dough 90 degrees.  Reroll to 12x16 again.  
Line a long side of dough up with the counter.  Trim short sides straight with a bench scraper. 
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Cut dough into 16 strips - from short side.
Pick up one strip at a time, stretching it to 16 inches. 
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Twist the ends in opposite directions.  
Hold the strip between your thumb and 3 fingers.  
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Wrap the strip around fingers, without untwisting.  
Tuck end in center. ​ Pinch the bottom of the bun to seal.  
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Arrange 8 buns on a silpat or parchment lined baking sheet.  
Cover and let rise 1 hour.  If you're me - slather on filling now.  
Beat together egg white with 1 Tablespoon water.  
Lightly brush buns with egg wash and sprinkle with white sugar. 
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Bake at 400 for 15-18 minutes.  
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I've made these rolls exactly one time and they were unintentionally "different" from the original recipe.  I can't speak for what the publisher intended them to look or taste like, but I can assure you that my version of Cardamom Buns was pretty darn tasty.  I may (or may not) have indulged in a few too many of these sweet treats on Thanksgiving morning.  Nothing like stuffing my belly before 9 am on Thanksgiving Day.  😂

​Ciao!
Click here for a printable version of this recipe
2 Comments
Mom
12/2/2021 04:15:29 pm

I can attest to the fact that these rolls were delicious just the way they were.

Reply
Amy Davis link
12/2/2021 08:26:48 pm

Thanks mom.☺️

Reply



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