Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, cardamoms-cinnamons-pistachios filled swedish buns: kardemummabullar. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
A kardemummabulle is a classic Swedish bun with a full-on cardamom flavour making it one of Sweden's most popular buns, although some way behind kanelbullar (cinnamon buns) in the popularity stakes. Kanelbullar are normally rolled, not knotted. Kardemummabullar are sometimes called kardemummaknutar (cardamom knots) because the dough is usually cut into strips.
Cardamoms-Cinnamons-Pistachios filled Swedish Buns: KARDEMUMMABULLAR is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Cardamoms-Cinnamons-Pistachios filled Swedish Buns: KARDEMUMMABULLAR is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook cardamoms-cinnamons-pistachios filled swedish buns: kardemummabullar using 14 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Cardamoms-Cinnamons-Pistachios filled Swedish Buns:
KARDEMUMMABULLAR:
- Take Cup Freshly Ground Cardamoms
- Get Honey (Granulated Sugar can also be used in place of Honey ) & Please remember always SUGAR/HONEY is the food to activate the yeast
- Prepare Fresh Milk (Lukewarm & Full Fat)
- Take Dry Instant Yeast
- Get Freshly Grated Pistachios
- Take Bread Flour (Mine’s ALWAYS Homemade)
- Take Eggs (Large & Room Temperature)
- Get Melted Butter (Cooled down to Room Temperature)
- Prepare Milk Powder (Not Whitener)
- Prepare Salt
- Get Cinnamon Powder
- Make ready The Cardamom Fillings: Melted Butter (RT),
- Make ready Brown Sugar
- Make ready Freshly Ground Cardamoms
Add yeast to mixing bowl then soak with ½ cup of the luke-warm milk and gently stir. Add milk to a medium saucepan and cook until bubbles form around the edge. Tip out the dough onto a floured work surface. Spread half the length with cardamom filling and the other half with chocolate filling.
Instructions to make Cardamoms-Cinnamons-Pistachios filled Swedish Buns:
KARDEMUMMABULLAR:
- Sift well all the aforementioned DRY ingredients & set aside
- Activate the yeast with the warmmilk & honey & allow it to get activated
- Then, add in the eggs, salt and rest all other dry & wet ingredients with the sifted BF & mix nicely until all well incorporated & then, add in the activated yeast solution
- Knead (with/without the static/ standing kneading machine, for at least 12-15 mins time until ALL properly mixed in while adding the butter gradually to it while still kneading it & again continue with the same for another 10 mins time
- Place it in a greased large bowl (in order to allow the dough to rise to double/triple it's original size) with a cling wrap cover to rest for about 1 hour’s time
- Time to prepare it's Cardamoms Fillings: in another bowl mix all the above-mentioned ingredients for the same & mix well for about 10-12 mins time until all blended well enough & set aside
- Now, check out the Dough covered so long, to have well risen to it's double/triple size ideally & puncture the trapped air inside it with your gently pressed fists to it
- Now, sprinkle the work station with some flour dusts to put the dough therein & just continue kneading it a bit for about 2/3 mins time & then, cut it into sections of 4 (This is my convenient ways of preparing & stuffing it with the fillings, else I simply can’t manage with the entire one large single section of it)
- Take each section on the work station/silicon rolling mat and then, roll it out with the rolling pin in a large but not very thin rectangular shape and fill it out with the cardamom fillings- spread the same quite generously & evenly and then, fold it back again, into a rectangular pattern
- Keep sprinkling the flour dusting onto it as it’the tend to stick to the fingers while working on & again, roll out the same as much as possible- maintaining it's rectangular shape intact with a smooth & flattened base to it
- Now, with the help of a pizza cutter or knife cut it out into thin slices of not more than 1.5 inch each…& repeat the same patterns and measurements with ALL the previously cut 4 sections of the entire dough base- which ideally, would yield around 24-26 pieces (For mine- it’s that much)
- Then, with the each thin sliced portions- Again, cut each one of them into 2 pieces leaving a gap of about 1 inch both, at it's top & bottom & then, gently wrap it around in a criss-cross manner and then tuck both the uncut sides to one another and directly place them, into the already greased non-stick baking tray, keeping at least 2.5-3 inches distances from each other (their sizes again, doubles up in it's further resting & baking processes)
- It's wrappings are quite difficult to explain in words than showing it (since, I’ve not video recorded it) but Please refer to the pics, posted herein, for the same Once all are shaped- put it to rest in for another 30 mins time to puff up a bit
- Now, it’s time to place it in the preheated oven @180C, with the egg wash (1 Egg & a little fresh Milk) mixed together to be brushed onto it gently and then be baked for about 30 mins time or until fully cooked
- After it’s done take it out immediately from the oven & quickly brush on with some warm honey or the mixture of both Honey & Fresh Milk together
- Garnish it with the grated pistachios, icing sugar or shredded coconut, etc…& it’s now, just ready to be gobbled in no time
Fold the halves together and pinch the edges to seal. Uncover buns and brush tops with beaten egg. Sprinkle with pearl sugar, if desired. In the bowl of the stand mixer, add the flour, cardamom, and salt, and whisk to blend. Remove and sprinkle with more sugar.
So that’s going to wrap this up with this exceptional food cardamoms-cinnamons-pistachios filled swedish buns: kardemummabullar recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
