Sourdough Cardamom Buns
Delicately infused with the warmth of cardamom and enriched by the tangy depth of sourdough, these buns balance sweet and spice in an irresistibly tender pastry. Ideal for breakfast or dessert, they’re braided into elegant knots and finished with a glossy sugar glaze.
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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.
Notes
Enjoy warm or at room temperature for a perfect balance of texture and flavor.