Natural Yeast Swedish Cardamom Buns inspired by Jan Hedh
Last Sundays Twomamas went to the usual expedintion to the Edinburgh Festival. Every year we have a cup of coffee and a lovely pastry at Peter's Yard ; we loved their Jan Hedh Cardamom Buns and so we decided to bake some ourselves.
Here's the recipe for you to try as well:
For the brioche bread:
300g flour (half strength)
140g Natural Yeast
100g milk
45g butter
45g sugar
grated rind of one orange
2 eggs
(1 whole egg and one yolk)
1tsp salt
For the filling:
ground cardamom
25g butter
3 tbsp sugar
To decorate:
Pearls Sugar
Icing Sugar
Preparation
We usually start this recipe at night.
Dissolve the yeast in the milk and set aside.
Pour the flour in a bowl (or use a planetary mixer), drill a hole in the centre and pour in the refreshed natural yeast, starting to mix, then the sugar and eggs. Once the dough is formed add the butter and eventually the salt.
Mix well and long, until the dough does not come off on your hands or the sides of the bowl of the mixer (adjust if necessary add a little milk and a little flour depending on whether the mixture is present too dry or too sticky).
Let rise overnight, or until the dough has doubled.
In the morning dust your working area with plenty of flour, then roll the dough into a rectangle, about 1 cm thick.
Work sugar, cardamom and butter to a paste, then spread it onto the rectangle.
Fold the rectangle in two and then roll it gently to make it a bit thinner.
Cut the dough into stripes abut 3 cm wide and 20 cm long, twist them around themselves and then into a bun.
Let the buns rise until doubled in volume (for 4 hours).
Sprinkle the buns with some pearls sugar and then bake in a preheated oven at 170C for about 10 to 15 minutes or until golden.
Sprinkle icing sugar and enjoy in the same day of baking.
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