cardamom buns, again

Bakers have got to be the most popular people around, what with all of the sharing they must do. Every time I venture back into baking world I am faced with the same inevitable challenge that follows: what do I do with all of the food afterward?? I am but one person and, although I have a sweet tooth that can rival most 3rd graders, I simply cannot finish two dozen cookies and an entire cake on my own. I’m sorry.

So, you can imagine my relief when I came across this recipe from Bon Appétempt. Swedish cardamom buns. Here’s why I’m happy — 1.) These are buns designed to be enjoyed during a relaxing tea time, among friends (read: they’ll eat what I can’t); and 2.) They freeze beautifully (or, more time for me to eat what others could not).

Cardamom has rapidly moved to the forefront of the favorite-spice race in my kitchen this past year. Any chance I have, I’m grinding those cute little seeds: into oatmeal, any cookies, sweet breads, even my coffee grounds.

These buns have more than a few steps, yes (more than I usually do), but they are very much worth it. Your entire home will fill with the smells of warm spices and buttery yeast.

Oh, and, nuking them for 15 seconds brings them right back to life after being frozen for weeks. Boom.


Cardamom Buns


• 1 1/2 packets dry active yeast

• 5 T butter

• 1 c milk

• pinch of salt

• 3 1/2 T sugar

• 1 t ground cardamom

• almost 3 c flour


• 3 1/2 T butter, room-temperature

• 3 1/2 T sugar

• 1/2 t cinnamon

• 1/2 t ground cardamom


• 1 egg, lightly beaten

• turbinado sugar (sugar in the raw)

– Make dough: Melt butter with milk in saucepan until luke warm. Add yeast and let sit a few minutes until foamy. Stir in salt, sugar, and cardamom.

– Transfer yeast mix to a mixing bowl or, if mixing by hand (as I did — it’s not too much work, trust me), a large bowl. Add 2/3 of the flour and mix until smooth and shiny, I just used my hands. Add a little more flour (save some for kneading later) and keep mixing until dough pulls from the sides of the bowl.

– Cover bowl with a towel and let rise in a warm place (like near the oven) until it has doubled in size, about 30 minutes.

– Make filling: Mix all filling ingredients together. That was easy.

– Prepare muffin cups — either use sturdy foil muffin liners that can stand up on a baking sheet (as I did) or fill each cup of a muffin tin with liners.

– Flour a work surface and turn dough out to knead. Knead until smooth and shiny again, then cut in half. Roll out each half into a rectangle of equal size, about 12″x12″. Evenly spread filling over one rectangle, (not quite to the edge), then top with the other rectangle.

– Roll up rectangle sandwich, long side-to-long side, and cut into equal-sized rounds. A sharp knife helps here.

– Place one round in each muffin cup. Cover filled muffin cups with a towel and let rise until doubled in size (again), about 30-45 minutes.

– Preheat oven to 425°F. Once buns have risen, coat each with a little egg wash and a generous sprinkling of turbinado sugar.

– Bake for 8-10 minutes, or until golden.

**Enjoy either that day or the next to avoid drying out. Or pop them into freezer bags and keep them in the freezer for…a long time. IF you don’t eat them by then.


madison happenings

Recent adventures:

Nat comes to visit

For her last Spring Break (graduating in less than a month! Wha??), Nat flew up here to spend the week with me. First thing’s first: beer and cheese curds.

Fortunately, unlike every other year in Wisconsin’s history, early March was not a frozen tundra. We got to walk all around town without freezing our faces off. Or rather, we would mosey around until we found a bakery, stop for a pastry, keep walking, stop for another, keep walking, convince ourselves we deserved a third since we were walking so much… Probably didn’t cancel out.

As you can see, almost painfully good.

World Cheese Championship

This year, the world competition for best cheeses was held right here in Madison. And, I work in a cheese shop, so…had to go. An entire meal of cheese. (Paid for that later.) Fantastic selection, mostly from North America, Europe, and Oceania. My only complaint is not having the time to slow down and think about each cheese, instead being herded like cattle sheep goats (take your pick at a milk type — cheesemonger pun, couldn’t resist) through the lines while shoving world-class cheese down the hatch.

In the end, European cheeses won out (sorry WI) — second and third places were given to Swiss-style cheeses from Switzerland and the blue ribbon winner was a Gouda from the Netherlands. The winners were decided by esteemed judges hand-picked from all over the globe. Some of them came into the shop to chat with us a few days leading up to the competition. It was fascinating to pick their brains about cheese. (Can you imagine devoting your life to a bacteria process? Even working in a cheese shop, I can’t wrap my brain around it.) The judges were very serious, eating/smelling/observing/feeling the cheeses, some taking up to five minutes to eat one bite of a cheese (unlike the rest of us cattle). Here’s a shot of the action:

I like the guy in the red tie.

So, lots of food happenings. Just the way I like it. Next weekend starts the Madison farmers market, only the largest in the country. *ahem* I’m sure plenty of recipes will soon follow.

Next up, cardamom buns. Stay tuned.