Sourdough Cardamom Knots With Raspberry And Pistachio

4.45 from 61 votes

Sourdough Cardamom Knots With Raspberry And Pistachio

These sourdough cardamom knots are mouth-watering delicious. 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!

Prep Time1

Cook Time15

Proofing Time22

Total Time23 15

Course: Dessert

Cuisine: Swedish

Keyword: Buns, cardamombuns, Knots, Recipe, Sourdough

Servings: buns

Calories: 412kcal

Author: Elise

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 19x15,5in/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.

Notes

Nutritional analysis per serving (12 servings) The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition