Mastering Cardamom Buns
Вставка
- Опубліковано 5 вер 2024
- So you want to master cardamom buns?
You want perfect, juicy, buttery, delicious buns but you've only run into problems?? Don’t worry I’ve got the answers!
2 years ago I made a video on how to make Swedish Cardamom Buns and wow! Have I gotten a lot of questions since then! In this video we deep dive into every single element of making these buns and hopefully answer every question that has ever been asked of me. We will be going over ingredients! Mixing! Resting! Filling! Shaping! Freezing! Baking! Storage! We talk about it ALL!!
📝Get the RECIPE:
ceciliatolone....
The OG Cardamom Bun Video:
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Time Stamps:
00:45 Ingredients
00:47 Cardamom
1:50 Flour
5:55 Sugar
6:56 Butter
7:39 Eggs and Milk
9:44 Yeast
12:06 Salt
12:33 Measurements
13:15 Temperature
13:38 Vegan and Gluten Free
14:38 About Me
16:05 Mixing
19:12 Resting
21:30 Filling
24:24 Shaping
29:43 “Common”
30:17 “Twisted Common”
30:41 “Spiral”
31:06 “Knot”
31:38 Buns are shaped, now what?
32:34 Pausing the Dough
34:06 Proofing
I made your Kanelbullar recipe using the Tangzhong Method. I increased the hydration and they came out delicious. This lengthens the freshnes time.
My wife just got home from her motherland of Norway and I was soooooo jealous because she had so many delicious bakery goods; including cardamon buns. So we just watched this and she reminisced about how delicious they are!
You’ve hit the one out of the park! Great video, great tips, and you are always fun to watch. Bob’s Red Mill makes a pastry flour that is between cake and all purpose for protein…I may give that a go next time. I’ve been watching your videos for quite some time now and referred a lot of people to watch them - i really appreciated that you talked protein of the flour, and fat content of the butter. I grew up in a Norwegian/Swedish heritage household, so, cardamom was the easy part. Thank you, as always, for all the work you put into these presentations.
Welcome back!
Great comprehensive video! Thank you.
Enjoying from Trinidad and Tobago 🇹🇹.
Your cardamom buns are a favorite in my home and yes I shell the pods and grind them in my mortar and pestle, the flavor is better than the powder version.
I also don't shell the pods for cardamom. I use a wet and dry spice grinder and it tastes just fine.
I'm on a diet, don't have a mixer, will probably never make these buns... But I watched the whole video! Excellent information and very entertaining. You're not just a professional baker but also a TV presenter.
Have made these with Instant yeast in the states and this works just throwing it in like the fresh yeast (without activating first) with no issues! Also made a fall version of these once with a little bit of nutmeg + pumpkin spice + brown sugar filling and that was also very good and highly recommend to people looking to experiment a little with these. Looking forward to trying your hallonbullar recipe soon also.
Thanks for this very thorough video !
'Decorticated cardamom' is what to search for to find the seeds, though they will have to be ground. I use these in all my baked goods now, the green pods just have this astringent flavor I can't stand, even in savory dishes.
Also, what maniac doesn't like the caramel wings??? That's literally the best part. It adds this depth of flavor at the end of the bite that's just incredible on the blabarsbullar. (side note: It seems American frozen blueberries are bigger than the Swedish frozen variety and make it a pain in the neck to roll the dough out. It was worth it though and now I have people asking for them all the time 🤤)
Although I had fantastic beginners luck with your first video and have followed your excellent direction since. As a scientist, I LOVE the effort you made with this video because it gives me more flexibility when making these buns...andcwho doesnt need that at Christmas time, when I happen to make them. I really appreciate all you have shared but mostly..the absolutely DELICIOUS buns that resulted from your teaching. I love the cinnamon buns too. As delicious as they are pretty. Thank you, Cecelia.
My mother and grandmother always used eggs in their dough. I have found that it keeps better if you don't. (so I don't) I found that many of the older recipes call for boiling the milk first. I am told that this alters the proteins in the milk. But with modern pasteurized milk it does not matter.
So many questions answered, loved this
This was so helpful, thank you. I was very close to making the cardamon mistake but its a good thing ai watched your video beforehand.
I was waiting for you! Tak tak very much!!
Hey hey! Do try Lesaffre Saf-Instant Gold label yeast. It's the one i use to make sweet and fatty doughs, and it's perfect! Also, be careful with coconut oil... Get one that is highly processed, to ensure the dough doesn't get a greasy touch. SKÅL!! 🍻
Thank you for the detailed video! My family loved the buns from your previous video and now I feel I can make them even tastier!
Thank you! I've been baking kardemummabullar for years but learned so much from your video. One note I have about instant yeast: I find I never get as good of a rise as when I do active dry yeast. I keep it on hand if I need it in a pinch, but it still feels like a gamble. 😅
Thanks so much, probably the best video for real Swedish cardamom buns, it was really a pleasure to watch.
I am from Belgium and we only have Belgian pearl sugar (used for Liège waffles), so I just crushed the big pearls with a mortar and it's almost like the Swedish coarse size, they don't melt while cooking.
I wish Santa Maria spice brand would sell coarse shelled cardamom out of Sweden, here we just have the regular pods or powder, so I just use mortar and shell them one by one, the flavour is definitely enhanced.
For those who want an even more flavourful recipe, just add saffron in the dough, they will taste divine.
Thank you!
Penzey’s sells coarse, shelled cardamom.
