Swedish Cardamom Buns

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Ingredients

For the  Dough
  • 1 and 1/4 cup warm water 105-110 F
  • 3/4 stick unsalted butter melted and cooled slightly
  • 6 tbsp sugar
  • 4 and 1/2 tsp active dry yeast
  • 3 large eggs beaten lightly
  • 1 and 1/2 tsp salt
  • 1/4 cup powdered milk
  • 5-6 cups all purpose flour

For the Filling
  • 1 stick unsalted butter softened
  • 1/4 cup sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cardamom

Egg Wash 
  • 1 large egg
  • 1 tbsp milk
  • sugar for sprinkling

Instructions

In a large mixing bowl, combine the warm water, melted butter, and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, until foamy.

Add the eggs, milk powder, and salt. Stir with a wooden spoon to combine.

Gradually add 5 cups of flour, one cup at a time, stirring well after each addition until a soft dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes, adding just enough of the remaining 1 cup of flour as needed until the dough is smooth, elastic, and no longer sticky.

Shape the dough into a ball and place it in a clean, lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, mix together the softened butter, sugar, cinnamon, and cardamom in a small bowl until smooth. Set aside.

Once risen, punch down the dough and roll it into a rectangle approximately 15 x 21 inches.  Spread the filling evenly over the surface using a spatula, brush, or the back of a spoon, pressing it gently into the dough.

Starting from one short side, fold one-third of the dough toward the center, then fold the other third over it, like folding a business letter. Gently roll the folded dough to stretch it slightly to about 10–12 inches wide. Using a knife or pizza cutter, slice the dough into strips about 2 cm wide. You should end up with 15–22 strips.

To shape the rolls wrap a strip around your fingers twice (including your thumb), then pull the remaining dough underneath and through the space by your thumb. Cross it over the top and tuck it underneath to secure. (See video for guidance.)

Place the shaped rolls on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for about 1 hour, or until doubled in size.

Preheat the oven to 350°F. Beat 1 egg with 1 tablespoon of milk and brush over the tops of the rolls.

Sprinkle lightly with sugar and bake for 22–25 minutes, until golden brown.