Sunday baking project - Swedish Cardamom twisty buns

These, my friends have been on the list since December 26 - 2009.  Too, too long.  When I received Leila Lindholm's a Piece of Cake I was overwhelmed with how long my baking list was becoming!  It's truly such a beautiful book.  Beautiful.  And not one recipe has failed, not one.  If you ever feel like spoiling  yourself with a beautiful baking book, this is your one.  Thanks to my hubby for picking it up for me for Christmas in 2009... treasured forever.

I just had to share some pics of the book:

OK enough gushing and on with the recipe right?!  This recipe I have modified a little - I've shown in more 'Aussie-friendly' measurements and also I've cut down the amount of butter... truly they are beautiful with the cut, I still think there's plenty - but think of these as a 'sometimes food' OK?

The texture is rich, flavoursome, comforting and they are totally delicious, don't taste like a lot of butter and taste more of cinnamon than cardamom.


Adapted from Leila Lindholm's cardamon buns (makes 12-14)
Ingredients:


600ml milk
1/2 tsp ground cardamom
1 tb dry yeast
150g soft butter, diced
1/3 cup caster sugar
4 cups plain flour

Filling:
100g soft butter, diced
1/4 cup caster sugar
1 tsp cinnamon
1/4 tsp ground cardamom

To glaze
1 egg
1 tb golden syrup
1 tb water


Method:
In a saucepan heat your milk for a little while until it becomes tepid - (this is when little bubbles appear at the sides and it's not boiling)  Add yeast and cardamom and let it sit for about 5 minutes.

Then add sugar and butter, still well.

Pour into your flour and mix in well.  Knead for about 5 minutes by hand, 3 minutes by mixer.

When it becomes elastic and soft-dough-like stop kneading.  Place in a greased bowl and cover with clingfilm for about an hour or until it doubles in size.

Voila!  It should be super fluffy! Preheat your oven to 200 degrees c

Take out half the dough and roll it into a rectangle on a floured surface

Mix your filling and spread half off it- on the top half of the rectangle

Fold up the bottom half to cover the filling, and cut into 1 inch strips

Cut a slit in each strip to to make each one into an almost 'trouser' shape

Then twist the 'trouser legs' a few times and pull them underneath to make a twisty-shape (or whatever works for you!)

Place on a greased tray and then brush with beaten egg

Bake for about 15 minutes until golden brown on top - when warm out of the oven glaze with your golden syrup/water mix.

Store in an airtight container for 3 days or in the freezer for 2 months.

And guess what?

This is officially my 52nd Sunday Baking project!  That's a WHOLE YEAR! 

This post has been submitted to Yeastspotting :)

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