Swedish Cardamom Buns

Mauri Bun Bread Mix

1. Add Mauri Bun Bread Mix, yeast and water to bowl and mix in a spiral mixer for 2 minutes on 1st speed, then 7-9 minutes on 2nd speed or until optimum dough development to achieve a finished dough temperature of 26-28°C.

2. Place the dough covered in a bowl and allow to rest for 20 minutes.

3. Roll the dough out into a long, thin rectangle, approx. 50cm x 20cm and 5mm thickness. Spread the cardamom filling evenly over the top then fold the dough to be three layers thick. To do this, firstly fold one third (short end) over to halfway across the rest of the dough, then fold the other side over the top. The layered piece of dough will be roughly square.

4. Cut the dough into 6 even strips across the length of the piece, leaving them joined on either side and trimming slightly on either end if needed.

5. Then, lightly score each strip in the middle, careful not to cut all the way through.

6. Cut strips downwards to be 3cm in width and 20cm in length.

7. Cut each 3cm strip down the centre, leaving it attached at the top.

8. Take one 3cm piece of dough and twist the two strips together. Then tie the dough in a knot and tuck the ends underneath the bun. Put each on the tray when done.

9. Repeat the process with the other pieces of dough forming knots, spacing them out onto a baking tray.

10. Proof for 40-60 minutes at 85% relative humidity, 38°C.

11. Lightly brush each piece with egg wash and lightly sprinkle with castor sugar.

12. Bake for 10-12 minutes (no steam) until golden brown in colour at 180-190°C.

CARDAMOM FILLING

1. Mix together the butter, sugar and cardamom for the filling until light and spreadable.