Swedish Cardamom Pistachio Buns

4.91 from 10 votes

Swedish Cardamom Pistachio Buns

These fluffy with unique flavour Swedish cardamom pistachio buns are really a must try for buns lovers. The combination of sweet and cardamom is surprisingly amazing. A wonderful change from the typical buns, definitely. Try!

Prep Time40

Cook Time30

Passive Time2

Servings: buns

Author: Bea & Marco

Ingredients

The Dough

½ cup warm milk (125 ml)
2 tablespoon honey (40 gr)
2 ¼ teaspoon dry yeast (7 gr)
3 cup bread flour (390 gr)
2 eggs , room temperature
¼ cup powdered milk (32 gr)
1 teaspoon salt
1 teaspoon ground cardamom (3 gr)
⅓ cup butter (75 gr), room temperature & cubed

The Cardamom Filling

⅓ cup butter (75 gr), room temperature
½ cup brown sugar (80 gr)
2 teaspoon ground cardamom (6 gr)

Others

egg wash (1 egg + splash of milk)
some warm honey
some crushed pistachio

Instructions

The Dough

Mix honey with warm milk. Sprinkle dry yeast and mix. Leave to activate.
Into a standing mixer bowl with the dough hook, add in all the dough ingredients except cubed butter, including yeast mixture. Mix to incorporate well and then knead for 10 minutes.
Add cubed butter 1 by 1 and mix well after each addition. Once finished, continue kneading for another 10 minutes. Form the dough in a ball and place in a greased bowl. Cover bowl tightly with cling film and leave until dough rises double its size.

The Cardamom Filling

Into a standing mixer with the paddle hook, add in all the filling ingredients and mix until creamy. Set aside.

Shaping The Buns

Place risen dough on a lightly floured surface. Lightly press into a rectangle. Roll into a 14x21 inch (35x53 cm) rectangle.
Spread the filling evenly on the dough. Don't put too much as it will be difficult to shape later. You might have a bit balance of the filling.
Fold the dough into ⅓ by folding the left and right side of the dough to the center, overlapping each other. Twist the dough 90º towards you. Gently roll the dough into 9 inch (23 cm) height.
Cut into ⅔ inch (3.5 cm) strips. Cut each strips in half, leaving 1 inch (2.5 cm) uncut at one end.
Take 2 attached strips and gently pull on each end to make them slightly longer. Then twist them. Hold the uncut end between your 2 fingers and thumb and wrap the strips around them 2 times. Run the end of the strips between your 2 fingers and tuck the end in from the bottom.
Place in a baking sheet on a baking tray. Continue with the rest of the strips. Cover loosely with a cling film and leave for them to puff up a bit, around 20 minutes.
Brush with egg wash and bake in a preheated oven at 350ºF (175ºC) for 30 minutes or until golden brown and fully cooked.
Once removed from the oven, immediately brush the top with some warm honey and sprinkle some crushed pistachio.
Note: please refer to the video above for better understanding on how to shape the buns.

How To Serve

Serve warm with some tea or your favourite drinks.

How To Store

Keep in an airtight container on the kitchen top for maximum 3 days.
Heat buns in microwave to get them fresh again, if you were to have them the next day.
To freeze: wrap buns individually with cling film, place in a ziplock bag in the freezer. Defrost at room temperature. Heat in microwave to bring it back to life.

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