Here’s a recipe for Super Soft Sourdough Cardamom Buns! These buns are a beautiful blend of the tanginess of sourdough and the warm, aromatic flavor of cardamom. They’re soft, fluffy, and perfect for breakfast or as a sweet treat anytime!
Ingredients:
For the Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 1/2 cup warm milk (about 110°F/45°C)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1/4 tsp ground cinnamon (optional)
- 1/2 cup water (adjust as needed)
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 tbsp ground cardamom
- 1 tsp ground cinnamon (optional)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk (adjust for consistency)
- 1/4 tsp vanilla extract (optional)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the sourdough starter, warm milk, and sugar. Stir until the sugar dissolves.
- Add the melted butter, eggs, flour, salt, cardamom, and cinnamon (if using). Mix until a dough forms.
- Gradually add water as needed to bring the dough together. You want a soft, slightly tacky dough, but not too sticky.
- Knead the dough for about 8-10 minutes (you can also use a stand mixer with a dough hook). The dough should be smooth and elastic.
- Once kneaded, place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise for about 4-6 hours, or until doubled in size. You can also let it rise in the refrigerator overnight for a slower fermentation, which will develop more flavor.
2. Prepare the Filling:
- While the dough is rising, prepare the filling. In a small bowl, mix together the softened butter, brown sugar, cardamom, and cinnamon until smooth. Set aside.
3. Shape the Buns:
- After the dough has risen, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a rectangle about 1/4 inch thick.
- Spread the cardamom butter filling evenly over the surface of the dough.
- Starting from one long side, carefully roll the dough into a tight log.
- Slice the log into 12 equal pieces and arrange them in a greased or parchment-lined baking dish or on a baking sheet, leaving a little space between each one.
4. Second Rise:
- Cover the shaped buns with a damp towel or plastic wrap, and let them rise for another 1-2 hours, or until they’ve puffed up significantly. If you made the dough the night before, you can bake them the next day after the final rise.
5. Bake the Buns:
- Preheat your oven to 350°F (175°C).
- Bake the buns for 25-30 minutes, or until they are golden brown on top and fully cooked through.
6. Glaze the Buns:
- While the buns are cooling slightly, mix together the powdered sugar, milk, and vanilla extract (if using) to make a glaze. The consistency should be pourable but not too runny.
- Drizzle the glaze over the warm buns.
7. Serve:
- Let the buns cool slightly before serving. They are perfect when they’re still warm from the oven but also delicious the next day.
Tips:
- If you’re short on time, you can skip the overnight fermentation, but longer fermentation will give the buns a better flavor.
- You can experiment with the amount of cardamom in the filling depending on how strong you want the flavor to be.
These Super Soft Sourdough Cardamom Buns are fluffy, aromatic, and absolutely melt-in-your-mouth. They’re perfect for a weekend treat or to share with friends and family! Enjoy!