Cooking Buns with Cardamom and Cinnamon

Those very airy and fragrant buns that have won the hearts of many (including ours)



• Flour – 800 g

• Sugar – 200 g

• Eggs – 2 pcs.

• Milk – 1.5 cups (375 g)

• Butter – 65 g

• Brown sugar – 75 g

• Cardamom (ground) – 1 rounded teaspoon

• Dry yeast – 7 g (sachet)

• Salt – a pinch


• Butter – 100 g

• Sugar – 80 g

• Ground cinnamon – 20 g

• Ground cardamom – 20 g

Cooking method:

  1. Stir the yeast with warm (not hot!) Milk and leave in a warm place for 5 minutes until the yeast begins to foam.
  2. Whisk the eggs and salt, add the cardamom, sugar, 50 g melted butter, 500 g flour, and the yeast mixture. You should get a pretty sticky mass.
  3. Add the remaining 300 g of flour and knead for 7-10 minutes until the dough stops sticking to your hands. Sprinkle flour on top of the finished dough, cover with foil and put in a warm place to rise for 1.5 hours (the dough should double).
  4. While the dough is rising, make a cinnamon cream. To do this, combine ground cardamom, cinnamon, sugar and soft butter until smooth.
  5. Cover the baking sheet with baking paper, place a few slices of butter on top of it and sprinkle with half the brown sugar.
  6. Sprinkle flour on the table and roll out the dough that has come up into a layer 1 cm thick (sprinkle with flour if necessary, but without fanaticism). Gently spread the cream over the surface of the dough in a thin layer.
  7. Fold the dough in half with the cream inside. On the long side of the dough, cut long strips 1.5-2 cm thick with a sharp knife. You will get long thin sausages. Each sausage must be twisted into a bundle and tried to tie into a knot (here you need to try hard).
  8. Spread the knots on a baking sheet, leaving enough space between them. Sprinkle brown sugar on top, cover with a towel and leave to rise for about 1.5 hours in a warm place.
  9. Preheat the oven to 180ºC. When the buns have risen, place the baking sheet in the oven and bake for 20 minutes until golden brown.

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