The Best Cardamom Buns
This step-by-step recipe will guide you in baking the best cardamom buns right at home. Enjoy the spicy-sweet flavor of freshly ground cardamom and the pillowy texture that makes these buns an all-time favorite. This recipe yields 6 large or 12 smaller buns.
Equipment
- Jumbo Muffin Pan (makes 6 buns), or Regular Muffin Pan (makes 12 buns)
Ingredients
Dough
- 370 g bread flour
- 40 g granulated sugar
- 5 g instant dry yeast
- 5 g salt
- 185 g whole milk at around 27℃/80℉
- 1 large egg room temp
- 65 g unsalted butter in cubes, softened at room temp
- 1 egg for egg wash
Cardamom Filling
- 75 g unsalted butter softened at room temp
- 35 g granulated sugar
- 35 g dark brown sugar
- 3 g decorticated cardamom seeds ground in mortar and pestle
- 15 g all-purpose flour
Simple Syrup
- 30 g dark brown sugar
- 30 g water
Cardamom Sugar
- 20 g granulated sugar
- 2 g decorticated cardamom seeds ground in mortar and pestle
Instructions
Dough
- Combine all the ingredients listed for the dough, excluding the butter, in the bowl of a stand mixer fitted with a dough hook.370 g bread flour, 40 g granulated sugar, 5 g instant dry yeast, 5 g salt, 185 g whole milk, 1 large egg
- Knead the dough on low to medium speed for about 10 minutes.
- Gradually add the cubed butter to the dough, one cube at a time, while continuing to knead.65 g unsalted butter
- Continue kneading for another 10-20 minutes or until the dough passes the window-pane test – it should be smooth, elastic, and able to be stretched thinly without tearing.
- Transfer the dough to a clean, lightly oiled bowl.
- Cover the bowl with plastic wrap and let the dough proof. You have two options: Option 1. For a standard first proof, let the dough rise at around 77°F (25°C) for 60-90 minutes until it doubles in size. Option 2. For easier handling during shaping, proof the dough for about 45 minutes at around 77°F (25°C) until it rises to about 60% of its original size (where 100% would mean doubling). Transfer the dough to the fridge and let it rest for 1-2 hours or until it has fully doubled. This second rest in the fridge allows the dough to firm up slightly while continuing to rise.
Cardamom Filling
- Grind the decorticated cardamom seeds in your mortar and pestle until they’re medium-fine. There’s no need to grind them too finely.
- Combine all the filling ingredients in a small bowl, including the 3 grams of ground cardamom. Mix thoroughly with a fork or small spatula. Cover the bowl and set it aside at room temperature until you’re ready to shape the cardamom buns.75 g unsalted butter, 35 g granulated sugar, 35 g dark brown sugar, 3 g decorticated cardamom seeds, 15 g all-purpose flour
Shape
- Once the dough has doubled, you're ready to shape the cardamom buns.
- Transfer the dough to a lightly floured surface and roll it out into a rectangle 18×14 inches (45×35 cm) long.
- Spread the filling evenly over the dough surface using an offset spatula.
- Grab the shorter side with both hands and fold the dough down 2/3 of the way, then fold the remaining 1/3 over the top, like folding a letter.
- Gently roll over the dough with your rolling pin, using the weight of the pin as enough pressure to seal the layers without flattening them.
- Next, depending on your muffin pan, divide the dough: if using a regular muffin tin, cut it into 12 strands; for a jumbo muffin tin, divide it into 6 strands.
- Please refer to the images, description, and recipe video earlier in this post for step-by-step instructions on shaping braided cardamom buns. You'll find them under the "How to Shape Braided Cardamom Buns" section.
- Transfer the shaped cardamom buns to your muffin tin. Cover them with plastic wrap and let them proof for 20-40 minutes until they've visibly increased in size and look nice and puffy.
Bake
- Preheat your oven to 350℉ (180℃).
- Brush cardamom buns with egg wash.1 egg for egg wash
- Bake the cardamom buns for 15-20 minutes or until the internal temperature reaches 200°F (95°C). Meanwhile, prepare the simple syrup and cardamom sugar:
Simple Syrup & Cardamom Sugar
- To make the simple syrup, add ingredients to a small saucepan over medium heat. Stir until it simmers, and continue simmering until the sugar has dissolved. Set aside.30 g dark brown sugar, 30 g water
- To make the cardamom sugar, grind decorticated cardamom in your mortar and pestle until it’s medium-fine. Then add the sugar and grind for a few additional seconds until combined. Set aside.20 g granulated sugar, 2 g decorticated cardamom seeds
Assemble
- After baking, brush the tops of the buns with simple syrup and sprinkle with cardamom sugar. Transfer them to a wire rack to cool for at least 15 minutes. Enjoy!