Cardamom Knots Food
CARDAMOM KNOTS
These Swedish morning buns, also known as *Kardemummabullar*, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.
Provided by Martha Collison
Categories HarperCollins HarperCollins Pastry Bake Cardamom Bread Breakfast Brunch Sweden
Yield Makes 12 buns
Number Of Ingredients 17
Steps:
- Start by making the dough. Place the cubed butter in a small saucepan with the milk. Heat over a low heat until the cubes of butter have completely melted, then remove from the heat and set to one side to allow the mixture to cool for a few minutes.
- Place the flour in a large bowl, or the bowl of a stand mixer fitted with the dough-hook attachment, and add the yeast to one side of the bowl and the salt, sugar and cardamom to the other. If you put the salt directly on the yeast it may kill it, which will stop your dough from rising.
- Gradually pour the warm butter and milk into the bowl with the flour,mixing all the time, using your hands or the dough-hook attachment, until a sticky dough forms. You may not need to add all the milk mixture, or you might need to add a little more milk - you want to add just enough to make a sticky but not wet dough.
- Dust your worktop lightly with flour, tip the dough out on to it and knead it for 5-10 minutes (or knead using the dough hook on the stand mixer) until the dough is no longer sticky and has become smooth and elastic. Grease the bowl in which you mixed the dough with oil, place the dough back in the bowl, cover with a tea towel or cling film and leave to rise at room temperature for 1-3 hours or until doubled in size. You can leave the dough to prove in the fridge overnight if you want these for breakfast!
- While the dough is rising, combine the filling ingredients in a small bowl to make a thick paste. Line 2 baking trays with baking parchment.
- Tip the risen dough out of the bowl on to a worktop lightly dusted with flour and fold it in on itself a couple of times to knock out any large air pockets.
- Roll out the dough thinly to make a very large rectangle measuring roughly 50 x 30cm. Spread the cardamom filling mixture all over the dough, making sure it goes right to the edges.
- Fold one of the short ends over two-thirds of the dough, then fold the remaining third over - as if you are folding a letter or making puff pastry. You should have one neat rectangle consisting of three layers of dough, and all the filling should be enclosed inside.
- Use a sharp knife to cut the dough into 12 even strips. Taking one of the strips, stretch out and twist it a few times. Tie it into a loose knot, tucking the edges in. Place the knot on a lined baking tray and repeat with the remaining strips, arranging them on the tray and leaving a few centimeters between each. Leave for 45 minutes at room temperature to rise again.
- While the knots are proving, preheat the oven to 400°F/200°C/180°C fan/gas 6. Make the cardamom syrup by bringing the sugar, ground cardamom and 50ml of water to the boil in a small saucepan and letting it bubble for a few minutes, stirring occasionally, until the sugar has dissolved. Remove from the heat.
- Bake the buns for 15-20 minutes or until golden brown, then brush with the cardamom syrup as soon as they come out of the oven. Sprinkle with pearl sugar, if you wish, and serve warm.
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SWEDISH CARDAMOM KNOT BUNS (KARDEMUMMAKNUTAR)
Kardemummaknutar or Swedish Cardamom Knot Buns are a popular classic bun with an unbashedly all-out cardamom flavor. The dough is …
From fabfoodflavors.com
Cuisine SwedishEstimated Reading Time 7 minsCategory Bread, Breakfast, SnackTotal Time 3 hrs 55 mins
From fabfoodflavors.com
Cuisine SwedishEstimated Reading Time 7 minsCategory Bread, Breakfast, SnackTotal Time 3 hrs 55 mins
- Gather all your ingredients. Use kitchen shears to cut open 10 cardamom pods. Add seeds into small saucepan with milk. Warm until steaming, do not boil. Add 3½ Tbs of butter into the cardamom warm milk and set aside to cool until lukewarm. Stir gently to encourage butter to melt.
- Put the flour, 1/3 cup (6 Tablespoons) of sugar, yeast, cinnamon and salt into a large bowl (or your mixer). Mix till well combined. Set aside.
- When cooled, strain the cardamom milk butter mixture into the flour. Using a sturdy spoon, or the dough hook in your mixer, mix to form a soft dough. If kneading by hand, tip the dough onto a work surface and knead for 10 minutes. If using the mixer, run it for 5 minutes until the dough is smooth and stretchy. Put dough into a large lightly oiled bowl. Cover with ktichen towel and let it rise for 2 hours, or until it has doubled in size. You can also proof it overnight in the fridge.
- Cut open the remaining cardamom pods and crush the seeds into a powder. Combine the cardamom powder with remaining 2/3 cup of sugar. Set aside 2 Tbs of this cardamom sugar. Mix the rest of the cardamom sugar with the remaining butter.
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Cardamom (/ ˈ k ɑːr d ə m ə m /), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.Both genera are native to the Indian subcontinent and Indonesia.They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and …
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Templates; Candidates for deletion; Stubs; Unattributed files; Hatnote templates with errors; Pages with broken file links
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