Cardamom & Cinnamon Kardemummabullar

Method

First, mix the flour, sugar, salt and cardamom together. Then add water, yeast and butter. Mix on low speed for 8 minutes until the dough is smooth and coming away from the sides of the bowl.

Turn the dough out onto a bench and turn it over a few times. Cover and rest the dough in the fridge for 4-6 hours (or even overnight).

Prepare the filling:

Place the butter, sugar, almond meal and vanilla syrup in a mixer and mix until smooth. Be careful not to overmix the filling. Mix the cinnamon with the water to create a paste and add to the filling.

With a rolling pin, roll the cold dough out into a 30cm wide rectangle that is approximately 6mm thick. Cover half of the surface with the filling, being careful not to leave any gaps. Fold the other half across the filling with the seam towards you.

Roll the folded dough out slightly with a rolling pin until it is approximately 1cm thick.

Cut strips (with a knife or pizza cutter) that are approximately 1cm wide and 30cm long.

Roll/tie the buns.

Leave the buns to prove for approximately 2 hours at 25 degrees Celsius. They should be bit wobbly before baking.

Bake at 220 degrees Celsius for 12 minutes. If using a fan-forced/home oven, you may need to reduce the temperature and time.

Brush buns while still hot with vanilla glaze and sprinkle with pearl sugar.

To make Vanilla Glaze:

Combine 1 cup (125 g) powdered sugar (sifting after measuring is recommended), 2-4 Tablespoons milk and ¼ teaspoon vanilla extract.

To make Vanilla Syrup:

Place 1 cup sugar, 1 cup water and 1 vanilla bean (or 1 1/2 Tbsp vanilla extract) into a small pot. Heat over low heat until sugar melted and you reach the consistency of syrup.