Sourdough Cardamom Knots
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These sourdough cardamom knots are mouth-watering delicious. They’re filled with aromatic cardamom butter, finely chopped and roasted pistachios, and a generous spoonful of homemade raspberry jam in the center. Good luck eating just one!
Table of contents
Recipe run through
Levain
The levain (or sourdough starter) is the natural leavening agent for these cardamom sourdough knots. Before you start making this recipe, you want to make sure your sourdough starter is active and bubbly. If you usually store your starter in the fridge, you want to take it out 2-3 days in advance and feed it equal parts flour, water, and starter every 12 hours. The sourdough starter should double/triple in size during the 12 hours rise. However, your starter might double in less than 12 hours. If you experience that, feel free to change the feeding ratio to one part starter, two parts flour, and two parts water. This will make the starter rise a little slower.
The levain in this recipe is a sweet, young levain made from an active sourdough starter, flour, sugar, and milk. Mix the ingredients until they’re just combined, and let rise in a warm spot for 4 hours. You want the levain to be mild, milky, and not overly sour.
Main Dough
After 4 hours, when the levain is ready, you can start to make the main dough. Add all the ingredients listed in the recipe card below to the bowl of your stand mixer and mix until it forms a shaggy dough. Every flour has a unique level of hydration absorption. I recommend starting with 220 g of milk and adding more if needed. Keep in mind that it’s usually always better to add more liquid than more flour to a recipe. Set aside to rest for 30 minutes.
After 30 minutes, start your mixer again and knead for 5-10 minutes until the shaggy dough comes together as a smooth ball. With the mixer still going, slowly add cubed, softened butter. Add one cube at a time, and mix in between each cube. Scrape down the sides of the mixing bowl and knead at medium speed for 15-25 minutes or until your dough passes the windowpane test:
Cardamom Filling
Softened butter, brown sugar, cardamom, and a little cinnamon. Spread on cardamom filling during shaping, then sprinkle chopped, roasted pistachios on top.
Raspberry Filling
The raspberry filling is probably my favorite part about these cardamom knots. Raspberries, cardamom, and pistachios are a winning combination! The raspberry filling is added to the center of each bun before it goes into the oven.
The raspberry filling is super easy to make. Place all the ingredients in a pot, bring it to a boil, turn down the heat, and let it simmer until thick and jam-like. It shouldn’t take longer than about 15 minutes. Make sure to taste it and add more sugar or lemon juice if desired!
Shape & Assemble Cardamom Sourdough Knots
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- Transfer the dough to a floured work surface. With a rolling pin, roll the dough into a 19×15,5in/50x40cm rectangle.
- Evenly spread out the cardamom filling using an offset spatula. Sprinkle chopped pistachios on top.
- Grab one of the long sides of the rectangle and fold it over itself. Next, go over the dough a couple of times with the rolling pin to make it more even.
- Use a sharp knife or pizza cutter to cut the dough into 12 even strips.
- Twist each strip 5-7 times and twirl it around 2-3 fingers twice. Seal the knot by tucking the end in at the bottom.
- Arrange the shaped knots on two lined baking trays, keeping as much space between them as possible.
When the sourdough cardamom knots have finished proofing, use your fingertips to create an indention in the middle of each bun. You want to make sure to really press down the dough so that the filling stays inside the bun rather than on top of it. Then, add a spoonful of raspberry filling to the center.
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Finishing Touches
Sprinkle powdered sugar and finely chopped pistachios on top of each cardamom knot before serving, and violà!
Watch Me Bake
Sourdough Cardamom Knots With Raspberry And Pistachio
Sourdough Cardamom Knots With Raspberry And Pistachio
Equipment
- Digital kitchen scale
- Stand mixer
- Brød & Taylor proofer box (optional, but recommended)
Ingredients
Sweet Levain
- 40 g active sourdough starter white, 100% hydration. Fed 10-12 hours prior
- 40 g whole milk cold
- 40 g white flour or bread flour
- 10 g sugar
Main Dough
- 500 g bread flour 11-13% protein
- 80 g sugar
- 9 g sea salt
- 1 tsp ground cardamom 2 g
- 1 large egg
- 230-250 g whole milk cold
- 130 g sweet levain
- 90 g unsalted butter room temperature
- + 1 egg for egg wash
Cardamom Filling
- 90 g unsalted butter softened
- 90 g brown sugar
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- 45 g pistachios roasted, finely chopped
Raspberry Filling
- 250 g frozen or fresh raspberries
- 85 g sugar
- 2 tsp lemon juice
Topping
- powdered sugar (optional)
- pistachios roasted, finely chopped (optional)
Instructions
Sweet Levain
- Start by mixing active sourdough starter, milk, flour, and sugar in a bowl. Cover and rise in a warm spot for 4 hours or until the levain has doubled/tripled in size.
Main Dough
- Start by gathering all the ingredients. Add them all, except the butter, to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover, and autolyse/rest for 30 minutes.
- Start your mixer again and knead on medium speed for 5-10 minutes.
- After 5-10 minutes: slowly add in the softened butter, one cube at a time.
- When all the butter is added, continue kneading at medium speed for 15-25 minutes until your dough passes the window-pane test.
- Gently shape the dough into a round. Transfer it to a clean, lightly oiled baking bowl and proof in a warm spot, ideally at around 78°F/26°C, for two hours.
- After two hours, transfer the dough to the fridge to cold-proof for a minimum of six hours (or up to fifteen hours).
Cardamom Filling
- Add softened butter, brown sugar, cardamom, and cinnamon to a bowl. Mix with a fork until you have a spreadable paste. Leave at room temperature until you're ready to shape the buns.
- Next, add the pistachios to a dry pan over medium heat and stir/shake the pan for about five minutes until the pistachios are smelling nice and toasted.
- Transfer them to a cutting board, and when they are cool enough to handle, finely chop them with a sharp knife. You can also process them for a few seconds in a food processor if you find that easier. Set aside.
Shape
- Take the dough out of the fridge, let it rest at room temperature for about 15 minutes.
- Transfer the dough to a floured work surface. With a rolling pin, roll the dough into a 19×15,5in/50x40cm rectangle.
- Evenly spread out the cardamom filling using an offset spatula. Sprinkle the chopped pistachios on top.
- Grab one of the long sides of the rectangle and fold it over itself. Next, go over the dough a couple of times with the rolling pin to make it more even.
- Use a sharp knife or pizza cutter to cut the dough into 12 even strips.
- Twist each strip 5-7 times and twirl it around 2-3 fingers twice. Seal the knot by tucking the end in at the bottom. (See pictures above for reference)
- Arrange the shaped knots on two lined baking trays, keeping as much space between them as possible. Cover and proof for 8-12 hours (at around 76°F/24°C) until they're nicely puffed up and doubled in size.
Raspberry Filling
- Gather all your ingredients and add them to a small pot.
- Bring the mixture to a boil while constantly stirring.
- Taste to see if it's sweet enough for your liking. Add more sugar or lemon if desired. Once the mixture is boiling, turn down the heat to med-low, and let it simmer for 15-20 minutes until it is thick and jam-like. Stir occasionally.
- Transfer the filling to a bowl, cover it, and let it cool to room temperature before placing it in the fridge.
Assemble And Bake
- Preheat the oven to 430°F/220°C.
- Use your fingertips to create an indention in the middle of each bun. You want to make sure to really press down the dough so that the filling stays inside the bun rather than on top of the bun.
- Take the raspberry filling out of the fridge and give it a good stir. Then, with a small spoon, add raspberry filling to the center of each bun.
- Lightly brush the knots with egg wash and bake for 10-15 minutes until golden brown. Transfer to a cooling rack and let cool completely.
Toppings
- Sprinkle powdered sugar and more finely chopped pistachios on top of each cardamom knot before serving.
I was wondering if you have a recommended preservation method? Or if they should just be eaten fresh as quickly as possible. They turned out so good I wanted to bring some to my friends house in a couple of days but wasn’t sure the best way to store them until then. Freezing? Just covered at room temp? Any recommendations would be greatly appreciated!
I think freezing is the best alternative! I would pop them in the freezer before adding powdered sugar. Then, defrost a couple of hours before you’d like to serve them, bake for 2 minutes at 390F/200C to warm them up, and sprinkle on the powdered sugar before serving.
I can confirm that this freezing method works perfectly, so long as the buns are completely filed before freezing. I also lined the container I froze them in with aluminum foil to prevent freezer burn. They reheated beautifully and got rave reviews. Thank you, Elise!
Hi elise im too lazy to make starter.but i have powdered sourdough on hand..can i use that and just skip the process of making levain?
Hi! No, you will need a leavening agent for the pastry to rise. I recommend checking out one of my recipes using commercial yeast here, or over at my Instagram @breadbyelise.
These look divine. I am a Celiac Disease sufferer. How adaptable would these be to a gluten free application?
Hi! I have never tried making this dough with gluten-free flour. My recommendation would be to find an existing recipe for gluten-free bun dough and then implement the fillings etc., from my recipe.
I just made these today and OMG THEY’RE SOOOOOO GOOOOOOD. Thank you for such an amazing recipe!
These were so worth the work! I tried these with a gluten free teff sourdough starter. A bit difficult to shape but still pretty. They were underpriced but I was pleased with them. I will be making these again with the necessary tweaks.
This recipe is wonderful. Thanks for sharing it.
I meant underprove, autocorrect didn’t check with me before changing my words, lol.
Elise – could I put the dough in the refrig early afternoon to rest over night, and shape in the morning and let proof to afternoon. Baking later in the day similar to milk bread rolls ??
Yes.
Can you give me the receipe in french please ? thanks
I don’t speak French, unfortunately. Maybe you could use Google translate or something similar?
Mouthwatering and definitely worth the preparation. Will be making these again.
Thanks for sharing Elise.
Hi!
I’ve made this recipe twice and love it so much, but just wondering if there’s a way to help prevent the filling melting and leaking out while baking? It’s happened both times if made these (both times they’ve been delicious regardless) but just curious. Thanks!
These were BEYOND fabulous – possibly the best thing I’ve ever made!!! The dough was so wonderfully supple and easy to work with. I definitely increased the cardamom in the filling which I will continue to do, as I LOVE cardamom. It’s going to be hard to stop myself eating the whole batch in one day!!!
Wow, baked these this morning. They’re delicious. I’ll definitely be making again and again.
Could I roll these like cinnamon rolls and bake without the raspberry jam?
Yes.