Proper laminated dough takes three days and an attitude. These buns take one evening and one fold, and they get you about 80% of the way there, which on a Sunday morning is 100% of the way.
Lazy cardamom buns
Nine buns · best eaten within the hour
| Ingredient | Grams | Baker’s % |
|---|---|---|
| Strong white flour | 500 | 100% |
| Whole milk, cold | 260 | 52% |
| Egg | 50 | 10% |
| Sugar | 60 | 12% |
| Instant yeast | 7 | 1.4% |
| Salt | 8 | 1.6% |
| Butter (dough) | 50 | 10% |
| Butter (filling), soft | 120 | 24% |
| Brown sugar + 2 tsp ground cardamom | 100 | 20% |
Timeline
- Mix the dough, knead until smooth, and refrigerate overnight.
- Roll to 40 × 30 cm, spread with the filling, fold in thirds like a letter.
- Roll out again to 40 × 30 cm, cut 9 strips, twist and knot.
- Proof 60–90 minutes until puffy, bake at 200 °C for 15–18 minutes.
- Brush with syrup while still hot.
Grind the cardamom yourself from whole pods if you can. Ready-ground cardamom loses its perfume in weeks, and the perfume is the whole reason to make these.
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