Sourdough Spelt Buns Using a Stand Mixer | Swedish cardamom buns

Sourdough Spelt Buns Using a Stand Mixer | Swedish cardamom buns

Servings: 6 rolls


For the dough

  • 100g spelt flour
  • 100g all-purpose flour
  • 110g water
  • 60g sourdough starter
  • 30g butter
  • 30g honey
  • 20g dry milk
  • 3g salt
  • 1/4 teaspoon ground cardamom

For the filling: Almond paste

  • 40g unsalted room temperature butter
  • 40g dark brown sugar
  • 30g almond flour
  • 1/2 teaspoon ground cardamom

To top: Honey syrup

  • 1 tablespoon honey
  • 1/2 teaspoon water

Room temperature ๐ŸŒก 77F (25C)


  1. Combine all ingredients into a bowl, and knead for 12 minutes on the lowest setting.
  2. Put the dough into a bowl and cover with a damp towel and set aside in a warm place to almost double in size.
  3. When the dough is almost done with its first rise, mix together the room temperature butter, sugar, almond powder, and cardamom for the filling.
  4. Roll the dough out into a rectangle, approx 14x12"
  5. Spread the paste evenly over the top.
  6. Sprinkle chopped pistachios on top of your dough(option)
  7. Fold the dough to be three layers.
  8. Cut the dough into 6 even strips crosswise.
  9. Twist both ends, then tie in a knot.
  10. Put the formed buns on a baking sheet lined with a silicone mat or parchment paper, cover and set it aside for about 1-2 hours and then refrigerate overnight.
  11. The next morning, preheat the oven to 375F
  12. Lightly brush each bun with the egg wash then bake for 10 minutes.
  13. Lower the temperature to 350F and continue baking for an additional 8-10 minutes.


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