How to Make Cardamom-Lemon Buns

If you are looking for a recipe, where you are using 2 ingredients, this is not for you. These are the most wonderful buns. They take time, but not a lot of work.

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Mix yeast into the cold milk and add flour until you have a slightly sticky dough. You should be able to knead it but it will stick to your hands.

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Knead the dough until it is smooth, about 3-4 minutes. Let it rise on the work top for 3-4 hours depending on your room temperature, or in the fridge for 24 hours.

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My dough was in the fridge and has now doubled in size. It took 24 hours.

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The dough has formed long chains of gluten while rising in the fridge.

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Now the second dough: Melt the butter and let it cool down a bit, mix the eggs with the spices and the sugar and add the melted butter.

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Whole cardamom. The black seeds are what you use. Crush them in your mortar or use a spice mill. Freshly grounded spices have much more flavour. Grounded spices will loose 80% flavour in 1 week.

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Grounded spices. I use a cheap coffee mill as a spice mill. I rinse it by blitzing some raw rice in it. That will clean it for any taste and spice " dust".

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Egg, vanilla, cardamom, sugar, salt and melted butter. Not very pretty.

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Use your machine to combine the 2 doughs. First add liquids to the first dough and mix until combined. Then add flour until you have a smooth, slightly sticky dough.

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Divide the dough in two bread shaped lumps and put each in a plastic bag and let them rest in the fridge for 1/2-1 hour, not to rise but to " firm up"

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Make the filling while the dough is taking a chilling. 😝 Stir sugar, butter, flour, cardamom and finely grated zest of a lemon together to a smooth cream in your machine.

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The dough are now ready for the rolling-pin. Dust with flour and role each out in to rectangular shape.

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Music suggestion when rolling with the dough.

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Spread the filling with a knife, just like buttering toast. Don't forget the edges. Hate getting the end pice with non or very little filling😡

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Roll it tightly together and cut in to bun size lumps.

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I put mine in paper to keep any butter leaking out with the bun. If you understand what I mean. Place them tightly together so that they help each other to rise up wards and not out wards in the oven.

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Others in muffin tins. Let them rise for 30 minutes to 1 hour depending on your room temperature. You want them to double in size. Turn your oven on to 435°F/225°C.

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Brush with egg wash and sprinkle with corse sugar.

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Corse sugar. Don't know the name in English sorry.

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Sprinkle sprinkle as a star. Bake 5 minutes at the top of your oven and then move them to the bottom for 5-8 minutes depending on your oven. Keep an eye on them so they don't burn.

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You will probably call them Danish, but they are Swedish 😄Here in Denmark we call Danish pastry Viennese pastry. Eat as many as you can and put the rest in the freezer where they will keep 1 month.


First dough:
3 Cups Cold milk
2 Pounds Flour
1 Packet of yeast
1 Pounds to 1,5 lb. flour
6 Ounces Butter
6 Ounces Sugar
3 Eggs
1 Tablespoon Vanilla sugar
½ Teaspoons Cardamom
1 Teaspoon Salt
Ounces Butter
9 Ounces Sugar
Ounces Flour
1 Tablespoon Cardamom
Zest of a lemon
1 Egg for basting
3 Tablespoons Sugar to sprinkle
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