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grams (3 cups) all-purpose flour, plus more for dusting
grams (¾ cup) bread flour
grams (6 tablespoons) white sugar
tablespoon instant yeast
teaspoon cardamom seeds, ground (see headnote)
teaspoon table salt
cups whole milk, warmed to 100°F
grams (8 tablespoons) salted butter, melted and cooled
large egg, separated, white refrigerated in an airtight container and reserved for brushing
I am not a baker. But my daughter used to make cardamom bread during Christmas, and when I saw this recipe, I figured I would give it a try. I made these buns following the recipe exactly. I even went as far as getting cardamom in the green pods, removing the seeds, and grinding them in a mortal and pestle.
Let's just say that these were so incredibly tasty that it's been suggested that I don't need to wait until next Christmas to make more. They are just the right balance of sweet and a little savory. I made them the day before Christmas. and a quick microwave, maybe 10 seconds, made them so delicious on Christmas morning. As I mentioned, I am not a baker and so cannot offer up any advice or changes to the recipe, as everyone, including me, was thrilled with the result.
The only thing I would change, is that I need to take more time with the mortar and pestle to grind the seeds finer. A couple of the buns had seeds that were a little too large and needed to be remove. But I will say that freshly ground cardamom is so good!
These were amazing! The directions and recipe were perfect and they were some of the best treats I have eaten in a very long time! I put a few in the freezer since we can't eat them all and hopefully they will be a delicious treat in the future too.
I loved them but I think I would add a bit more cardamom next time. Wasn't as intense as I expected. (The other recipes I have seen that have similar ingredient amounts, use more.) I might also add a pinch of cinnamon, which seems to amp up the cardamom flavor.
These are incredible. The first time I followed the directions exactly. The second time I made sure to continue kneading the dough until it passed the "windowpane test" which took another few minutes beyond the 20 recommended. The texture was so much better the second time around: stretchy and chewy interiors. The second time around I used half pre-ground cardamom, and half cinnamon in the filling. It was so tasty but the cardamom fragrance was absolutely nowhere near when I ground the seeds myself. Still well worth making though. The best part is always the bottom of these buns. Some sugar from the filling turns into a thin, buttery, caramel crust.
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