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Practical Method to Cooking Yummy Cardamoms-Cinnamons-Pistachios filled Swedish Buns: KARDEMUMMABULLAR

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Cardamoms-Cinnamons-Pistachios filled Swedish Buns: KARDEMUMMABULLAR

We hope you got benefit from reading it, now let's go back to cardamoms-cinnamons-pistachios filled swedish buns: kardemummabullar recipe. You can have cardamoms-cinnamons-pistachios filled swedish buns: kardemummabullar using 14 ingredients and 16 steps. Here is how you do it.

To prepare an unforgettable Cardamoms-Cinnamons-Pistachios filled Swedish Buns: KARDEMUMMABULLAR, below are the materials required:

  1. Get 1.5 tbsps of Cup Freshly Ground Cardamoms.
  2. Provide 2 tbsps of Honey (Granulated Sugar can also be used in place of Honey ) & Please remember always SUGAR/HONEY is the food to activate the yeast.
  3. Provide 1/2 of Fresh Milk (Lukewarm & Full Fat).
  4. Use 2& 1/4 tsp of Dry Instant Yeast.
  5. Provide 1/4-1/2 Cup of Freshly Grated Pistachios.
  6. Provide 3 Cups of Bread Flour (Mine’s ALWAYS Homemade).
  7. Prepare 2 of Eggs (Large & Room Temperature).
  8. Take 1/3 Cup of Melted Butter (Cooled down to Room Temperature).
  9. Use 1/4 Cup of Milk Powder (Not Whitener).
  10. Prepare 1 tsp of Salt.
  11. Use 1.5 tsp of Cinnamon Powder.
  12. Use 1/3 Cup of The Cardamom Fillings: Melted Butter (RT),.
  13. You need 1/2 Cup of Brown Sugar.
  14. Get 1.5-2 tbsps of Freshly Ground Cardamoms.

After readying the ingridients, next you are good to cook your tasty Cardamoms-Cinnamons-Pistachios filled Swedish Buns: KARDEMUMMABULLAR by following the procedures on this section:

  1. Sift well all the aforementioned DRY ingredients & set aside.
  2. Activate the yeast with the warmmilk & honey & allow it to get activated.
  3. Then, add in the eggs, salt and rest all other dry & wet ingredients with the sifted BF & mix nicely until all well incorporated & then, add in the activated yeast solution.
  4. Knead (with/without the static/ standing kneading machine, for at least 12-15 mins time until ALL properly mixed in while adding the butter gradually to it while still kneading it & again continue with the same for another 10 mins time.
  5. Place it in a greased large bowl (in order to allow the dough to rise to double/triple it's original size) with a cling wrap cover to rest for about 1 hour’s time.
  6. Time to prepare it's Cardamoms Fillings: in another bowl mix all the above-mentioned ingredients for the same & mix well for about 10-12 mins time until all blended well enough & set aside.
  7. Now, check out the Dough covered so long, to have well risen to it's double/triple size ideally & puncture the trapped air inside it with your gently pressed fists to it.
  8. Now, sprinkle the work station with some flour dusts to put the dough therein & just continue kneading it a bit for about 2/3 mins time & then, cut it into sections of 4 (This is my convenient ways of preparing & stuffing it with the fillings, else I simply can’t manage with the entire one large single section of it).
  9. Take each section on the work station/silicon rolling mat and then, roll it out with the rolling pin in a large but not very thin rectangular shape and fill it out with the cardamom fillings- spread the same quite generously & evenly and then, fold it back again, into a rectangular pattern.
  10. Keep sprinkling the flour dusting onto it as it’the tend to stick to the fingers while working on & again, roll out the same as much as possible- maintaining it's rectangular shape intact with a smooth & flattened base to it.
  11. Now, with the help of a pizza cutter or knife cut it out into thin slices of not more than 1.5 inch each...& repeat the same patterns and measurements with ALL the previously cut 4 sections of the entire dough base- which ideally, would yield around 24-26 pieces (For mine- it’s that much).
  12. Then, with the each thin sliced portions- Again, cut each one of them into 2 pieces leaving a gap of about 1 inch both, at it's top & bottom & then, gently wrap it around in a criss-cross manner and then tuck both the uncut sides to one another and directly place them, into the already greased non-stick baking tray, keeping at least 2.5-3 inches distances from each other (their sizes again, doubles up in it's further resting & baking processes).
  13. It's wrappings are quite difficult to explain in words than showing it (since, I’ve not video recorded it) but Please refer to the pics, posted herein, for the same Once all are shaped- put it to rest in for another 30 mins time to puff up a bit.
  14. Now, it’s time to place it in the preheated oven @180C, with the egg wash (1 Egg & a little fresh Milk) mixed together to be brushed onto it gently and then be baked for about 30 mins time or until fully cooked.
  15. After it’s done take it out immediately from the oven & quickly brush on with some warm honey or the mixture of both Honey & Fresh Milk together.
  16. Garnish it with the grated pistachios, icing sugar or shredded coconut, etc...& it’s now, just ready to be gobbled in no time.

Beautiful, soft Swedish cinnamon buns with a hint of cardamom and a delicate buttery cinnamon filling. The first is their uniquely beautiful shape, and the second is the use of cardamom in the dough and sometimes the filling, too. Vegan Swedish cardamom and cinnamon buns with a little spelt flour for extra flavour. ALWAYS ), and I jump at the chance to make traditional Swedish cinnamon buns, kanelbullar, or cardamom buns, kardemummabullar, because they are just SO pretty with all the twists and twirls. And, unlike cinnamon rolls, these cardamom buns won't rise as tall or be as fluffy — but they will taste Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar.

Recipe : Cardamoms-Cinnamons-Pistachios filled Swedish Buns: KARDEMUMMABULLAR

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