kaberett: Overlaid Mars & Venus symbols, with Swiss Army knife tools at other positions around the central circle. (Default)
[personal profile] kaberett
This week I finally got around to seeing what happened if I tried making Kardemummebullar, seeing as I tend to want to eat them more often than I'm in Sweden. Recipe taken from BBC Good Food, and archived against that august institution's eventual demise.

Ingredients
10 + 25 cardamom pods
350ml whole milk
50g + 150g butter (you will be happier if it's slightly softened)
500g strong white bread flour
75g + 150g caster sugar
7g fast-action dried yeast (one sachet)
½ tsp ground cinnamon
½ tsp salt
vegetable oil or sunflower oil, for greasing
Optionally: 1 large egg, 2 tbsp pearl sugar (available from ocado.com)

Makes 12.

Method
Squish the ten cardamom pods a little, and put them in a pan with the milk. Heat to just below boiling point, remove from heat, add 50g butter, leave to infuse and cool. (If you are feeling really enthusiastic you can do this overnight.)

While that's cooling, deseed the remaining 25 cardamom pods and crush the seeds, then combine with 150g of the sugar. (Auntie Beeb recommends golden caster; I used white. *shrug*) Combine all but 2 tbsp of this mixture with 150g of the butter, to make a cardamom-sugar-butter paste. This should ideally then be set aside in such a way that it is neither solid nor entirely liquid when it comes to making up the bullar, or everything will be even messier than it has to be.

Combine strong white bread flour, the remaining caster sugar, yeast, cinnamon and salt in a bowl, and mix til combined. Once the milk-and-butter mixture is cooled, add it and mix to form a soft dough, then knead for 10 minutes or, as in my case, leave the stand mixer running for 5 while you do something else. Once the dough is smooth and stretchy grease it and the bowl lightly, cover with a tea towel, and leave to rise until doubled in size (~2 hours). I note with delight that "adjacent to two pots of jam you're boiling up" seems to speed the process along rather more than I usually manage in the absence of an actual airing cupboard.

Line two baking sheets with baking paper.

Knock down the dough, then roll out into a rectangle (~35x45cm, says the Beeb, long edge facing you). Spread the cardamom butter all over it, yes, all the way to the edges, even though it might make more sense to instead do as any sensible person would and distribute the butter only over the nearest-to-you two-thirds, which I... might try next time. Now: fold the top third down and the bottom third up, so you've got three layers of dough with cardamom butter in between.

Score the dough into 12 equal strips, then cut it. Cut each strip in half down the centre, leaving it attached at the top. This is... probably less messy if your cardamom butter is less close to melting, but will still be some messy, I'd have thought. Take each "leg" and twist it away from the centre 2 or more times, then tie the twisted legs into knots and stick the ends underneath. Transfer the bullar to the baking sheets as you go along; it's fine to dump the escaping cardamom butter over the top.

Cover with clingfilm (I did not, contra the Beeb, bother to grease it) and leave to rise for ~30 minutes--1 hour, again until doubled in size (or you get bored). At this stage, start heating the oven to 190C/170C fan/gas 5.

Once you have decreed the bullar sufficiently risen, stick them in the oven for 25 minutes; optionally brush them with beaten egg and sprinkle the pearl sugar over them before so doing.

Also optionally, the Beeb suggests taking the last 2 tbsp of cardamom sugar and boiling them up with 50ml water to make a syrup, then setting aside to cool. You can brush this over the buns 2-3 times during cooling if you would like them to be even more cardamom-y and sweet. On this occasion I... did not.

Best eaten fairly rapidly. Excellent with hot chocolate.
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kaberett: Overlaid Mars & Venus symbols, with Swiss Army knife tools at other positions around the central circle. (Default)
kaberett

July 2017

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