Sourdough Cardamom Buns Recipe
Sourdough Cardamom Buns blend buttery softness with aromatic spice, delivering a bakery-worthy treat that elevates any morning or dessert moment.
Each bite is layered with rich brown sugar, vibrant cardamom, and tender sourdough tang, braided into intricate knots that are brushed with a glossy syrup finish.
What You’ll Need for These Sourdough Cardamom Buns
Strong bread flour – Provides the necessary gluten strength to support the enriched dough and maintain the bun’s shape during long fermentation.
Caster sugar – Adds sweetness while helping the dough brown beautifully during baking.
Salt – Balances flavors and controls yeast activity, enhancing the overall taste.
Active sourdough starter – The natural leavening agent adds tang, depth, and structure to the dough without commercial yeast.
Milk – Softens the crumb, adding moisture and richness.
Egg – Improves the dough’s texture, contributing to its fluffy interior and golden crust.
Unsalted butter – Softens the dough and enriches both the dough and filling, creating melt-in-your-mouth texture.
Brown sugar – Used in the filling and glaze, it adds a deep, molasses-like sweetness.
Ground cardamom – The star spice, lending floral, citrusy warmth that defines the flavor profile.
Creating Sourdough Cardamom Buns: A Step-by-Step Look
Begin with an active sourdough starter, then blend the ingredients into a rich dough using a stand mixer. Gradually incorporate softened butter and knead until elastic. After a warm bulk fermentation, the dough rests overnight in the fridge, deepening flavor.
The next day, a spiced butter filling is layered into the rolled-out dough. Once folded, sliced, and braided into knots, the buns undergo a slow final proof until airy and doubled. They bake to golden perfection, finished with a shimmering brown sugar glaze.
Recipe Tips for the Best Sourdough Cardamom Buns
For extra-flaky layers, ensure your butter for the filling is very soft to spread evenly without tearing the dough. Braiding the dough strips before shaping into knots creates distinct layers and an appealing swirl pattern. The final rise is critical—under-proofed buns will be dense, while fully proofed ones spring up light and airy in the oven.
If you like stronger spice, increase the cardamom slightly or add freshly crushed seeds for more intense flavor. And don’t skip the sugar glaze—it not only adds sheen but seals in moisture, keeping the buns soft.
How to Store Sourdough Cardamom Buns for Freshness
Once fully cooled, store the buns in an airtight container at room temperature for up to three days. To freeze, wrap each bun individually in cling film and place in a freezer-safe bag. Reheat in a low oven or microwave until warm, refreshing with a little extra glaze if desired.
Frequently Asked Questions
Can I use instant yeast instead of sourdough starter?
Yes, but it alters the flavor and fermentation time. Use 7g of instant yeast and reduce the bulk fermentation to 1–2 hours.
Do I need a muffin tin?
It helps hold the shape during the final proof and baking, but you can also bake the knots spaced apart on a parchment-lined baking sheet.
Can I use pre-ground cardamom pods?
Yes, but grinding fresh cardamom seeds yields a more aromatic result. Pre-ground spice can be milder and less fragrant.
How do I know the dough is ready after kneading?
Use the windowpane test: stretch a piece of dough thinly—if it doesn’t tear and lets light through, it’s ready.
Sourdough Cardamom Buns
Ingredients
- Dough
- 160 g active sourdough starter 100% hydration
- 1 large egg
- 50 g caster sugar
- 420 g strong bread flour
- 60 g unsalted butter softened
- 220 ml milk
- 1 teaspoon salt
- Cardamom Filling
- 1 teaspoon ground cardamom
- 100 g unsalted butter softened
- 100 g brown sugar dark or light
- Sugar Syrup
- 40 g water
- 40 g brown sugar
Instructions
- Day 1
- Begin the morning by feeding your sourdough starter. Once it’s active and bubbly, prepare the dough. In a stand mixer bowl, combine flour, sugar, and salt. Add the starter, milk, and egg. Knead on low speed for 4–5 minutes until incorporated.
- Gradually incorporate the softened butter while mixing. Increase speed to medium and knead for approximately 10 minutes until the dough becomes smooth and elastic, successfully passing the windowpane test.
- Transfer the dough onto a clean surface, shape it into a round, and place it into a large, lightly oiled bowl. Cover with plastic wrap and let it bulk ferment in a warm place for 4–5 hours, or until nearly doubled in size. Refrigerate overnight for 8 to 16 hours.
- Day 2
- For the filling, blend softened butter with brown sugar and ground cardamom until smooth and spreadable.
- Lightly butter a 12-hole muffin tin. Remove dough from the refrigerator and place it on a floured surface. Roll it into a rectangle measuring roughly 50 x 30 cm. Evenly spread the cardamom butter across the dough.
- Fold one-third of the dough lengthwise over the center, then fold the opposite third over the first fold, creating a layered strip roughly 50 x 10 cm. Trim the edges neatly and cut into 12 equal strips, about 4 cm wide.
- Slice each strip lengthwise into three sections, keeping one end intact. Braid the three sections, then coil each braid into a knot, placing the seam side down. Position each bun into the prepared tin.
- Cover loosely with oiled cling film and allow them to proof at room temperature until doubled in size, which can take 5 to 8 hours.
- Preheat oven to 180°C (355°F). Bake the buns for 16–20 minutes until golden.
- For the sugar glaze, combine water and brown sugar in a small saucepan. Stir over medium heat until dissolved and just beginning to bubble. Remove from heat.
- Immediately after baking, brush the syrup over the buns and let sit for 5 minutes before transferring to a wire rack to cool.
