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Norwegian Cardamom Buns (Nigella)

9 items

servings

45 minutes

active time

1 hour 30 minutes

total time

Ingredients

This is my modified low-cal recipe for cardamom rolls that follows Nigella's cinnamon roll recipe, which is quick and unfussy and produces great rolls.

Rolls

200g flour

33g sugar

1/4 tsp salt

1/2 tsp cardamom

1 3/4 tsp yeast

33g butter

100g soy milk

2/3 egg

Filling

flour, to sprinkle on dough

50g sugar equivalent Splenda

1/2 tsp ready ground cardamom

1/4 tsp fresh ground cardamom

1/3 egg (beaten, not diluted) to glaze

Directions

Grind up 10 cardamom pods.

In a small bowl, weigh and melt 33g butter.

In a small bowl, whisk 1 egg (45g).

Add 61g milk to butter then add 2/3 or 30g egg. Reserve the 15g egg.

In a large bowl, combine 200g wholemeal flour 33g sugar 1/4 tsp salt 1/2 tsp cardamom and 2 1/2 tsp yeast.

Mix to combine and then knead the dough until it's smooth and springy.

Heat the oven gas mark 8.

Place in an oiled bowl, cover with clingfilm and leave to rise for about 25 minutes.

Line tin. Roll out 1/3 dough as underside. Roll out the rest of the dough on a lightly floured surface, aiming to get a square of roughly 25cm x 25cm.

Mix 50g butter, 50g equivalent sweetener, and 1/4 tsp ground cardamom. Evenly cover dough then sprinkle coarse cardamom on top.

Roll it up until you have a sausage.

Cut the roll into 2cm slices which should make about 12 rounds.

Sit the rounds in lines on top of the dough in the tin, swirly cut-side up. Don't worry if they don't fit snugly together as they will swell and become puffy when they prove.

Brush them with egg and then let them rise again for about 15 minutes to let them get duly puffy.

Put in the hot oven and cook for 17-25 minutes. Cover 10 minutes in to avoid burning.

Remove them from the tin and leave to cool slightly on a rack. Cut with pastry cutter or pizza wheel and freeze.

Notes

2024-03-04 -

Recipe used: Same as below

Changes: Flour on filling and cut stripes first before rolling to create swirls (some I made into cardamom knots).

Worked: Proved overnight in fridge which went great. Second prove on cold (13C) countertop 1 hour. Worked fine exc slightly yeast unlike first try, so do not overproof.

Did not work: Diluted the egg wash to make it less eggy 1/2 and it was useless ad watery! Made a sad soggy matte roll. Still using 2 1/4 tsp yeast instead of receipe's 1 3/4 tsp and don't think it needs it. It only made 8 big ones as I didn't use 1/3 for the base, which is a shame as I like the litlte ones. Yeasty flavour - overporofed? Also? The sides are fluffy like a cinnamon roll they are baked together, but I would prefer the chewy crust of a standalone roll.

Want to try:

- Firmer, chewier dough: KA recipe says to bake to 85C. NYT recipe comments say 93C (like bread). Mine are underdone at 63 LOL! I may try baking four of them for frozen until they hit the new internal temp and assess. They won’t rise any more obviously but might brown.

- Additions for firmness: Nonfat milk powder, extra egg, less yeast, slower first proof, more salt (helps gluten), less sugar (results in chewier bread), less fat, less egg?

- Evenly golden exterior: Heavy yolk-only glaze, cook on sheet pan, Gas 6 for 20 mins or longer. Different recipe says to aim for an internal temp of 83 not 63 - underdone?

2024-03-03 -

Recipe used: 1/3 of normal Nigella recipe. 200g wholemeal strong flour, 30g white sugar, 1/4 tsp salt, 1/2 pre ground cardamom, 2 1/4 tsp yeast, 33g melted butter, 2/3 egg, 100g soy milk, filling Splenda, pre ground cardamom and fresh ground, 1/3 egg wash. Combine all ingredients knead prove 25min (I did overnight), roll out and make a base of 1/3, swirl up the rest, prove 1hr in dish, egg glaze n bake at Gas 8 10 mins until 63, cool on wire rack.

Changes tried: Reduced dough sugar by a little 33g. Milk 100g not 61g (too dry). Accidentally forgot yeast so proved it in a little water and kneaded in. Filling minus butter, just cardamom and Spelndaand rolled up tight.

Worked: They proved in 30mins as in original recipe. Kneaded well. Second proof worked great. Splenda worked well and no yeast issues. Baked in 10 mins at Gas 8 hitting 63 degrees. Made 12 small ones which was great portion wise.

Did not work: No butter and rolling them up tight meant they became one big ball instead of swirls! Cardamom blobs! Will try flour, Splenda and cardamom, and cutting first before loosely rolling to make spirals. I used too much egg wash and had little egg pieces pooling in bottom (didn't need the whole 1/3).

Want to try: I still want them to have that chewy breadiness from Pavillion. Mine are sort of airy and puffy. Add nonfat milk powder to enrich them more. I think a higher butter content would also make them chewier. Extra egg? They also need somehting different about teh sugart/filling... teir buns are evenly golden mine are not. Lower heat, longer bake time, cook on sheet pan not dish?

9 items

servings

45 minutes

active time

1 hour 30 minutes

total time
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