Kardemummabullar (Swedish Cardamom Buns)

My brother, Jerry, is a pastry chef at a four-star hotel/restaurant. Due to the Cornoavirus, he's been able to play around with pastry recipes at work. This recipe (and picture) is his and he graciously let me share it with everyone. I apologize that everything is by weight, but when you're a pastry chef and you have to scale the recipe many times over, weight is the way to go. If you don't have a scale, my husband and I love our Oxo Digital Scale. I promise I do not make a dime off of them. It weighs in both ounces and grams, lights up, and the digital dashboard pulls out to accommodate big bowls. Making this treat is not easy. Anything my brother gives me is never easy. It is, however, worth it! For those not in the know, these are Swedish cardamon rolls. They are complex in flavor and are both sweet and slightly floral due to the cardamom. They are a perfect with a cup of tea or coffee. As my brother likes to say, "they are like a hug from grandma."

Kardemummabullar (Swedish Cardamom Buns)

Ingredients:
Dough
484 g Milk
8 g Yeast
142 g Butter, Softened
50 g Sugar
4 g Cardamom, Ground
870 g Bread Flour
9 g Kosher Salt

Filling
113 g Butter, softened
67 g Sugar
8 g Cardamom, Ground
3 g Salt

Glaze
70 g Sugar
35 g Water
4 g Vanilla paste

Pearl sugar or coarse sugar for top
Yields: 12 large buns

Directions:
1. Put milk in a saucepan with butter and cardamom. Heat until butter starts to melt then remove from heat and stir until butter is melted.

2. Add sugar to milk mixture and stir to dissolve. Once cooled below 85 degrees F add yeast and allow to sit for 5 minutes

3. Add milk mixture to mixing bowl. Add bread flour than kosher salt. Mix for 10 minutes on low/medium speed.

4. Place in a greased bowl and cover. Allow to rise for 1 - 1 1/2 hours or until doubled in size.

5. While dough is rising make your filling by combining all ingredients into a bowl and mixing to form a paste.

6. Once dough has risen, place on well floured surface and roll into a large rectangle. Smear filling all over.

7. Fold into thirds as if you were folding an envelop. Cut 12 equal sized pieces of dough. Then cut each piece down the center leaving an uncut portion at the top. This will look like two really long legs.

8. Gently pull then Spin and twist the dough around your fingers, tucking the extra on the bottom. SEE VIDEO BELOW FOR EXAMPLE!
https://www.youtube.com/watch?v=N0g8hyUGcvk

9. Cover and allow to proof for another 1 1/2 to 2 hours or until doubled in size.

10. Bake in a preheated 350 degree oven for about 18-25 minutes.

11. While buns are cooking combine glaze ingredients into a sauce pan and bring to a boil. take off heat
.
12. Brush buns with syrup glaze once they come out of the oven. Decorate with coarse or pearl sugar on top.