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Cardamom Buns With Cocoa And Black Pepper (King Arthur)

8 items


3 hours 20 minutes

total time


2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour

1/2 cup (57g) King Arthur Organic Whole Wheat Flour

1/2 cup (113g) water lukewarm (100°F)

1/4 cup plus 2 tablespoons (85g) milk lukewarm (100°F)

4 tablespoons (57g) butter at room temperature

2 1/2 tablespoons (31g) granulated sugar

1 1/4 teaspoons table salt

2 teaspoons instant yeast

3/4 teaspoon Cloud Forest Ground Cardamom*

1/2 cup (99g) granulated sugar

2 teaspoons to 1 tablespoon Cloud Forest Ground Cardamom*

1 1/2 teaspoon cinnamon

1 1/2 teaspoons black cocoa

1/2 teaspoon black pepper optional

1/4 teaspoon table salt

1 large egg beaten with 1 tablespoon water (egg wash)

1/4 cup (56g) water

2 tablespoons (25g) granulated sugar

1/4 teaspoon Cloud Forest Ground Cardamom*

Swedish pearl sugar for sprinkling


To make the dough: In the bowl of a stand mixer fitted with a dough hook, combine all of the dough ingredients. Mix for 1 to 2 minutes on low until combined, then increase to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. If mixing by hand, add the dough ingredients to a large bowl and mix to combine. Let the dough rest for 20 minutes and then knead until smooth.

, Place the dough in a lightly greased bowl, cover, and let it rest for 60 minutes or until puffy and risen but not necessarily doubled in size.

, To make the filling: In a small bowl, combine all of the filling ingredients except for the egg wash and set aside.

, To roll the dough: Place a piece of parchment on your work surface and lightly flour it. (Alternatively, you can work directly on a lightly floured surface, though the parchment helps with transport later.) Gently transfer the dough onto the floured surface and sprinkle flour on top. Press or roll the dough with a rolling pin into a rectangle, roughly 12" x 20" with the long side running parallel to the edge of your work surface.

, Brush the entire surface of the dough with egg wash. Reserve any excess. Sprinkle the filling mixture evenly across the entire surface of the dough. Fold the dough like a letter in thirds: starting on the right side, fold one third into the center, then the opposite third over the first.

, After the letter fold, the dough block should measure approximately 12" x 6 1/2". Roll briefly to extend the width of the dough so that it measures roughly 12" x 8". Lift the parchment and dough onto a baking sheet. Cover the dough with plastic or slide a food-safe bag over the entire tray, press out all the air, and chill for 10 to 15 minutes in the refrigerator.

, Keep the parchment on the baking sheet and gently transfer the dough to a lightly floured work surface and roll to elongate it to a 16" x 8" rectangle.

, Using a ruler and a pizza wheel or sharp knife, make small notches along the short side of the dough at 1" intervals.  Repeat on the other short end of the dough. Align the ruler with the notches at both ends, placing it flat on the dough. Use it as a guide to cut 8 strips that are 1" wide and 16" in length.

, One at a time, twist the ends of each dough strip in opposite directions. The dough may start to form a tube, which is OK, but stop shy of twisting so tightly that a tube fully forms. (For the best rise, it is better to have a looser twist than a very tightly wound tube.) Loosely coil the tube into a single layered spiral, tucking only the tip underneath at the end. Press gently to seal. Using both hands or a spatula, carefully place each spiral onto the parchment-lined baking sheet. Repeat with the remaining dough until all the buns are shaped.

, Cover the cardamom buns loosely and place them in a warm place to rise for 60 to 75 minutes, or until slightly puffy and risen. Towards the end of the rising time, preheat the oven to 450°F.

, When ready to bake, gently brush each cardamom bun with the reserved egg wash.

, Bake the cardamom buns for 13 to 20 minutes, or until deep golden brown and the interior temperature reaches at least 185°F when measured with a digital thermometer.

