Prep: 3 hr 0 min
Cook: 0 hr 20 min
Servings: 12 buns
You won’t be able to stop eating these super-soft brioche buns made with sourdough levain and filled with sugary cardamom.
Naoyo says: “This recipe is based on the cinnamon rolls and cardamom bun recipes at Bread by Elise.
I cut some corners and mixed things up a bit. The main thing you cannot change is the building of the dough. Make sure to knead properly to get a thin window pane.”
33g cold milk
12g cold water
45g of Kialla’s White Unbleached Flour
45g of starter
550g Kialla Organic White Unbleached Flour
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
250g cold full-fat milk
All of the sweet levain
110g softened butter
100g softened butter
90g brown sugar
2g ground cardamom
BROWN SUGAR GLAZE:
50g brown sugar
Make the dough
Mix all dough ingredients apart from the butter. If using a stand mixer then mix until the dough starts to lift off the bottom of the bowl.
Add cubes of soft butter gradually at low speed.
Once the butter is incorporated turn to medium and knead for 20 mins or until the dough has lifted off the bottom of the bowl.
You should be able to pull a thin window pane at this stage.
Cover and let sit in the warm oven cavity (26º celsius) for 2 hours.
Then refrigerate overnight.
Prepare the cardamom filling.
I used a small food processor then proceeded to grind into smaller particles in a mortar and pestle.
Then beat everything with a wooden spatula until soft and spreadable.
Then roll out the dough to 50cm x 30cm.
Spread the cardamom filling and do a letter fold (3 layers).
Cut into 12 strips. Then cut each strip into 3 but ensure one end remains uncut to keep the strip together. You then need to plait the 3 strands of each strip.
Stretch the dough strips a little and plait. Roll into a ball and put into a muffin tin (lined or sprayed).
Cover and let double in size. If the weather is cold, I spritz water and kept them in a slightly warm oven cavity. They puffed up to roughly the double the size after 6 hours.
I baked them in the convection setting at 190°C for 20 mins to get the golden colour.
Boil the sugar glaze ingredients and brush onto piping hot buns when they come out of the oven.
Try not to eat all of them in one sitting!!
You can also substitute cinnamon for cardamom in filling and glaze.