Description
Cardamom sugar buns bring Scandinavian warmth to kitchen tables with their aromatic spice and tender crumb. Sweet, buttery pastries promise pure comfort that connects home bakers to Nordic culinary traditions you’ll savor with each delightful bite.
Ingredients
Scale
Sugars:
- ⅓ cup brown sugar
- 1 cup (198 grams) granulated sugar
Spices and Seasoning:
- 2 teaspoons ground cardamom
- 1 pinch of salt
Dairy and Fat:
- 2 tablespoons unsalted butter, melted
Additional:
- 1 recipe easy danish dough (prepared separately)
Instructions
- Craft the Danish dough according to the standard recipe, allowing sufficient time for resting and rising at room temperature.
- Generously grease ten 3-inch by 2-inch (7.6 centimeters by 5 centimeters) soufflé molds or ramekins with unsalted butter, ensuring complete coverage. Cut parchment paper circles to line the bottom of each mold, then dust thoroughly with granulated sugar, removing excess. Arrange prepared molds on a sturdy baking sheet.
- Create the interior filling by whisking together brown sugar, granulated sugar, finely ground cardamom, and a delicate pinch of kosher salt in a compact mixing bowl until uniformly combined.
- Gently roll the proofed dough into a precise rectangular shape measuring 16 inches by 12 inches (40.6 centimeters by 30.5 centimeters). Brush the entire surface with melted, slightly cooled butter, then evenly distribute the sugar mixture across the dough. Press the mixture lightly to ensure adherence.
- Carefully roll the dough from the elongated side, creating a tight cylindrical shape. Seal the seam by pinching edges together firmly. Position the cylinder seam-side down and slice into ten uniform segments using a sharp serrated knife.
- Position each dough segment into the prepared molds with the cut side facing upward, ensuring even spacing.
- Drape the molds loosely with plastic wrap and permit the dough to rise in a warm, draft-free environment until volume doubles, approximately 1 to 1.5 hours.
- Position the oven rack in the middle-lower section and preheat to 375°F (190°C), allowing sufficient time for complete temperature stabilization.
- Remove plastic wrap and bake the buns for 22 to 30 minutes, rotating the baking sheet midway to guarantee uniform browning. The buns should develop a rich golden-brown exterior.
- While baking, combine additional granulated sugar and ground cardamom in a shallow dish for the final coating.
- After baking, transfer the pan to a wire cooling rack. Allow brief cooling, then carefully extract buns from molds using a knife to loosen edges. Gently invert and return to the rack.
- While the buns remain slightly warm, delicately coat each in the prepared cardamom-sugar mixture, ensuring complete and even coverage.
Notes
- Ensure your Danish dough is properly risen and relaxed before rolling to achieve the best texture and flavor.
- Generously sugar-coat the molds to create a delightful caramelized exterior that adds crunch and sweetness.
- Press the sugar mixture gently into the melted butter to help it adhere and create a more even flavor distribution.
- Cut the rolled dough into precise, equal pieces to guarantee uniform baking and consistent bun sizes.
- Allow sufficient rising time in a warm spot, watching the dough double in size for light, airy buns.
- Rotate the baking pan midway to ensure even golden-brown coloring and prevent potential uneven baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg