almond and sultana cardamom buns
One of my baking friends lent me this book recently.
I didn’t want to give it back.
It was the sort of book that I would quite like to sit on my book shelf and flick through for inspiration now and again. The sort of book I like to bring the pages up nice and close, scrutinise, trying to work out how the devil they made it.
It’s that sort of book, because one- it’s got gorgeous baked goodies in there and two…well I don’t speak a word of Norwegian so scrutinising the pictures is the best way to try and understand what on earth I have to do next.
I reluctantly gave the book back.
With scribbled down notes and mutterings of, more…I must try more, I then did a search for his famous bakery in Lom. The Hairy Bikers visited, and going on the surrounding scenery, the local peoples obvious enthusiasm for the baked goodies and the fact that I’m still having a quiet love affair with all things Scandinavian. Well clearly, I need to go there and eat cardamom buns, probably quite a few. I also possibly need to ask for a short apprenticeship and at the very least, need to keep watching this same segment over and over, so I can get them down pat.
Until then I’ll also keep playing with my own semi sourdough version of them. It’s a versatile dough, that doesn’t mind having things added to it (or eaten just as it is.)
Cardamom Buns
(adapted from Morten Schakenda)
250g sourdough starter
1 tsp dried yeast
600g flour
250mls milk
200mls water
100g sugar
100g softened butter
1 tsp cardamom
1 tsp salt
Add starter, yeast and water together. Whisk and leave for an hour or so. Mix remaining ingredients together and then knead until dough is elastic (I use my mixer) on a lightly floured surface or until well incorporated and dough is smooth. Leave to prove for a couple of hours, with a couple of knock backs in between. Shape into rolls and place on a lined tray, allow to prove for another hour or so.
Bake at 180-190 for 15-20 minutes.
blueberry and creme fraiche cardamom buns
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I love cardamom…must be my Finnish bits.
I might just have to head on over to Finland and check out their cardamom buns some day Debra
Yummy!! OK time to get the starter out of the fridge,although it does look a little off now, perhaps I’ll have to start a starter again. Thank you for inspiring….. Joy
I’m sure bubbles are just around the corner Joy, just whisper sweet nothings to it.
Well, this is the one that I’ve been waiting for! I remember these bad (but oh so good) boys from a celebratory picnic under the trees, and I must say, they were wonderful.
Yummy new year to you.
Thanks Wendy, I think we need a catch up.
cardamon is such a beautiful aromatic spice brydie..i’ve never put it in bread but i’m inspired by your post to have a play..x
Definitely have a play Jane, and have a look at some other cardamom bread recipes too. There are a lot out there for inspiration.
I’ve been desperate to try cardamom buns since I saw that episode of the Hairy Bikers. Unlike you though, I haven’t cracked on and made my own, but I will do ….. one day.
Choc, you could do it with your eyes closed
Ah, the Norwegian book! How lovely to see it here in your blog. I would love to make some of these today. It’s a comfort thing, and with the weather this grey and wet, ‘boller’ will soothe our house and our bellies.
It is such a great book, and I couldn’t understand any of it. I do have a soft spot for boller now though, as do all of the family.
Delish! Happy new year!
You too Misky
I love using cardamom so these will go down well in our house
It’s such a wonderful spice isn’t Tandy. I use it for a lot of my cooking.
All three of the buns look so good.
Thanks Karen
Those look great – really delicious. I adore the flavour of cardamom in baking!
it’s good stuff cardamom isn’t it.
very good stuff.
Mmm…I love cardamom. Might have to have some cardamom tea and buns…
sounds good Alice
I can almost smell them from here.
You are such a talented baker, Brydie. The aromas from your kitchen must be incredible. Everything looks amazing and I would love to have a browse through that cookbook. I hope you can keep it! xx
Oh, Brydie!! You’ve shown us not one, but three cardamom buns.. and every single bun is just perfect! I thin you should write your own cookbook and I would scrutinize the photos!! xx
I wish you had kept the book, so we could see more inspirational delights such as these
What gorgeous looking buns…and yes, as Barbara above notes, your own cookbook would be welcomed with open arms too!
Wow, about to do some serious googling. Haven’t heard of Morten Schakenda. All your buns look so beautiful! I have my eye on the creme fraiche cardamom ones though.
These look lovely, and I do love cardamom. Sadly I’ve neglected my sourdough for way too long. Have to see if it has any life left in it.
when you have a book in a foreign language it shows just how visual we are about cooking – I love blogs because they have so many more photos than in many cookbooks – your buns look lovely – maybe this will be my year to tackle sourdough
Absolutely gorgeous Brydie! They remind me of the cardamom buns we had in Finland
Those are just the most perfect rounded rolls! Ooh, and I don’t know which I prefer between the almond/sultana and the blueberry/creme fraiche ones. Both lovely! I have been using cardamom in more sweet things lately and I love the depth and flavor it adds. Pinning these to try soon!
I’m so happy to see that you can make semi-sweet bread using sourdough! I love cardamom and this makes me want to make sourdough cinnamon rolls