I want to master making these. I'll try baking a bunch for the holidays.
thank you so much for this! Just started my Svenska Fika företag i Holland :)))
You are an excellent teacher. AND baker. I watch and rewatch your videos just to be inspired and hone my skills. Appreciate your work.
These look amazing God bless you! ✝🙏 Heliga Birgitta be för oss
Great informative video! I’ve made these with your recipe before and loved them, but I did use the seeds from black cardamom pods, as this is the information I found on your website:
‘There are two types of cardamom: green cardamom and black cardamom. The black variety is used in Swedish baking, and it’s the ground seeds rather than the green husk that is used. This gives the dough the pretty black flecks instead of a grayish tinge. Black cardamom has a smoky flavor, while green cardamom has a more delicate flavor. Black cardamom is highly suggested for this recipe as it is what will get you that classic swedish kardemummabullar - swedish cardamom bun flavor, but if you can only find green don’t worry about, the buns will still be delicious.’
If I’m understanding this video correctly, I need to use the seeds from the green cardamom pods for traditional kardemummabullar? Hope you can answer my question 🥰
Yes, it's the ground black seeds from green cardamom pods. Search for 'decorticated cardamom' and you'll find what you're after, but you will probably have to grind them finer.
I actually prefer using them for anything to do with baking (and even sometimes in savory dishes like curry where it's better to toast the pods in oil and remove them, nothing worse than biting down on a bitter spice bomb!). Green cardamom pods have an astringent/bitter taste that you don't want here, though you may have to adjust amounts if you try to sub the seeds into other recipes as they have a fairly strong flavor on their own.
Highly informative video, thanks so much.
Excellent and informative. Would love to see you do a video and recipe for Runeberg Torte :)
you can absolutely use normal European dry yeast without getting it started in liquid.
the "acticating" is just traditional because you immediately see if the yeast went bad in storage and died or not.
curious as to why cream would mess with the dough. great video!
Hello!!! :) so glad to see things from you.
1: I know in NA - you can get Bob's Red Mill Gluten Free Flour - this is (I am told) a 1 to 1 substitute for AP flour but to answer your question if the whole idea is to get the gluten development (in this) to a specific state and you are working with gluten free flour i have no idea how that is going to be replicated.
2: There are brands of coconut oil that do not have that coconut taste. (it's kinda hard to find LOL). but there are a lot of solid vegan butters out there. (if NA people want to go posh in USA it's MIyoko's butter, and in CAN (where i am) - Becel/Earth Balance can do.
3: Listen to Cecilia. GET. SCALES. this has really changed how i made breads and cookies etc. a cup is not always a cup but 100g is always 100g.
4: it is a shame that this does need a long machine kneadtime. I don't have one. and i really wanted to make these when i first saw the recipe. I don't really feel like kneading by hand for 30 minutes hahah
Yeah, there's no way to replicate the exact texture gluten gives a dough, there's just not. The company actually say on their site it's not meant for yeast doughs, which makes sense as there's a lot of drier flours and starches in it like rice and tapioca. You'd probably have to adjust the liquid as well because of this or it'll end up dry as a bone, and it just won't roll out the same way due to the lack of structure gluten gives it. Better to just take these flavors and put them into a cake or scone at that point, because that's what using that flour would turn it into.
Coconut oil has a lower melting point than butter and will turn into a big mess even quicker than the butter would during shaping, which also means it won't bake the same since it has a different smoke point too (no gooey smoky caramel!). Stick to a vegan butter substitute as it has emulsifiers in it and various oils to replicate butter's average melting point.
thanks for all the details! i wonder though why nobody recommends freezing proofed unbaked buns. it makes them last longer since the yeast has already did its‘ job.
These are the perfect bun!!!
Thanks!
Great video I have been keen to make these since trying them in Sweden an age ago just wondering what you would recommend as a standmixer to buy to make these I notice you seem to use the Kenwood Prospero would you recommend it? I ask because most stand mixers recommend rather short continues usage not 30-50min of mixing. Cheers
I like it, it’s a good mixer. It was on the cheaper side and I definitely don’t expect to last for more than another 5 years or so. But as of right now it puts in THE WORK and has never failed me. So I love my Kenwood haha
Cecilia, long time no video… 😢 I wait so badly
the milk. What is the unit of measure? Grams? Deciliters? Milliliters?
Grams and ml are the same so I’m guessing it’s in ml
@@IamIceQueen7 Thank you! Appreciate it!
The recipe on her website uses grams.
I tried cardamom bun from lillebrors few months ago and it was actually very sticky.. so i thought they used the syrup glaze after baking. Quite surprised to hear from you that they only do eggwash after baking? Or do they also put syrup glaze? Thank you!
Maybe they’ve change to a syrup glaze but I’m 90% sure it’s still just egg wash. It’s sticky because it’s so full of butter and sugar that leaks out during baking haha
@@ceciliatolonemakes sense. More butter is the answer 😂 thank you!
Korea,,hard to find even cardamom powder.. what kind of powder should i buy?Any tips?.
Ooh, hello, fellow Korean resident! 👋
@@user-nm7nl5jh2j hi there!
@@summer_green_blueYou can buy cardamom online (lots of Naver Stores sell them) or global/Asian marts like Itaewon Foreign Food Mart or Wooju Food DCOP. I bought decorticated cardamom on eBay but the international shipping can get pretty expensive. I recommend buying whole cardamom pods (green is easier to find), removing the husks by hand, and crushing them using a pepper grinder or mortar and pestle. I usually make half the amount of dough & halve the cardamom ratio as well (i.e. I end up using only about 6-16g per bake) so 20g-40g of pods are usually enough for one purchase 😊