Ingredients
Dough
- 420 g strong bread flour
- 50 g caster sugar
- 1 tsp salt
- 160 g active sourdough starter (100% hydration)
- 220 ml milk
- 1 large egg
- 60 g unsalted butter (softened)
Cardamom Butter Filling
- 100 g unsalted butter (softened)
- 100 g brown sugar (dark or light)
- 1 tsp ground cardamom
Sugar Syrup
- 40 g brown sugar
- 40 g water
Instructions
- Feed Starter: Begin the process by feeding your sourdough starter early in the morning to ensure it is active and bubbly later for mixing dough.
- Mix Dough: In a stand mixer bowl fitted with a dough hook, combine strong bread flour, caster sugar, and salt. Add active sourdough starter, milk, and the egg. Mix for 4-5 minutes until ingredients are just combined and the dough begins to come together.
- Knead Dough: Gradually add softened butter bit by bit while increasing the mixer speed to medium. Continue kneading for about 10 minutes or until the dough passes the windowpane test, indicating gluten development.
- Bulk Fermentation: Shape the dough into a ball and place it in a lightly oiled large bowl. Cover with plastic wrap and let it ferment in a warm place for 4-5 hours until nearly doubled in size. Then refrigerate overnight (8-16 hours) for a slow ferment.
- Make Cardamom Butter Filling: In a large bowl, combine softened butter, brown sugar, and ground cardamom. Mix until thick yet spreadable, using a hand mixer or scoop.
- Shape Buns: Lightly grease a 12-hole muffin tin. Remove sourdough from refrigerator and roll it out on a floured surface into a 50×30 cm rectangle. Spread the cardamom butter evenly over the dough.
- Fold Dough: Fold one third of the long edge to the middle, then fold the remaining third over it, creating three layers. Trim edges and cut into 12 strips approximately 4 cm wide and 10 cm long.
- Form Braid: Cut each strip into three legs while keeping one end intact. Braid the three legs, then roll up the braid and place it seam down on the surface. Transfer each bun into the prepared muffin tin.
- Final Proof: Cover buns loosely with lightly oiled cling film and leave in a warm spot to double in size, which may take between 3 to 8 hours.
- Bake Buns: Preheat oven to 180°C (355°F). Bake the buns for 16-20 minutes until golden and cooked through.
- Prepare Sugar Syrup: In a small saucepan, combine brown sugar and water. Heat over medium stirring until the sugar dissolves and the syrup starts bubbling at edges. Remove from heat.
- Glaze Buns: Immediately after baking, brush the hot buns generously with the sugar syrup. Let them rest for 5 minutes to set the glaze.
- Cool and Serve: Transfer buns onto a wire rack to cool slightly. Enjoy warm or at room temperature for the best flavor experience.
Notes
- Use an active and bubbly sourdough starter for best results to ensure adequate fermentation.
- Allowing the dough to rest overnight in the fridge improves flavor depth and dough handling.
- Final proofing time varies significantly with room temperature; warmer environments speed up rise.
- Ensure dough passes the windowpane test to develop proper gluten structure for fluffy buns.
- Brush the sugar syrup while buns are hot to receive a glossy and sweet finish.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 30 minutes (plus starter feeding and resting time)
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Scandinavian
