Everyone knows that RØST bakery serves the best cardamom buns in town, but unless you want to go broke a week after your payday, mastering this recipe will come in handy. To add that special Swedish touch, sprinkle some pearl sugar on top of them before placing them into the oven.
400 ml coconut milk
1 packet dry yeast
50 g butter
75 g sugar
4 tsp ground cardamom
600 g flour
1 tsp salt
150 g butter
75 g sugar
4 tbsp ground cardamom
Heat up the coconut milk. It should be warm but not too hot or it will kill the yeast.
Sprinkle in the yeast and let sit for 10 minutes.
While the yeast is dissolving in the coconut milk, mix together the butter, sugar, salt and cardamom. Pour in the milk and yeast mixture and mix. Add the flour gradually and knead until a soft elastic dough forms.
Cover the bowl with a clean cloth and let rise for 1 hour.
Meanwhile, make the filling. Just mix together soft butter, sugar and cardamom.
Once the dough has risen, roll it out into a large rectangle. Spread the filling on top and fold the rectangle into thirds like a brochure. Cut thin strips out of the brochure. Then, cut “legs” into each strip. Twist the “legs” together and tie into a knot.
Place all on a baking sheet, cover with the clean cloth and let rise again for about 30 minutes. Then brush each bun with the egg.
Meanwhile, preheat your oven to 200 degrees. Bake for 15 minutes.