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Cardamom buns
Cardamom buns
4.3
2 Reviews.
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These buns are a simple coffee breads with no filling. Cardamom spice is common in Nordic countires in Eurpoe in bread, cookies, biscuits and buns. These Cardamom buns are to be eaten as they are along with coffee or tea. These buns are not good to eat for breakfast, unless you are fond of sweet bread in the morning.

Ingredient List for 10 servings:
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25 gr Fresh Yeast
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100 gr Margarine
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250 ml Milk
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2 Eggs
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100 gr Sugar
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1-2 gr Salt
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450 gr Flour
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1 tablespoon Cardamom powder
Oven temperature:
220 degree Celsius
Instructions:
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Crumble the yeast in a bowl.
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Melt the margarine in a casserole.
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Add the milk in the melted margarine and heat it up to finger warm approx 37 degree Celsius.
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Pour the milk and margarin liquide on the yeast, and stir gently until the yeast is resolved.
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Add 1 egg, the sugar, salt and almost all the flour in the bowl, and work the dough until it let go from the edges of the bowl.
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Cover the bowl with a baking towel and put the bowl in the oven with no heat on for approx 1 hour.
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Take out the bowl and add the rest of the flour in the dough, work it for a minute on the baking bench.
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Divide the dough in 10 and roll the dough in to balls.
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Put the buns on a baking paper on a oven plate. Cover them with a baking towel.
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Put the baking plate with the buns in the oven with no heat for 1 hour.
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Take out the oven plate with the buns, and start the oven at 220 degree Celsius.
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Stir 1 egg in a small bowl, and paint the buns with it.
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Put the oven plate with the buns in the middle of the oven for 10 minutes.
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Take out the buns and let them cool down.
A selection of recipes from the same country.
This recipe is from Finland
Raspberry cake
Raspberry cake
This cake is super easy to make and takes just a few minutes to prepare. The cake has a wonderful combination of sweet and salty taste. It is a bit sticky in the middle and fits perfectly together with some vanilla whip cream.
Semlor/ laskiaispulla
Semlor/ laskiaispulla
This is a cardamom bun dessert with almond paste and whip cream. It is a tradition to serve this in the Scandinavian countries on a Tuesday approximately 6 weeks before eastern. Be careful it is not light... but good.
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