Cardamom and apple buns

Cardamom and apple buns

By
From
The Green Kitchen
Makes
15
Photographer
Johanna Frenkel

I remember my grandmother standing in her farm kitchen with a rolling pin in her hand and a double batch of cinnamon buns ready to be rolled out on a floured table. I also remember eating those buns hot from the oven. Not much could make a 6-year-old boy happier. We finally came up with a bun recipe that had all the same qualities – this is a healthier recipe of the traditional cardamom buns. Since these buns aren’t super-sweet, we added more filling to compensate. We also updated the flavours by adding apple, coconut and freshly ground cardamom. If you make these, you have to eat the first bun hot from the oven. There is nothing quite like it.

Ingredients

Quantity Ingredient
1 tablespoon fast-action dried yeast
1/2 tablespoon cardamom seeds, freshly ground
pinch sea salt
50g unsalted butter or coconut oil
250ml soya milk
5 tablespoons honey or maple syrup
250g light spelt flour
150g wholegrain spelt flour

Filling

Quantity Ingredient
50g unsalted butter, at room temperature
or 50g coconut oil
120ml applesauce, unsweetened
1 eating apple, grated, excess moisture squeezed out
2 tablespoons desiccated coconut
1/2 tablespoon cardamom seeds, freshly ground
beaten egg, to glaze

Method

  1. Stir the yeast, cardamom and salt in a large bowl and set aside. Melt the butter in a saucepan, add the milk and honey and heat until the temperature is about 40°C. Pour over the yeast and stir until dissolved.
  2. Sift the flours together and add about two-thirds of it to the yeast and milk mixture. Mix to a dough. Gradually knead in enough of the remaining flour just until soft and no longer sticky. Do not over-knead. Cover and leave to rise in a warm place for about an hour, or until double in bulk.
  3. On a floured surface roll and stretch the dough to a rectangle, about 50 x 45 cm wide and about 5 mm thick.
  4. Spread the butter and applesauce evenly across the whole dough and sprinkle on the apple shreds, coconut and cardamom. Carefully lift one third of the dough (closest to you) and fold it two-thirds of the way up, then fold down the top third. Now you should have a rectangle that is roughly 50 x 15 cm. Use a sharp knife to cut the dough into roughly 3 cm wide strips.
  5. Take each strip and carefully (so the filling doesn’t fall out) stretch and twist them three times and tie into loose knot-shaped buns, with the ends tucked into the middle. Put on a baking tray lined with baking paper, cover with kitchen towel, and leave to rise for 30 minutes.
  6. Pre-heat the oven to 220°C. Brush the buns with a beaten egg and bake for 10–12 minutes, until golden.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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