Sticky buns and spices

With three days to go until Cinnamon Bun Day, I thought it might be a good time to refresh the sourdough starter and stock up on some of those all important spices, cinnamon and cardamom. A whole day designated for sweet nordic baked goodies? Yes indeed.

Over the blogging years I’ve done quite a few posts on variations of these delicious little morsels. If you are new to cityhippyfarmgirl.com and are keen to give them a try, or perhaps need a refresher on how to twist or bake them. There are a few posts to choose from.

How to twist your kanelbullar, and my favourite recipe can be found here. 

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Cardamom buns

cardamom buns

almond and sultana buns

almond and sultana cardamom buns

 schakenda

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.)

bunss copy

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

blueberry and creme fraiche cardamom buns

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