Swedish Cinnamon and Cardamom Buns

Dough:

Milk 335g

Butter 35g

Sugar 57-60g

Cardamom 1/2 tsp

Cinnamon 1 tsp

Sourdough Starter 150grams

Flour 500g

Salt 1/8 tsp

Filling:

25g butter

35g sugar mixed with 1tsp Cinnamon

Pinch of cardamom

Eggwash:

1 egg 2 tsp water

Sugar to garnish.

Instructions:

Heat milk in a large pan and bring to a simmer. Remove from the heat immediately and add butter. Let cool to room temperature.

Pour the milk and melted butter into the bowl of a mixer fitted with the dough hook and add the sugar, cardamom, cinnamon, and 50g or 1 tbsp of active sourdough starter. Mix briefly on low to combine.

Add the flour and salt. Incorporate the rest of starter and mix on low for 8 minutes.

Place in a greased bowl and set aside to bulk rise for 8-10 hours at room temp or in fridge for up to 24 hours.

Prepare, cinnamon sugar filling. Turn the dough out onto a lightly floured surface. Roll it out into a large rectangle about 5mm/just under 1/4 inch thick. Brush the dough with softened butter and sprinkle it with the cinnamon sugar mixture.

Fold the bottom third of the dough over the filling. Fold the top third over to cover. Cut the folded dough into 12 strips (a pizza cutter works well). Take each strip, give it a twist, roll it up and place in lightly greased muffin cups. Cover with lightly greased plastic wrap and set aside in a warm place for about 2 hours until they start to go puffy.

Preheat the oven to 375F or 190C.

Place pan in bottom for steam

Start boiling water. Brush the buns with the egg wash and sprinkle with the coarse sugar. Place in oven, cover oven door glass with towel before pouring water to prevent cracking, pour boiling water in pan, remove towel. Bake for 10 minutes remove steaming pan, and bake for another 10-15 minutes until they are golden and cooked through.

Adapted from here.