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Super soft Sourdough Cardamom Buns

Naoyo Iso-McMicking bread baker
By Naoyo Iso-McMicking

Super soft Sourdough Cardamom Buns

Prep: 3 hr 0 min

Cook: 0 hr 20 min

Servings: 12 buns

Print This Recipe 

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.”

Ingredients

  SWEET LEVAIN:

 33g cold milk

 12g cold water

 45g of Kialla’s White Unbleached Flour

 45g of starter

 BRIOCHE DOUGH:

 550g Kialla Organic White Unbleached Flour

 90g sugar

 10g salt

 1/2 teaspoon cinnamon

 1/4 teaspoon ground cloves

 250g cold full-fat milk

 2 eggs

 All of the sweet levain

 110g softened butter

  CARDAMOM FILLING:

 100g softened butter

 90g brown sugar

 2g ground cardamom

 BROWN SUGAR GLAZE:

 50g brown sugar

 50g water

 1g cardamom

Method

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.

Next morning:
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!!

Notes

You can also substitute cinnamon for cardamom in filling and glaze.

Artisan breads sourdough
Traditional Recipes
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