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Cardamom Buns

16 servings


1 hour

active time

1 hour 20 minutes

total time



150g white bread flour

27g caster sugar

1/4 tsp salt

3g yeast

93g warmed milk (not all will be used)

15g softened butter


25g butter, softened

27g granulated sugar

1 tsp ground cardamom

Pinch salt


1/4 egg, lightly beaten with a splash of water

2 tsp sugar

1 tsp ground cardamom


Weigh 150g strong bread flour, 27g sugar, 1/4 tsp salt and 1 tsp yeast into the bowl of an electric stand mixer.

Weigh 93g warm milk (or hot water) and add just enough for rough dough.

Add 15g softened butter. Knead 30 mins until soft and smooth like a baby's bottom.

Cover and leave to prove for 1 to 1.5 hours until doubled in size.

Combine 25g butter, 27g sugar and 1 tsp cardamom for the filling.

Roll out the dough into a rectangle shape measuring approximately 40 x 30 cm. Spread filling.

Fold over one-third of the dough towards the centre, and overlap with the other third of the dough.

Use a rolling pin to gently flatten the dough and smooth out any air bubbles. (DO NOT SQUISH DOUGH.) Aim to have a rectangle shape measuring approximately 30 x 15 cm

Cut the dough into strips measuring 2 cm.

Take one strip of dough and twist it gently with both hands, slightly stretching the dough as you do so.

For right-handers: start wrapping the twisted dough around three of your fingers in your left hand.

Finish the knot by tucking the end of the dough into the centre of the bun on top.

Space buns on sheet and leave to puff slightly for 30 min.

Preheat the oven to 200°C/390°F (without fan) with a metal baking tray on the middle shelf.

Gently brush each bun with some egg wash.

Mix together the sugar and freshly ground cardamom.

Sprinkle each bun with some of the cardamom-sugar.

Place the pan of buns on the preheated baking tray.

Bake the buns for about 20 minutes, or until the buns are lightly golden. Check the buns at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.

The buns are cooked if an internal thermometer reads 85°C.

Gently remove the buns to a wire rack, and leave them to cool completely.

16 servings


1 hour

active time

1 hour 20 minutes

total time
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