, To make the glaze: While the rolls bake, prepare the glaze. In a small saucepan, stir together the glaze ingredients. Bring the mixture to a boil over medium heat while stirring and simmer for 5 to 7 minutes, or until the sugar has dissolved and the mixture has thickened slightly. Set aside until ready to use.

, When the buns are finished baking, remove them from the oven and glaze immediately. Sprinkle with Swedish pearl sugar quickly before the glaze dries.

, Storage information: These cardamom buns are best enjoyed warm the day they are baked, but once baked, they can be stored overnight in an airtight container at room temperature and reheated a day later in a 350°F oven for 10 minutes. Freeze for longer storage.



Recipe: I tried it with some changes and it was so salty and bitter!!!!!!! and they didn’t brown at Gas 7 lmao.


Recipe: My first try of the recipe and I made a ton of changes to the original. I’m in search of a basic standalone chewy cardamom bun recipe like Pavillon’s as Nigella’s cinnamon rolls, which I use for cardamom rolls, rise together, so are fluffy and ooey-gooey rather than a solid bun.

Ingredients: 168g wholewheat strong bread flour (replacing the combo flours), 98g freshly boiled water (replacing half milk half water to make a sturdier less tender dough), 2 tsp nonfat milk powder (addition for sturdier dough), 1 tsp instant yeast, 28g butter, 15g white sugar, 1 1/4 tsp table salt (MISTAKE meant to be half 3/4 tsp), 1/2 tsp preground cardamom (not 3/4 in case too strong). Filling: 1 tsp Splenda (not 50g granulated sugar), 1 tsp preground cardamom (not 1/2 tbsp ground, cocoa, cinnamon, salt), 1/2 tsp fresh ground cardamom. 1/4 egg (not 1/2 egg beaten with a little water). Glaze: 1 tbsp sugar, 4 tbsp water, 1/4 fresh ground cardamom, 1/2 tsp Truvia granulated sugar

Method: Mix together hot water yeast and flour. Knead. Add butter. Knead. Prove 1 hour til risen. (Took 4 hrs bc I doubled the salt OOPS.) Brush rolled out dough with egg wash and sprinkle filling. Fold in thirds. Press together but don’t roll. Refrigerate 15 mins. Gently roll dough out. Cut 2.5 cm strips. Tightly tube the strips and create flat spirals. (Tuck under to secure). Add to baking sheet or silicone mat. Prove 60 minutes until a lightly puffy. Preheat oven to Gas 8 with sheet pan inside. Brush buns with reserved egg wash (I used mega egg wash). (Sprinkle cardamom.) Bake for 13 mins but check from like 9 so they don’t catch fire until internal temp is at least 85-93°C. (Took 15 mins.) Boil sugar and water for glaze. Brush with a simple sugar glaze for chewiness.

Changes: Compared to the previous Nigella based recipes I tried, here I omitted egg and milk to make a sturdier dough using hot water only, kneaded before adding butter (to make more gluten), adding protein with nonfat milk powder, a sugar glaze straight out of oven to create a chewy crust, and a simpler shape to make it rise more.

Worked: So chewy, the perfect texture I was looking for! Nice bronzed colour! The simple sugar glaze was delicious. They were even brown on the bottom! Given the double salt content, they rose perfectly. I like the flavour that salt gives.

Did not work: too salty, obviously. Not enough sweetness and cardamom - could double the cardamom easily. Would love even MORE chewy crusty, almost bagel like.

Want to try:

- No sugar - splenda only in dough, yeast feed on the complex carbs and milk sugars and then it into simple sugar. Add strong flavourings to make up for this eg more cardamom, pepper, cinnamon, vanilla extract, cocoa.

- More nonfat milk powder: apparently this adds to structure, rise and colour but also tenderness??

- Bake at Gas 7 for 20 mins - guy on YouTube did this - seems to have a more golden crust!

- Other shapes. Thinner strips for larger swirls, knots, rolls etc.better or worse browning?


Serving Size

1 bun/89g



Total Fat


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8 items


3 hours 20 minutes

total time
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